>What sort of tofu? Silken? Semi-firm? Firm? Inquiring minds need to
>know! ;-)
For the cheesecake and sour cream, etc. I use the firm kind and add soy
milk if it needs to be thinner. The Farm Cookbook does not specify what
kind. I think for the cheesecake you would want the firm kind. For the
sour cream you could experiment. I do a lot of experimenting.
Rachele Shaw