Originally Posted by Arkle
Yogini, will any kind of tofu do? Or is it best to use a certain type?
And what kind of oil??
If you are making a dessert, "silken" tofu, the kind you can find in the little boxes on the shelf are best but for "quiche" and basic baking, regular extra firm tofu(in water style) works really well. If you can't find extra firm, use what you have and adust for level of moisture as needed (soft tofu has more water than firm).
Any oil will work. I love olive (and in Spain you probably have GREAT olive oil!) but safflower, sunflower are great too!