The visual result was impressive, but I found it to be a little more moist and cakey than the dry, dense bread I had expected. Although it looks crumbly in the picture, it was downright spongey; my cakes should only come out this moist. Not to mention that even though I had doubled the amount of raisins the recipe called for (chip habit), I could still detect an aftertaste of the tofu. That was either in my head...or it wasn't. And I couldn't ask anyone else what they thought because I never tell people when there's tofu in something because I don't want them to be skeeved. I mean, it creeps me out and I actually like tofu (when it's not just a seemingly unrelated ingredient). Drat.
So then I tried the recipe in The Vegan Table and the visual results were confusing. Initially I thought it looked really appetizing but then it occurred to me that was because it looked like a giant scone-- not Irish Soda Bread. Reason being, it was all nook & cranny covered rather than the smooth non-vegan loaves I've seen my Mom bring home. Hmmm. That's easy enough to chalk up to baker error; perhaps there's an Irish Soda Bread smoothing technique I'm not clued in to?
As far as the taste, it was a cross between a buttermilk biscuit and a raisin scone: very light. These aren't necessarily bad things, but neither is reminiscent of Irish Soda Bread. Am I the only person seeing the
Both versions were sufficiently tasty in their own right, but I am certain that neither would be confused for Irish Soda Bread in a blind taste test. I realize I'm a novice and I've only tried two versions, but maybe this is just one of those things that can't be veganized authentically. Do I care? I've got ice cream and donuts and cakes and cookies. I don't even think I'd ever even eaten Irish Soda Bread as a non-vegan, so it's not something I miss. Yodels, however, are another story.
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