However tofu has been around for centuries in the East as a regular food (and not as a substitute).

It's very confusing to me about soy. That is a convincing article by the Weston Price Foundation about soy shrinking the brain, etc., and yet other research seems to show that lecithin from soy has produced remarkably positive results. I would tend to think that it has something to do with the genetic engineering of the soybeans that is messing things up, especially after hearing yesterday on a health radio show that vitamin E extracted from soy had been GOOD for people's hearts, and then vitamin E that was definitely extracted from GE soy was killing people (surprise, surprise -- I have no patience for Frankenfoods!)

I have heard for years that 90% of all the soybean crops in the world are genetically engineered. My question is: how long has this been so, and could this be the reason for the disturbing evidence that soy is hurting people?

And my biggest question is this: how in the hell do we eradicate genetically engineered foods from this planet? There must be a way!!

But back to the tofu substitute which was actually going to be used as a substitute for egg white, the only thing I can think of right now is young Thai coconut meat, which is somewhat similar to the color and texture of egg whites -- though you would be hard put to find the meat soft like egg whites in a thick coconut meat, because as the coconut matures (making the meat thicker), the meat also gets firmer or tougher.

But really that is a good question, what to substitute for tofu. I just got a grand new recipe book this week called The Saucy Vegetarian full of no-cook sauces, and there are wonderful sauces in there, but it appears that half the recipes in the entire book have "silken tofu" as a main ingredient. Argggh! To be fair, the author was not even pretending to be selling her no-cook sauce recipes to the raw vegan or raw vegetarian world; thus, she can't be blamed for putting something cooked in there (as the soybeans are cooked several times in the process of the tofu being made, even if soybeans were of no concern). When I went raw the first time in the early '90s I thought raw tofu was really raw -- but didn't eat any of it for the first month or so, then when I did, MAN it hurt my tummy so...! That's when I researched and found out it was cooked!

I really would like to find a good generic raw vegan substitute for all those yummy vegan recipes that use tofu, for sure for sure!

That's a great idea. In fact, there are also those yellow Roma tomatoes you could use and then make the filling part white for color-reversal. ;)

I have often thought it would be fun to make a dish that is very fun visually for a raw vegan "green eggs and ham." Actually I DID do that once, but for the life of me I cannot remember the ingredients. Was terribly fun at the time! ;)