Talk:Tofu Béchamel Sauce/@comment-98.224.220.18-20150427115836

This was delicious! I made three changes, because of the way I planned to use my sauce (on top of pasta shells stuffed with mushrooms, leeks, roasted garlic, carmelized onions, and artichoke hearts...YUM!). I replaced about 1/4 to 1/3 of the stock with Madeira. I let my roux cook until it was a light golden color. I used  black pepper instead of white. Oh, and I used soft silken tofu. The bechamel was thick, creamy, smooth...unctious and wonderful!