Tofu is a polarizing food. People love it or hate it or won’t eat it because it looks like lard cut into squares. Tofu, if prepared properly will absorb marinade and seasonings very well. But what you need to know if that if you slice tofu and slap it on the grill and serve it to your vegan friend you are doing a disservice to the tofu and your friendship!
Here’s a quick primer on the types of tofu and how to use them
This is soft and slippery and is often cubed and put in miso soup, sliced and added to summer rolls and is used in creamy dips, spreads and puddings in place of dairy.
I use these interchangeably. They have a meaty texture and bite to them and hold up well in a stir fry, can be baked, pan fried, deep fried or air fried.
Often times a recipe will instruct you to drain and press the tofu prior to marinating or preparing it. Tofu is often packaged in liquid and in order to get the firm texture that recipes require, you need to drain the liquid and then press out as much extra liquid as you can.
You can buy a gadget on Amazon or do the plate trick. Open the tofu, drain the liquid. Place a towel on a plate, place the tofu on the plate, top with another plate (turned upside down so the flat side is on the tofu). Then use rubber bands to secure both plates, put it in the fridge and put something heavy on it. I usually fill a saucepan with potatoes or oranges and place it on top.
Let it sit for an hour before marinating or using it.
Cook It Up
I am going to share with you 2 easy ways to cook tofu that hopefully will have you loving it.
Tofu Crumbles – These are perfect in chili, tacos and you can mix them with lentils in a vegan sloppy joe. My family was *floored* when I shared that it was tofu. And my 14 year old is a harsh critic! Click here for a printable copy.
Cubed Tofu – This is my go to recipe for tofu. I will add this to salads, rice dishes or eat it straight out of a bowl as a snack.
Ok, enjoy these two tasty recipes. Let me know what you think!
Now go run!