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Damn delicious recipes how to#

If you want a tasty rotation of tofu recipes, our meal plans have you covered. If you are using it raw in, say, a tofu salad or tofu poke recipe, then there’s no need to cook it. It will get firmer the longer you cook it. If you’re going for a meaty bite you will want to bake or saute the tofu until it gets nice and firm. Tofu right out of the package is pretty soft – even if it’s the extra firm variety. Tofu is like a sponge and will soak up whatever you give it, so make sure you give it enough flavor boosting goodness. Using lots of herbs and spices, soy sauce, coconut aminos, vinegars, mustards, miso, tomato paste – these will all add some nice umami to your tofu and pump up the flavor. Whether you are marinating, drenching, baking, blending, or sautéing, make sure you don’t skimp on building awesome flavor.

Damn delicious recipes how to#

It’s not so awesome if all you know how to do is add salt and pepper and maybe a splash of hot sauce. This is awesome if you know how to create yummy flavor. Since tofu is bland it’s like a blank canvas and will take on whatever flavor you give it.If you buy silken tofu, there is no need to press out the water.

Let that bad boy set for 10 – 15 minutes and then it’s pressed and ready to go. You can buy a tofu press for this, or you can do what I do and slap the block of tofu on a plate, place a cutting board on top, and then set a few books or a heavy skillet on top of the cutting board. If you don’t, whatever you are making will be watered down because of excess liquid from the tofu.

If your tofu comes packaged in water, pressing out the liquid is key.

If you’re making stir fry or baked tofu, extra firm will be your best bet. If you’re making a creamy pie filling, silken will be your go-to. If you’re making a dressing, tofu salad, or a ricotta or feta type of recipe, regular firm will work. What type you choose totally depends on what you’re making with it. Firm, soft, extra firm, and silken are the most common.

There are lots of different types of tofu.

There are a few key things to keep in mind when making tofu. This is also why when it’s not prepared by someone who knows what they’re doing, it can be a sad and yucky experience that makes you run for the hills the next time tofu is offered to you. That’s one of the beautiful things about tofu – it’s super versatile and because it’s naturally bland, it takes on whatever flavor you give it. Tofu salad, tofu poke, tofu mayo and tofu pudding. Baked, fried, sautéed, air fried and fresh. In lasagna, burritos, wraps, tacos, salads, burgers, sandwiches and stir fries. In pies, dressings, sauces, and scrambles. I’ve never had meat in my life, so tofu has always been a staple for me. You have one shot to impress and if it falls flat, the party is over. Tofu is like restaurants, first impressions are key. Tofu is one of my favorite foods evah, but when it’s not done right it can be a disaster – especially for someone who isn’t used to eating tofu.