Let’s talk Tofu. Let’s keep it simple.
Do you like it? Do you cook it? Do you avoid it?
I used to avoid it. I had a few failed attempts cooking it and my experience when eating out was also a bit hit and miss, so I started to think that it’s just not for me.
What changed? I had some amazing tofu dishes at Wagamama and I met someone with more experience on the matter, who gave me some tips and words of encouragement.
Turns out tofu is extremely versatile. After a few more attempts I think I have mastered the basics and I very much like tofu.
If you too are struggling with tofu, the information I am about to share may come in handy.
Tofu – check your facts
Tofu is a soy based food that comes in a few varieties in UK. There are a lot of myths about soy based foods; the fact is, soy is associated with health benefits. Check your facts using a reliable source, I recommend NutritionFacts.org
Soy is also a common allergen, so before you sneak a tofu cheesecake to the next family gathering, check that no one is allergic to it.
Not all tofu is made equal
Using the appropriate variety of tofu is crucial. Tofu varieties are ranging between Silken and Extra Firm. I can’t even begin to tell you the pain of trying to fry Silken tofu…
Pressing tofu
Pressing tofu, is apparently a thing.
In my experience pressing Silken tofu is challenging because it literally falls apart. I go as far as draining the liquid and gently patting it down with paper kitchen towels.
As far as the Extra Firm tofu goes, I buy the ToFoo Tofu and skip the pressing step completely. This particular brand of tofu doesn’t need pressing! A small difference that makes a big difference when you start cooking and realise that you forgot to start pressing the tofu the night before (it surely doesn’t only happen to me). If you insist on pressing your tofu, you can buy a tofu press or simply wrap it in kitchen paper towels and place it between two chopping boards with a heavy book on top.
Cooking with Silken tofu
Silken tofu is usually found on the shop shelves and is not refrigerated.
I use Silken tofu to make vegan cheesecakes.
Some of my favourite tried and tested recipes are:
Chocolate Orange Cheesecake
Baked no-cheese cheesecake
Cooking with Extra Firm tofu
Extra Firm tofu is always found in the chilled isle.
I use Extra Firm tofu for savoury dishes. I find that the best and easiest way to cook it is to bake it.
Some of my favourite tried and tested recipes are:
Yasai Samla Curry Wagamama (Vegan)
Tofu bacon (Vegan)
Scrambled tofu with spinach & cherry tomatoes from Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan (page 43) by Gaz Oakley
Now you know everything I wish I knew about tofu when I started my vegan journey.
I’d love to hear about your tofu tips 😊
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