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5/22/13 2:07 A

I love tofu, so inexpensive and can be made in different ways to compliment anything you are having for a meal or snack.
I like cubing it up and seasoning and cooking it with whatever else I am making like brown rice or quinoa. Add in fruits and vegetables and you have a complete meal~

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4/30/13 11:10 P

Duxgrl, that is one thing I have been looking for with tofu - to get it chewier. I had a tofu dish in a sit-down Chinese restaurant, and I liked the way the tofu was chewy on the outside, but creamy on the inside. They fried it, probably deep fried. But it didn't taste fatty and didn't overstuff me. I'm going to use your idea. I'll just use a regular baking pan, I don't have silicone, maybe put it on a cooling rack on a cookie sheet so the moisture can drain off.

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4/11/13 9:07 P

I picked up sprouted firm tofu at the grocery store the other day. It's a different texture but the flavor's the same and it has a higher protein content. Is there any special way to use sprouted tofu?

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4/6/13 11:13 P

The last couple of years, my favorite way to prepare tofu (and easiest) is to freeze firm tofu overnight, let it thaw, squeeze it out, then cut it into 4 slices and bake for about 30 minutes in a silicone sheet with holes. It is chewy and crispy, and then I add it to many different recipes, or cube it and dip it in sauces. But "freezing and squeezing" is way easier than everything I used to try to do! And it makes it much chewier!

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4/2/13 6:22 P

I have two favorite ways to eat tofu. First as a breakfast scramble, I grill it in a skillet with some olive oil and spices, i like using cinnamon, turmeric, and and fresh garlic, and then add a bunch of veggies and serve on toast. Second is to marinate it for a few hours and then and then grill it on a charcoal grill or even better an open fire. If you use extra firm you can use one of the grill baskets and comes out FANTASTIC. All smokey and crispy around the edges.

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3/11/13 8:50 P

I love tofu! My favorite way to have it is in a stir-fry. I marinade it for a couple hours first, then add it to my veggies and serve over rice. Yum!

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1/27/13 4:15 P

The best way I had tofu was to use it ad part of the soup base. You remove some of the the veggie broth into a blender with the tofu and blend up. Then return to soup, it adds protein and a creamy broth.

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1/27/13 4:13 P

The best way I had tofu was to use it ad part of the soup base. You remove some of the the veggie broth into a blender with the tofu and blend up. Then return to soup, it adds protein and a creamy broth.

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1/20/13 7:01 A

I never heard of a tofu press - I'll look into that, thanks. I made eggplant lasagne and made my own vegan "ricotta cheese" with tofu. It was delicious and I swear I couldn't tell the difference when the lasagne was made. I just put the tofu on a plate with a clean kitchen towel around the tofu, put a plate on top of it and put something heavier on top of that plate. Works well for me.

Posts: 170
1/10/13 4:00 P

I feel like i hit the jackpot with this thread! THANKS everyone ♥
I do like tofu but needed some recipes. The health food store marinates and then grills theres and i just LOVE it. Can never make it quite the same.
Definitely going to try your ideas!!

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12/28/12 5:07 P

I still say the Tofu Xpress press I bought over a year or so ago is the best $25 I've spent in a while (see www.tofuxpress.com). You can use it to press out the water, and the once the tofu has been pressed, you can remove the press and marinate the tofu in the same container. (So dear Alton Brown, it's no just a single use gadget!) No longer do you have to balance plates or cans, no longer do you end up with unevenly pressed tofu bricks. Really, if you eat tofu at least once a month, this is the best gadget ever.

For those who stir-fry tofu or just brown it, always shake the tofu in a bit of corn starch in a plastic bag or zipper bag and stir fry quickly. It browns up nicely and adds a bit of a crunch to the outside. I won't do this, though, if I plan to grill or broil the tofu. Just sayin'... :)


(Hmm... looks like you can now buy the press at various brick 'n mortar stores, such as Sur la Table. And it looks like the price has gone up, but you can also now buy the press in colors -- green and grape!!! LOL!)

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11/11/12 8:04 A

I put a cooling rack over a plate, line with towels, slice my tofu, put it on the towels on the rack, put another layer of towels, another layer of tofu, layer of towels, 2nd rack, plate. Put in fridge under some stuff. When I get home from work, it's ready to go.
So then I marinate it for a bit (not like, over night or anything) and bake it on the same cooling racks (unsanctioned use of a cooling rack, I know) for like 30 minutes, turning once. It is so dang yummy and develops a chewier texture. I like doing asian marinades, then after it's baked I put it in salads and wraps. Yum-frickity-yum.
My 3yo loves it. Calls it "tofood" and it cracks me up.

Edited by: BODKINVANHORN at: 11/11/2012 (08:06)

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11/3/12 3:33 P

I drain the heck, squeeze the life out of tofu and crumble it. It goes into my vegetarian chilli and is DELICIOUS. It's the only way I've tried it that I like it. The lasagna recipe down below sounds good too.

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10/21/12 12:27 A

I never do tofu. Have it in restaurants but even then don't really like it. Pity as it is a great protein option

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9/25/12 2:59 P

Hi

I have eaten tofu a few times and it tasted good. I want to start adding it to my menu, but i was told that they are not all healthy based on how they are manufactured. Is this true, and if so which is the best one to use.

Thanks

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8/15/12 8:17 P

I'm learning how to cook with Tofu too, but my mom made this Tofu Scramble for me one morning and it was so good! I will try making it myself & my husband day soon!

http://www.youtube.com/watch?v=mRfPkJC2fJ4

Edited by: AMANDAROX at: 8/15/2012 (20:18)

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7/13/12 5:52 A

I have bought tofu a couple of times but have thrown it away as I haven't known how to use it. Will be trying some of the recipes on this site. Thanks for posting.

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7/11/12 1:56 P

I bought one of the gadgets! Thanks, Deborah!

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7/11/12 1:37 P

Re: Tofu ..........
I too like the Tofu in the colander best ........ Not up for spending more $$ on kitchen gagetry ......... (more than plenty here) ......... But I WILL add the weight too ....... to press that liquid out.
TEMPE ......... I have used tempe' oodles of times: used to be a stape ......... only thing is: since it is concentrated bean curd ...... it does swell the belly and I notice an increase on th scales next day ............ (not good) ............ ...... so many good things to choose from .............

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7/9/12 8:54 P

Hello...I am new to Spark People, but have been a vegetarian, and about 98% vegan for about 18 months. I use a gadget called Tofu Express to expel water out of tofu in less than an hour. You can buy it on Amazon, or through its own website. It is a bit pricey at about $40, but I found it to be very worthwhile.

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6/19/12 3:46 P

You know, I've never had temph that I enjoyed. Not once.

I don't know if it's the flavor or the appearance.

I'd like to like it.

I'm not sure what I'm doing wrong.

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6/15/12 7:16 A

hello!
put tofu in strainer over a bowl
put plate on top of tofu
add a weight ( can of beans..)
voila!
do overnite or in am : fridge is best : takes a while but if u remember to do it before u go ... all will be good when ur ready to cook
biz

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6/11/12 4:59 P

What a resource! I'm looking for different ways to press the water out of tofu without using a whole roll of paper towel. I always feel guilty.

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4/24/12 12:46 P

I am one week vegetarian and I love how tofu takes on the taste of the seasoning. I do need to use less oil, yesterday I used spray I will freeze it tonight and try it tomorrow.

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4/19/12 9:34 A

I have been a big tempeh eater because the few times in the past I tried cooking with tofu it was a nightmare. Attack of the disgusting jello like substance! I finally got around to trying the suggestions on this site. I froze the tofu, thawed it, then pressed out the water. It was much easier to cut. I tossed it in a bag with seasoning and baked it. It was wonderful! crisp on the outside, tender on the inside. My kids even liked it. It is a lot more work than cooking tempeh but I will definitely make it often.

Thanks for the suggestions!

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3/29/12 10:37 A

thx, Tyrna4! I have mastered frying it and making it great (as in my favorite asian restaurant). This gives me a lower fat option to try. Kay

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3/29/12 10:07 A

I used to wrap it in cheesecloth, press the water out, then cut into 1/2" pieces, marinate for hours, freeze, then thaw and bake at low temp for a couple of hours. Very time and labor intensive.

Now I wrap in paper towel to just take the surface water off. Cut into pieces, toss with -
2 tablespoons of soy sauce or tamari
mixed with 1/4 teaspoon of ground ginger
and 1 tablespoon water
- Spray a baking pan and broil for a few minutes, turning to brown as desired.
(It will firm up even if it doesn't look quite brown or firm enough while you're broiling it. The first time I did it this way I realized it didn't have to be broiled as long as I'd done.)
- Add to any curries or stirfries.

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3/29/12 10:05 A

I used to wrap it in cheesecloth, press the water out, then cut into 1/2" pieces, marinate for hours, freeze, then thaw and bake at low temp for a couple of hours. Very time and labor intensive.

Now I wrap in paper towel to just take the surface water off. Cut into pieces, toss with -
2 tablespoons of soy sauce or tamari
mixed with 1/4 teaspoon of ground ginger
and 1 tablespoon water
- Spray a baking pan and broil for a few minutes, turning to brown as desired.
(It will firm up even if it doesn't look quite brown or firm enough while you're broiling it. The first time I did it this way I realized it didn't have to be broiled as long as I'd done.)
- Add to any curries or stirfries.

Posts: 217
3/7/12 5:42 A

I just found Organic Tofu at Amazon for $.17/oz ?? I HAVE to try it now !!

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3/5/12 10:05 P

One thing I love to do is curry tofu. I slice extra firm tofu, press out the excess water, and then sprinkle with curry seasonings. Using a tablespoon of EVOO I fry them up and add them to my mushroom curry over basmati rice.

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2/22/12 11:25 A

Will -- I will definitely try the recipe for orange ginger tofu...and would love a good recipe for vegan lasagna!

Edited by: CABINDOG at: 2/22/2012 (11:27)

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1/29/12 1:01 A

I would love to try your lasagna recipe. I started enjoying cooking and eating vegetarian 8 weeks ago and I see a big difference in well everything that's good... I am sure your tofu lasagna recipe is too!

Kevin

Edited by: KJBDOIT at: 1/29/2012 (01:06)

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1/1/12 1:29 P

One of my friends on spark people... gave me the idea to end ideas regarding browning tofu.. She suggested extra firm...and cube it... and then in a 'baggie'.. but in the spices you want to use and a goodly amount of corn starch. Keep the pan HOT and cook it as fast as you can. Turning the cubes as needed for a quick browning on the outside.

It works for me, just WATCH IT...that you don't have TOO MUCH OIL in your pan... it spatters.

Hope this helps.(See Saag tofu in my cook book).. the link is on my signature . . .

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12/31/11 7:05 P

I always want to brown the outside of my tofu, but find it always sticks to the bottom of the pan. I try adding more oil, but then it gets deep fried. Any suggestions?
Also, I've been a person to get extra firm tofu in the past, but I've now realized that medium is the way to go! That's the kind that restaurants use, and that's the consistency that I really like!

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12/29/11 8:11 A

I am new to tofu also - within the past 4 months. I contacted Mori-Nu about their tofu. Their website says the freezing time is dependent on what meat you want it to imitate. They also have good recipes - some of them my carnivore hubby likes! Also they told me that Mori-Nu tofu is shelf stable. More room in the fridge for fruits and veggies.

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12/29/11 7:45 A

Another question for you tofu experts..... I have heard many times that if you freeze the tofu prior to using it - that the texture is much better. Ok - stupid question now..... do you press the water out of it THEN freeze it? Or do you freeze it in the package it comes in (with water in it?) then press the water out after you defrost it?

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12/28/11 1:08 P

How do I keep from burning my tofu? I am a working mom and don't have a lot of time and so I think I rush the cooking time when I am preparing a meal. Any ideas? Thank you.

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12/12/11 7:18 P

Thank you all for the great ideas

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11/4/11 11:54 A

You should try tofu parmesan! Yummy! One of hubbys favorite tofu dishes. It is a little bit high on the fat side since it has lots of cheese and the tofu was breaded and fried but it's a mouth watering treat.

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10/26/11 12:41 P

Thank you for the chili tip. I bought a vegan cookbook that calls for tvp and vital wheat gluten to make "meatballs" and there was a recipe for chili. I think I will use the recipe to make the "meat" to substitute for ground beef but then make the chili the way I usually do. We like our chili hot with jalapenos and serranos - seeds and all.

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10/26/11 12:07 P

There's a VERY good way to disguise tofu as meat: CHILI! I've been a self-chosen vegetarian since age five, and my dad's chili has saved me at tons of family dinners. Meat eaters love it, and many people are surprised to discover that it's meatless. The trick is to use frozen soymeat/tofu in place of ground beef in the recipe of your choice. There are some products made specifically for this, but you can also use TVP (textured vegetable protein) or even crumble up the tofu yourself. When combined with beans and anything else you throw in, this becomes a very protein-rich meal that can be made ahead of time in large quantities - it refrigerates and freezes extremely well.

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10/5/11 2:07 A

Is there anyway to disguise tofu for meat? I am semi-veg wanting to do vegan but still need the omegas and protein from my fav - fish. I know boo-hiss on meat.

Anyway, If it looks like tofu my DH won't touch it. He says veggies I will eat, that jello cube - no way. Suggestions??

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9/30/11 10:09 A

I love tofu! I find that one of the best tofu dishes to do at home is Asian inspired. I love to marinate it in soy and teriyaki sauce.

I rarely even press it or marinate it, though. I like to pan fry it first (in a bit of olive oil with salt and pepper), and when it done, I'll pour some sauce over it.

Posts: 17
8/8/11 11:25 P

The only way I can eat tofu is if it's marinated or crumbled in a scramble. Without the flavors and spices, the soy flavor is just too strong for me. Unfortunately, most restaurants that serve tofu don't marinate it :(

Posts: 12
8/3/11 9:50 P

I love tofu, it's such a great food. I like to marinate it in Italian vinaigrette and bake it for 30 minutes at 350, flipping after 20 minutes-- it gets nice and crispy on the outside, and so yummy!
I also love silken tofu in smoothies :)

Posts: 187
6/9/11 10:18 P

I can't wait to make this! http://glutenfreegirl.com/roasted-tofu-with-dipping-sauce/ I'm picturing it over a salad or mixed into a stir fry. Delish!

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5/31/11 12:53 P

Great ideas here. I really need to start getting more creative when I cook my tofu.

Edited by: TAUPOU at: 5/31/2011 (12:53)

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5/25/11 9:37 P

thanks so much for the tofu tips. I will be trying those recipes on here!!
vegan now for 9 days

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5/22/11 10:13 A

I love love tofu, so versatile!

I usually use firm tofu, dice it and stir-fry it with vegetables and whatever spices and/or sauce I feel like having over brown rice. Simple, fairly fast and so good. I use soft tofu or puddings. I used to live where I could get fresh made tofu and I miss that but at least I can get tofu where I live now.~



Edited by: FANCYKAYAH at: 5/22/2011 (10:15)

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4/7/11 2:09 P

I would like your veggie lasagna recipe with tofu, please!

Thanks.

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3/30/11 8:59 A

I too have the same problem with crumbliness when I make frittata with tofu, and would also like to know how to avoid it.

Posts: 499
3/30/11 8:42 A

I made an awesome Zucchini Fritatta but the final product although very tastey was very crumbly. What could I have added??

My recipe:
TofuPlus Firm, Salsa ,nutritional yeast, Zucchini, fajita vegetables,
Pepper, red or cayenne,Garlic powder, Chili powder

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3/20/11 9:07 A

Tofu...very versatile. I don't eat it much but I made a breakfast burrito with it and tempe recently that was so good, I just have to share.

4 oz extra firm tofu finely crumbled
4 oz cooked tempe bacon crumbled (I make my own using Isa Chandra Moskowitz's recipe from her brunch cookbook)
1 cup cooked black beans
1 chipotle in adobo sauce minced
1-2 T of adobo sauce or to taste (this depends on how spicy you like it)
3 cloves minced garlic
Olive oil for frying

Heat the olive oil in a fry pan. Add the garlic and fry just till fragrant. Add the tofu and tempe and fry until they start to crisp. Add the black beans, minced chipotle, and adobo sauce. Fry until the adobo and chipotle are well distributed. Remove from heat, wrap a few tablespoons in a warm whole wheat tortilla with some homemade guacamole or salsa. Enjoy!
Serves between 6 and 8.

This is a great protein-filled recipe that holds you until lunch.

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3/15/11 10:44 A

The lasagna idea sounds great. I think I'll make a lasagna for me with zucchini for noodles and tofu for the ricotta and a regular lasagna for the kids (with cottage cheese and veggie ground). That way they're not complaining that I put (gasp) cooked veggies in their lasagna LOL

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3/9/11 6:11 P

I came up with this quick and easy dish as I was clearing the refrigerator of aging leftovers. It was such a delicious lunch I thought I'd share the recipe:

Tofu Skillet Casserole Mexicali (1 serving)

3 oz. tofu, drained, small cubes
1/2 tsp. olive oil
1/2 c. vegetarian refried beans
1/2 c. petite cut tomatoes with chilies, with juice
chili powder, garlic powder, epazote to taste
1 T. onion, minced

Sprinkle seasonings over oil in small pan, and bring up to temperature. Add onion, cooking and stirring about one minute. Then add tofu, sauteing until browned. Stir in beans and tomatoes, and heat for a few minutes to blend flavors. All this pleasure for 222 calories, 24 g. carb., 8 g. fat, 13 g. protein.

Next time I might use this as a taco filling. Hope you enjoy.

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3/3/11 10:55 P

I love tofu! It is totally my friend. One of my favourite ways to use it is in place of ricotta in a lasagne dish.

I take extra firm tofu, drained and crumble it with my hands until it resembles ricotta. Add garlic, rosemary, basil, onion powder, red chilis to taste. Layer between noodles, top with your favourite cheese and viola!

Last night I mixed my "ricotta" with whipped sweet potatos and layered it between noodles, and topped it with a tofu curry sauce. It was a big hit!

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3/2/11 12:49 P

I used to live next to a Chinese grocery store where they sold their own tofu that they made. It was so fresh and better than most packaged varieties I have tried. I don't have enough of a kitchen factory going right now, but I can certainly understand the appeal of making it yourself.

I second the advice on dry frying and then marinating. This has lately been very successful for me.

Posts: 10
2/2/11 10:41 P

I have a great BBQ tofu recipe. My husband and 2 year old daughter love it. You press it, then bread it with flour and salt and pepper, fry it in a pan with a little oil, cover it with BBQ sauce and the broil for a few minutes on each side. It ends up being crispy and really good.

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12/9/10 7:05 P

thanks for all the tofu tips! I love it but have to find creative ways to cook it so my family will eat it. Last night I made a tofu and veggie lo mein. My husband actually loved it!

Posts: 1,144
10/21/10 12:37 P

Thank you all for giving me hope with tofu. I've only cooked with it a few times. My husband is very against the texture ... but I think that I can find a way to cook it that we both like.
Especially curious about the lasagna when you make it like ricotta!

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8/25/10 10:06 A

Thank you Willyboy... this sounds really good, I will keep it around for later this weekend. namaste

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8/25/10 1:55 A

Every time I go shopping, I always past on the tofu. I really need some Tofu 101. Is there any great sites with some information on the different types of tofu and some great recipes? Thanks!

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8/8/10 8:47 P

looks good

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