How do you cook tofu? What’s the easiest way to make tofu? How do you prepare tofu? What seasoning is good on tofu? What goes good with tofu?
So many tofu questions, so little time.
I have answered many tofu questions in my cookbooks, including Dreena’s Kind Kitchen (page 17). But today I want to show you easy ways to prepare tofu.
Over the years, I have created some easy tofu recipes.
But now when I prepare tofu I prefer to “wing it”, seasoning without measuring, making it simple to prep – and even batch-prep tofu.
Today I have a video for you that shows 2 very easy seasoning options for tofu. You can try these methods, and then adjust as you like – maybe adding some hot spice, different citrus juices, or a variety of herbs.
The first tofu recipe (or prep, as I don’t measure the ingredients here) is based on this Simplest Marinated Tofu from Plant-Powered Families. It really is the simplest – and gets even simpler in this video using a balsamic reduction.
The second tofu prep uses Everything Bagel Seasoning, which you can buy online, in stores, or create your own blend at home.
Once you have these couple of tofu techniques under your belt, get creative with your own seasonings.
TOFU FAQ
Yes. Tofu is not overly processed, and makes a wonderful addition to a whole foods plant-based diet. Look for organic/non-gmo tofu (which most brands are, refer to my video). For more on the health benefits of tofu, refer to this nutritionfacts.org article and this soy and health piece from PCRM.
Tofu is quite versatile. Extra-firm tofu (see page 17, Dreena’s Kind Kitchen) can be used in pasta, stir-fries, soups, salads, sandwiches, wraps, burgers, ,and more. Soft and silken tofu (page 17, DKK) can be used in smoothies, dips, sauces, and dressings.
Yes, but it’s best to only freeze firm or extra-firm tofu – and know that the texture completely changes! Which, can be a good thing. When it thaws, tofu releases a lot of its moisture. The texture becomes almost sponge-like, and it will absorb any marinade very quickly and easily.
Keep tofu in its original packaging, refrigerated, until ready to use (by its best before date). Once opened, store unused tofu in an airtight container covered with water. Replace the water every 1-2 days, and use within 5-6 days. I tend to prepare a full block at any given time, but this is how you can store extra if using a certain amount in a recipe.
Yes. Most people prefer a seasoned, cooked tofu, but you can eat tofu raw and unseasoned.
Season tofu with vinegars (balsamic, red wine, apple cider, etc), citrus juices and zests, dried herbs and spices, and other condiments like mustard, BBQ Sauce, vegan worcestershire, ketchup, and tamari.
Other Easy Tofu Recipes
Then, if you want to dive into some new ways to prepare tofu, try these recipes:
Ultimate Teriyaki Stir-Fry: You can make this recipe without the tofu, but it’s more filling and delicious with the marinated tofu.
Cashew-Ginger Tofu: This recipe isn’t posted, but if you have Plant-Powered Families, you’ll find it on page 156.
Tofu Feta: This really is the best vegan feta I’ve ever tried. I’ve tried many commercial brands and they tend to have odd tastes to me. Not like feta, just a strong pungent flavor or somewhat plastic-y. This tofu recipe involves a couple of steps, still it’s not difficult to make.
“Quicken” Noodle Soup: Another Dreena’s Kind Kitchen recipe, just prepare the broth, crumble the tofu and add it in – that’s all the tofu preparation needed.
Awakened Pad Thai: As with the teriyaki stir-fry, tofu is really an option in this recipe – but the pad thai is more delicious and more satisfying with it.
Before I sign off, and you jump off the page… tell me, how do YOU like to prepare tofu?
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