5 Ways to Use Tofu
When I first went vegan, there was one thing that absolutely intimidated me - tofu!
Why did it intimate me? I wish I knew. Perhaps it was the daunting task of having to drain and press it. Because, really, what is a tofu press, how do you use it, and why? Maybe it was fear of the taste or the taboo that the white brick seemed to carry.
If you really look at it, I’m not sure why tofu is looked so down upon around here. It’s incredibly popular in other countries, especially Asian cultures. Here in the US, we use soy in just about everything. It’s in everything from dairy free milks, to baked goods and snacks. Soybeans are looked at as a healthy snack as well, but for some reason, taking those same beans and making them into tofu is where people draw the line.
Well, about six months after I went vegan I finally took the plunge. I hadn’t yet purchased this mysterious tofu press that terrified me, but I did have two cutting boards, some towels, and a whole lot of cans.
Oh how far I’ve come! Since then I’ve learned the difference in the different firmness types of tofu and when to use it. I do, in fact, own a tofu press now, but I have come to realize I don’t need to use it every time.
If I am using extra firm tofu, I tend to skip it all together. If I’m using firm tofu that’s going to be scrambled, I will just press it out with my hands a little and then use the heat of the sauce pan to dry up the remaining liquid.
My point is, don’t be afraid of tofu. It’s so easy to flavor and pretty hard to screw up. Even if you don’t season or marinate it enough, you can always add additional sauces or dressings to enhance the flavor.
Not happy with the texture? There’s a million and twelve (yup, I’m sticking to that number!) ways to cook tofu. Pan fried, breaded, sauteed, baked, scrambled, grilled, air fryer… there’s so many options! Each will produce a different taste and texture.
Here Are My 5 Favorite Ways to Use Tofu
Salads - I prefer baked tofu bites in my salad, usually marinated.
Pasta - When using tofu in pasta, I tend to make it a scramble and cook it really well so it gets a little crispy. I’d liken the texture to adding ground chicken to a pasta dish.
Marinated Steaks - This is a great way to get a lot of flavor into your tofu. Marinate it before hand, and then let it cook down in additional sauce. Not only will the tofu be flavored throughout, but the added sauce will be a great addition to whatever you’re eating it alongside.
Grain bowls - Tofu is an easy way to get an added protein boost to any grain bowl. Simply cook up some tofu in any of your preferred cooking methods, and add it to some rice, quinoa, sorghum or any of your other favorite grains along with some veggies and a flavorful sauce.
Pizza - Yes! I still eat pizza, and you should, too! I do a lot of different combinations, but the one that I go back to most often is baked buffalo tofu bites and broccoli. It adds a great texture and makes it more filling! I don’t miss the cheese, though you could put some dairy-free mozzarella or feta on top and it would be delicious, too!
Those options are just scratching the surface! If you get your hands on silken tofu, you can make some wonderful desserts like pudding and cheesecake. Yes, cheesecake. It’s such a versatile food and it’s become a staple in my house.
So, what about you? Do you like tofu? Do you have a favorite way to eat it? I’d love to know in the comments!
