Tofu help!?

Is it soft tofu or firm? If it's soft you can blend it into smoothies, make a pudding or a pasta sauce. If it's firm, wrap it in paper towels or a towel and let it sit for a few minutes to get rid of some of its water. Then you can slice it or cube it and marinate it in anything you like. It absorbs flavors like a sponge. You can panfry it or grill it. Sometimes I dice it (with no marinade) very small and add it to my chicken salad to bulk up the protein. You can't even taste it but it almost doubles your recipe.

Is it the Cauldron brand?

If so, then I've been draining it as much as possible then stir frying it. You're supposed to marinade it for ages but I don't have time for that!

It takes some getting used to but I love it, you can have loads and it's low cal but high protein.

I did try grilling it also but it just stuck to the grill rack so not sure how to fix that!

If it's firm, drain it, cut it up and freeze it. Then thaw it for use. It will be a better texture this way. I recommend extra firm sprouted though, cause it's the best.

This is my husband's FAVORITE: http://goodveg.squidoo.com/recipes/pepperoni-is-not-a-vegetable/bbq-tofu-with-pi neapple-coconut-rice

this is good too: http://veganyumyum.com/2008/06/sweet-chili-lime-tofu-with-wok-steamed-collards-and-quinoa/

if it's soft tofu, this is good: http://www.pcrm.org/health/diets/recipes/chocolate-raspberry-mousse

I can't eat soy anymore cause i get a bad reaction from it, which makes me a sad panda after I found these awesome recipes!

I LOVE TOFU. Have loved it since I was a kid (grew up in China, I kinda had to :P).

Take the block out of the packaging and sit it with a wad of paper towels under it, another wad on top, and then put something heavy-ish on top of that to really squeeze the water out. The more you squeeze the water out the more it soaks up other flavours when you cook it.

I don't do anything fancy with it (sometimes even just eat it as is, out of the container...mmm protein ) but the simplest/nicest way to have it in my opinion is...

Cut into cubes, cook in nonstick pan (spray a bit of spray oil so the outside of the tofu gets just a bitttt crispy and brown)
Add in anyyy other stirfry veggies you so desire, and a bit of stock (beef/chicken/veg?) for flavouring if you like
Stir in <1tbsp soy sauce, 1ish tbsp sweet chilli sauce, and <1tsp sesame oil
Voila! It's yum.

I also add it to salads. Same deal with the squeezing the water out first, then just throw it into a salad, I like it with a balsamic-type dressing. When I was younger, we always had this salad-type dish which was dried long thin strands of tofu (almost like noodles), with long, thin strands of cucumber, mixed together with vinegar, soy sauce and some brown sugar. It was yummmmm!

You can also cut the tofu into manageable sizes to put on satay sticks and marinade and grill them. BBQ tofu! Yum!

Edit: almost forgot, one time I also used blended silken tofu as a substitute in brownies and they were REALLY good and REALLY high-protein. Taste was exactly the same, only compromise was that the texture just a TINY bit rubberier.

Bump for later