Well, I'm not that great a tofu cook, but here's what works for me. Drain it, wrap in paper towels & put something heavy over it for about a half hour to get as much water out as you can. Some folks say freezing it improves the texture.

I've marinated it in a little barbecue sauce & fried it in a non stick pan, just until it gets a little color. I thought that was pretty good. Usually I just use it in a stir fry, just the way you would if you were using meat. Hope this helps!

Tofu scramble is great and versatile. Just get some firm tofu, dry it. Before cooking the tofu, cook some onions, red peppers, garlic, maybe some veggie protein. Then, crumble and sprinkle in the tofu. Add some turmeric for color. Salt and pepper to tast. I personally add ground red pepper because I love spice .
I also love putting it in stir-fry. Personally, I don't marinate it. Instead I cook the sauce and veggies together and separately slightly fry the tofu. Just coat it with a little flour or cornstarch and cook it on some sesame seed oil until the outside is crispy and the middle is soft. Toss everything together and put it on some brown rice or stir in some rice noodles.

Love the plain taste of this and the way it fills me up - will eat firm tofu slices with a pinch of salt and loads of coarse-ground black pepper or cube it and add to stir-fries etc. I use silken tofu a lot in home baking and also as a base for sauces, make a great pasta sauce with it using grated smoked soya 'cheese', slivers of sun-dried tomatoes and fresh basil. Also makes a great cheesecake type dessert whizzed up with a little thick vanilla custard (I make it vegan using soya milk and egg-free custard powder) and frozen berries on a ginger biscuit base and chilled in fridge, difficult to make that last it's so scrummy!

You can get really firm tofu which is excellent for a stirfry. The children say it's like chicken !!! (but they prefer chicken!).

When I volunteered at a meditation center in the kitchen we cut the tofu into patty size and dipped it in a bowl of aminos and then into a bowl of nutritional yeast and baked it. OMG was it amazing! Just press the tofu like others have said and lay a sheet of parchment paper down on the pan so it doesn't stick as much. You can also do this in cubes. Sometimes you have to bake it on high for a while so the outside layer is more firm but when you do this its super yum! Good luck!

Always press it first. I love tofu scrambles, but if you want cubed tofu, then the best idea is to freeze, defrost, press, marinate and bake.

I like to grill mine on my open panini press & make grilled phish tacos. OMG, it's good. This is my favorite recipe so far: http://www.loveandlemons.com/2012/08/16/grilled-tofu-tacos-avocado-cream/

Laurend224 wrote: »

I drain mine, wrap it in a couple non Terry cloth kitchen towels and put my 16 inch cast iron pan over it. (Heavy!!!)

The hell have I been doing all my life?! This is painfully obvious. I could've avoided the tea kettle incident entirely. Ughhh