Tofu Help Needed

Basically Tofu is flavorless so it will take on the flavor of anything you mix with it..cheap or expensive

My favourite way to prepare Tofu, baked. Super easy and great texture. You can have your tofu any way you like afterwards. You don't have to follow the rest of the recipe.

http://pin.it/SVgvKa3

When preparing tofu it is very important to use the right firmness. Soft tofu may be eaten like a pudding with a little sweetener for instance, and if I am baking extra crispy as described above I buy extra firm. Pressing between two plates as you have read will make it firmer.

The home made teriyaki sauce in the above recipe is heavenly but if you don't want to mess around with a lot of ingredients you can simply buy it ready made.

jgnatca wrote: »

My favourite way to prepare Tofu, baked. Super easy and great texture. You can have your tofu any way you like afterwards. You don't have to follow the rest of the recipe.

http://pin.it/SVgvKa3

When preparing tofu it is very important to use the right firmness. Soft tofu may be eaten like a pudding with a little sweetener for instance, and if I am baking extra crispy as described above I buy extra firm. Pressing between two plates as you have read will make it firmer.

The home made teriyaki sauce in the above recipe is heavenly but if you don't want to mess around with a lot of ingredients you can simply buy it ready made.

Definitely listen to this person. They are correct. If you want super easy baked tofu, what I do is to drain and press it (like listed above). Then I cut it into 4 "patties". In a little container, I mix a couple tablespoons of soy sauce and a teaspoon of hickory liquid smoke. Brush the mixture onto the patties on one side, sprinkle on garlic powder, salt and pepper. Put them face down on a baking sheet with non stick spray. Then, brush the second side and sprinkle just the same. Spray a little non stick on that side, too. Bake at 350 degrees for 20 minutes. Flip them over and bake another 15 minutes. You can then use these in lots of different ways. The easiest is to slip them into a sandwich with lettuce, tomato and avocado mash (smash an avocado and add salt, pepper and a dash of red wine vinegar - mix it all up.)

It's all about the preparation. Go with the flavors you know you like Enjoy!

Silken is a little different. I prefer to bake regular (not silken) extra firm tofu. For silken I'd blend it into a smoothie honestly. Or make the pudding (you can melt chocolate and blend it up with the tofu for a really good pudding). I don't think you can press silken tofu as it will crumble.

maia41 wrote: »

The make is Blue Dragon, it extra firm silken style. It came in my 1p box from approved foods. It says on the pack to drain and rinse under cold water and pat dry. Do you have to cook it or can you just chop it up. I intend to have a salad for dinner today, so it could go with that.

As its extra firm silken tofu, I use it to make tofu 'ricotta' for a spinach cannelloni recipe or a tofu baked 'frittata' that includes lots of roasted veg (this one requires a blender/food processor).

I adapt this spinach cannelloni recipe (I make a dairy free belchamel sauce, don't add pine nuts, use frozen spinach, and make a nicer tomato sauce). Low fat, low calories and makes loads. For the 'frittata', I follow this tofu filling for a quiche (excluding the hummus - 3tbsp is an awkward amount) but I don't make the potato crust and just add cooked new potatoes to the mix, and bake the filling as instructed. Perfect for 2-3 people, filling, and lovely in the summer with salad.

I like to throw mine in with my veggies in a stir fry mix. I don't use store brand sauces so I can control the sodium, but there are a bunch of different ways to season up a stir fry.