I have tried tofu nearly every way possible, and have only found three ways I can enjoy eating it. For me, it’s all about the texture. And maybe I’m just not making it right, but when I bake it or fry it, the insides are always sort of gooey feeling, and it makes me want to gag.
The only ways I can eat it are:
1. Scrambled (I LOVE scrambled tofu. So does my omni boyfriend.)
2. Cubed and dipped in cocktail sauce
3. covered in cinnamon and sugar, then pan-fried – my french toast replacement.
plain tofu, yeah yucky! But tofu “bacon” OMGOODNESS! IT’S THE BEST THING EVER!
1. To a hot pan add 2 tbsp. canola oil and *1 block firm tofu; thinly sliced. Cook till brown, flip and brown other side. (*It will crowd the pan and over lap a bit. Don’t worry though, it shrinks.)
2. Sprinkle (in order) 2 tbsp. nutritional yeast, 2 tbsp. soy sauce, and 1 tsp. liquid smoke. Let it soak it up the ingredients for about 2-3 minutes….. I made a TLT (tofu lettuce tomato) If you like mayo on your TLT you can buy vegan mayo at a health food store Enjoy!
try looking up asian ways to cook tofu.. chinese and indian styles can come in very handy especially if you use the firm type of tofu..if you are using the soft one, try steaming it with some ginger and then add soy sauce, onion leafs, fried onions and slivers of chili on top.. my personal fav is tofu curry and teriyaki tofu.. super yummy! tofu is a super versatile type of food. i seriously think i wouldn’t be able to live without it.. good luck!
The only people who ever say they hate tofu are those who made it once or twice and gave up. Cooking tofu isn’t easy your first time, you shouldn’t take your inexperience to mean that tofu tastes bad in general.
I know other people have said this and I’m being redundant, but that never stops me:
The thing about tofu is that you can get it in any texture (silken to extra firm, baked, fried, etc.) and it absorbs the flavor of whatever you cook it with, so whenever someone doesn’t like tofu, I figure they just haven’t found a recipe they like. I recommend grilling it in a skillet with a little cooking spray or oil and then sticking it in a banh mi with some chili sauce. Or a summer roll with peanut sauce. Okay, now I’m hungry.
Wow alexblue and dagmar, both of your post were extremley helpful. Thanks (: And dagmar the thing i didnt like was the taste. the texture was okay but the taste…. Ugh i feel sick just thinking about it.
I’m weird with tofu because i have yet to master cooking it. The first time I made it was in stir-fry it was awful. Not gonna lie. However, I did some research. If it’s the texture you don’t care for I would recommend freezing it for 24 hours and then thaw it out. This makes it is much cakier and less gelatinous. Next the type of dish you make will call for different types of tofu. Soft/silken tofu is great for shakes, smoothies, cream cheese alternatives, dips, vegan cheese cakes, egg replacers, and even chocolate mousse. Firm tofu is great for stir-fry, tofu burgers, grilling, salads, and soups. If you want better taste, I would recommend marinating it for at least half an hour. It absorbs vegetable broth well as well as anything else. Also make sure you are draining your tofu prior to cooking. Cause soggy tofu is ehhh… Anyway, hope that helps.
Tofu has little flavor on its own. It’s best when used as a base ingredient in recipes.
It’s good for its texture, protein content and ability to accent (or add depth) to other flavors.
Personally, I have acquired a taste for well-cooked extra firm tofu but I still don’t like soft or uncooked tofu.
I should also mention that I rarely eat tofu these days because I’ve found that soy protein isolate is a much cheaper source for soy protein.