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Maybe you’ve had great tofu at a restaurant or a friend’s house and then eagerly bought some at the store. But when you opened the package, that undrained, unflavored, slippery white block of mush just bummed. You. OUT!
At that point, you might have thought, “Tofu is gross!” but we’re here to tell you that tofu is awesome, delicious, and even magical!
It’s our mission to show you that tofu is tasty and oh-so delicious—seriously! It’s all about what you do (the preparation!) and how you do it (the cooking!). Check out these tips, then get ready to rock some recipes.
There are many different kinds of tofu that you can buy, but here are some pointers:
ALWAYS! Tofu is packed in water to keep it fresh, but once you’re ready to rock, you wanna press all that water out so you can replace it with yummy marinades, seasonings, and other stuff instead!
Pro tip: The longer you “press” the tofu, the firmer it will get. Feelin’ like a balla? Buy one of these bad boys and let it do all the work for ya.
Remember all that water you just drained out of your tofu? Time to replace it with a tasty marinade! Cut your tofu into whatever size and shapes you want and toss in a bowl of teriyaki sauce, BBQ sauce, or your own DIY concoction. The longer it marinates, the more flavor it’s gonna have. Then get grillin’!
Lookin’ to really change up the texture of your tofu? After you drain and press it, toss it in a sealable plastic bag and put it in the freezer for at least 24 hours. It’s gonna change colors, and when you defrost it, you’ll have a firmer, chewier tofu to work with.
OMG! Tofu scramble is, like, one of the best things ever! And it’s suuuper-customizable. Whatever you have in your fridge—any veggies, vegan cheese, veggie dogs, hot sauce, whatever!—mix that ish in, and sauté it up!
A good base for you scramble newbies: Sauté some onions in a pan with oil, then crumble your drained, pressed tofu into the skillet and season to your heart’s content. Get more ideas in the recipe section!
Aight, real talk: Tofu is magical. Proof? Bake it! We peeped this recipe from vegan wonder chef Bryant Terry, and it’s seriously delish:
At this high heat, the tofu magically transforms into something akin to unicorn level 10 magic—crispy on the outside and downright creamy on the inside. *Drooooool!*
You can find tofu on lots of restaurant menus these days, especially Chinese, Thai, Vietnamese, and Japanese restaurants. Get adventurous and try something new like cashew tofu or garlic eggplant—nom nom nom!
We know, we know: It’s not the healthiest thing there is, but—in moderation—it’s freakin’ delish!!!
Try some of these yummy recipes or play around with your coatings and seasonings to make your fave combos.
Remember at the beginning of this article when you were a tofu newbie? Why not share the love and your new knowledge of how awesome tofu can be with your friends? Host a potluck, share your lunch with your curious friends, or—even easier—just share this article online. ♥
Seriously, what else is this versatile?! Now, who’s ready to get cooking?!