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AIBU?

Share your dilemmas and get honest opinions from other Mumsnetters.

Original poster

Why do I still persist with Tofu?

139 replies

likelysuspect · 10/02/2026 20:02

Every now and then I give it a bash, thinking its good for me, less meat as they say

Bought some again today, overpriced in some fancy grocers

As usual, its a nice texture but no matter how crispy I made it (I fried it), just nothing, no flavour

Ive served it with a really spicy stew I had in the freezer already so to some degree the blandness is ok

I know people say to flavour it up, but then Ive got to add a load of oil to it and when frying I find the spices or herbs burn. And then to be honest it just tastes of bland, with a coating, the blandness still endures.

OP posts:
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6
shuffleofftobuffalo · 10/02/2026 23:06

Support Group. I do the same and take myself through exactly the same thought process every time.

I made a great, tasty tofu dish for friends once - I forgot to put the tofu in, went down very well.

CointreauVersial · 10/02/2026 23:06

I like the blandness, to be honest. And the texture. DH isn't keen, so I am always looking for new ideas, and have picked up a few from this thread.... so thank you.

swissie · 10/02/2026 23:04

The air fryer with cubed firm tofu. GAME CHANGER

TheBeatenGeneration · 10/02/2026 22:59

Love the stuff, just put it in a strong flavoured sauce, and leave overnight. I can't get enough, I could eat blocks unflavoured.

Original poster
likelysuspect · 10/02/2026 22:53

Isthisfunyet · 10/02/2026 22:45

It is pour not pore. Clearly you do not know what an Ambassador is either. YABVU

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Well this is why I had to sack you, lacking in basic spelling skills.

Dont nick any stationery on your way out either, I know your type.

OP posts:
cheeseomelette · 10/02/2026 22:52

ps it is definitely pore in that context.

cheeseomelette · 10/02/2026 22:51

Veggie here and love it. Our Chinese takeaway does incredible tofu in satay sauce which I could happily live on. I think it’s deep fried in something so that probably negates the goodness but never mind.

tofu is the new marmite

sprigatito · 10/02/2026 22:51

Isthisfunyet · 10/02/2026 22:45

It is pour not pore. Clearly you do not know what an Ambassador is either. YABVU

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Nope. It’s “pore”. Sorry.

Isthisfunyet · 10/02/2026 22:45

likelysuspect · 10/02/2026 22:32

No, you'll note as you pore over my posts for evidence of 'hatred' that I did not ask for liking it, I did not ask for recipes, I did not ask for hints, tips, tricks or hacks.

Every single suggestion here I have done. In fact its me who should be the Tofu Ambassador, so you're fired.

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It is pour not pore. Clearly you do not know what an Ambassador is either. YABVU

CopeNorth · 10/02/2026 22:35

I oven roast super firm tofu.

or just get some quorn pieces (fake chicken) very nice and much easier

6namechange3 · 10/02/2026 22:33

It's strange a lot of people including many vegetarians hate the stuff. I love it would much rather eat it than Quorn and other meat substitutes. I'm not vegetarian, but actually prefer tofu dishes from a good Chinese restaurant than meat ones.
I can eat the smoked stuff straight from the pack too!

Original poster
likelysuspect · 10/02/2026 22:32

Isthisfunyet · 10/02/2026 22:27

🤣You posted in AIBU so yes you are being unreasonable by not listening to advice on here to try something different. Isn't that why you posted because you want to like it?

I will wear my new official title of Tofu Ambassador with honor though. And you can henceforth be known as the Tofu Slanderer. 🤣

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No, you'll note as you pore over my posts for evidence of 'hatred' that I did not ask for liking it, I did not ask for recipes, I did not ask for hints, tips, tricks or hacks.

Every single suggestion here I have done. In fact its me who should be the Tofu Ambassador, so you're fired.

OP posts:
DialItBack · 10/02/2026 22:31

When I went vegan I hated tofu, but someone bought me some cooking lessons with a vegan chef who showed me how to make tofu taste amazing. I just wasn’t doing it right before.

Isthisfunyet · 10/02/2026 22:27

likelysuspect · 10/02/2026 21:06

Dear oh dear, calm down Tofu Ambassador

Its a chat forum, dont take things so seriously.

If you can evidence anywhere in any of my posts my 'hatred' let alone 'outright hatred' that would be great

Ive got all night, not doing anything other than the washing up now.

By the way Im not a master chef, or even a Master Chef (Im not on tonight's episode anyway), but I am a very good cook. Its ok to say that and still not really have a preference for an item that you've cooked umpteen times.

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🤣You posted in AIBU so yes you are being unreasonable by not listening to advice on here to try something different. Isn't that why you posted because you want to like it?

I will wear my new official title of Tofu Ambassador with honor though. And you can henceforth be known as the Tofu Slanderer. 🤣

RedSoloCup · 10/02/2026 22:06

The Aldi sweet chilli one is good when you can find it (rare)!

rosanna19 · 10/02/2026 22:02

Top tip for the tofoo extra firm blocks is to rip it into smaller pieces rather than cutting… it changes the texture when it gets crispy so there’s less of that bland chewiness you describe

catsarethefuture · 10/02/2026 21:55

I love tofu, if it’s smoked or marinated I can eat the whole block cold as a snack🤗

HelenaWaiting · 10/02/2026 21:54

Someone made me a tofu scramble once and said "it tastes exactly like scrambled eggs". There are no words.

Sixpence39 · 10/02/2026 21:49

Try smoked tofu for flavour. Or tempeh - also made from soy beans but really nutty flavour and more bite. Really nutrient dense.

I tear tofu into bitesize chunks instead of chop, then coat in cornflour with salt, pepper and spices, and shallow fry. Crispy and delicious!

TheGrimSmile · 10/02/2026 21:47

Go to your Chinese and have salt and pepper tofu. I dont know how they do it, but it's bloody delicious 😋

ShawnaMacallister · 10/02/2026 21:47

likelysuspect · 10/02/2026 20:38

I do make it correctly. Tonight I fried it. I often air fry it. I have corn starched it. I have used marinades. I have frozen it. I am extremely good in the kitchen and very experimental.

Please dont take offence on behalf of Tofu. Im not sure it needs you to.

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Marinate it before you cook it, for a few hours at least. I press and chop a whole block at a time and put it in a Tupperware with vinegar, salt, nooch, garlic powder and lemon juice and it's bloody delicious. Fried and added to dishes or just raw in salad. So much flavour! 2tsps of salt per block and quantities of the other ingredients are up to you

dudsville · 10/02/2026 21:47

Tofu is about seasoning. I've taken salads into work this week. Lots of chopped kale and spinach and radishes, oven roasted diced tofu and sweet potato, a packet of mixed grains. None of this has a lot of flavor. The seasoning is a mix of white miso paste, chilies, fresh ginger, soy sauce and agave with some fage fat free yogurt. The sauce isn't nice straight away, or at least I find the miso overpowering at first, but left overnight, the next day it's a delicious treat. The tofu gives the salad more bite and is filling. I put a dollop of cottage cheese on top.

Okbyethen · 10/02/2026 21:44

Drain the tofu and cut into small (2cm ish) cubes/chunks.
Put into a heatproof (pyrex or similar) bowl and add enough boiling liquid stock to cover it (I use Knorr chicken) add a little salt and a couple of tsp garlic and onion powder too and give it a good stir.
Leave it to marinade for at least an hour (or several - usually marinade mine at lunchtime to make for dinner)
Drain out the stock and fry the cubes in a frying pan. They should turn a lovely golden brown on the outside but still be nice and squishy inside.
Eat them as they are or add them to your sauce of choice (teriyaki is always a hit) and enjoy!

LittleArithmetics · 10/02/2026 21:37

BreadstickBurglar · 10/02/2026 20:37

Thanks for these! The quantities in that Ottolenghi recipe look bonkers though. 16 spring onions??

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I've made it and we tend to dial down the chilis and black pepper a bit, think the spring onions are legit though. Agree it looks bonkers but you have to trust it, it's amazing.

StrawberrySquash · 10/02/2026 21:37

likelysuspect · 10/02/2026 21:34

Yes I tend to cook with wholemeal and older grains like spelt so I was thinking of that scent and how it makes the bread taste at the end. Very wheaty. Nice.

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Yes, spelt does lend a warm nuttiness.