Please help me like Tofu!

[Squishedpickle]

Hi all,

Please can you give me your favourite recipes for Tofu? I really want to like it, but in recipes so far I have really struggled with the texture. I've never had really good Tofu so no idea if that is just how it is or if cooking it differently will help. What are the recipes you use to convert non Tofu lovers? Thanks

Basically I just love veg but like Tofoo and use it as an alternative protein source to beans or pulses. I try to avoid fake meat substitutes so I use in place of meat.

I buy Tofoo tofu and have used the recipes on their website. Goulash, aubergine parmigiana and Katsu burger to name a few.

@Imissmoominmama

My friend whizzes it into a tomato pasta sauce to make it creamy.

Great tip!

Silken tofu with melted chocolate to make a mousse very tasty
I like the tofu marinated teriyaki tofu cut into cubes and in the air fryer/ pan fry to make crispy and added to a stir fry

Buy the super firm tofu from Sainsbury's and freeze it in its water for at least 24 hours. Defrost in fridge overnight and put in a press to get water out. Makes the texture so much firmer.

If deep or shallow frying break the tofu into chunks, don't cut and coat in cornflour, salt and pepper and it will have more texture and crunch.

It's a bland food so u need to add any seasonings and flavours you like or coat in sauce.

Coming back to say a very big thank you! Froze and baked as per many suggestions - amazing! I can't believe how different it is. I don't think I'll ever fall in love with Tofu completely, but I have finally had a Tofu based meal that I enjoyed, so thank you!

Firstly find a brand you
Like. I like tofoo.

I like sticky tofu recipes like this www.gousto.co.uk/cookbook/vegan-recipes/sticky-chinese-tofu-aubergine-stir-fry

I'm using the UHT silken tofu that's been lurking in my cupboard. I bought it for a pudding, then lost the recipe.

So I've pressed it in a cloth, it's now in the freezer. When it comes out I'll press it again, marinate it in garlic, ginger and lemongrass. Then bake it. Then crumble it over a chow mein.

Bet it's still pointless, but at least it won't be in my cupboard any more!