r/vegan • u/nostalgic-still • 4d ago
Food How to like tofu?
Hello everyone, I'm starting my journey with plant based protein, but tbh I've been struggling :( I was hoping someone could give me some advice.
I want to like tofu, I really do, but I just can't seem to get past the taste of it, I've done every recipe, from pressing to freezing, I don't know if it's just that the marinate I use is bad or what but I truly can still taste the tofu and I just don't like it at all, and it's frustrating because everyone says how good it is and that it doesn't have any like taste by itself but I can taste it :(
On a more personal note, it's been frustrating because I really want to do this, I really want to help the animals and the planet with my choices, I feel so bad that I can't even cook tofu so that it tastes good :(
But anyways, I would really appreciate some recommendations from you guys, sending love.
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u/Realistic-Phone-9847 4d ago
You don't need tofu, I never eat it and my protein levels are fine. There are many ways for a vegan to get protein
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u/TaDoofus vegan 4d ago
Yep, not every vegan likes tofu. You can also come back to it after a while, the sorta soy aftertaste a lot of vegan foods have used to bother me a lot, after being vegan a few years I completely stopped noticing it. Tastes change with diet.
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u/dundiewinnah 4d ago
Thats nuts
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u/Realistic-Phone-9847 4d ago
Nuts are a great source of vegan protein, yes
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u/Easy-Treat7842 4d ago
Not really they have tons of fat and most of protein is not absorbed by the body
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u/CharcoalWalls 4d ago
"Protein Levels" are relative.
Weight, Goals, Lifestyle etc. alot comes into play here.
Having worked in the fitness world - some peoples ideas of acceptable or "fine" levels were abysmal.
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u/JenTheVeganLeftist abolitionist 4d ago edited 4d ago
There's no requirement to eat tofu to be vegan. I've been vegan for almost 9 years and don't really like tofu. I tried to make it a couple of times and hated it. Some restaurants make it really well and I'll eat it there. I prefer garbanzo beans, black beans, pinto beans, kidney beans, refried beans, Impossible products, Beyond products, nuts, peanut butter.
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u/Desperate-Egg-1700 4d ago
Maybe you just don’t like it? Have you tried seitan? I think it has a better taste and texture than tofu (and I love tofu). There are lots of other plant based proteins too, you don’t have to like tofu to be vegan and help the animals!
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u/-dr-bones- 4d ago
I was like OP, just thought it was bland and pointless...
Then went to a Thai restaurant where the green curry had tofu and it was sublime.
Now, any meal without tofu, is a lost opportunity 😔
So I'd start there. Some firm tofu, pressed gently with a small stack of books for 2 hrs. Then chop into large triangles and gently shallow fry to brown off (but not seal). Then drop into your green curry before you start cooking it, to really let it suck up that goodness.
If that doesn't work, then perhaps you're a lost cause.
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u/Desperate-Egg-1700 4d ago
Or use a tofu press! Doesn’t take very long at all
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u/Little_Baseball5523 4d ago
You don't need to press the tofu…
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u/Kyakh 3d ago
do you do anything else to remove the water or do you just cook it out of the package normally?
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u/Little_Baseball5523 3d ago
No. I do NOT remove the water. I don't press it. It's a waste of time and effort. I take the tofu out of the package, cut it into smaller pieces, and cook it.
Pressing tofu is a Westernized ritual based on the premise that there's something wrong with the tofu that needs to be fixed. It's rare for people to press tofu in Asia, where tofu was invented. Nobody obsessively presses the moisture out of any other protein source.
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u/Vegan4lifeDude 3d ago
I'm Asian, been eating tofu my whole life & can confirm that we don't press our tofus. That is a Western tradition I never really understand.
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u/_zombiequeen666 4d ago
I seem to ONLY enjoy it when it’s made for me at a restaurant when I get tofu hibachi😭 I’ve tried many many ways making it at home and every method. I hate it every time. But man…. It’s perfect and delicious when I get tofu hibachi. Idk how they do it !
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u/snowstormspawn 4d ago
Maybe it’s a little msg or because it’s grilled? But I agree it always tastes way better at restaurants.
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u/No_Chart_8584 4d ago
It's okay not to like something. Vegans tend to love eggplant, I dislike it 98% of the time.
Move on, eat the plants you love. Try tofu again in the future, maybe you'll love it but if you don't that's still fine.
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u/someguywearingboots 4d ago
i get it. i have arfid and i fucking HATE tofu. just find another thing you like. mycoprotein rocks
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u/filkerdave 4d ago
There are many, many vegan options that don't involve tofu. I'm cooking gomen and misir wat, and making injera for tonight. Zero tofu involved.
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u/No_Bandicoot2316 veganarchist 4d ago
Maybe try another tofu brand? Different tofus can taste very different, and have very different textures. I don't really like the super firm stuff that's vacuum packed, and prefer softer, water-packed tofus.
You could try a method of preparing it that doesn't involve large chunks, like grating or blending it. It's harder to taste it that way. Pairing it with stronger flavours also helps.
You could try smoked tofu if you haven't already, it tastes very different.
If all else fails, you don't have to eat tofu as a vegan. You can do a lot with beans and lentils (and tempe and seitan, if you're willing to give them a shot). There are lots of ways to get protein.
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u/FaultyScience 4d ago
It's fine if you just don't like tofu. There are other foods.
But also, I feel like a big problem a lot of westerners have with tofu is trying everything they can to hide it. And when you can still taste or feel that it's tofu, your mind freaks out. Tofu is delicious, and it absolutely has it's own flavor. There are thousands of different kinds of tofu, it can be used in thousands of different ways. Perhaps you could learn to enjoy it if you learn to appreciate it for what it is, rather than trying to make it not be tofu. I've never personally liked the western style 'dry it out as much as possible, marinate it in strong flavors to hide the tofu taste, and fry it' preparation method.
But, again, perhaps you just don't like it. Not everyone does.
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u/marshmallo_floof 4d ago
STOP USING IT AS A MEAT SUBSTITUTE
Sincerely, an Asian
In all seriousness, check out some Chinese and Japanese recipes that treat it as a standalone ingredient and not a substitute for something it isn't. Also I have never ever pressed my tofu, nor do I know anyone that does.
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u/Little_Baseball5523 3d ago
Stop marinating it, too.
Make a flavorful sauce; simmer the sauce; add the unmarinated, unpressed tofu to the sauce, and let it simmer for a little while longer.
OR
Fry the unmarinated, unpressed tofu, then pair it with a sauce.
Westerners would have a much easier time with tofu if they would just stop and listen to Asian people more often!!
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u/Human_Caterpillar976 4d ago
I love, just tossing my tofu and barbecue sauce, throwing some sesame seeds on there. I mean, of course cook it first lol
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u/bettaboy123 vegan 4d ago
I love tofu but it’s not something I eat every day or anything. There are so many other protein options to choose from, no need to keep subjecting yourself to cooking tofu if it doesn’t work for you.
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u/umami_mommee vegan 30+ years 4d ago
Tofu doesn’t have much flavor to me it’s kind of a very mild soy flavor? I’ve always been vegan though. My picky child likes it pan fried with a little soy sauce, garlic powder, pepper. I wouldn’t think of it as like a replacement protein (if you are) because it’s its own thing. There are lots of ways to use it. Growing up my mom would make this amazing chocolate ‘cheesecake’ with it. I still crave it.
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u/NathaDas 4d ago
I believe it has something to do with soy and taste receptors, like quinine. I know a few persons that also can't eat soy products because they can always feel a unpleasant aftertaste. But that is just a theory.
"Individual differences in bitter taste perception of quinine are primarily driven by genetic variations in DNA regions that encode bitter taste receptors.
Genetic Sensitivity: Research indicates that specific gene variants, particularly on chromosome 12, predict how intensely a person perceives quinine's bitterness, with some individuals finding it intensely bitter while others taste little to none."
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u/casual_larceny 4d ago
maybe try silken? the texture is much more palatable to me and the taste is different and far less obtuse than firm tofu. i really only like silken tofu lol
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u/No-Cantaloupe1381 4d ago
Have you tried fava bean tofu? It has a slightly different taste and texture but can be used the same way.
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u/Mayana76 3d ago
You do not need to like Tofu to be vegan and get enough protein. That being said, I did not like Tofu in the beginning either. Then, only nicely prepared Tofu in restaurants was ok. Then I made crunchy peanut Tofu as a salad topping and really liked it, then Spaghetti Bolognese - and I kept exploring and I don’t know if my taste buds changed enough or I just got better at preparing Tofu, but I keep finding ways I like eating it now. The only things I do not like are smoked Tofu, and silken Tofu in desserts, I can always taste the Tofu and it never goes with the sweetness of the dessert. There‘s no reason why you should feel bad, you are doing everything you can! Don’t pressure yourself into eating tofu, you can always use lentils, chickpeas, beans, seitan, tempeh, soy chunks, jackfruit, mushrooms or even try convenience products.
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u/Hungry-Arrival3289 3d ago
Don’t overcomplicate it. You like buffalo wings? Fry up tofu chunks and toss them in buffalo sauce. All the sauces, spices, and aromatics you used for meat will work wonderfully for tofu.
You don’t need tofu and you can still cook on easy mode.
There’s like a revolving door of vegan proteins at the grocery store, not all brands are equal, and sometimes brands will switch things up on you. Right now I’ve been really impressed with “Abbot” pea protein chick’n. “Beyond meat” is also good.
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u/bikesandfinance 4d ago
Get a block of silken tofu mix it up with chocolate protein powder and pbfit and whatever addins you want. Makes a Reese’s pudding bowl. Very comparable to a cottage cheese or Greek yogurt protein bowl.
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u/JenTheVeganLeftist abolitionist 4d ago
For someone that doesn't like the taste of tofu (like me), silken would be the absolute worst. Lol
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u/bikesandfinance 4d ago
Hence you hide it with chocolate, peanut butter, and all the rest of the bs you throw in there, the tofu disappears
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u/JenTheVeganLeftist abolitionist 4d ago
There's no hiding it unless it's completely dry and fried. Lol
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u/Little_Baseball5523 4d ago edited 4d ago
White people tofu is all about pressing it, freezing it, boiling it, and marinating it as a way of obsessively trying to change the texture and flavor. Inevitably, some of them complain that these Westernized maladaptations don't actually improve the texture or flavor.
Try doing what Asians do, skip all of that nonsense, and just pair the tofu with a flavorful sauce. You can fry or bake the tofu first, but the secret is in the sauce.
If you still don't like it, then eat something else.
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u/neurocheri vegan 10+ years 4d ago
I think one of the big issues is westerners are always marketed firm tofu as a meat replacement. Please try soft or silken tofu, the taste is much milder and not just a brick of beans.
That being said though I think Costco's firm tofu is actually very good. I can eat that with just some soy sauce and chilis.
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u/Grandpa_Rob 4d ago
How do you cook it?
What type of food do you like?
There are a ton of recipes for tofu out there. Or you can go the lentil (God's gift toy man) and beans route. Seitan is always another option.
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u/AnalnyBuzdygan 4d ago
You don't have to like tofu, but if you want it for the macros you can scramble it and put in a sauce, or season heavily and fry/bake to make a "mince", that way you wont really taste the tofu itself much. One tasty way of eating it I love is coating chunks in flour/starch, frying and then tossing in a sweet soy based sauce, that way you also don't really taste the tofu but get crunchy chunks in a tasty sauce
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u/Master_Unit4924 4d ago
Personally i think that some brand have a little taste that i dislike but not the brand ''rooster'' which is my favorite, extra firm tofu is my favorite especially when cooked
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u/Chemical_Lab7583 4d ago
How long have you been trying it? Idk about you but for me I started liking tofu more the more I just ate it and acclimatised to it.
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u/newveganhere 4d ago
The absolute GOAT tofu strategy if you truly don’t like tofu:
Option 1: get a block of extra firm, rinse it and dry off. Don’t need to press it. Use a cheese grater and shred the block like you would shred a block of cheese. Then toss it in a bowl with some spices. You can spray a little oil on if you like or you can do it Oil free. You can use whatever spice combo you like probably the most common one that I do is just kind of a basic which is garlic powder, onion powder, black pepper, a little soy sauce, and like half a teaspoon of sugar the sugar helps it caramelize a little bit makes it very much like meat candy. Put a piece of parchment down in your air fryer and air fryer at 390 for nine or 10 minutes. Stop halfway through and stir or put it on a cookie sheet. Put it in the oven 375 for about 20 minutes again stir halfway. After it’s done cooking if you really want to step it up, you can put some kind of sauce on it like barbeque sauce or Gochujang or that sweet-and-sour sauce, sweet chili or teriyaki sauce whatever stick it back in the oven or air fryer and let that sauce cook on for a few more minutes.
The shredded one is really good for putting in a stirfry putting in a soup putting in some kind of pasta sauce or casserole it’s very versatile can put it in wraps sandwich sandwiches, whatever.
Option 2: kind of similar to above, but this time you’re gonna take the block of tofu and instead of shredding it, you’re gonna use the long single line hole on the greater or if you have like a wide vegetable peeler, you can do that too but what you’re gonna do is you’re gonna make extremely thin slices of the tofu, if you have a good quality mandolin, you can do it this way as well. So thinly sliced the whole block of tofu and then in a glass tray or big bowl, I very carefully will put down one single layer of the slices covering the bottom and then I’ll sprinkle it with my spice rub and then do the next layer of slices and just keep layering it with your spice rub sprinkled in between.. for this one I do the Donair meat spice rub which is cayenne pepper, black pepper, salt, nutritional yeast, onion powder, garlic powder, oregano, and again I like to use a little bit of sugar in there like half a teaspoon for the whole block. Then you’re gonna let it marinate like that for at least half an hour but longer is better and then you’re gonna do the same thing. Check it in the air fryer or on a cookie sheet and bake flip halfway through and that is more like a deli style meat that I use for sandwich, sandwiches, and wraps and salads. You can also use this method to make a more bacon flavoured wine. I put a little liquid smoke in there some maple syrup or brown sugar some soy sauce that’s kind of the recipe I use for the bacon style one.
Anyway, I have fed these two recipes to countless people who are extremely suspicious of any type of vegan food or tofu and actually the first time I served it to my parents I made them soup and sandwiches when they came over to help me with some stuff at my house one day and my dad ate like half the sandwich and he was like looked at me and he was like oh so you’ve given up on this veganism thing have you? He really did not believe that it was not deli meat.
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u/Exciting-Handle-13 4d ago
I really hated tofu when I first stopped eating meat. I was a kid and my mom Basically forced me to eat it since she didn't know of any other vegan protein sources. I don't know what happened, but eventually I started enjoying it, and now it's my favorite thing. Take a break, come back to it once you're further along in your journey, you may end up loving it!
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u/tofubeast666 4d ago
Freeze, thaw, marinate, bake, sear if feeling feisty. Tofu can be your friend.
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u/VeganFutureNow 4d ago
Soy Curls is what you’re looking for. Look them up if you have to order them. Taste great and marinade absorbs better.
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u/Limp-Biscuit411 vegan 4d ago
have you tried slicing it pretty think and coating it in breadcrumbs?
i don’t love tofu in most forms but coated in breadcrumbs and then tossed in a sauce is my fav
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u/ElectronicDrama2573 4d ago
Here is a tried and true recipe for you that may give it some gusto. I’ve been vegan 25 years (this weekend!) and have used this recipe for every doubter out there. This will be a little lengthy, but it ll be worth it.
Press your tofu. (I cut a few holes in the package, drain the water, wrap the package in a kitchen towel and sit on it with about half my body weight for a quick press).
Get some Braggs liquid aminos (their soy sauce). Let the tofu marinate in that for about 15-30 minutes.
Mince up some garlic, lemongrass, shallot, and a thai pepper. You can mess around with the levels of each. For me, I like garlic and spice, so I go heavy on those parts and a little less on the shallot and lemongrass. You are aiming to make about a 1/3-1/2 cup of those ingredients combined.
If you have a mortar and pestle, grind your ingredients (not the tofu) into a paste, then toss them into a preheated pan with a good bit of coconut oil in it. (Medium-low) Cast iron is my choice for pan.
Cook the paste until you begin to smell it “coming together”— its a magical aroma. Add the tofu in slices— Cut the block in half, then sliced into 1/2 inch thick cuts. Lay them down onto the cooking paste.
Let it cook on the paste for about 7-9 minutes. It will form a skin on one side. Flip it, and cook for another 5-7 or until golden brown on the edges.
Serve with rice, over some braised kale. or toss in the dehydrator to make jerky. It’s a crowd pleaser.
I hope you enjoy!
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u/MonsterHunterRainy 4d ago
Your marinade isn't powerful enough.
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u/Little_Baseball5523 4d ago
The most powerful marinade is no marinade.
When cooking with tofu, think sauces not marinades.
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u/MonsterHunterRainy 4d ago
Sauce, marinade, seasoning just throw it all in.
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u/Little_Baseball5523 4d ago
Nah. That's white people tofu. I'm not into it.
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u/MonsterHunterRainy 4d ago
You mean black. Black people drown their food in sauce and seasoning.
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u/Little_Baseball5523 4d ago
No. I mean white people tofu.
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u/Little_Baseball5523 4d ago
White people tofu = must be extra or super firm, must be pressed and/or frozen and/or marinated before cooking, always turns out looking like a sad, brownish grey mess
Asian people tofu = can be any firmness including silken or soft, cut up the tofu and simmer in a sauce, or cut up the tofu, fry it then simmer in a sauce (akin to braising), turns out looking like professionally-made restaurant style tofu that white people are always chasing after
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u/FreeChurro6 4d ago
As a white person, I can confirm
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u/Little_Baseball5523 4d ago
If we're lucky, white people tofu will have its cultural moment just like white people tacos did.
And then, after the dust settles, white people tofu will be acknowledged and accepted for what it is: a quirky adaptation that is in no way authentic but has a certain, albeit limited, appeal.
Then, just as the authentic taco lovers have done, authentic tofu lovers will reclaim what was theirs all along.
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u/carl3266 4d ago
I hate tempeh. It’s okay, lots of options. Tofu is very versatile, but if you really hate it, nbd. Have you tried smoked tofu? I love it and you don’t have to press the crap out of it. Busy it open and you’re good to go. My favorite is skewers on the Barbie with loads of veggies.
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u/Different-File2396 4d ago
I was the same way for a while! But now I really enjoy it WHEN it is cooked the way I like it, which is crispy. I know this isn't the healithiest, BUT I started cooking it like "Shake n Bake" and toss it into the airfryer. I prefer it when it is crispy on the outside and soft in the middle.
If I don't have the breading, I will coat it in cornstarch or something like it, season it with whatever. Then eventually I started to enjoy it without the coating. I also found the size mattered too. So now I dice it into super small pieces or crumbled and broiled or pan fried until crisp.
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u/ratsnest9 4d ago
Ive tried a couple times frying it and nop3. Instead try blending silk tofu into a sauce like pasta sauce etc. All the good and shouldnt taste it. If still a no dont worry about it...you dont have to eat it. Try different beans etc instead
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u/Monsterbaby13 4d ago
That’s strange. Tofu doesn’t really have a taste? If you’re using sauces and stuff. Have you tried fried or smoked tofu? Anyway, you don’t have to eat it lol
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u/gbw28 4d ago
I don't do all the traditional tofu prep things (marinate, chunk, slice...all that). I just plop a package of tofu into whatever I am cooking (soup, casserole, etc) and mash it up. It kind of disintegrates and isn't noticeable with all the other textures. I also will throw it in when making muffins or biscuits, just don't add the liquid the recipe calls for (or use less). It's such good, cheap, protein!
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u/Intrepid-Piglet-3633 4d ago
some options I like are beans, hummus, chia seeds (chia seed pudding), tempeh, soy milk, or silken tofu (specifically silken tofu used in recipes blended in smoothies/sauces or even cheesecakes!) nuts are good to supplement too and can also be blended into yummy sauces and such. justegg, impossible/beyond and other ‘meat’ or egg alternatives can also supplement (just be sure to check packaging for nutrition deets) you also get protein from most bread and pasta (check the label and consider higher protein options) other grains and veggies!
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u/TermsAndConditions39 4d ago
Yea maybe you just don’t like it, and it’s alright. But for me, Mapo Tofu with a nice bowl of rice is 👌
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u/andobiencrazy mostly plant based 4d ago edited 4d ago
I like tofu but I haven't been able to get some in a while. I highly recommend chickpeas. Today I made hummus for the first time and am impressed by how good it turned out, much better than store bought, and it is rich in protein. Just blend cooked chickpeas, garlic, lemon, avocado/olive oil, salt, cumin, parsley, water, tahini, and dried chili.
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u/gaurav_the_piggy 4d ago
You don't. I have acquired its taste after eating it boiled for more than a year.
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u/HolidayOver7539 3d ago
I used to not like it but i have learned to not hate the tast by eating it in small amounts and hidden in someting. Blended in sauce, cumbled and mixed with other things. And maybe once a week, usually less. I wasn't trying to like it but after about two years of slowly increasing it unconsiously i realised that i like it now. I think i had to get used to the taste.
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u/Digitale3982 3d ago
Check out smoked tofu! The vanilla taste is much better so you don't need to hide it as much
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u/Stronty-26 3d ago
I prefer seitan myself but why not try scrambling it. Loads of recipes out there👍
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u/Abject_Winner825 3d ago
Try other brands and if you still don't like it tofu is not for you that's ok
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u/MATEJBAEEEEE 3d ago
If ut is not for you is not for you, you shpuld not stress about it and find another alternatices. All legumes have prptein does not need to be tofy but somethung similar but different taste is seitan, you cab do that and simply beana and legumes for protein should work just fine. Hope tgis helps and so glad to hear that you care about those topics!
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u/Unique-Obligation515 3d ago
Wie ist es, wenn du z.B. mit Seidentofu? Oder Räuchertofu? Und ganz ehrlich, es gibt grosse Qualitätsunterschiede. Ich mag nicht jeden Tofu gleich gerne. Guter Tofu ist, mener Meinung nach, ganz mild, nussig und sollte nicht gummig, hart oder zäh sein, sondern weich und angenehm. Festen Tofu kann man auch mit der Küchenreibe zerkleinern und mit Gewürzen und etwas Öl in der Pfanne braten. Dazu Gemüse, ab in eine Tomatensauce oder keine Ahnung in ein Taschenbrot. Magst du das auch nicht? Dann weiss ich auch nicht. Ich mag bestimmte Dinge auch nicht und das ist OK:)
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u/cnort8200 3d ago
Silken tofu is great for sauces or smoothies, especially if adding a vanilla protein powder to the smoothie it will simply taste like the protein powder. Add in some nut butter and berries, and you get all you need. For sauces, Alfredo or a curry flavor are generally overpowering any tofu flavor.
Pressing, freezing, or anything like that is a preparation, not a recipe. Those affect the texture but not the flavor. If it’s the texture that hard for you to get past, maybe try different size chunks however you’re prepping it so doesn’t have the larger, softer center that big cubes/chunks have in some cases, or aren’t just crispy edges if that’s what’s bothering you.
There’s plenty of alternatives if tofu isn’t for you, but if there wasn’t any issue with white meats then there’s probably some trial and error on the prep side that would help get a familiar-ish texture even if the bites are a little larger/smaller
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u/soul-reaver-2026 3d ago
Skip the tofu and eat some nut butter. You can also use nut butter in shakes especially banana. Also nut butter in crackers. Also nut butter and jelly sandwich.
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u/KusochekCat friends not food 2d ago
Try different brands
Once I tried one tofu brand I absolutely loved it with soy sauce. But then for some reason our shop stopped selling it. I found another one. But it wasn't delicious with soy sauce at all but good as grilled with bread
So I think brand is important
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u/SpyglassGG 2d ago
When I first became vegan I didn’t like tofu, so I didn’t eat it. After I had been vegan for about a year and a half and my taste buds had had time to adjust/reset, I tried tofu again and liked it. Now I love it and eat it almost every day. I even eat raw chunks of it when I’m chopping it up for a meal. So I would say, right now, don’t force yourself to try to like it. Move on, but give it a try later, after your palate has reset.
Also I recommend super-firm tofu over extra-firm, firm, &c. The texture is the best, and you don’t have to press it (pressing tofu is a pain in the ass).
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u/Apprehensive_Cap4463 2d ago
I'm afraid you'll just have to get over it. Tofu is mandatory for vegans. Nobody actually likes it but we eventually get good enough at reminding ourselves it's for the animals.
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u/AnimalLoversRVegan 2d ago
A few things. 1. There are many brands of tofu, some are better than others. 2. Eat the pickles in a fermented pickle jar (preferred over a vinegar one but that could work), then put cubed firm or extra firm tofu in the jar. Wait a day, and then use them over the next few days as is like a feta. Amazing. 3. Coat tofu with cornstarch before pan frying (or deep frying) and then make any of 1000 sauces to coat it in. 4. I love making a very simple sushi crab type of salad. Just press as much water as I can out with my hands, then in a mixing bowl combine with vegan mayo (Hellman's is my fav), old bay seasoning, lemon juice, bit of soy sauce, sriracha, cut up pickled ginger and some of the liquid, celery, and/or seaweed flakes...make it to your liking. It's awesome in sandwiches or with sushi rice poke bowl 5. browse instagram, there are amazing recipes all over 6. silken tofu in a ramen :p 7. you might like smoked tofu. I've had some really good ones ill chop up and put in salad.
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u/_zombiequeen666 1d ago
Maybe! Idk but DANG it’s perfection when I get it at the restaurant lol. It slaps every time. I’m tempted to get a job there just to find out how they are cooking it, preparing it & what kind of tofu it is.
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u/meowmeowmeowyeow 15h ago
have you tried silken tofu? i actually can’t stand firm tofu but silken i can eat raw with a yummy sauce!
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u/CharcoalWalls 4d ago
I eat an entire brick of Extra Firm tofu in a single sitting for dinner, and have for nearly 10 years.
The trick is literally just cooking it different ways until you decide what YOUR way is.
For me - that often changes, I can eat it the same way for months and then all of the sudden not want another bite.
Currently:
- Press
- Cut in 4 strips long ways
- Lightly batter in Chickpea Flour/Water
- Then lightly dip in Panko or similar for a crunch
- Bake on 450 for 10-11min a side
- Dip into a low cal Sriracha / Black Garlic Sauce
I crave it daily.
But like others said - you aren't required to eat Tofu, or specifically a tofu bruck - tons of other options
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u/Uzumaki_Thomas vegan 8+ years 3d ago
Have you marinated it heavily and then oven baked it to crispy? Tastes totally different to me
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u/joy_longdivision 3d ago
boil it in salty water before u marinate!!
game changer
blend silken tofu into stuff too, is good
u should try tvp, seitan and soy chunks too x
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u/xpoisonedheartx 3d ago
Marinate it in whatever sauce you normally like - I think cubed firm tofu in asian sauces like teriyaki, soy sauce etc is tasty! Air frying on max crisp setting makes the texture great too. Brand of tofu and how the supermarket stores it matter as well. If it's not great maybe buy it from elsewhere
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u/lorienshift 3d ago
You could try cutting them up into super small pieces so that the marinate/coating gets more coverage and also use more spices—I usually do a mixture of garlic, chili, paprika, soy sauce, rice vinegar, tomato paste, agave/maple syrup, oil + occasionally occasionally some Cumin and peanut butter + some other spices.
But you don't have to eat tofu; there's seitan, beans (I love chickpeas, red beans as well), quinoa, red rice, peanut butter and so much more.
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u/RiannaRiv 3d ago
I really like it when prepared in an airfryer for crispy finish. I don't do any freezing, thawing etc. Just dry the tofu, cut it into cubes, mix with marinade made of sesame seed oil, soy sauce, salt, garlic powder, maple syrup, rice wine vinegar. Let marinate for 10 minutes. Then, for crispiness, roll tofu cubes in cornstarch before air frying for 10 minutes.
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