Today is another edition of “How to Use These Foods”, which is a series I started a while back. You can check out more of my posts in these series here:
Today’s post is all about tofu! Whether you use tofu everyday or you have absolutely no idea how to use it, you will find something in this post for you.
Let’s briefly start by talking about what tofu is exactly: tofu is a curd made from mashed soybeans and is a rich source of protein and a good source of calcium. It’s a great substitute for meat for those who are trying to cut down on their meat consumption!
How to prepare your tofu
Tofu is seriously a no-brainer to prepare, you simply need to take it out of it’s packaging, roll it in some paper towels and place it between two heavy objects (I usually use 2 plates with a can on top of the upper plate to create a weight) to allow for excess water to drain. This usually takes 30 minutes until you have yourself a tofu that is ready to use!
Tofu comes in a variety of different textures, from silken to soft to medium firm and all the way to extra firm (There are several textures available). I typically use the extra firm, but I will show you how you can use the softer tofu as well!
I have 4 recipes to share with you today, so let’s get to it!
1) Sinful Coconut Berry Smoothie
I am not much of a a smoothie maker and I think the only smoothie I have successfully created is this one. There is something about adding tofu to your smoothies that creates a texture like NO OTHER. Regular silken tofu would work fine, but if you can get your hands on a flavored variety, I can guarantee your smoothie will taste better.For this recipe, I used coconut dessert tofu. You can see the packaging a little in the next picture (I swear I took a picture of it and it disappeared!). Basically, it is a silken tofu, so it makes blending really easy! With this variety of tofu, there is no need to drain the excess water as it is already very soft and watery to begin with, and that is what you want!
Sinful Coconut Berry Smoothie
1 1/2 cup frozen fruit (I used a blend of berries and bananas)
1/4 cup coconut dessert tofu
1/2 cup milk, of your choice
Water until desired consistency.
Throw all the ingredients in a blender and blend!
2) Coconut Tofu Dessert
Continuing with my coconut tofu rage (feel free to use ANY flavor however), I discovered this fabulous recipe while watching TV with my grandmother one night. This recipe is not my own, it is from a french show where they called it a “Soupe-dessert”, however, I feel like in English, “dessert-soup” is not so attractive.
Feel free to garnish this creamy pudding-like dessert with ANY toppings of your choice!
Coconut Tofu Dessert
Recipe from Cuisine Futée: “Soupe-dessert a la noix de coco”
150g coconut dessert tofu
1/2 cup vanilla greek yogurt (or any flavor)
2 tsp. milk
In a bowl, add all of your ingredients and whisk until smooth. Add any toppings of your choice and enjoy!
3) Egg-less Salad Sandwich with Tofu
You might be weirded out, but HEAR ME OUT. This sandwich mix left me highly confused yet very surprised and astonished that such a thing was possible. For some abnormal reason, if you squish up some tofu and add the right seasonings, you are left with an “egg salad” sandwich without having to actually boil eggs and let them cool and get frustrated with deshelling them.This recipe is inspired from the Vegkitchen but I omitted/changed a few ingredients. This recipe will blow your mind, so please, grab a block of extra firm tofu and make yourself a killer lunch, now.
Egg-less “Egg Salad” Sandwich
Recipe inspired from Vegkitchen: Tofu Egg-less “Egg Salad” Sandwiches
1 block extra firm tofu
1 celery stalk, cubed
1 large carrot, cubed
1 scallion, chopped
1/3 cup mayonnaise (or less if you don’t mind less of a creamy texture)
1 tsp mustard
1 tsp curry powder
salt and pepper to taste
1. Drain tofu as explained earlier in this post, and in a large bowl, mash the tofu. (It works really well by simply squishing it between your hands, but if you’re feeling sophisticated, use a fork or potato masher.)
2. Add the rest of the ingredients and mix until incorporated.
3. Serve in a sandwich with lettuce or any condiment of your choice.
4) Marinated Ginger Sesame Tofu
This is another game changing way of preparing your tofu, ladies and gents. If you do not like tofu after making this recipe, then it is a hopeless case for you. This baked and marinated tofu is one of the best recipes I have made in a while, and it is so easy. This is another recipe that is NOT my own, I am simply sharing it because it is so worth it. This recipe is from the Thug Kitchen Cookbook, which I absolutely love. There are other marinade recipes for tofu in this cookbook, but you will have to buy it to get your hands on those!
Ginger Sesame Marinated Tofu
Recipe from the Thug Kitchen Cookbook
1 block extra firm tofu
1/4 cup soy sauce
1/4 cup rice vinegar
2 tbsp lime juice
2 tbsp brown sugar
1 tbsp minced fresh ginger
2 tsp toasted sesame oil
2 tsp Sriracha or similar hot sauce
2 cloves garlic, thickly sliced
1) Drain the tofu as previously explained. Cut into thick rectangles.
2) Add all marinade ingredients in a shallow pan and mix thoroughly. Add the sliced tofu. Let marinate for 2-8 hours.
3) Preheat oven to 350F and line a baking sheet with parchment paper. Bake for 15 minutes. Flip and add more marinade. Bake for another 15 minutes.
I hope you were all a little inspired from this post and will go ahead and try some new recipes with tofu or perhaps try it for the first time! I seriously recommend you try it!
For those who use tofu, how do you like to prepare it?
Have a great Monday everyone! 🙂