THE VEGAN BIBLE OF TOFU, SEITAN AND TEMPEH RECIPES - Joe Clarke
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If you're looking to mix up your protein sources with plant-based powerhouses, look no further than Tofu as an easy-to-cook vegan or vegetarian option. Tofu is flexible, cooking-wise. This is because it comes in a variety of textures (depending how much water is pressed out) and is pretty bland. Because it's relatively tasteless, it takes to other flavors well without competing with them. Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super…mehr

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If you're looking to mix up your protein sources with plant-based powerhouses, look no further than Tofu as an easy-to-cook vegan or vegetarian option. Tofu is flexible, cooking-wise. This is because it comes in a variety of textures (depending how much water is pressed out) and is pretty bland. Because it's relatively tasteless, it takes to other flavors well without competing with them. Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm. Beyond these broad categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture it absorbs flavors well. If you've never worked with it before, cooking tofu can be daunting. But once you learn a little about it, it couldn't be easier to prepare tofu well! Below, you'll find the most delicious and easy recipes for you to cook like a pro! Simple Tips for Cooking Tofu: ¿ Make sure you select the right texture. In grocery stores, it ranges from silken to firm and extra-firm. Soft silken tofu would be my choice for blending into desserts or slicing into miso soup, but if you're serving it as a main dish or topping it onto bowls, extra-firm is what you'll need. It has a heartier, denser texture and less water content than other types of tofu. Note: I prefer to buy organic tofu made without genetically modified soybeans. ¿ Press it. Tofu contains a lot of water, and you'll want to squeeze most of it out, especially if you're baking, grilling, or frying it. Tofu presses are available in stores, but having one isn't necessary. You can use a stack of books, or just do what I do, and use your hands to press it lightly in a kitchen towel or paper towels. (Just make sure not to push too hard, or it will crumble!) ¿ Spice. It. Up. There's a reason that tofu gets flak for being bland, and that's because it is! Make sure you season it well. You can marinate it, or prepare it using a crispy baked tofu recipe.
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