Tofu is such a wonderful and healthy food! When I first attempted to make tofu, around 26 years ago, I had no idea how to prepare it. Add to this that there was no Internet for me to log into to find videos and easy vegan recipes. I was on my own. And what a disaster that first attempt was! I just opened the package and put it into the pan, then tried to heat it up. Ugh. It was watery, horrible, and tasteless. I've since learned quite a lot about tofu and it is now a staple in our house. I use tofu for many, many dishes, including tofu scramble for breakfast, tofu salad for lunch, tofu reubens, and then the many tofu dinners that I make, including lasagne and stuffed shells. I use tofu a lot!
What type of tofu you start with matters a lot. It will make a big difference. While I may use a silken tofu, for example, for making a vegan mousse or pie, I always use extra firm for when I make other things with it. I used to freeze all my tofu before using it, until I found tofu you don't need to press! Now, I keep a supply of that type of tofu on hand at all times. I love it!
Here are a couple of quick ways that I use tofu:
- Use tofu in making a sandwich. Just cut it into thin slices (about two slices per sandwich), add it to the pan with a little olive oil, top it with some spices (salt, pepper, garlic powder, etc.). Then sautee it until both sides have browned. Use this to make a sandwich with. It's great!
- Cut the tofu into cubes and add to the pan along with a mixture of orange juice, fruit jam (pineapple, apricot, mango, whatever you prefer), a dash of soy sauce, salt and pepper, and then sautee it. Stir it periodically so that each side browns. Serve it up in a bowl or use it for a stir fry.
- Cut the tofu into cubes and use them to make kebobs! Alternate the tofu cubes with chunks of veggies (mushrooms, tomatoes, peppers, onions, etc.). Grill them and add BBQ sauce as they cook, or bake them in the oven and add BBQ sauce before putting them in.
Read more about how to use tofu here.
(Pictured is mango tofu chunks with Swiss chard, pearled couscous, and unsweetened applesauce with cinnamon).