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The 1 Product You Need to Make Perfect Tofu

The 1 Product You Need to Make Perfect Tofu

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Oh, tofu. This beloved block of bean curd often holds such wondrous flavor potential, but for so many it turns into a pale, mushy blob on their plate. Thankfully, there's an easy solution available to banish all of your tofu troubles and help you create delicious meals: The TofuXpress.

Naturally packed with water, tofu needs to be pressed before being marinated or cooked to achieve an ideal firm texture. There are various hacks listed online for how to properly drain and press tofu. Wrap it in paper towels, freeze it, put heavy cookbooks on top of it, and more — but those methods all pale in comparison when the TofuXpress is introduced.

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Made from heavy duty thermoplastic and stainless steel, the TofuXpress works as both a press and a convenient container for marinating. Simply place the tofu into the plastic container, lock in the spring-loaded top, and it will automatically start putting pressure on the tofu. Within minutes, the tool will have removed a large amount of the water, while keeping the tofu block intact and not squished.

Once your tofu is properly drained, you can simply mix up your favorite marinade and pour it into the TofuXpress to infuse flavor for as long as you'd like. Clean up afterward is easy since the tool is dishwasher-safe. You can purchase the TofuXpress with a one year warranty for $40 on

5 Simple Ways to Use Baked Tofu

Published: Feb 14, 2017 · Updated: Apr 7, 2021 by Nicole @ VegKitchen · This post may contain affiliate links.

I’ve long considered marinated baked tofu a great product and have wondered why it has taken so long to make its way onto supermarket shelves. Finally, it's getting there! As always, it’s easy to find at any natural foods store, usually shelved alongside the tofu tub varieties.

If you're unfamiliar with marinated baked tofu, it’s a firmer, chewier, flavored variety. It comes in cellophane-wrapped packages (usually 8 ounces), and is ready to eat as is or to combine with other ingredients in hot or cold dishes. Here are 5 simple ways to use this fantastic product.

Several brands offer marinated baked tofu, each a little different in flavor and texture, but all quite good! And one more handy bonus, unlike the tub varieties, baked tofu doesn't need to be drained and pressed before using, Brands include:

  • Soy Boy (Tofu Lin Asian Flavor, Smoked, and Caribbean)
  • White Wave (Thai, Italian, Garlic-Herb, Sesame-Peanut)
  • Nasoya (Teriyaki, Sesame-Ginger, Chipotle)
  • Trader Joe's (Teriyaki, Sriracha, and more)

Here are some of our favorite ways to use this tasty form of tofu.

Sandwich spread: “Tofuna” salad or sandwich spread is far and away my favorite use for baked tofu. For this, I prefer Soy Boy Tofu Lin, but use whatever kind you like. Serve in pita, on bread, or atop salad greens. Any time I serve this, it is practically inhaled, even by people who claim they don’t like tofu.

Substantial Salad: Any salad that adds this kind of tofu can become a meal's centerpiece — Chinese-Style Shredded Cold Vegetables and Tofu, for instance. Combine baked tofu with pasta to make a simple and tasty cold dish like this Pasta and Tofu Salad. Try also Mixed Greens Salad with Avocado, Apples, and Baked Tofu.

Vegan Fajitas: Made with baked tofu, Super-Easy Tofu Fajitas is a good way to get the bird out of chicken-style fajitas. Make the meal even easier by having everyone make their own fajitas as directed in this almost-not-a-recipe. Yum!

Stir-Fries: Orange-glazed Tofu and Broccoli, enlivened with an orange-flavored sauce (see photo at top), is one way to use baked tofu in stir-fries. Easy Sesame Green Beans with Tofu is another quick dish that shows how good baked tofu can be in this kind of preparation.

Wraps: Because it's firm and not mushy or watery, strips of baked tofu are perfect in wraps to take to school or work. Case in point, Baked Tofu, Arugula, and Olive Wraps. Just fill, fold, and eat, or pack in a snug container to transport.

What to expect as a vegan meat substitute

These tofu crumbles are quick and easy to make on the stovetop. While there are some methods for baking tofu crumbles, we prefer cooking them up in a frying pan to keep it quick and easy. That said: the texture of the crumbles is fairly soft. Don’t expect it to taste like ground beef!

The skillet gets the crumbles lightly crisp on the outside, but it’s not chewy like meat would be. However, these are very delicious once you’ve got the correct expectation! Got it? OK.

Is Tofu Healthy?

As I started eating tofu more often, a lot of family members expressed concern based on rumors that they had heard about soy being bad to consume. I am not a health professional and do not want to give detailed health advice but after some research on my own, I came to the conclusion that tofu is a healthy option for me and my diet. Like anything, you should consume everything in moderation and maybe not eat soy for every single meal. I have tofu about 1-2 times per week.

How much protein in tofu?:

I found THIS article on Healthline that details tofu nutritional facts. Tofu is a great source of protein containing 8 grams of protein per 3.5 ounce serving of tofu. It&rsquos high in iron, calcium, and magnesium and overall a great alternative to meat in a plant based diet.

Tofu calories:

1/2 cup of firm tofu only has about 70 calories in it which makes it a great weight loss option and overall source of protein!

10 Healthy Tofu Recipes

A vegetarian diet doesn’t have to mean living off of side dishes. Tofu is the perfect substitution for meat in a variety of traditional dishes, and you don’t have to be meat-free to enjoy it. Tofu, or pressed soy, is packed with protein and is surprisingly versatile to cook with. There are a couple types of tofu you can buy: Silken tofu is creamy and is good for protein smoothies and vegan cream pies and firm and soft tofu is best for cooking because it will hold its shape while absorbing flavor. Most tofu recipes will specify what kind to buy, so don’t be afraid to try new varieties until you find your favorite.

1. Miso Soup
via Roti n Rice

All of these ingredients can be found in an Asian grocery store, and this soup is a cinch to make. Thinly sliced mushrooms are a great addition to this soup, and be sure to prepare it in big batches for reheating.

2. Tofu Aloo Galub
via Lorimer Street Kitchen

This one pot meal is tofu with cauliflower, potatoes, peas, and curry. To drain tofu, simply place on a couple layers of paper towels, cover with more paper towels, and top with a pot. The weight from the pot will press out extra moisture to keep from your meal from being watery.

Tofu isn’t just for lunch and dinner. This recipe brings extra firm tofu to the breakfast table for a Mexican-inspired meal. Pressing the tofu is extremely important in this recipe, because wet tofu will not crumble properly.

This is a great base recipe that can easily be reworked. Toss the finished product with cooked quinoa or rice for lunch, or warm vegetable broth to poor over the baked veggies and tofu for a quick soup. Whatever you’re in the mood for, pumpkin, tofu, and kale may become a new favorite combination.

It might be a little weird to put pork with tofu, but this recipe pulls it off. If you want to keep the dish strictly vegetarian, then add more tofu (or veggies) and omit the pork. Here are the conversions: 150 grams of pork is a half pound, and 300 grams of tofu is one pound.

6. Vegan Red Thai Curry
via The Corner Kitchen

Curry dishes can be spicy but not necessarily hot. This recipe has a kick, but the addition coconut milk makes the heat palatable. Red curry paste can be found in the Asian section of most grocery stores.

7. Veggie Miso Udon Soup
via Produce on Parade

Udon noodles are made with buckwheat and are a healthy substitute to regular semolina pasta. Try adding your favorite veggies like bell peppers, mushrooms, or snap peas.

8. Tofu Pad Thai
via Rice and Coconut

Making your own take out is easy with this recipe. Rice noodles are gluten-free, traditional in pad thai, and cook very quickly. Instead of frying the tofu, simply brown the cubed tofu in a little peanut oil until it’s brown on all sides.

9. Tofu Summer Rolls
via The Flying Ramekin

Summer rolls are a great option for when the bitter cold is getting into your core and you need a taste of sunshine. The tofu is marinated and then cooked in a dry pan, so the moistness of the marinated tofu will brown itself without extra oil.

This is another recipe that is a good base for a lot of different meals. The tofu and lemongrass can be a topper for rice, quinoa, and even a plain salad. Lemongrass is in the produce section of the grocery store and it’s sold in stalks.

23 Flavorful Asian Tofu Recipes

I have a serious love for Asian flavored tofu dishes. Why? There&rsquos just an endless number of ingredient and flavor combinations. Some of my favorites are Lo Mein, fried rice, and sesame tofu with broccoli. Tofu is incredibly easy to deal with, and it cooks quickly making many of these recipes perfect for weeknight dinners. Here are 23 flavorful Asian tofu recipes for you to try!

Discover The Perfect Equipment to Prepare Tofu Dishes

You do not need special preparation for cooking Tofu. Most probably, you will find almost all the necessary tools for its cooking in your kitchen. Although, if you want to prepare in advance and to cook Tofu like a true pro, the equipment you will need:

A Tofu press.

After you remove the Tofu from the package, you have to rinse it and press the water out. That is especially important if you are using medium-firm or extra firm tofu. If there is no other solution, you can try to dry it with paper towels or press it between the two cutting boards or plates.

However, this option will take time, your kitchen will look messy, while the result probably won’t be satisfying. This is an essential step in making Tofu to make it delicious. Therefore, worth contacting a tofu press provider and get the tofu press to start cooking Tofu as tasty as possible.

A knife.

Since the Tofu comes in blocks, you have the option to cut it into pieces of the size you like the most. While it is common to cut Tofu into cubes, you are also free to experiment. For example, you can add triangular pieces of Tofu instead of cubes to salads or pasta. In this way, evenly fried pieces will look aesthetically pleasing on the plate.

However, to get their perfect shape, it is necessary to have a good knife. Although there is no special knife for cutting Tofu, it is recommended to choose the one you would cut the meat with.

A marinade container.

For the Tofu to acquire a specific taste, it is necessary to marinate it. A plastic, glass, or steel container can be used for this and re-sealable plastic bags. However, the last option is not an eco-friendly choice.

The marinated Tofu must be in the refrigerator. The more intense the taste of Tofu you expect, the longer it should be marinated.

A wooden spatula.

Finally, a wooden spatula is required for the baking process. It does not heat up and does not damage the surface of the pan. Therefore, using it, you will quickly care for the baking Tofu and ensure that all its sides bake evenly.

At first glance, this may not seem like an essential tool in tofu cooking. However, you will not be able to do without it if you want to serve super tasty Tofu.

Discover The Perfect Equipment to Prepare Tofu Dishes

Tofu is a super good protein source that initially came from Asia countries and quickly found the key to cooks’ hearts and the West. It is one of the products that fit in every dish because It is tasteless. That’s the uniqueness of Tofu.

Tasteless Tofu can be given the desired taste when marinated at least for an hour. If it is prepared correctly, it can have a perfect taste in any dish. That’s why Tofu is a must to try! With the right equipment, you will prepare tofu like a true pro in no time!

By TheMomKind

Alicia Trautwein is an Autism advocate, writer, motivational speaker, and dedicated mom of four. Alicia’s desire to advocate for Autism comes from her own autism diagnosis and that of her three children, niece, and brother. Her life’s mission is to educate on autism acceptance and change the world for future generations of autistic individuals.

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The EASIEST Crispy Tofu Recipe

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 50 minutes
  • Yield: 2 - 4 Servings 1 x
  • Category: Main
  • Method: Oven
  • Cuisine: American


Learn how to make the best Crispy Tofu with this easy and yummy recipe! Made with only 3 ingredients, this Tofu is Vegan, Gluten-Free, and Oil-Free.

DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like

Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That&rsquos not necessarily a problem soy tofu can be quite delicious, especially when you&rsquore making it yourself. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour hemp tofu, which Vi Zahajszky made for this food blog back in 2012 peanut tofu, made in a similar manner to soy tofu and a world of other tofu-like concoctions made from any bean you can think of.

Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I&rsquom in the &ldquoI want to explore new flavors&rdquo camp.

In this exploration, I&rsquove learned that you can&rsquot just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I&rsquoll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.

The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I&rsquom also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.

And yes, before the definition police come calling, I do know that, traditionally, &ldquotofu&rdquo is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you&rsquod prefer.

First, soak your bean of choice in cool water overnight. (Kate Williams)

To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don&rsquot mind their dark colors, I say go for it.

The next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible &mdash you&rsquore trying to get all of the protein and starch out of those dried beans. If you&rsquove been paying attention, this process is almost the same, so far, as soy tofu. However, the volume of milk is smaller this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.

Squeeze out as much milk and starch from the ground bean pulp as possible. (Kate Williams)

Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp it is still raw and likely not very tasty!

Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own unfortunately, I did not have any success with this method.

To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you&rsquod like!

Stir the thickened bean milk until it starts to pull away from the sides of the pot. (Kate Williams)

In order to keep lumps from forming in the cornstarch, you&rsquoll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn&rsquot thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You&rsquoll know it when you see it.

Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you&rsquove used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they&rsquoll all be less firm than traditional soy tofu. If you&rsquod like to cook them, I&rsquod highly recommend using a non-stick skillet and a gentle hand. Or, do as I&rsquove been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.

Homemade cannellini and chickpea tofus. (Kate Williams)

Recipe: Homemade Soy-Free Tofu

Note: Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, &ldquoalterna-tofus&rdquo are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I&rsquove written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.

To make this Vegan Sheet Pan Dinner with Tandoori Tofu and Jackfruit Kebabs:

We’ll start by preparing the tandoori tofu and jackfruit kebabs. We’ll need some firm tofu and a can of young green jackfruit in brine. Make sure you’re using green jackfruit and not the ripe one in syrup.

Sometimes, you can also find fresh or frozen green jackfruit at the Asian grocery store. If you prefer using fresh or frozen jackfruit, I suggest that you boil it for about 15 minutes before using them for the kebabs.

Canned jackfruit need to be thoroughly rinsed and lightly squeezed to remove all the brine. This tremendously improves their taste as they will absorb the tandoori masala marinade better.

If the jackfruit pieces are big, cut them into smaller chunks but not too small otherwise they will split when they are inserted onto the skewers. Cut the tofu into chunky cubes as well.

The marinade is very easy and is so delicious! You need some vegan yogurt and the tandoori masala as main ingredients. I make my own soy yogurt but you can also use store-bought.

If you can’t find vegan yogurt and don’t want to make your own, you can use thick creamy coconut milk and more lime juice.

Just mix all the ingredients together in a large mixing bowl. Then add the tofu and jackfruit and carefully stir to combine. Try not to break the tofu or split the jackfruit.

Make sure every morsel is well coated with the marinade. Cover and set this aside to marinate for at least 20 minutes up to 2 hours.

Meanwhile, if you are adding other vegetables to the tray, you can use this time to prep them. I opted for some root vegetables like potatoes and golden beetroot. Cut them into wedges or smaller pieces so that they all get cooked within the same time as the skewers.

Once you are ready to bake the kebabs, place them on the baking tray. Then toss the vegetables into the mixing bowl along with a little oil and sweep up the remaining marinade.

They don’t need a lot of marinade, just a little coating. You can also sprinkle some extra tandoori powder onto the vegetables for more flavour if you like. But the kebabs will already deliver some bold flavours so I like to keep the veggies a little less spicy to balance the seasoning and taste, for a little respite to the tastebuds!

The tray goes in a preheated oven at 200C/400F for about 30 – 40 minutes or until the veggies are cooked through. Half-way through the baking time, brush the skewers with a little oil on all sides.

These tandoori kebabs are great for Summer barbecues and they will hold well on the grill. You can alternate the tofu and jackfruit with small onions, bell peppers, pineapples and make delicious veggie skewers!

You may accompany these tofu and jackfruit kebabs with a refreshing Mint Cucumber Raita. It’s perfect for Summer and the ideal combo to cool down the spices.

You might also like the Cucumber Avocado Lime Dip that we made to accompany the tandoori potato wedges.

If you’re making these tandoori tofu and jackfruit vegan kebabs, don’t forget to tag us @veganlovlie #veganlovlie on Instagram or share a photo to our Facebook page. We’d love to see your beautiful food! Please also consider rating the recipe below as this helps other readers too.

Agedashi Tofu Toppings

  • Grated daikon (white radish/mooli) and spring onions (scallions) are the 2 most common and basic toppings. But there are no hard and fast rules here.
  • I love my katsuobushi (bonito flakes, click to read more), so I always sprinkle some over.
  • And, as I love a little spice in everything I eat, I also finish off with a very light hand of Shichimi Togarashi, that Japanese 7 spice mix (click here to read more and to make your own).
  • Crumbled nori (sushi seaweed) is another favourite garnish when I make agedashi tofu.
  • Soy Sauce

There are different types of soy sauces available click here to read more. We are using light soy sauce here. The Japanese light soy sauce is very marginally sweeter than the Chinese soy sauce, so use that if you can, if not regular light will do.


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