Short of eating it raw, how do you use up half a block of tofu?
We all have our own regular refrigerator and pantry dregs—the things that linger and linger while we cook everything else. And about once a week, I find myself in the position of having purchased and drained a block of tofu, used half, and then been left with the other half—and while I have a standard rotation of go-to recipes, I asked the Hotline: Short of just eating it raw (c'mon, tofu lovers, we've all done it), what should I do with half a block of tofu?
- HalfPint recommended crumbling and scrambling firm tofu with some onions, garlic, curry powder, and salt. For silken tofu, warm it by covering with hot water for 5 minutes, then drain it gently, splash on some soy sauce, and top with thinly sliced green onions and bonito flakes.
- Many suggested cubing tofu and adding it to soups—like miso, hot and sour, or kimchi soup.
- Someone suggested I layer it onto banh mi-inspired sandwiches.
- Nancy shared that she purées silken tofu to use in smoothies or as an egg replacement.
- Marinate and stir-fry tofu to add protein to fried rice or tacos.
- "Tofu salad with rice wine vinegar or miso dressing, scallions, and bonito flakes!" advised Ali. She says sesame seeds make a good addition.
- Puréed silk tofu makes for a creamy vegan Caesar salad dressing, according to matthewcarberry.
- Micki isn't vegan, but said that silken tofu, when puréed, can make a rich, mousse-like chocolate pudding.
- And if you can't get to it for a couple of days, just store it submerged in water, said cv.
Photo by James Ransom