Good ways to prepare tofu?

I'm looking to incorporate more vegan protein into dishes. Do you have any recipe recommendations?

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15 Comments

susan G. June 18, 2013
(to complete the sentence) -- on the site, several served cold for summer: http://food52.com/users/11897-susan-g/recipes
 
susan G. June 18, 2013
For the season, served cold, made with purchased (or home made) baked tofu: http://food52.com/recipes/18582-tofu-caprese-taste-of-asia. I have several other recipes that are favorites at my house
 
Andrea N. June 17, 2013
Unless you're planning to cook an entire block of tofu (in its totality), there's no reason to press it. Just cut it into the pieces you want and drain on a waffle-weave dish towel (use a dry, clean one) or a lot of paper towel. A quick searing or pan-frying will lend character and render tofu into a terrific addition to many dishes!
 
Susan T. June 17, 2013
One of my favourite ways of preparing tofu is to first press it, and then toss it in corn starch before sautéing it. This gives it a delicate crust and is truly addictive. I was a long time coming to where I even tried it, but I am so glad it's part of my repertoire now.
 
smslaw June 14, 2013
In Ottolenghi's wonderful book, "Plenty," there is a great recipe for black pepper tofu.
 
savorthis June 14, 2013
During a meatless march I tried making something as depthy as a dashi which was really good. It was steeped dried shiitakes, kombu, mirin and soy which would be great with Sam's idea above. I also recently did a mushroom broth with eggplant dumplings that would be great with tofu: http://food52.com/recipes/20662-mushroom-broth-with-smoked-eggplant-dumplings. Finally, you really can't go wrong with Heidi Swanson's recipes: http://www.101cookbooks.com/ingredient/tofu
 
HalfPint June 14, 2013
I sometimes substitute deep-fried or baked firm tofu for any meat in Chinese stir-fry, like kung pao. The texture is slightly chewy and the tofu just soaks up the sauce. You don't even miss the meat.
 
Hilarybee June 14, 2013
I love a good tofu scramble. I also like to soak the tofu in coconut milk, and then incorporate it into curry or stirfry. Another favorite preparation is to marinade the tofu in olive oil, garlic, chili flake and oregano. Makes an excellent substitute for mozzarella in pretty much an application. Squeezing out all of the extra liquid will help improve texture if you want it to be more like chicken in a recipe.
 
ZombieCupcake June 14, 2013
Tofu scramble is always good for breakfast, Black beans, lentils and tempah are also great vegan options for protein
 
Marian B. June 14, 2013
One of my favorite recipes (linked in the post that Lindsay-Jean shared) is the scrambled tofu with garlicky grits from Post Punk Kitchen: http://www.theppk.com/2011/09/blackened-scrambled-tofu-garlicky-grits/
 
pierino June 14, 2013
This dish qualifies as meatless but not vegan (it contains egg, which is essential). I'm not a vegetarian but I do find myself working with tofu more and more. This is my take on bibimbap http://food52.com/recipes/18661-return-to-korea-town-bibim-pap-the-mystery-continues
 
Lindsay-Jean H. June 14, 2013
There are some great ideas in this post: http://food52.com/blog/6876-in-defense-of-tofu
 
Abby A. June 14, 2013
This looks delicious!
http://food52.com/recipes/18665-japanese-style-fried-tofu
 
Sam1148 June 13, 2013
Press it to remove moisture; use firm tofu.
Cut into french fry sized shapes. Dust with cornstarch.

Make a broth of powdered "Dashi" (Japaneese fish stock)..a touch of sugar and bit of soy sauce...chop up some green onions.

Deep fry the coated tofu until crispy and serve a shallow bowl with the dash sauce; garnish with green onions and bonito fish flakes.
 
nutcakes June 14, 2013
OK, but then it isn't vegan, with the Dashi and bonito fish flakes...I love fried tofu, though, so crispy outside and soft inside.
 
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