Note: I prefer to buy organic tofu made without genetically modified soybeans. It has a heartier, denser texture and less water content than other types of tofu. 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. In grocery stores, it ranges from silken to extra-firm. Make sure you select the right texture.Here are my best tips for how to cook tofu: It’s easy to work with, but there are a few things you should know before you start cooking with it. When blended, it has a great creamy texture – you can use it in a vegan mousse or pudding, and it’s essential for making a creamy ricotta substitute in my lasagna and vegan stuffed shells. Most often, I bake it to add protein and hearty texture to bowls, noodles, and salads. Tofu can get a bad rap as a meat substitute, but it’s actually an incredibly versatile ingredient. In my tofu recipes, I don’t use it as a meat substitute, but rather as something unique and delicious in its own right! It’s a great addition to vegetarian and vegan diets, but even if you’re a meat eater, I urge you to try it. It’s a good source of plant-based protein that can be used in all sorts of ways. Tofu is a soy-based food that’s made from curdling soy milk and forming it into a solid block. Below, you’ll find my best tips and tricks for how to cook tofu like a pro, plus my go-to sriracha baked tofu recipe! What is tofu, anyway? But once you learn a little about it, it couldn’t be easier to prepare tofu well. If you’ve never worked with it before, cooking tofu can be daunting. Everyone has an opinion on tofu, and here’s mine: I absolutely love it…when it’s prepared the right way.
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