Tofu-Everything You Need to Know

[shyvas]

Tofu lovers and haters may find the following article interesting.

Tofu is a popular, 2,000-year-old vegetarian staple with a wide range of health benefits. But there are still some common myths and
misconceptions about tofu production, consumption, and nutrition that need clarification. Here is everything you need to know about tofu nutrition, tofu production, and tofu’s impact on the environment.

6 Myths About Tofu, Debunked

 

[silva]

Not one thing was news to me.

 

[shyvas]

I'm always trying to learn new facts about tofu as I'm a hater. The only way that I will eat it is either minced in a burger with tons of seasoning, whizzed up and incorporated into either a soup or stuffing.
I must say that tofu that I have bought in the US & the UK tastes far better than the one that are available over here.

I also didn't realise that feeling bloated after having consumed tofu, was due to being possibly allergic.

8 Reasons You Hate Tofu and How to Change That - One Green Planet

 

[thinman]

Tofu is low in fat and high in protein

So you should get some fat into your tofu meal, I usually stir-fry tofu with olive oil or coconut oil, sometimes I've used avocado oil. I often add cashews as well. There's a good brand I like (Canadian) which comes in nuggets that are flavoured and oily.

Soft silken tofu is great in soup, stir-fry I use regular or firm.

 

[silva]

One of my favorite meal prep kinda food is a spinach dip with silken tofu and the dry packs of french onion soup and dip mix--most are vegan, I get an off brand (like Liptons)

In a food processor add the silken tofu
a glob of vegan mayo
2 Tbls or to taste of lemon juice
a packet of dip mix
1/4 or so of nooch
Whir to blend, then add thawed drained spinach and stir or whir just enough to blend

This is what I bring to potlucks with veggies and crackers
It's perfect to add to baked potatoes, or any veggies. When heated it gets thick. You can mix with hot noodles and sauteed veggies and garlic, add some cheese or artichoke hearts. A great sandwich spread.....

 

[Lou]

I've fallen in love with Super Firm. It's not sold in tubs. But in something like shrink wrap. Its more expensive but I think it works out per ounce of tofu because you are not paying for the water. But the reason I love it is that you don't have to press it. it's pretty much pre-pressed.

Oven-baked crispy is my favorite way to prepare it. I like it raw with some ginger and soy sauce. and you can just throw it any kind of soup, sauce, or smoothie for some added protein. It's also great for stir-frying.

 

[Lou]

One of my favorite meal prep kinda food is a spinach dip with silken tofu and the dry packs of french onion soup and dip mix--most are vegan, I get an off brand (like Liptons)

In a food processor add the silken tofu
a glob of vegan mayo
2 Tbls or to taste of lemon juice
a packet of dip mix
1/4 or so of nooch
Whir to blend, then add thawed drained spinach and stir or whir just enough to blend

This is what I bring to potlucks with veggies and crackers
It's perfect to add to baked potatoes, or any veggies. When heated it gets thick. You can mix with hot noodles and sauteed veggies and garlic, add some cheese or artichoke hearts. A great sandwich spread.....

That sounds great. I will try it.

 

[silva]

I've fallen in love with Super Firm. It's not sold in tubs. But in something like shrink wrap. Its more expensive but I think it works out per ounce of tofu because you are not paying for the water. But the reason I love it is that you don't have to press it. it's pretty much pre-pressed.

Oven-baked crispy is my favorite way to prepare it. I like it raw with some ginger and soy sauce. and you can just throw it any kind of soup, sauce, or smoothie for some added protein. It's also great for stir-frying.

I never thought about the water being weighed.
There are recipes for seitan that are super specific about using shrink sealed tofu, but I always sub.
Do you like it, or tried it, after being frozen? I don't, but lots of people do

 

[Lou]

I never thought about the water being weighed.
There are recipes for seitan that are super specific about using shrink sealed tofu, but I always sub.
Do you like it, or tried it, after being frozen? I don't, but lots of people do

I always freeze my firm tofu. it makes if firmer.
You don't have to freeze the super firm but it doesn't hurt. I usually have one package in the frig and on in the freezer.

 

[KLS52]

Tofu lover here. I’m afraid to read the article because I don’t want to read anything bad about it....
I like the texture after it’s frozen but I haven’t frozen any in awhile.
I like making it in the air fryer. I don’t have to worry about pressing out the water so much. Dries up nicely in there.
I do mostly scrambles because it’s easier and quicker.

 

[shyvas]

Tofu lover here. I’m afraid to read the article because I don’t want to read anything bad about it....
I like the texture after it’s frozen but I haven’t frozen any in awhile.
I like making it in the air fryer. I don’t have to worry about pressing out the water so much. Dries up nicely in there.
I do mostly scrambles because it’s easier and quicker.

I so envy you.

Yet more interesting facts about tofu:

10 Facts About Tofu that You Didn't know were True

 

[shyvas]

How to Cook Tofu That Actually Tastes Good | Bon Appétit

 

[thinman]

I posted this some time ago . . .

Gourmet Tofu | Vegan Forum

Depending where you live, different brands are maybe available. Of course you can always make it yourself.

 

[silva]

Many don't seem to realize just how different tofus are, even within their own parameters of soft, firm, and extra firm. The differ with the coagulants and ways of pressing.
Nothing better than fresh, homemade tofu, though I've only done it a few times. You can herbs to the hot curds before pressing-don't know why it's sold that way? I haven't seen it in stores

 

[Lou]

I so envy you.

Yet more interesting facts about tofu:

Freezing Tofu Changes it​

​

When tofu is frozen, the trapped water turns to ice crystals that puncture cell walls. The result is cavities in the tofu that give a stacked appearance. The Chinese call this thousand layer tofu. This process removes moisture and changes the molecular bonds that hold it together. When thawed the Tofu takes on a yellow color and a more tough and rubbery texture.​

Did not know all this.

 

[Lou]

The 7 Health Benefits of Tofu | The Beet

 

[KLS52]

More people must be eating tofu because sometimes it’s all out at the supermarket much to my chagrin. I get annoyed if meat eaters buy it, lol. I feel like they have enough to eat. They need to leave the vegetarian/vegan stuff for me!!

 

[shyvas]

More people must be eating tofu because sometimes it’s all out at the supermarket much to my chagrin. I get annoyed if meat eaters buy it, lol. I feel like they have enough to eat. They need to leave the vegetarian/vegan stuff for me!!

That's not the case over here.

 

[Lou]

More people must be eating tofu because sometimes it’s all out at the supermarket much to my chagrin. I get annoyed if meat eaters buy it, lol. I feel like they have enough to eat. They need to leave the vegetarian/vegan stuff for me!!

I've noticed that too. I've also seen some new brands enter the shelves. Can't remember any new brands of tofu showing up before this. New brands of plant milk and cheese and fake meats aplenty.
The new brand is Hodos. They are a local brand but i just checked and they are distributed nationwide.

Where to find us — Organic, Delicious Plant-Based Foods & Tofu

BTW, I bought their Extra firm which is like other brand's super firm - no pressing. I am looking forward to trying some of their other products. They make soymilk too. I haven't seen it yet, tho.

 

[silva]

I often find the extra firm gone--make that usually!
Aldi just had tofu as a special, it was really good too! The cashiers said it was selling like crazy.
What's funny is I know people who swear they hate tofu, but I've brought it to pot lucks in different ways and it's always a hit. My one friend asks me to bring her my tofu spinach dip-- she still hates tofu!