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Adirondackwannabe's avatar

What are some of your favorite ways to use tofu?

Asked by Adirondackwannabe (36545points) October 1st, 2010

Do you have any favorite ways to prepare tofu that you’d like to share? We’ve been discussing diets and tofu keeps coming up as a complete source of protein, but by itself, it’s pretty undistinguished. Do you have any culinary tricks for using tofu?

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16 Answers

Simone_De_Beauvoir's avatar

Hell, do I ever – I’ll forward this to Alex too because he actually makes our own baked tofu that I put into a salad daily. Tofu can be infused with any taste, that’s the great thing about it and here, in NYC, at Whole Foods, there are so many different flavors we can get – not to mention that there can be different textures. I eat tofu in soups and in rice meals and in wraps. However, tofu isn’t the only way I get my soybeans, you know? I like tempeh in all its varieties, as well. We eat a lot of seitan too, but that comes from wheat and is another great source of protein. We put seitan in place of chicken everywhere. Together w/beans, lol, we put beans everywhere too..hence the incredible vegan farting household.

weeveeship's avatar

Tofu in miso soup

Cruiser's avatar

It makes great summertime snow balls to throw at the back of your friends head! Thhhhhwaaaack! About all I can think of….

BoBo1946's avatar

Here you go….excellent article on ways to fix it and give you the ingredients etc!

http://hubpages.com/hub/Ten-ways-to-use-Tofu

Oh, MY ways…. I don’t use it.

Adirondackwannabe's avatar

@Cruiser Beats getting hit with an old sweat sock.

partyparty's avatar

Here are lots of tofu recipes from soups & salads, stir fries, main courses and desserts. Enjoy!

Cruiser's avatar

@Adirondackwannabe Keep an eye out for Brussel Sprouts coming your way too! ;)

Blackberry's avatar

I had some Thai soup that was spicy and good, it had tofu and shrimp, although I didn’t make it.

JeanPaulSartre's avatar

The kinda cool thing about tofu, is that once you press most of the water out (I stick the whole block between a couple cutting boards and slowly press together over the sink) you can get it to take on any flavor that you soak it in. It’s sort of like a sponge. I like to cut it into ½ inch slices and maranade it in different dressings or sauces (like peanut sauce for example) and then bake it for about 45 minutes to an hour in the oven (375 degrees or so). It gets a little firmer and tastes great. Another favorite is to take a ¼ to a ½ brick and put it in a frying pan and scramble it just like an egg. Add some favorite veggies (I like it with diced onions and sweet potato) and fry it all together in a little flax seed, hemp or olive oil – tastes amazing! I also use it as a base for a vegetable soup I give the baby (which I think tastes great) where I blend up half a brick, and add 4 and a half cups of cooked vegetables and water (I just cook the vegetables and put them and the water they cooked in together in the blender with the tofu.) Puree it all with your favorite spices and you have a creamy vegetable soup. I hope that helps!

lucillelucillelucille's avatar

I like to use it for trap shooting.it deserves it ;)

Adirondackwannabe's avatar

@partyparty Thanks
@Blackberry Thanks for the idea.
@JeanPaulSartre Great ideas to try thanks
@lucillelucillelucille LMAO as usual :) Does law enforcement in your area know you have access to small arms?

alovehangoverr's avatar

I like to make “crispy tofu” a lot—you just coat it in corn starch & fry it in a pan with veg. oil. Then I mix it in with stir fry.

lucillelucillelucille's avatar

@Adirondackwannabe—The former chief of police is a good friend.He’d probably loan me one of his firearms,but I think he carries a girly gun now.—XD

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Adirondackwannabe's avatar

@alovehangoverr That’s sounds very good. Welcome to fluther.

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