Tips for Tofu

Tips for Tofu explains how to texturize tofu to give it a meaty texture. Also when to use firm, soft, or silken.

Many types of tofu

What is tofu?

Tofu (toe-foo) or bean curd is coagulated soybeans that resemble a cheese-like texture. There are many types of texture—extra firm, firm, soft, and others.

Tofu is rich in nutrients and is one of the primary sources of protein in many other Asian countries. Rice is the companion grain that completes the protein needed to sustain these populations. Like the China Study, Start Living Healthy Recipes agrees with the use of tofu as a part of the plant-based approach to eating and disease prevention.

Because of its versatility and low cost, tofu is adaptable for many recipes. You can use it as a meaty-type dish or add it to cakes, puddings, and cookie recipes. You can use it as a thickener for sauces and gravies, cheese substitute in lasagna, or as the base for cake icing! I shred it and add it to my sea vegetable soup (recipe will be posted soon), which makes it look like crab meat. There is no end to what you can do with tofu.

What about the different types or textures?

Extra Firm and Firm

Used for stir-fries, meat substitutes, or on the grill. Good marinated or roasted. Good for sandwiches or casseroles.

Regular or Medium Soft

Use to stabilize a dish. Good for salads, pies, and fillings.

Silken or Soft

Use for sauces, dips, shakes, dressings. Great substitute for milk, sour cream, or yogurt.

Reference: Very Vegetarian by Jannequin Bennett

How to Make Tofu "Meaty"

  1. Freeze a block of extra firm tofu. You may leave the water in or make a hole in the package and drain.
  2. Let the tofu thaw.
  3. Drain the thawed tofu by squeezing it between two small plates or on a cutting board and pressing with a plate.
  4. The tofu is now ready for your recipe!

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Raw Firm Tofu