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Firm tofu

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RECIPE (3-4 servings, 45min prep time): -400g firm tofu Pat dry it and shred with a grater. -2 Tbsp soy sauce -1 Tbsp oil -2 Tsp cumin -1 Tsp Paprika -salt to taste Toss around, spread on a baking sheet and bake at 350F/175C for 30mins (give it a stir every now and then). Sauce: -1 onion -3 cloves garlic Fry in some oil until softened. -1 Tsp cumin -1 Tsp Paprika -1/2 Tsp chili powder -2 Tbsp tomato paste Roast 2-3mins -1/3 cup (80ml) pineapple juice -1/2 Tbsp soy sauce Stir it in and bring to a bubble. Then reduce the heat and stir in the baked tofu. “Salsa verde”: -a bunch cilantro or parsley -2 cloves garlic -4 Tbsp vegan yogurt -4 Tbsp vegan mayo -1/2 lemon -1 Tsp cumin -1 Tsp agave -salt to taste Blend until smooth. Serve the tofu in tortillas with f
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Credit to @veganscratchkitchen | TikTok Craving comfort food? This vegan tofu chick’n sandwich is crispy, spicy, and packed with flavor! Perfectly seasoned tofu, golden and crunchy, stacked on a soft bun with your favorite sauces and toppings. It’s the ultimate meatless sammie that hits every craving — easy to make and 100% plant-based!
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TikTok: @plantyou Ingredients: • Tofu • Olive oil • Corn starch • Dan-O's Spicy Seasoning • Cub your tofu • Toss in marinade • Bake for 25 minutes
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TYPE OF TOFU You can use any water-packed tofu that is firm enough to hold up to a boil I don't recommend silken tofu as the structure doesn't allow flavor to infuse in the same way, plus it will be too delicate to hold up to boiling. AMOUNT OF TOFU I used two 500g blocks of organic firm tofu in this video. However, you can make as much or as little as you like. GENTLE SIMMER vs ROLLING BOIL The more rapid the boil, the greater chance of your tofu breaking down. However, a more rapid boil infuses the flavor faster! For softer tofu, you may need a more gentle simmer. And on the other hand, a firmer tofu can withstand a more violent boil FLAVORS I used about 1 tablespoon of salt, 2 tablespoons of apple cider vinegar, and 1 tablespoon of mushroom seasoning. by @marystestkitchen
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Tired of tofu that is seasoned on the outside but PLAIN AF on the inside? make tofu taste good
- Preheat oven to 350˚ F - Grate 1 block of extra-firm tofu into shreds using a cheese grater (no need to press tofu beforehand) - Combine 1 tbsp neutral oil, 1 tbsp soy sauce, 2 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder in a bowl and evenly coat tofu with mixture - Spread tofu on a baking sheet and bake for ~30 min - Heat 1/4 c BBQ sauce + 1/4 c water in a pan and stir in baked tofu. - Serve on buns with a side of coleslaw and baked fries (if desired)! • Recipe by @nutritionbykylie
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FOR THE CRISPY TOFU: 2 14-ounce blocks extra firm tofu pressed 2 tablespoons avocado oil 2 tablespoons low-sodium tamari or soy sauce 1/3 cup cornstarch FOR THE SESAME SAUCE: 8 green onions divided and cut into 1” pieces 1 teaspoon avocado oil 3-5 cloves garlic minced 1/4 cup hoisin sauce 2 tablespoons unseasoned rice vinegar 1 tablespoons low-sodium tamari or soy sauce 2 tablespoons sesame seeds 1/2 cup water 2 teaspoons cornstarch 1 teaspoon toasted sesame oil
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🍜 Tofu + flour = noodles? YES. 2 ingredient, high protein noodles No eggs, just tofu magic! Ingredients: - 225 g firm tofu - 180-220 g wheat flour (adjust depending on how much water the tofu contains) - ½ tsp salt Sauce: - 2 tbsp light soy sauce - ½ tbsp dark soy sauce - ½ tbsp black rice vinegar - 1 tbsp sugar - 4 tbsp water Topping: - 2 tsp chili flakes - 2 garlic cloves, finely chopped - ½ spring onion, finely chopped - 1 tbsp neutral oil By @wendythefoodscientist
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