Not sure how to make your new protein source more enjoyable??? Taking a little extra time with with your tofu will make all the difference!
First, make sure you have the right type. I usually stick with Silken (really soft) or Extra Firm (self-explanatory). Silken, or soft, tofu works best for smoothies; stick with Extra Firm for a stir-fry or a scramble!
When it comes to creating a meaty texture, start with draining all the water from the cube of tofu. Don't just let the water out... take a few minutes to press the tofu by putting it in a strainer and setting plates on top to add wait and squeeze out additional water. To take this a step further, freezing tofu will really make it chewier. Just thaw and cook as you choose!
When making a stir-fry, I start the tofu 15 minutes before the vegetables. In a bit of oil, you can fry cubed tofu until golden brown on one side and then flip it. Be sure not to get it too hot... the slower the tofu fries, the chewier the consistency will be. Your call!
Another one of my favorites is a tofu scramble. Completely crumbling drained (extra firm) tofu will be JUST like scrambled eggs. Just fry up in a bit of oil, add garlic and veggies; you've got brunch!
Enjoy... and let me know if you have any questions!
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