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tofu...what do you do with it?

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Ok so I have some firm tofu....what do you do with it?  How do you make it taste good?  I need help here..I have just started my final weight loss goal.
14 Replies (last)
sautee with some sauce that is low in cal.  add veggies.  like stir-fry.  i have heard of people baking tofu or grilling it also.
Tofu is not for everybody - I like it - and there are lots of good recipes here.  I usually stir fry mine in various sauces with lots of veggies. 

Tonight, I'm making tofu, too - I'm going to cut it up - cook it nice and brown in a non-stick pan with just a touch of sesame oil - then top it with a sauce made from brown sugar, soy sauce, mustard and vinegar then throw the whole mess over a big bed of spinach...

Lots of people use it in various recipes - I have one that uses softer tofu mixed with soft cheeses and spinach as a pasta stuffing.

Even softer tofu can be put into desserts and such...
Once upon a time, I would have said - throw it in the garbage!! LOL But I was eating an East Indian dish once, what I THOUGHT was chicken - till somebody said "No, it's Tofu" !!  But I don't like tofu?????!! LOL  It was really good as a meat substitute with curry anyways if you like east indian food.
throw it away! LOL
I second that Slappy! edandPressedTofuAisle.asp

I like Lin...a smoked tofu that i slice and eat like a sanwich or just "plain" it tastes very good. There are also many many flavored tofu choices - check the link above and see if the brands are in a store near you...

Smok n Fire is delish! garlic and ginger yummy! Thai flavor OH MY!
I cut mine up and marinate it in soy sauce, rice vinegar, honey, ginger, garlic and hot peppers.  Let it soak up the flavors and drain and pat dry before using in stir frys. 

If you don't want Asian flavor, try lemon juice, worcestershire sauce, garlic and a touch of something sweet like honey.

It just soaks up any flavor you add to it.  I'm not crazy about it plain either.

This is one of my favorites -- I haven't figured out the cals & whatnot for it, but I do usually use less oil than it calls for. It's great served with a little mango chutney (I like Major Grey's).

Curried Vegetable and Tofu Couscous  

There are many packaged side dishes on the market, but we particularly like curried couscous. Here, it becomes a main course. Serve with: Warm flatbread and spinach salad with citrus vinaigrette.  


1 5.7-ounce box curried couscous mix
1/2 cup currants

3 tablespoons olive oil
1 12-ounce package extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes
3 cups broccoli florets
1 medium-size onion, chopped
1 medium-size red bell pepper, coarsely chopped
1/2 cup water
3/4 cup chopped fresh cilantro, divided

Prep: Following package directions, prepare curried couscous. Add currants while couscous steams. Heat olive oil in very large heavy skillet over medium heat. Add tofu in single layer and cook without stirring until just golden, about 4 minutes. Turn tofu over and cook 2 minutes longer. Transfer tofu to couscous. Add broccoli, onion, and bell pepper to skillet; cook over medium-high heat 2 minutes without stirring. Continue to cook vegetables until crisp-tender, stirring constantly, about 4 minutes. Add 1/2 cup water; increase heat to high and bring to boil, stirring to scrape up browned bits. Mix in 1/2 cup cilantro. Season vegetables to taste with salt and pepper. Mix couscous, vegetables, and cooking liquid in large serving bowl. Garnish with remaining 1/4 cup cilantro and serve.

Makes 4 servings.
Bon App├ętit
January 2004
google "Eggless Egg Salad"

I don't have the recipe right in front of me, but you mash a block of tofu w/ a  fork.  mix together a few tablespoons of mayo, mustard, pickle relish, some turmeric, salt/pepper...uh...some other stuff.... mix that w/ the mashed tofu, let it sit for 30-60 mins (meld flavors).  it's sooooo good and tastes pretty similar.  my west texas father-in-law couldn't tell it wasn't eggs.
ok, i just went ahead and googled it:

  • 2 tablespoons mayonnaise
  • 1 tablespoon dill pickle relish
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon dried dill weed
  • 1 tablespoon dried parsley
  • 1 pound firm tofu, sliced and well drained
  • 1 tablespoon minced onion
  • 2 tablespoons minced celery
  • salt to taste
  • ground black pepper to taste
    1. In a small bowl, combine mayonnaise, pickle relish, vinegar, mustard, turmeric, dill, and parsley. Mix well, and reserve.
    2. Place drained tofu in large bowl, and crumble with a fork. Stir in onion and celery. Mix in reserved mixture. Season to taste with salt and pepper. Chill for several hours to allow flavors to blend.
    I did end up increasing the pickle relish and mustard to make it more flavorful. 
    Tofu - Yum!! Tofu is one of the best foods on the planet. It's packed with protein and it is thought to contain compounds that balance hormones and reduce the risk of cancer. Not only that but it is low fat and high in calcium too.

    There are lots of types of tofu out there, so if it is a bit bland at first, don't give in. The flavour of tofu depends on the coagulant used to make it. I like lemony flavoured tofu, so I look for one that has been made with lemon juice. The ones made with seaweed are also good.

    What should you do with it? Well, that depends, what type of tofu do you have? If it is firm tofu, it should be sliceable. This one is great for asian style soups with limes and chilli and miso (fermented soybean paste), add a little spinach or seaweed and some rice noodles. It is also great stirfried or added to curries. If you buy plain, firm tofu, don't expect it to be a meat replacer. It tastes nothing like meat, and never will. So, just decide you like it before you try it, rather than preparing yourself for the worst.

    Many stores carry pre-marinated tofu, or tofu flavoured with basil, herbs, smoked tofu (yum!), tofu with walnuts, fermented tofu, deep fried tofu, thin sheets of tofu, siken/creamy tofu, etc. There are so many varieties it is mind boggling. If you are lucky enough to have bought a nice herbed tofu or a spiced tofu, even marinated tofu, then the best thing to do with it is to chop it up and add it to a salad. If it is a particularly flavourful tofu, keep the salad simple and let the beancurd be the star! Flavoured tofu is also excellent with pasta, but take care not to over-complicate the flavours.

    If you have bought deep fried tofu, again, it is great in stirfries, but especially good in thai cooking; in thai red curry, for example. There are often two types of deep fried tofu available: a real big puffy one, and then smaller thinner pieces. I prefer the thinner ones as this type of tofu really soaks up any sauce it is immersed in. The deep frying is usually done in sesame oil, which makes them delicious, so these pieces of tofu often get gobbled up in my house before they even reach the pan! Don't let the "deep fried" turn you off. Check the nutritional information on the pack. This type of tofu is lower in calories than you might suspect.

    Finally, if you have bought silken tofu, you can basically use it like cream. Use it in creamy curries, pasta dishes, stogonoff, and so on. Alternatively you could use it in desserts in place of cream, like in creamy puddings. It is also useful for making cheesecake and quiches where you want to keep the fat levels as low as possible. I find it handy for fruit smoothies aswell, as the neutral flavour doesn't interfere with the fruit itself.

    Whichever tofu you try, remember, ALL TOFU IS NOT EQUAL. The flavour and texture of the tofu depends hugely on how it has been packaged. Some are excellent! Some disappointing. Still, every time you eat tofu, you are doing your body a big favour, so it is well worth growing to like the stuff. You might even find that you love it! 
    Thank you to all the replies...Next question though...Does tofu have an expiration date?  and is it the best used by or definately expired by.  I am just trying to get a handle on this new lifestyle that I have started...don't want to food poison myself to death...Thanks again to all
    Hi Nikki, I just logged on and noticed your first question and also this one. I'll try to answer them both. Yes, tofu can go bad. There ought to be an expiration date stamped somewhere on the packaging it was purchased in. If you don't have access to the original container smell and texture will let you know. Test for any sour scent or slimy-ness. Tofu is pretty stable and will keep well in the refrigerator, just be sure to store it in an airtight container at least halfway submerged in fresh water. You can also freeze tofu. This will help it keep longer. It also happens to change the texture of tofu upon thawing. Frozen and thawed tofu is firmer and drier in texture (a change many new to eating tofu find quite nice).

    In response to your first question about making tofu taste good. This one-pan meal is a great introduction to tofu. Even kids love it...

    1 brick firm tofu, drained and crumbled

    2 tbsp. sesame oil

    2 lbs. carrots, shredded

    1/2 Cup sesame seeds (toased or raw)

    4 tbsp. soy or tamari sauce

    Heat large heavy skillet to med-high, sautee crumbled tofu in sesame oil 15 mins., stirring often. Add shredded carrots, saute 10 mins. more. Stir in sesame seeds and soy sauce, serve hot.

    Last night I made some delicious burritos with low-carb tortillas, tofu crumbles, some taco seasoning, and salsa with fat free sour cream - delicious! Even the BF liked it.
    14 Replies