Happily moving forward

Tofu and all it’s glory! 

Y’all I love tofu. 

My 3.5 year old loves tofu. 

You, too, can love tofu. Honest. 

It’s all about the preparation. 

Tofu is a soy based product that comes in a number of different textures. You will find Silken, Soft, Firm, and Extra Firm varieties. There is also a sprouted variety but I find that less common in my shopping excursions. 

Tofu is typically found in the produce section of the grocery store but may sometimes be found in vacpacks in non-refrigerated areas depending on your grocery store. In grocery stores like Walmart, Target, or Albertsons look in the produce section first. More specialty stores such as health food stores are often more likely to carry the vacpack tofu. 

So which type to buy? Most often I buy firm or extra firm. I don’t notice much of a difference between the two for my everyday preparation so whatever is there is fine with me. Silken or soft tofu is best for baking or savory dishes when the tofu is blended to make a cake or quiche. Sprouted refers to the state of the soybeans when the tofu was processed. Again, it’s less common in the stores but want you to be aware of the difference. 

This is my go to brand – so look for this or something similar in your produce section. Don’t be surprised when you open the container that it’s packed in water. Just drain that and begin your preparation. If you don’t cook the whole block, store it in the refrigerator in water but use it within a few days. 

Tofu’s nutritional punch includes protein, calcium and iron. At just under 100 calories per half cup and 9 grams of protein for that amount it’s surely a main part of a lot of plant based meals. 

How to prepare tofu: 

  • Bake it – slice it into 4 smaller bricks and lay on a greased cookie sheet. Bake for 45 minutes at 350 turning once. 
  • Sautée it – cube the tofu and throw in a hot skillet with a bit of olive oil. Allow to brown on each side. 
  • Grill it – keep the tofu steaks relatively thick so they are easier to flip on the grill 
  • Crumble it – crumble it right out of the container or freeze the tofu and then thaw it prior to crumbling for a more chewy texture similar to a ground meat 

So the real point here is if you have had it once and didn’t care for it because of the texture, I encourage you to try another preparation! 

One really awesome thing about tofu is it acts like a sponge for marinades. To infuse some flavor before your preparation of choice, take the tofu out of the container and press it. This doesn’t require fancy kitchen gadgets, just place the tofu on a few paper towels, put a flat plate on top and and squeeze the excess water out a bit. Then slice or cube your tofu and marinate it in your favorite marinate. Then prepare it in any of the ways listed above. Super flavorful tofu coming your way! 

Y’all I adore Angela from OhSheGlows.com. She offers amazing recipes for every meal of the day. I linked here a tofu recipe page for y’all to visit. She also offers an app if you want access to exclusive content right in your phone! 

I hope this tofu primer has demystified this wonderful food for you! Happy cooking! 


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