I used to think tofu was an awful food, even as a vegetarian I refused to eat it as I’d had only had one encounter with it and it had been like eating a horrible tasteless blancmange. Then one evening my husband persuaded me to try some of the crispy salt and pepper tofu he had ordered, and I couldn’t believe I had been missing out on it for so long – it was delicious!
I know tofu can be a little daunting to cook with if you haven’t used it before, particularly if you’re a new vegan and attempt to treat it like you might have done a non-vegan protein source.
Top tofu tip! Before we get started it’s probably worth sharing my number 1 favourite tip for tofu – freeze it first, then defrost it.
Whilst this means a little more planning, it seems to make a big difference in the firmness, how easy it is to work with, and also the texture of the end result. It’s not the end of the world if you haven’t time to freeze it before using but for future reference, I find it works best to keep tofu in the freezer and just take it out to defrost the evening before or the morning of the day I’m going to be using it
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