Happy Monday… Or should I say Meatless Monday? How was your weekend? Mine felt like it was as indulgent as ever, and now I’m on a mission to eat a little better, choosing lean proteins, lots of veggies and changing up my eating routine (I’ve been a naughty girl).
If there’s something I love to do when I find myself in a little bit of a food rut, is clean out my pantry and fridge, head to the store and pick up something new. This week, tofu is on the agenda! Recently I became a brand ambassador for Nasoya tofu (their products are non-GMO yay!). I have to say, it’s extremely exciting for me to be able to share more tofu recipes with you for a few reasons:
1.) I know many of you love eating plant based foods, or are vegetarian.
2.) My mom used to be a vegan chef (seriously!) so she’s very experienced in cooking with vegan foods, including tofu.
3.) It’s FUN to introduce new recipes & foods; the more you know the more comfortable you are in the kitchen.
Are you a tofu fan? Maybe you are and maybe you aren’t, but most people don’t know it can be one of the easiest types of vegetarian protein to cook and bake with. Tofu gets a little intimidating to newbies because the different varieties populating the shelf. However today, I’m going to go through four of my favorites and talk about how you can use them!
Let’s do it!
Silken tofu is one of the most popular kinds of tofu out there. It’s great when added to smoothies for a little additional protein (tofu boasts about 4g per serving). It also helps to keep things silky smooth and almost pudding like. It’s texture is smooth like and is fairly delicate to handle.
You can also use it as an egg replacement — simply blend tofu; 1/4 cup blended silken tofu = 1 egg.
Another way to enjoy it is in a rich pudding pie, like my vegan chocolate pudding pie.
You can also use it to make a tofu sour cream type sauce. Here’s a version I like.
Firm tofu is very versatile, but I tend to like it best in stir fry. Since this tofu is firm, it can handle heat very well, and significant stirring with sauces.
It is important to dry out your firm tofu before baking or frying to ensure that you can a nice crispiness no matter what.
This firm tofu can also be crumbled and used as a tofu scramble for vegan scrambled eggs as well as the extra firm.
And you can also make a vegan feta cheese. How cool is that?
I love super firm tofu, and I love this kind even more because it’s already pre-cut. Firm and super-firm tofu usually work best when they are pan-fried, as they sometimes can be a bit too dense to crumble.
I love this kind and it’s perfect to toss in soups or chili. You can also use it instead of the meat in my healthy turkey chili.
Extra firm tofu holds its shape very well and is wonderful for cubing, stir-frying, baking, grilled and crumbling. Here’s an awesome recipe for skewers using tofu.
Also, don’t be afraid to try a tofu burger every now and then.
Question: What do you like to make with tofu?
This post is in partnership with Nasoya. Thanks for supporting AK and the brands that help make this site possible!