Tofu gets a bad rap. In the world of food fights, tofu is the lily-white, slightly trembling kid with thick glasses on the playground who grows up to do great. It’s such a staple of many vegan meals, that some folks think that vegans and vegetarians subsist on tofu alone, which is not true at all, but wouldn’t be the worst thing in the world. Why? Because tofu is the tasty chameleon of the veg world. It’s your little helper whether you’re whipping up a cream pie or a BBQ.
So, what’s Tofu actually?
Tofu is made from soybeans, water and a coagulant, or curdling agent. Due to its chameleon-like qualities and nutritional value, tofu has been a staple of Asian cuisines for hundreds of years.
Why It Rocks
Nutritionally, tofu is high in protein, low in fat, and naturally cholesterol-free. It also contains healthful phytochemicals, such as isoflavones and soy saponins. For cooking, tofu absorbs whatever flavors and marinades it is exposed to. Silken tofu lends a cream-like quality to foods and adds a soft, spongey deliciousness to soups (think those little white pearls in miso soup), while firm tofu can be used to sub for egg-like consistencies, and create rockin’ meat analogues and other dishes requiring a soft, but toothsome texture. Moreover, tofu is inexpensive and can be found practically anywhere. From health food stores, to Asian markets, to your corner store – tofu is quite possibly the easiest to procure meat substitute.
With the right tools and know-how, tofu will truly rock your culinary world. Here are
10 Richly Tasty Tofu Recipes That Will Do Just That!
Spinach Artichoke Dip
Mini Crustless Tofu Quiches
These melt-in-your mouth vegan quiches are packed with flavor thanks to a host of nutritional ingredients, including superfoodsgarlic and turmeric as well as bell pepper, mushrooms, chives, rosemary, tahini, and nutritional yeast. Pair them with a big salad to make a meal or eat a few for an easy make-ahead savory breakfast.
The deep earthy taste of swiss chard is intensified with garlic that is thinly sliced instead of minced, for a sweet mellow taste. Use red swiss chard if you can find it because it leaves pretty fuschia flecks in the frittata.
Better-Than-Mom’s Eggless Salad
A vegan egg salad sandwich? Yep, it’s possible. Tofu, celery, olives, mustard, vegan mayo, and seasonings combine to form a classically delicious egg salad—minus the eggs.
Even though you might not make this recipe any day of the week (but you might), it isn’t difficult to do. My favorite part is that the accompanying Shallot Gravy is made with both the leftover marinate and the leftover crusting mixture.
Bulgogi Style Tofu
This tofu rendition tastes amazing. Even better than the traditional stuff. Just try it here!
A sweet, chocolaty, delicious, and relatively healthy pie in less than ten minutes? Apparently, it can be done. Vanilla extract, cocoa powder, a milk of your choice, chocolate chips, agave, and silken tofu combine to make a melt-in-your mouth pie best served cold.
Dea is passionate about pursuing gentle, pure living in all its forms. She’s a veg and fruit foodie, who loves to explore the healing properties of plant-based foods and then fully indulge in their sun-filled taste. She believes that “In the end, only three things matter: how much you loved, how gently you lived, and how gracefully you let go of things not meant for you.”