The sustainability of tofu as a plant-based protein is well known. According to dietitians, a serving of tofu weighing 100 kilograms has roughly 8 grams of protein. It is also regarded as a "complete protein," which means that it includes all the amino acids the body needs to function. Beyond protein, tofu has been identified by major health organisations as a food that balances cholesterol and is high in antioxidants. Similar to how cheese is made, soy milk is treated with a coagulant (usually calcium sulphate) to generate tofu. When the soy milk curdles, what's left over is the tofu. In most grocery shops, tofu may be purchased in the "natural food" area that is either shelf-stable or chilled.
It's not necessary for tofu to be the boring, squishy block that many people have stereotyped it to be. You can cook tofu to change its firmness and make it more edible, or you may add creative and savoury ingredients to make it exciting. Here are some fun ways to prepare tofu!
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With vegan lasagna, pasta nights will never be the same. Ricotta layer is swapped out for tofu in the lasagna. Almost imperceptible in texture, it offers an extra burst of protein. With its smooth texture, The Herbivore substitutes silken tofu for ricotta. A more solid texture that resembles crumbled cheese will be produced by using hard or extra firm tofu. Italian herbs, salt, and pepper can be added to the tofu along with nutritional yeast for a cheese undertone. The tofu combination can be given a vegetable boost by adding chopped, steaming spinach.
Scrambled Tofu
For vegans or others who are allergic to eggs, scrambled eggs can be difficult to replace. But it is feasible to make scrambled "eggs" with tofu! Salt, turmeric, nutritional yeast, and garlic powder can all be used to season your crumbled tofu. The most potent spice in this dish is turmeric; if you don't like it, leave it out for a more bland flavour. While the tofu is heating in a skillet, sprinkle it with a small amount of Himalayan black salt for a more sulphurous flavour and aroma. Himalayan black salt, also known as kala namak, comes from, you got it, the Himalayan Mountains and is used for both its therapeutic powers and its strong, sulphurous aroma. Getting as much water out of the tofu as you can is essential for a successful tofu scramble. Kitchen towels and a weight can be used for this (such as a cookbook). A stronger likeness to scrambled eggs will result from avoiding a watery tofu scramble.
Tofu Smoothie
Did you know tofu could be used to boost the protein in smoothies in addition to nut butter and protein powder? Using a tofu press, press half a packet of silken tofu to remove the extra water. Tofu presses are made to collect water in the external container, making the process of pressing tofu mess-free. If you don't want to spend the money on a press, blotting the extra liquid from the smoothie with a kitchen towel will do just fine. Using silken tofu rather than firm tofu is crucial to the success of this recipe. The texture of the silken tofu complements the texture of the yoghurt, strawberries, blueberries, bananas, and other smoothie ingredients. Blend the silken tofu block with the remaining smoothie ingredients in a blender until completely smooth.
Tofu Bites
Press 14 ounces of tofu between a kitchen towel to produce crispy fried tofu at home. Think about chilling the tofu the previous night for a firmer nugget texture. The following morning, defrost the tofu in the fridge. The ice crystals created by the freezing process give the tofu a more airy, spongy texture. After that, coat the tofu with flour, a flavorful milk batter, and panko breadcrumbs. You'll want more of these tofu nuggets because of their crispy crispness and quick preparation time (less than 10 minutes).
