May 22, 2017
I know what you’re thinking: there’s no way to make tofu taste good. It’s spongy, weird, white, and what is it even made out of? Those were definitely my thoughts the first time I had it. I held on to this misconception for a very long time UNTIL the day I ordered tofu from a restaurant and it was cooked correctly. From that moment on, I knew that it had potential and could be made in to something amazing – you just had to cook it right.
Packed with protein, little to no fat, and takes on the flavor of ANYTHING you cook it with, this plant-based powerhouse is great in so many different ways. Best of all? Tofu is crazy inexpensive compared to other proteins (meat, fish, etc.) and will keep your wallet happy.
The tricks to making tofu delicious lie within the cooking process and the type of tofu you buy. For this recipe, we are using extra firm tofu. While other kinds may work for desserts or different types of recipes, 9/10 you’re going to want to buy extra firm. Next, there are three steps to cooking cry worthy tofu:
As you’ll see below, pressing or draining the tofu before you bake it allows it to have a much meatier texture when cooked. When you cook tofu directly from the package, it has a lot of liquid in it due to sitting in water in its containre. When you drain it however, it really firms up when cooked and has an amazing consistency. Try out this simple method below & I PROMISE you will never look at tofu the same way again.
*Preheat your own to 430 degrees.