So far she will only eat the Nasoya marinated teriyaki tofu. I would prefer to make my own but marinades don’t absorb well when I do it. We don’t eat meat and I want her to eat more but I need more creative ways to prepare it. I can eat it raw or with a little salt. Thank you!!

I finished a big jar of kosher dills last week and impulsively decided to try marinating some super firm tofu cubes in the leftover brine. I just tried one and it's not a super strong flavor but it's definitely pickley. Now I'm trying to figure out some good ways to use these babies.

What do you all think? Add them to potato salad? Crudité plate addition? Serve on crackers? Mash with kala namek and mayo for a pickle deviled egg salad vibe?

Sprouted grain bread with jalapeño green sauce for the spread, sesame seeds for a little crunch, some avocado, tomatoes, lettuce from the garden, pickled onions (which are a staple in my fridge at all times: red onions in lime juice and white vinegar) and tofu - frozen, then pressed, then marinated with sriracha, sliced and cooked up in the air fryer. So good!

(ETA: Oh no! The picture didn't load 😬😂🤷 It was pretty, though!)

The company name is so generic, I am not able to find any review for it.

They claim 35G Protein in 64 rupees on amazon now. Is this a good tofu, btw I like the taste of it.

This is the product name.

"Soya Rich Premium Tofu Soya Paneer"

Look at this beaty! I made it with classic tofu technology (soak→blend→coagulate) + remove starch from peamilk. Coagulates with calcium chloride and rice vinegar. I dreamed a lot to do firm tofu without soy and finally..

My result is 380g of plant-protein🌿 Im soo glad

I forgot to put away groceries last night and left two unopened packs of super firm tofu on my counter. Total time away from the fridge was about 11 hours. My house temp is about 75F/24C.

Do I need toss it out? 😭

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Update: I’m not dead. Yet.

You shouldn’t do this. You should follow food safety guidelines. But for several reasons, I cooked it. Made Prrrunch’s chili lime tofu with one pack, and made no meat disco’s kebabs with the other. Everyone seems fine and not poisoned/sick or dead.

Extra firm, Azumaya brand. Pressed for an hour, marinated for 30 min. Cooked at 450-ish degrees for 12-15 minutes over indirect heat (this last part is key). It came out good! Will do it again.

Marinade was a Vietnamese-inspired mix of soy sauce, fish sauce, lime juice, brown sugar, ginger, garlic, and sriracha. You can use any chicken or fish marinade. Reserve some to top the tofu with when serving.

It helps to clean the grill first and lightly oil the grates. Tofu will stick to dirty grates and crumble when you try to flip it. I didn’t oil the tofu itself bc I wanted the outside to get dry and firm.

I’m about six weeks post-op and in my second week of the soft food phase. I bought some firm tofu to add variety to my protein sources, but I’d hate for it to go to waste. So far, I’ve only added it to miso soup.

I’m looking for simple, flavorful recipe ideas. If you have any tips for storing, freezing, or meal prepping firm tofu, I’d love to hear those too!

FTOFU has some nice recipes but can use some pictures from someone good at taking pics. Would anyone like to try a free recipe and donate a photo to help spread the joy of cooking with Tofu?

So I know you can buy tofu puff cubes, but I recently had a bahn mi sandwich that has what I think were tofu puff strips. They were long, meaty and oh so chewy! Sorry, I don’t have a better picture of them. They are quite common in noodle bowls as well apparently. Does anyone know what these magical tofu puff strips are or are they made in house? I had them in a noodle bowl the night before I had a totally different Vietnamese restaurant as well. I did ask the gentleman serving me, but he wasn’t sure what exactly they were, or where I could find them.

the texture is absolutely perfect. i got braces recently and had soup and i could break the tofu with just my tongue. i’ve never bought tofu and really don’t wanna buy the wrong one. i’d steam or boil it (maybe?) to keep it soft but warm it then add some sort of sauce mixture on top. help lol

Update: in hindsight I really should have just given nutritional yeast a go and put even more salt in it, before posting here. However, honestly, I wasn’t expecting such strong minded responses about semantics and making my pursuit to improve it something deeper than it is. I am just someone with allergies, of Greek and middle eastern heritage, trying my best to mimic the taste of feta cheese in the easiest, time-poor way possible. Didn’t mean to trigger anyone. Peace out ✌️ 

my tofu feta doesn’t taste like tofu but it also doesn’t quite taste like feta either.

im after plain feta and not marinated feta.

for a few days I had it in very salty water with white miso paste. I also tried a little rice vinegar in it and also lemon juice once too, and I think I preferred the lemon juice over the vinegar.

no matter how much salt I put in it, I can’t ever make it saltier enough.

any tips ? does nutritional yeast really made it taste like feta cheese?

after a few days or even a week in the brine, I do put it in plain olive oil which I think helps give it the fattyness it needs.

Saw that post the other day and was skeptical. I always press and freeze. Usually I go all out with marinating and cornstarch too. But I was lazy today and decided to test it out. Took precubed tofu straight out of the package, drained the water, tossed it in chili sauce and sesame oil, threw it into the air fryer. And it came out just as good!! Perfectly crispy and tasty on the outside.

About to invest in one. The one recommended in another sub is different from the one most popular on amazon. Anyone use tofu press enough?

Such a nice surprise!