A lot of people hear the word ‘vegan’ and automatically assume that means that all you live off is a strict diet of tofu and lettuce. Unfortunately for me, I do not have the will power to eat so healthily. However, I am a big fan of the bean curd. The chances are, if you’re someone that turns their nose up at tofu, you probably just haven’t tried it the ‘right way’ yet. I’m here to tell you some very simple and easy tricks to have good tasting tofu as well as the reason’s why you might want to start eating more of this extremely delicious and arguably, quite healthy food.
First and foremost: tofu has a plethora of health benefits. It’s main attributes being that tofu is high in protein as well as amino acids whilst simultaneously being relatively low in calories (making it very nutrient-dense). There are also copious amounts of studies which claim that including tofu as a staple in your diet could lower your risk of heart disease, certain types of cancers as well as diabetes.
So how is it that we can make bean curd so appetising? Here are my top two tips:
- Spice up your life – The main complaint most people make about tofu is how ‘bland’ it is. Of course it’s bland, it’s bean curd. Let’s be honest most foods are bland if you don’t add flavour to them. However it’s main weakness, is also it’s biggest strength. Due to tofu being completely bland and yet super absorbing you can be incredibly creative with the stuff. The key is to marinate your tofu (the longer – the better!) and let it shape shift to fit any cuisine. Think of tofu like a blank canvas – it can become whatever you desire depending on what you add to it. It could be a mock chicken for a curry or battered ‘fish’ alongside your chips or even make a great substitute scrambled ‘egg’! Either way, have fun with it and experiment with all the flavours that your heart desires.
- Crisp. It. Up. – I would highly recommend only buying the hard stuff. If you are trying to find a way to incorporate tofu into your highly busy and probably already-stressful-enough lifestyle, then save yourself the time of pressing the soft, silken stuff and just buy firm tofu (or extra firm if you’re feeling bold). Chop it up into your preferred shape and size and let marinate work its magic before you bake or fry (or air fry it). If you would like to add an extra step of crispy, deliciousness its has also been suggested to add cornstarch coating after your marinade has soaked in, prior to cooking.
Please don’t be afraid! As someone who once avoided tofu like the plague after tasting a very soggy, sorry sample of it at a restaurant once I never thought I would come to consume it on almost a daily basis. You may not get it right every time, but persevere and see how versatile this stuff really is. Please let me know what your favourite tofu recipes are and what tips and tricks you have found to make this plant-based protein so delicious.
Be Kind 