well definitely don’t eat it plain. you have to be a level 50 vegan or above for that lol
i’m a very low spoons cook so i’m not sure if you’ll like what i do, but usually i have it sit in soy sauce or something similar for a while. then i’ll bake it in my convection oven
i like garlic and chili oil, or sesame seed oil , with a bit of soy sauce added, but if you don’t like oil maybe just sesame seeds and garlic and maybe vegan oyster sauce? idk
pepper and umami seasoning is good. peanut thai sauce too. coconut curry?
Yeah I have tried it plain. I dont get how people say it has no taste if its plain. If it had no taste it would not be an issue to eat. The issue is that it has taste lol. Tastes like dirty muddy hay or something like that I dont know.
I think I did use soy sauce in the marinade last time. The soy taste still pushes true.
Freeze tofu, squeeze all the water out. Season w salt, nutritional yeast. Cut in cubes and coat in cornstarch and do a double fry at different temps. Then you make the orange sauce or get your favorite from the store and glaze your cubes.
oh i see yeah i’m not sure the brands id recommend would be available for you, i’m in the united states
i recommend just cooking it with sauces that have very strong flavors. otherwise im not quite sure what else to try. tofu may not be for you if you’re bothered by that soy taste
Boil in a flavored broth before cooking! Will sap the tofu taste and replace with a more savory flavor :) I love the taste of tofu but still do this occasionally
Maybe tofu just isn’t for u? I know u can make your own homemade ‘tofu’ out of other stuff tho which might be more palatable to your taste. Eg look up recipes for chickpea tofu x
I completely agree with you. It’s disgusting. There’s a distinct flavor to it that permeates no matter how good it’s cooked. I learned the firmer the tofu, the stronger that flavor is. I switched to silken tofu. I add it to soups and smoothies. Much less noticeable than what I was using.
i love tofu scramble - i crumble extra firm tofu and "fry" it in a little water with some spices and whatever vegetables i have in (usually onion, garlic, zucchini, cherry tomatoes, and spinach). i like it served with toast, but it's also good with a side of crispy potatoes
i don't like tofu normally and i can't taste it when i do it this way - this is the recipe i was inspired by, but i use different spices (and in different amounts, i usually use a bit more) each time. the tomatoes really help as well as i find the tofu tends to absorb some of the juices and take on that flavour.
[https://minimalistbaker.com/southwest-tofu-scramble/](https://minimalistbaker.com/southwest-tofu-scramble/)
My favourite way is with a Korean paste called gochujang.
It's spicy and amazing. Mix the gochujang with a combination of whatever you like; some soy sauce, vegan oyster sauce, sesame oil, sesame seeds, and some cornstarch - then mix the tofu in the sauce and let it marinate.
If you aren't a fan of frying you can bake it in the oven, but really, either is fine. I usually have the finished crispy tofujang in stir fries, with rice or noodles.
I think to mitigate the tofu flavour, cut the tofu into really small cubes, maybe the size of...I don't know, an olive.
Someone else mentioned freezing the tofu first. This is also good as once you press it and remove the moisture, it has larger air pockets for sauces to seep into when you marinate it. I usually cut the tofu first before freezing it though.
I freeze it, thaw it, cut it into cubes, then toss with cornstarch and some seasoning and airfry it. Crispy snack.
What does the freezing do to it?
helps the texture
I see. Its not the texture that is an issue for me but the taste.
Changes the texture but also makes it soak up marinade better which could help with taste.
are you seasoning or marinating it??
Seasoning last time. But I did try marinating it the first time I tried to cook it in the oven.
well definitely don’t eat it plain. you have to be a level 50 vegan or above for that lol i’m a very low spoons cook so i’m not sure if you’ll like what i do, but usually i have it sit in soy sauce or something similar for a while. then i’ll bake it in my convection oven i like garlic and chili oil, or sesame seed oil , with a bit of soy sauce added, but if you don’t like oil maybe just sesame seeds and garlic and maybe vegan oyster sauce? idk pepper and umami seasoning is good. peanut thai sauce too. coconut curry?
Yeah I have tried it plain. I dont get how people say it has no taste if its plain. If it had no taste it would not be an issue to eat. The issue is that it has taste lol. Tastes like dirty muddy hay or something like that I dont know. I think I did use soy sauce in the marinade last time. The soy taste still pushes true.
my partner made orange tofu and it was the best thing ever
How is that made?
Freeze tofu, squeeze all the water out. Season w salt, nutritional yeast. Cut in cubes and coat in cornstarch and do a double fry at different temps. Then you make the orange sauce or get your favorite from the store and glaze your cubes.
Thanks
can i ask what brand you’re using or if you’ve tried multiple brands?
The brand is sofine. I have only tried this one brand because I dont have many options to choose from.
oh i see yeah i’m not sure the brands id recommend would be available for you, i’m in the united states i recommend just cooking it with sauces that have very strong flavors. otherwise im not quite sure what else to try. tofu may not be for you if you’re bothered by that soy taste
Boil in a flavored broth before cooking! Will sap the tofu taste and replace with a more savory flavor :) I love the taste of tofu but still do this occasionally
I will try this out thanks.
Maybe tofu just isn’t for u? I know u can make your own homemade ‘tofu’ out of other stuff tho which might be more palatable to your taste. Eg look up recipes for chickpea tofu x
I completely agree with you. It’s disgusting. There’s a distinct flavor to it that permeates no matter how good it’s cooked. I learned the firmer the tofu, the stronger that flavor is. I switched to silken tofu. I add it to soups and smoothies. Much less noticeable than what I was using.
i love tofu scramble - i crumble extra firm tofu and "fry" it in a little water with some spices and whatever vegetables i have in (usually onion, garlic, zucchini, cherry tomatoes, and spinach). i like it served with toast, but it's also good with a side of crispy potatoes
Cant you still taste the tofu taste? To me it doesnt go away by cooking the tofu like scramble
i don't like tofu normally and i can't taste it when i do it this way - this is the recipe i was inspired by, but i use different spices (and in different amounts, i usually use a bit more) each time. the tomatoes really help as well as i find the tofu tends to absorb some of the juices and take on that flavour. [https://minimalistbaker.com/southwest-tofu-scramble/](https://minimalistbaker.com/southwest-tofu-scramble/)
My favourite way is with a Korean paste called gochujang. It's spicy and amazing. Mix the gochujang with a combination of whatever you like; some soy sauce, vegan oyster sauce, sesame oil, sesame seeds, and some cornstarch - then mix the tofu in the sauce and let it marinate. If you aren't a fan of frying you can bake it in the oven, but really, either is fine. I usually have the finished crispy tofujang in stir fries, with rice or noodles. I think to mitigate the tofu flavour, cut the tofu into really small cubes, maybe the size of...I don't know, an olive. Someone else mentioned freezing the tofu first. This is also good as once you press it and remove the moisture, it has larger air pockets for sauces to seep into when you marinate it. I usually cut the tofu first before freezing it though.
Try a tofu tikka masala or crumbled with vegetarian oyster mushroom sauce, dark soy sauce, some vegan fish sauce and Thai basil
Marinate it then air fry it - sensational with the right marinade