Lifestyle Choices

There are different types of tofu, primarily distinguished from one another by their texture. Silken tofu, or Japanese-style tofu, ranges from the softest to medium-soft. Chinese-style, or hard-pressed tofu, is medium-firm to dense-firm.

The medium-firm tofu is good for slicing, freezing, and cubing. The softer form may be used the same way but it has to be drained and squeezed dry, and it does not hold its shape as well. It is best in recipes that require blending, such as mayonnaise and cheesecake. You can make tofu firmer by placing paper towels on the top and bottom of the tofu and placing a heavy chopping board on it for fifteen minutes or longer.

Look for tofu in the produce, deli, or dairy section of your supermarket, or in natural foods stores. It is packaged in water-filled tubs, vacuum packs, or aseptic containers. Some Asian markets sell tofu in bulk Tofu is perishable, so be sure to check the expiration date on the package and to keep it refrigerated after opening. Tofu in aseptic packaging will keep for a long time, but also needs to be refrigerated after being opened.

Always buy tofu in sealed containers. Tofu blocks floating in open containers of water are susceptible to bacterial contamination and may cause food poisoning. After the package is opened, tofu should be stored in distilled water that is changed daily. You should consume it within a week after you open the package. Rinse the tofu before placing it in the fresh water. Fresh tofu has a delicately sweet scent. If it starts to smell a little sour before you can use it all, boil it for twenty minutes. This will renew the tofu and plump it up.

You can also freeze tofu. Frozen tofu has a meaty texture that resembles ground beef in recipes, such as chili, spaghetti, sloppy Joss, and the like. It must be properly frozen to be good. Drain the chunk of tofu well and take a paper towel and squeeze out all the excess liquid. Let it sit for a few minutes and pat it dry again. Cut it into half-inch chunks, place them on a cookie sheet, and freeze for three to four hours. Once the tofu is frozen, move the chunks into a freezer bag. It will keep for up to five months. Once defrosted, the tofu will have a meaty, chewy texture and caramel color. Marinated, defrosted frozen tofu that is baked or grilled will taste much like tender meat.

Tofu is an incredibly versatile food. It makes a great dip just add a packet of Ham’s or Mayacamas dry soup mix (or any dry soup mix of your choice) to 1 pound of blended soft tofu and refrigerate it for a few hours. Onion, mushroom, vegetable, and even cheese soup mix is easy and delicious mixed with tofu. Another idea is to use dried minced onion or chopped chives, or dried vegetables, and season it with garlic granules, cayenne pepper, dried parsley, and a little miss or vegetable bouillon granules. For a guacamole dip, blend the tofu, ripe avocados, salsa sauce, a touch of garlic powder, and a little lemon juice. For jalapeno dip, omit the avocados and add chopped onion and jalapeno peppers and a tablespoon of oil. Always chill dips before serving them to flavor the entire dish. Experiment and create your own favorite dips. Just add blended tofu and seasoning, plus desired flavors, like dill, chive, curry, or garlic.

You can make a “lighter” meat loaf by adding crumbled tofu to the meat mixture.

Use tofu as a nutritious replacement for sour cream, cream cheese, ricotta, and similar dairy products.

Sandwich spreads are easy to make using blended tofu and adding chopped nuts, pimiento, pickle relish, and sweetener, if desired. If you do not wish to make your own spreads, there are products such as vegenaise available on the market. They are usually found in the refrigerated section of health food stores. Tofu mayonnaise has no cholesterol, dairy, or eggs, and contains far fewer calories, less fat, and more protein than regular mayonnaise.

To cut down on giving nut butters to children, mix nut butters and/or jelly with an equal amount of mashed tofu for a healthier sandwiches.

If you are allergic to eggs or if you are a strict vegetarian, you can use tofu to make a substitute for scrambled eggs. There are also products, such as Tofu Scramble, available that make this easier. Scrambled tofu is low in calories, has no cholesterol, is quick and easy to fix, and tastes incredibly good.

Tofu works well with marinade. You should always marinate tofu in a stainless steel or glass container. If you are marinating cubes, use a flat dish and turn the cubes several times while they are marinating. If you are using frozen tofu, press the marinade into the tofu with your hands every so often. Do not let marinating tofu stand out at room temperature longer than an hour. After one hour, refrigerate it.

To use frozen tofu, just thaw and crumble. Added to recipes, it resembles meat in texture and takes on the flavor of the food it is cooked with. Remember, tofu itself has virtually no flavor, so taste dishes you add it to, because it may need more seasoning than usual.

For baby foods, add tofu to a blender along with other foods, like fresh fruit, vegetables, or canned baby foods. This will assure there is enough protein and calcium in the baby’s diet.

If you are too busy to prepare your own homemade soy based foods, there are many products available that you can buy in your local market or health food store, including soy cream cheese, ice cream, sour cream, cheese slices, frozen macaroni, hot dogs, cheese, and many more, including frozen dishes. Tofutti is one company that produces a lot of foods that are soy based.

In addition to the suggestions above, the recipes that follow will give you some easy and appetizing ways to use tofu.

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