How to make tofu that doesn’t suck

I’ve made a lot of mediocre and sub-par tofu in the past, and I’m finally getting happy with how my tofu is turning out now. I’m very happy to share with you a few tips that you can do to make your tofu taste better 🙂 You can choose to watch/ listen to this article on YouTube if you prefer:

In this recipe I use extra-firm tofu, but firm tofu should work too. Regular tofu might work okay, but soft tofu and silken tofu shouldn’t be used for this purpose.

 

Step 1: Freeze your tofu.

When you first buy your tofu, put it straight into the freezer, and wait until it’s fully frozen before you use it. It will turn a darker yellow colour as it freezes. Careful when opening the package to not slip/ cut yourself. The benefit of freezing tofu ahead of time is that if it’s frozen first, it seems to me to be easier to squeeze out the water from the tofu than if you were to just try squeezing it straight out of the package.

 

Step 2: Thaw your tofu.

Since our tofu is frozen, we’ll need to thaw it. Here’s what I do: bring some water in a pot to boil, and add the frozen tofu. Reduce the heat, cover the pot, and let the tofu sit like this for ten minutes. In ten minutes, flip the tofu, and let it sit for another ten minutes with the lid closed again. After this, remove your tofu, and let it rest on a paper towel on a plate.

 

Step 3: Squeeze your tofu.

Let the tofu cool down while wrapped in paper towels. After this, you can use either a tofu press or paper towels, and squeeze out as much of the water out of the tofu as you can, being careful to not break apart the tofu. You want to squeeze the water out of the tofu so it can absorb all of the flavour we give it.

 

Step 4: Slice your tofu.

Cut your tofu into whatever size you’d like: cubes, slices, chunks, depending on what you’re making. I often see cubes used, but I also find that long thin slices work great too.

 

Step 5: Marinate your tofu.

Make a marinate of sauces/ herbs/ spices, and let your tofu sit in this. I try to do at least 20 minutes, but overnight should be fine if you’re cooking ahead of time too. A nice recipe I’ve tried for marinade is ¼ cup low sodium soy sauce, ¼ cup maple syrup, 3 tsp sesame seeds, and 2 tsp ginger, 1 tsp cumin, 1.5 tsp paprika, 1/2 tsp basil, 1/4 tsp cinnamon.

 

Step 6: Cook your tofu.

I use a tablespoon of oil on a heated pan so that the tofu doesn’t stick to the pan. Add your marinated tofu to the heated/ oiled pan (keeping the extra marinade aside). Then, reduce the heat, cover the pan, and cook for 3 minutes. Flip after this time is up, and cook for another 3 minutes on the opposite side. If your tofu is cut into cubes instead of slices, you may want to cook on other sides to have them cook evenly too. Remove your tofu from the pan when it’s cooked, and you can pour the left-over marinade over it.

 

Have this over some rice, with some potato wedges, with a chili, a salad, or however you like 🙂 Enjoy!

High Protein Vegan Oatmeal Shake

This high protein vegan oatmeal is a filling, high energy, nutritious breakfast. It’s what I’ve been having every day for years! The best oatmeal you’ll ever have 🙂 I got the idea from a good friend of mine to blend oatmeal and other ingredients in a shake, and I’ve found some toppings that go very nicely with it 🙂


You can watch a video here or read the instructions below:


Instructions

Into a blender cup, place:

  • 80 g oatmeal
  • half a banana (save the other half for later in the recipe)
  • 2 cups soy milk
  • 2 tbsp (30 g) peanut butter
  • 10 g chia seeds
  • 15 g hemp seeds

Blender until smooth.

Drink half, and place the other half into a microwave-safe bowl.

Microwave for ~77 seconds (pressing the same number twice is easier than pressing one number and then another)

After the 2nd half of the oatmeal is out of the microwave, add the following toppings:

  • Cinnamon to lightly cover the surface
  • 15 g seeds of choice (ground flax, chia, hemp)
  • 20 g almonds
  • 10 g walnuts
  • 3-5 dates
  • 1 square dark chocolate (optional)

Stir so that the cinnamon is evenly distributed and the chocolate melts into nice streaks.

Next, add:

  • 100 g frozen blueberries
  • 50 g frozen strawberries
  • the rest of the banana from earlier

Enjoy!


Calories/ Macros

With all toppings (including the chocolate) this meal comes out to a total of:

1457 calories

57.5 g protein

157 g carbs

66.5 g fat

Peanut Butter Cookies Recipe

Welcome, or welcome back to Veggies for Thought!

This week, I’m super excited to share with you folks something that I’ve been eating almost every day since my recent shows: soft, chewy, delicious peanut butter cookies (and they happen to be vegan, too!)

As always, you can check out this recipe on YouTube:

 


Ingredients

110 g bran flakes

30 g corn flakes

60 g peanut butter (4 tablespoons)

175 g soy milk

30 g oatmeal

2 dates

20 g walnuts

½ teaspoon cinnamon

1 tablespoon maple syrup: optional, if extra sweetness desired (maple goes well with the walnuts, but the cookies are sweet enough without sugar and maple syrup for me)


Instructions

  1. Put 110 g bran flakes and 30 g corn flakes into a blender
  2. Pulse several times, until the cereal is a fine powder
  3. Add bran flake/ corn flake powder to a large mixing bowl
  4. Add ½ teaspoon of cinnamon, stir
  5. Add 20 g walnuts, 2 dates (1 date if the date is large), and 10 g chia seeds to the mixing bowl
  6. Add 175 g soy milk (+ 1 tablespoon maple syrup optional, but the dates are sweet enough for me personally), and stir quickly until you have an even paste
  7. Add 30 g raw oatmeal, stir until you have an even paste
  8. For each cookie, take 1 tablespoon of the paste, flatten with your hands, and place onto a cooking sheet
  9. Bake at 350°F for 9 minutes
  10. Remove from oven, cool shortly, try to stop yourself from eating them all before you offer them to someone else

Calories/ Cost

This batch of cookies comes out to a total of 1174 calories. And yes, it is very difficult to not eat it all in one sitting (I haven’t managed to not eat them all in one sitting yet).

Splitting this into 12 cookies, each cookie costs about $0.26 to make, and has about:

  • 98 calories
  • 3 g protein
  • 13 g carbs
  • 3.7 g fat

As always, thank you so much for stopping by, and take care!

Conrad