Hello, my tofu-loving veg-heads!
First off, I bet none of you reading loves tofu as much as my 18 month old daughter. She seriously goes crazy for it!! …right out of the package! …and this is how I used to go crazy for it too, until I started pressing it!
Truth be told, I got my tofu press (pictured above) as a gift an embarrassingly long time ago, and it had been living in my cupboard until recently. I feel silly that a devoted vegan such as myself has just gotten on the Tofu Express, lol! Get it? 😉
So, why should you press tofu? Well, tofu is packed with water, and then it’s packed in water. So much water will naturally dilute any flavor, and this, my friends, guaranteed, is why many people say they “hate” tofu, or that the flavor is bland or boring. When you press the water out, you allow much more room for FLAVOR!! Many tofu recipes you will find instruct you to drain the tofu, cut it into cubes or slices and then cook it, and they are missing the one crucial step of SEASONING it! You don’t find recipes for beef or chicken without some seasoning instructions, so you have to show the same kind of love to tofu!!
You can marinade it the same way you would anything else, with your favorite herbs, spices and liquid seasonings such as tamari, teriyaki, or your fave veggie broth.
You can press your tofu by using a tofu press (like the one you see pictured) or you can use the “book & plate” method. Take a plate and line it with paper towels or a clean kitchen towel. Place the tofu block on the paper towels and put another layer on top of the tofu. Put another plate or a cutting board on top of the paper towels and then weigh it down with heavy books or anything else heavy that would do. You’d want to press it for at least 30 minutes, if not overnight.
If you do cook with tofu regularly though, it may be worth it to invest in the tofu press. 😉
How many of you already press your tofu? What’s your favorite way to cook it? Share below, if you feel inclined! Definitely share some yummy recipes, if you have them!