If you're still just using tofu straight out of the container, you're really missing out! Simply by freezing the tofu and then pressing it once it thaws, it changes that blah white blob into something superb!
Frozen, thawed, and pressed tofu process:
- Place tofu container, unopened, in freezer for at least 24 hours. The water freezing in the tofu expands and makes a gazillion tiny pockets in the tofu open up. (Tiny pockets = flavor receptacles!)
- Take frozen tofu out of freezer and let thaw in fridge; this may take up to two days. At this point, you can also leave it sitting in the fridge until you are ready to use it, so no need to use it right away. Just don't let it expire!
- Once it has thawed, press the water out of the tofu. The most effective way of doing this is by using a TofuXpress.
After this process, my favorite way of preparing the tofu is by baking and marinating it. Preheat oven to 450. Line a baking sheet with parchment paper and spray with oil. Slice tofu to desired size and place on baking sheet. Spray tops with oil. Bake for about 15-20 minutes or until the tofu is browned and slightly crunchy. Remove from oven and toss with marinade. Return to sheet and bake for another 15-20 minutes. The tofu absorbs all the flavor of the marinade and is transformed into a delectable chewy and crunchy delight!
The tofu above was marinated in the Scissors & Spice Raw Almond Butter and Cherry dressing. Holy goodness. Give it a try!