Happy Veganuary to all those trying something a little different this year! 

Vegan food has blown up over the last decade, with more and more people jumping on the plant-based bandwagon every day. A lot of people are quick to pooh-pooh the lifestyle, however the vast majority of people have adopted vegan meals into their current diet to lose weight, eat healthier and – in turn – help the environment!  

Just like learning how to cook – a lot of vegan meals and ingredients can seem alien to many – but have no fear, we’re on hand with a vegan staple: Tofu! Read on to find 4 different tofu hacks to make the best of this protein powerhouse. You never know – you may just surprise yourself! 

 

Let’s start off with the basics. 

1. Identify the different types of tofu depending on what you’re cooking 

There are several different kinds of tofu, but we’ll identify the most common 4 types you can buy in your local supermarket.  

 

Silken tofu: This is a creamy, silky kind of tofu with a pleasant texture for desserts, ice creams and puddings, to name a few. It’s often used as egg substitutes for a variety of different things.  

 

Medium Tofu: This type is less delicate than silken tofu and works well as a protein ingredient in a variety of Asian soups, such as miso soup, which takes on the flavour of miso paste (commonly used as stock, and made from fermented soybeans) 

 

Firm Tofu: This is your classic ‘meat’ tofu. This little gem absorbs flavour when marinating and cooks just how you would cook a variety of meat cuts e.g., pan frying and stir frying.  

 

Extra Firm Tofu: The ultimate all-purpose tofu. This holds its own shape which makes it perfect for slicing. This performs well as the ultimate vegan breakfast when scrambled, but is also the most forgiving when cooking. It can be fried, stir fried, deep fried, baked, grilled – you name it! If you were to opt for any, we would suggest either firm or extra firm.  

 

 

 

2. 4 Top Tips to Prepare your Tofu 

This step is essential to enjoying tofu as part of your diet. When you have selected your tofu type, we need to prepare it. Think of the packaging a bit like mozzarella. It comes in a packet and is surrounded by liquid to keep it moist (yes, we hate that word too) but ultimately to keep it soft and chewy – not soggy. We need to season, cut, drain, and cook to get the best taste and texture possible.  

 

Press your tofu: While this takes some extra time, it’s totally worth it! (Unless you’re making scrambled tofu – in which case leave it as-is.) Press your block of tofu between some paper towels and something like a chopping board - with a few cans laid on top - to up the weight. You can also use a skillet on top of your chopping board or a large, weighty book (are the Yellow Papers still a thing? That should do the trick!) Leave for around 20 minutes while you prepare something else or enjoy 20 minutes of relaxing in front of the tele. 

 

Marinate your tofu: On its own, tofu has a neutral taste and almost no flavour, making this the perfect blank canvas to take on flavour. After being pressed, the block will look for any liquid to absorb – so you can create your own flavour sensation! Marinade for at least 30 minutes before cooking – longer means more flavour! A pro-tip is to do this the day before, so your tofu has maximum flavour and optimum yumminess!  

 

Consider your cut: If you’re thinking of a plant-based “meat and two veg” kind of meal, slice the block to retain the width and thickness of the block for a tofu “steak”. For a meat substitute in a sauce dish or soup, cut into bite-sized cubes. As a minced meat substitute, simply scramble! 

 

Cooking: Tofu is incredibly versatile when cooking. For a crispy texture on the outside and chewy deliciousness on the inside, shake your tofu blocks in corn starch and pan fry in olive oil or bake in the oven at 200℃. For a soft, chewy texture in soups or stews, simply add your marinated tofu cubes to the broth or stew base. For a pan-fried meat substiture, add it to the pan and fry as-is. It couldn’t be simpler! In fact, scrambled tofu has no need for pressing as the water will cook out in a matter of minutes! 

 

 

3. 4 Tofu Marinades 

Marinade your tofu like you would any kind of meat! If you’re stuck for inspiration, take a gander at our top 4 marinades below! All that’s needed is a Tupperware box or Ziplock bag, combine the ingredients, chuck the tofu in there and you’re good to go! 

 

BBQ: Who doesn’t love BBQ? this is a great way to get the tofu sceptics on board with plant-based flavour bombs.  

 

The Recipe: 

  • 2 tbsp olive oil 
  • ¼ cup BBQ Sauce 
  • 2 tbsp apple cider vinegar or lemon juice 
  • 2 cloves garlic, minced 
  • ½ tsp paprika 
  • ½ tsp onion powder 
  • ½ tsp chilli powder (optional) 
  • Salt and pepper to taste 

 

Lime & Coriander: If you’re planning to swap the meat for a plant-based substitute in a Tex-Mex dish like enchiladas, tacos, fajitas or more, this one is a must-try!  

 

The Recipe: 

  • 2 tbsp olive oil 
  • 2 tbsp lime juice 
  • 1 ½ tbsp maple syrup or agave nectar (you can use honey, but it’s not considered vegan!) 
  • ½ cup chopped fresh coriander 
  • ½ finely diced red onion (optional) 
  • 2 cloves minced garlic (we like 4, but always measure garlic with your heart ♥) 
  • Salt and pepper to taste 

 

Pad Thai Peanut Marinade: Noodle lovers; this one is for you. The tofu is scrumptious with an unmistakeable flavour and will surely impress any vegan dinner guest you welcome into your home! 

 

The Recipe:  

  • 2 tbsp soy sauce  
  • 1 ½ tbsp lime or lemon juice 
  • 2 tsp maple syrup or agave nectar 
  • 2 cloves of garlic 
  • 2 tsp freshly grated ginger (be careful not to overdo it!) 
  • ¼ cup smooth peanut butter 
  • 1 tsp tahini (optional) 

 

Curry Marinade: Planning on a curry? We guarantee this marinade will knock your socks off! Perfect for a Thai green curry or korma, this coconutty delight will impress even the most fussiest of eaters. 

 

The Recipe: 

  • ½ can coconut milk 
  • 1 tbsp olive oil or vegetable oil 
  • 1 tsp grated ginger 
  • 2 tsp garlic cloves 
  • 2 chilli peppers (like serrano or jalapeno – just remember to take the seeds out for less heat) 
  • Juice of one lime 
  • 1 pinch garam masala (for an Indian curry dish) 

 

 

4. 4 Top Ways to Cook 

Now you’ve decided on what to make, let’s get cooking! There’s nothing to be scared of, tofu is very forgiving – there are several ways to cook, but the following 4 methods are how you’ll find you most commonly tend to cook tofu. 

 

Stir fried: Simply add the marinated tofu in after your starter veggies (onions, garlic, chilli etc) have cooked. Keep stirring (duh!) and add the remainder of your veggies before adding in your favourite stir fry sauce. A pro-tip is to garnish your yummy stir fry with sesame seeds! 

 

Crispy: Preheat your oven to 180 - 200℃. Spread your marinated tofu over a baking sheet. Bake for 25 – 30 minutes and give it a toss half way through cooking time. Bob’s your uncle! 

 

Scrambled: Without the need to press or marinade your tofu – scrambled tofu is an easy go-to for those who want a simple plant-based dish with no fuss. Simply mash your block of tofu with a potato masher or fork and toss onto a hot frying pan with a little oil. Add 2 tbsp nutritional yeast for a vegan ‘cheesy’ flavour and your favourite spices such as onion powder, garlic powder or chives! Cook and stir for 5 minutes and you’re ready to serve however you like! 

 

Pan Fried & Crispy: Heat 1 – 2tbsp oil on a frying pan and toss your marinated tofu in corn starch. Add to the pan once hot and toss like there’s no tomorrow for 6 – 8 minutes. The corn starch dehydrates any liquid on the outside and gives it a crispiness worthy of the gods with a soft, chewy centre (think like the texture of crispy chicken or beef from your local Chinese). 

 

Now you’re an expert in tofu cooking – keep an eye out for the rest of the Veganuary series! Next up is a sweet treat from our photographer, Nisha! She’s been a vegan for years now – so this is definitely one to watch! 

 

Bon appetit!  

 

Joe