All About Tofu

Tofu is not only economical but is also an excellent source of protein for meatless meals and, like cheese, is sold in varying degrees of softness. We have put together basic information on tofu from types to flavour and versatility to texture as well as a selection of our favourite tofu recipes for you to try, including appetizers, mains, and dessert. 

TYPES: Tofu is a plant-based protein that is low in fat and high in calcium and iron. It is commonly available in regular block or silken form.

Block tofu is made from curdled soybean milk which is then pressed to form a block or cake and just like cheese, can be soft, firm, or extra firm depending on how much of the liquid or whey has been extracted from the curd. The compressed curds give the tofu a slightly rubbery texture.

Silken tofu is made similar to block tofu but is not curdled and pressed. This type of tofu does not form curds because it retains all the moisture while cooling which results in a gel with a silky texture. These cakes are also available in soft, firm, and extra firm. 

FLAVOUR: Tofu on its own has a very mild flavour, almost tasteless, but its superpower comes from its ability to absorb and take on flavours of all the seasonings and other ingredients you are using in the recipe. 

VERSATILITY: Tofu is typically sold in the refrigerator section of the grocery store and packaged in water. It can be frozen for up to 3 months, however, freezing will change the texture slightly and make it chewier. Tofu can be used in a variety of different dishes because it can be chopped, sliced, cubed, and mashed.  

TEXTURE: Many recipes call for moisture to be removed by draining or squeezing tofu before using. The more moisture removed, the better the results for frying and grilling.