Confused about tofu? 🤔No worries! I got you!🌱 🤩Let me break down the different varieties of tofu. Ever wonder what exactly tofu is, or why there are so many different types... stumped over these white, spongy blocks. Let me give you some simple guidelines😍
Tofu is essentially cooked, blended, and condensed soy beans. First the beans are cooked and turned into milk, then the soy milk is thickened and pressed into those familiar white blocks that we all know and love.
𝗘𝘅𝘁𝗿𝗮 𝗙𝗶𝗿𝗺 𝗧𝗼𝗳𝘂: How to Prep: Pressed, drained with tofu press of DIY (wrap with towel place heavy object on top for at least 30 minutes).
Best Uses: Extra Firm tofu has a heartier bite, denser texture, and higher protein content per serving, but still has a little give when pressed. It’s definitely the most commonly used form of tofu and appears in a wide variety of recipes. Extra Firm Tofu is most commonly baked or crumbled for plant-based meat. However, it can also be blended to give vegan cheese spreads a light and airy texture.
𝗙𝗶𝗿𝗺 𝗧𝗼𝗳𝘂:How to Prep: Pressed, drained with tofu press of DIY (wrap with towel place heavy object on top for at least 30 minutes).
Best Uses: Firm Tofu slices easily and holds together well when tossed in a marinade. It is best to use where you’re looking for a firm yet smooth texture. When baked, Firm Tofu gets a nice and crispy outside, but still has a soft and fluffy inside.
𝗦𝗶𝗹𝗸𝗲𝗻 𝗧𝗼𝗳𝘂:How to Prep: Raw, room-temperature—do not press.
Best Uses: It’s best to use silken tofu when you’re looking a melt-in-your-mouth texture for soups or stews. You can also blend it to add some extra volume,creaminess, and moisture to spreads or baked goods.
Share or tag a friend👯♀️who may need some guidance on what to do with the different tofu varieties.
. - 36 minutes ago