Tofu is such a great food. Perfect macros, versatile, cheap. I’m almost positive the use of ‘soy’ as an insult is a psyop by the meat industry.

Firm tofu that’s been drained, cut into sticks, marinated and roasted pretty hot. Then I’ll keep it in the fridge as a nice add-on for stuff (especially lunches/breakfasts - make a sandwich, toss on top of some noodles or rice with some kimchi, open faced bagel with some other goodies)

This mushroom/tofu sandwich recipe is outstanding, I’ve made it prob twice a month since I saw it posted here. A bit pricey to make unless mushrooms are on sale, and I used dried herbs and normal better than bouillon veggie stock to keep the cost down.

I also have a recipe I use for air fried tofu bites (freeze/thaw or boil in salt water for texture, add a few spices/soy sauce, drench in corn starch) and then have an easy sauce recipe that you can make in a few variations (honey garlic, lemon/orange, thai basil, etc etc), served over rice.

Can also make a thai curry with the above air fried tofu bites.

Lastly I have a recipe that marinates slices in almost an italian dressing and then baked, I use them as a replacement for deli meats on sandwiches.

For frying I cut them into cubes and parboil in salted water for a few minutes then dredge in corn starch.

agedashi tofu - cut the tofu into cubes, dust with corn starch, and air fry them until crispy

Eat it with tsuyu broth made with soy sauce, kombu and shiitake stock, and mirin. If you have access to a store that specializes in Asian foods, you can probably just buy a bottle off the shelf.

I usually make soba on the side to have with the the leftover broth.

Firm tofu I usually treat a bit like eggplant where I’m using it as a vehicle for other flavours. So either marinate or otherwise cook so as to let it absorb as much juice as possible.

Silken tofu I would typically only use when frying a basic vegetable dish, where I gently stir it through right at the end so it crumbles and adds a creamy texture and its own mild flavour, but gentle enough that the crumbs of tofu don’t just break apart and disappear into the dish.

Soft or silken tofu with the boxed Mapo Tofu sauce from an Asian market. So dang easy, and you can replace the meat with veggies / meat substitute of your choice. I also add some chili crisp and fermented bean paste to enhance the flavor.

I like to cut it into thin triangular pieces, dust those with cornstarch and fry them, then add barbecue sauce and whatever other seasonings towards the end. Ground cumin goes a long way here so a little of that on it’s own or in some kind of Indian curry mix is a good starting point. Obviously this will be somewhat sugary so decide if that works for you.

Pressed & shredded with whatever seasoning makes sense and baked (good for sandwiches). Torn into chunks, tossed with cornstarch and seasoning and airfried or in the oven until crispy. Torn into chunks, pan fried in a little oil (or nonstick) with dark soysauce and vegan worcestershire.

And this: https://cookingforpeanuts.com/tofu-sandwich-vegan-pastrami/

Oh and that’s all for firm or super firm tofu.

For medium, “egg” salad. For silken, at the bottom of a brothy bowl of soup.

I like getting it firm and crispy frying it in bite-sized cubes, and adding them to things like a stir fry towards the end so they don’t crumble apart

i like to use it as egg a lot so i’ll either make a plain scramble and eat it over a bowl of rice with some sriracha, and a veg if i’m feeling healthy or motivated. my favorite egg recipe with it though is like a mexican style scramble, so onions and pepper in a pan, followed by tomato then the tofu. either way i season the tofu with salt, black pepper, onion powder, garlic powder and black salt/kala namak

Been making a baked tofu sandwich recipe for many years now that many who I’ve made it for love.

Marinade is olive oil, Braggs amino acid (soy sauce substitute), white pepper, sumac (lemon substitute) and rosemary.

Serve on toasted 7 grain bread with pesto. Sides would be Cajun roasted potato “fries” and a Cole slaw made with shredded celery root and carrots.

Silken tofu makes a great base for vegan alfredo sauce. Firm tofu works too but you need to add some water. Season it up with some nooch and whatever other good seasonings you got, and mix your cooked noodles in.

All for silken tofu:

You can fry it to different effects. need to get the oil just right to keep it together. Has to be hot enough, none of this low smoke point olive oil stuff. Peanut oil is the best but who can afford it. Corn oil is functional. shallow or deep fry, not pan. I don’t know what the trick is, sometimes it works and sometimes it doesnt. With or without dredge in cornstarch + flavorings first. Can make a thicker dredge or thin batter. Crunchy on the outside and smooth inside. The bigger the pieces the more of a contrast it’ll be. 1/2" will be drier on the inside. You can go as big as 1.5" cube with good technique. Good with a thick sauce of some kind.

If it doesnt work it falls apart, or you are not so ambitious to begin with, there is scrambled tofu. Like scrambled eggs. Add some vegetables, more flavorings etc. I like mushrooms and spinach. A bit tomato paste. Suggest cooking the vegetables first or they’ll be too wet.

Tofu machine blended with nutritional yeast flakes, soy sauce, mustard, pepper, cayenne = vegan cheese sauce. Goes on salad, noodles, broccoli, vegan Sheppard’s pie (legumes instead of meat), lasagna, nachos.

People blend it up to make smoothies. I never cared for smoothies myself but if you’d like it with strawberries, mango or whatever.

Raw: cold or heat up a bit. Rinse off, put in a bowl with soy sauce, hot sauce, a bit of allium (onion/garlic/chives). Thats it. With rice if you want carbs.

You can put basically anything into a Thai curry. (Thai curry paste + coconut milk + anything.)

Miso paste + water = miso soup base. Silken tofu 1/2" cubes go with green onions in there. A snack or part of a bigger meal.

I no longer live near the place where they sell giant cheap tubs of silken tofu so I am terribly out of practice. If you have this available to you, dont sleep on it. But you have to eat it fairly quickly, if it starts to have any pink you must throw away.

Vegan chicken tofu.

Here’s the recipe, but basically you freeze it twice, then thaw, press, break off into chunks, press into broth, batter and deep fry.

Once they’re done, you can do anything you would with chicken. I usually do buffalo wings with them.