Learn how to cook tofu (and love it!) with this tofu cooking master class. Tofu is an incredibly versatile and affordable plant-based protein used as a vegan meat replacement. The secret is knowing how to cook and season it properly!
With this tutorial, you'll learn all the basics of tofu (selecting, preparing, seasoning) as well as how to master techniques for cooking meatless crumbles for tacos, crispy tofu for Thai peanut noodles, and scrambled tofu for breakfast that tastes amazing!
I'm not going to lie, I was slow to the tofu game. I had been eating a vegetarian and then vegan diet for a long time before I tried tofu. I believed the hype - "bland, rubbery texture, weird"; So I was apprehensive to try it. But I'm here to tell you, my friends, those things are not true - tofu is magically delicious.
Once I learned how to prepare and cook tofu properly, the whole family was hooked. I think you'll love it too!
This Complete Tofu Cooking Guide includes:
What is tofu?
Tofu is simply soy beans that have been soaked, blended into soy milk, and then boiled, curdled, and pressed.
Tofu is a protein and fiber rich, low fat, healthy alternative to meat that's a staple in vegan and vegetarian kitchens. To read more about the health benefits of tofu (soy), check out this article by leading health expert, Dr. Michael Gregor, 'Soy' at Nutrition Facts dot org.
Very easy to find in grocery stores, tofu is typically located in the refrigerated section (near produce or deli). Choose organic, non GMO tofu which is readily available and affordable.
Tofu - the basics
Tofu is available in a wide range of textures from smooth and creamy to firm and meaty. Here are some tips and techniques for selecting, preparing, seasoning, and cooking tofu. Keep in mind that tofu textures will likely differ between brands.
Selecting the right texture (organic, non GMO)
- Silken tofu has the highest water content. The texture is ultra creamy and jiggly. It's typically used for creamy blended recipes like vegan desserts, mousse, and pie fillings as well as dairy-free creamy sauces and vegan cheese. Silken tofu is not pressed.
- Medium tofu has more structure than silken, but is still delicate and creamy. It's the perfect choice for fluffy tofu scrambles, ramen, and miso soup.
- Firm or Extra firm tofu are definitely the most popular and versatile textures of tofu. They have the lowest water content giving them the most compressed, hearty, meaty texture. They both take on flavor well, can be frozen, fried, crumbled, and baked with great success. Use these textures for crispy fried or deep fried tofu, curries, hearty soups, lasagnas, and tofu meat crumbles.
How do you press tofu?
The firmer the tofu, the lower the water content and the denser it is. To press excess water from tofu, simply wrap it in a clean kitchen towel or paper towels and place a cast iron pan or a couple heavy cookbooks on top.
If you prefer, purchase a tofu press designed specifically to extract water from tofu - available in stores and online. They are simple to use and clean up with just a rinse.
How to season tofu so it tastes good
You may have noticed that tofu does not bring a lot of flavor with it. So I recommend two layers of seasoning to create the richest depth of flavor in tofu recipes. No bland tofu for us!
- Sprinkle pressed tofu with spices like garlic or onion powder, salt and pepper, taco spice or soak in a marinade.
- Brush tofu with yummy glaze while cooking.
Ways to Cook Tofu (and love it)
Tofu can be baked, fried (pan fried, deep fried, air fried), scrambled, crumbled, blended, and so much more.
There are so many ways to cook and serve tofu; keep reading for 4 easy and popular cooking methods to get you started . . .
How to Cook Tofu Crumbles
Tofu Crumbles - Cooking Method
Here's the basic steps for making tofu crumbles. The seasonings and spices will depend on which recipe you are making!
- Choose a firm or extra firm, organic, non GMO block of tofu (where available).
- Pat dry and gently squeeze the tofu wrapped in a paper towel or a clean kitchen towel to blot up the extra liquid. For this method of cooking tofu, it's not necessary to press first.
- Crumble the tofu to the size and texture of ground meat or mince.
- Heat skillet over medium-high heat, add oil and seasonings.
- Add crumbled tofu and cook stirring until golden, crispy, and heated through.
- Tofu crumbles store well in the fridge all week to be used in wraps, tacos, bowls.
How to Bake Tofu
Baked tofu is very versatile and is a great vegan alternative for chicken strips, nuggets, cutlets, and roast. Baking tofu is super convenient as there is little hands-on time required, and it's easily made oil-free.
Baked Tofu - Cooking Method
Here's the basic steps for making baked tofu. The seasonings and spices will depend on which recipe you are making!
- Select a block of firm or extra firm, organic, non GMO tofu.
- Press the tofu by wrapping in kitchen towel or paper towel and stacking a few cookbooks on top to extract excess water. Press for 15 minutes or more.
- Preheat the oven and stir together the cornstarch coating.
- Cut or tear the pressed tofu into cubes ¾ - 1" or slices ~⅓" thick.
- Gently toss the tofu in the cornstarch mixture (when baked, it produces a crispy crust).
- Arrange in a single layer (without touching) on the prepared baking sheet.
- Bake until golden. Flip, brush with glaze, continue to bake. You'll know it's ready when the bottom is crispy and golden.
- Pro Tip: in the Spicy Satay Tofu Noodle Bowl (addictive flavors!), I bake and then fry the tofu cubes which gives them a crispy, saucy, irresistible coating that tastes so good we can't resist it! Give it a try and let me know what you think.
- Baked tofu keeps well in the fridge all week and can be enjoyed hot or cold.
How to Fry Tofu (with or without oil)
Crispy Fried Tofu - Cooking Method
Here's the basic steps for making the best crispiest tofu. The seasonings and spices will depend on which recipe you are making!
- Choose a block of firm or extra firm, organic, non GMO tofu.
- Wrap tofu in clean kitchen towel or paper towel and press by stacking a couple cookbooks on top while you are preparing the other recipe ingredients (30 minutes or more). For the crispiest tofu, the goal is to extract as much water as possible.
- Cut the tofu into cubes or slices. Season with spices.
- Add oil to a skillet over medium-high heat. Once shimmering, add tofu and sear until crispy - flipping to sear the other side. When golden and crispy, remove to paper towel to drain.
- Oil-free Frying: heat a non-stick skillet. Once hot, add tofu pieces. You'll know it's ready when it's golden and crispy on both sides.
- Pro Tip: when frying tofu without oil, don't rush to flip it. Let the water evaporate from the surface and the tofu will release naturally (if it's sticking, it's not ready yet).
- Seasoning: To bump up the flavor, glaze with BBQ sauce after the first side is seared and flipped. This will prevent the sugars in the sauce from burning on the pan.
- Fried tofu keeps well in the fridge and can be enjoyed all week.
How to Scramble Tofu
Tofu scramble a quick and easy, healthy, protein-rich egg alternative. The soft and fluffy texture, eggy flavor, and color is very similar to scrambled eggs. This method for cooking tofu is the perfect choice for scrambles, breakfast sandwiches, wraps, and vegan breakfast bowls.
Pro Tip: Leftover tofu scramble makes THE BEST vegan egg salad sandwich ever!!!
Fluffy Tofu Scramble - Cooking Method
Here's the basic steps for making the best, eggy breakfast scramble without eggs! The seasonings and spices enhance the egg flavor and color.
- Choose a block of medium firm, organic, non GMO tofu.
- Pat dry to remove surface liquid. No pressing required.
- Heat oil in a skillet over medium heat until the oil is shimmering.
- Add the turmeric, salt, and a handful of chopped green onions and fry for 30 seconds.
- Break up the tofu using your hands and add to the hot pan. Don't be in a rush to start scrambling right away. Let the tofu cook and release some water.
- Add an additional layer of spices - nutritional yeast and kala namak (black salt) which makes the scramble taste so good. Then scramble until warmed through and fluffy.
- Tofu scramble can be stored in the fridge and enjoyed all week hot or cold.
Yes! Freezing tofu changes the texture as it freezes and thaws. This is a popular method for making tofu chewier and more porous so it soaks up marinate. Some cooks even swear by double freezing and thawing before making crispy vegan fried chicken. Just throw the whole package in the freezer, remove, let it thaw and then press it before using.
Tofu does not have a lot of flavor, it's pretty mild like most beans. It's the perfect vehicle for any flavor profile sweet or savory. Seasoned and cooked properly, tofu is a protein rich, nourishing, vegan meat alternative that tastes good.
Yes! Tofu is packed with protein and fiber, is low in fat, and serves as an affordable and healthy meat replacement in almost any dish. For more information on the health benefits of soy, check out Dr. Gregor's article 'Soy' at Nutrition Facts dot org.
Tofu is typically packaged in water to keep it fresh, plump, and hydrated. Pressing/drying tofu helps remove excess water from the block of tofu - so when a tofu recipe calls for crispy tofu, use extra firm and press to extract excess water before cooking. However if crispiness is not a factor (eg. tofu scramble), pressing is not necessary.
More Vegan Meat Replacements
There are loads of plant-based meat replacements and alternatives. Like jackfruit, cauliflower-walnut crumble, soy curls, and banana blossoms to name a few. It's easy to find oil-free, dairy-free, soy-free, whole food plant based, gluten free, and nut free options made without meat, eggs or dairy these days. Here are a few recipes that are sure to impress vegans, vegetarians, and meat eaters:
- using jackfruit - smoky jackfruit tacos with tropical slaw, jackfruit sliders
- with cauliflower-walnut crumbles - easy lasagna roll ups, Crunchwrap supreme
- using soy curls - sweet and spicy cashew chicken, succulent vegan shawarma
- using lentil-mushroom filling - rich and hearty lentil bolognese