What kind of tofu to use?
How can I make it not taste all floppy and soggy but flavorful instead?
I don't want to f up my tofu.
Any favorite burrito additions name please.![]()





What kind of tofu to use?
How can I make it not taste all floppy and soggy but flavorful instead?
I don't want to f up my tofu.
Any favorite burrito additions name please.![]()
you live like an ivy vine
you can only survive by clinging onto trees
that's your flaw
put down some roots so you can stand on your own
-Kenpachi
Marinate it and then grill it. You can also pan fry it, so its not all smushy.
Green chile tofu burritos! Super yum!




You will want to use firm or extra firm so it stays intact. You can cube it up into small cubes or cut into thin strips for your burrito.
I second the marinating and grilling in a frying pan. With a slight amount of olive oil with an emphasis on health, or if you don't care I find a small amount of butter adds to the tofu when you fry it nicely. If you don't overdo it with the butter
your not adding too much fat,etc.





mmmmm this is making me hungry.
yes, pan fry tofu
But you have to do it right or it'll be a complete mess and get "tofu scramble" and it won't have that chickeny texture. This is how I do it....
Make sure the slices are thin enough....like 1/4" (do slices because they are easier to turn, but cut it up later if that's how you like it.) I like firm tofu.
The pan should already be hot and oiled (or I spray PAM.) Wait enough time until it's good and brown. It has to have a solid skin. This is what's going to give you texture and make it from sticking when you try to flip it.
Then flip and I press it down with a spatula. I like to get the watery stuff out because I want to get as much texture as possible. If it's too mushy, it's not as good.
Then when the other side is brown, you can cut it up in pieces and stir then around.
This doesn't include marinating. Just how to get some decent texture. I hate it gooey and limp.
Have you tried seitan? I like its texture for a mock meat.
Last edited by Emily; 07-09-2008 at 12:45 PM.
You can also freeze tofu first. You tofu will have an entirely different texture and all the water will be out.
I don't know about brands specifically but i think tofu is better when diced up into tiny pieces and stir-fried with veggies. That's the only way I can eat it.





Thank you for the advice. Off to the store soon for dinner NOMNOMNOM.
you live like an ivy vine
you can only survive by clinging onto trees
that's your flaw
put down some roots so you can stand on your own
-Kenpachi
If you have a couple of days, freeze it for a few hours and then let it thaw for a day or two. It gets even more moisture out of it so that it gets a chewier, meatier texture. And then, yeah, cut it into strips or cubes and pan-fry it.
Awesome thread! I'm not very good at cooking tofu, it has an okay taste but the texture always ruins it for me so I just never buy it. I'm going to try the freezing trick next time.
Animals are my friends, and I don't eat my friends.- George Bernard Shaw




I wish I could have a tofu burrito. Right now.
What can you marinate it with?? I would like to try tofu again but I am hesitant after my last tofu disaster.





Extra firm and add the tofu last.




Dumb, question but I assume before you freeze it you take it out of it's package and put it in a zip lock?
I really needed this thread because I've been buying already cooked tofu at a deli near my house and it's expensive but every time I tried to cook it myself...disaster!
Thanks!
my favorite for a long time has been this salad dressing, which is pretty awesome too because it's great on salads and like 35 calories per serving. I don't really even marinate. I just pour on it while it's cooking and it makes a great reduction.
no, you can freeze it in the plastic tub it comes in. Water and plastic top and all.
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