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I’m here for tofu recipes pls
There's a couple communities on Lemmy with a decent number of tofu recipes (plus plenty of other plant-based recipes which are not tofu)
Infredients: block of tofu
Prep: none
Cooking: none
Enjoy one bite at a time
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Magic Tofu
Per pound or 454g of extra-firm tofu:
- Break the tofu block apart by hands in a bowl, make pieces of 2cm/1'' large
- Add 1 table spoon of preferred oil (nut, vegetable oils)
- Add 1 table spoon of cider vinegar
- Add 1 table spoon of soy sauce
- Add 1 table spoon of sugar (best source are honey, agave or maple syrup)
- (Optional) Add 1-2 table spoons of preferred spicy sauce (I use sambal oelek or thai red curry paste)
- Mix
- Add 30 g of nutritional yeast
- Mix
- (Optional) Add more nutritional yeast for flavor (another 15 g should do), mix again
- Put on a baking tray, preferably with a parchment baking sheet to cover it, and spread the tofu apart
- Bake for 25 minutes at 375°F or 190°C in the oven
Enjoy on everything! I add it on top of pizzas, in wraps, in a plate with vegetables and rice...
My personal favourite right now is:
- A pack of firm tofu (~200g drained) cut into comfortable bite sizes
- 2 tablespoons of soy
- 0,5 - 1 inch of grated ginger
- half a green onion chopped
Add together in a bowl, mix and serve.
It's a super quick side that goes well with nearly any of my regular dishes, and I eat it several times a week.
- 1-2 packs of plain tofu, drained, cubed (about 200-400g)
- add to a pan and fry it a little until it shrinks in size and gets a little golden from all sides
- add soy sauce until it's all coated and let it simmer and absorb the soy sauce a little
- add a sweetener of your choice (agave syrup is the one I use), a good squeeze from the bottle is good
- paprika powder
- maybe MSG if you like the taste
- salt a little if you don't like MSG
- serve :)
For something different, apply this technique to any of the suggested recipes here. ETA: firm and extra firm tofu works best.
Freeze it. Thaw it. Press it. Shred (or cube) it.
It takes on a different texture, and can remove even more liquid through pressing than fresh.
Agedashi tofu is one of my favourite Japanese dishes https://www.justonecookbook.com/agedashi-tofu-2/
A few from my recipesage library.
Mapo Tofu,
Garlic Eggplant Crispy Tofu,
Tofu Broccoli Quinoa,
Tofu Taco Filling. Hmm. I feel like I should have more good tofu recipes...
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I'm a bit surprised that tofu is ahead of beans, especially in the Planet Score, since it's kind of just further processed beans.
My best guess is that the non-determinate "beans" are an average or something like kidney beans, whereas tofu is specifically soy beans.
And well, Wikipedia tells me that soy beans kick ass:
Cultivation of soybeans has one of the lowest needs for land use (1.3 m² / 1000 kcal) and emits some of the lowest amounts of greenhouse gas emissions per gram of edible protein of any food (1.6 kg CO2 / 100 g protein).
Would probably need to e-mail them to ask for the actual data... 🥴
Beans are a less complete protein than soy, so you need to either eat a lot more or supplement with grain or dairy.
The focus on complete protein is not useful in 99.9% of cases. You do not need to eat all amino acids in the same meal. As long as you get it at some point in the day, it's fine. The main person who popularized the idea has actually said they regret doing so
"In 1971 I stressed protein complementarity because I assumed that the only way to get enough protein ... was to create a protein as usable by the body as animal protein. In combating the myth that meat is the only way to get high-quality protein, I reinforced another myth. I gave the impression that in order to get enough protein without meat, considerable care was needed in choosing foods. Actually, it is much easier than I thought.
Damn, good link. I was also about to type up a lengthy explanation about why it's not relevant, but then realized you need to explain a ton of stuff before you can argue that on a logical basis, which they wouldn't trust me on either.
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Adding to what the other person said about complete proteins, the whole thing is really overblown and frankly almost never something to even begin to worry about. Virtually every plant food contains every essential amino acid, it's just that the ratio of those amino acids is slightly different than the ratios in human or other animal flesh. Notably legumes have marginally less methionine than a lot of other protein sources. But even in an outlandish scenario where you had to live on nothing but beans, this deficiency would still be easily overcome by just... eating a little bit more of the beans..
But people don't do that. They eat lots of things, and many foods supply varying amounts of protein. Despite the hype, there is no need for the average person to worry about their protein intake. If you are eating real food and getting enough calories, you are getting enough protein.
Nobody commenting on the fact that this good scientist nearly shares a name with the largest fast food chain on the planet on the planet. I like to think this Dr. Chris Macdonald is rebelling against their father, Ronald.
I agree Macdonald is clearly a plant working against big meat.
What's with the protein obsession? Eat more fiber, that is what almost everyone is lacking.
Marketing. Also, people think you can only get protein from meat.
Laughable new USAian nutrition guidelines plus accompanying social media nutrition grifters
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It seems that the biggest impact you can have with a diet change is to just stop eating beef.
Beef is only part of the problem, it's rather bad but all animal products are super high emitters
If we are concerned about the ethical side of things, swapping to other meats increases the number of animals slaughtered due to lower slaughter weights
Yeah, but talking about beef is more about it being a good first step for people to take. Removing one thing from your diet that can easily be replaced, makes it easier for people to start their journey.
Also, ethics is weird to bring and discuss in this issue, because... "What's worse"?
50 male chicks fed to the grinder alive at three days old, plus their 50 female cousins living in hell for 4 months until being asphyxiated alive, for meat,
or
four cows being chain-machine-raped, made pregnant, and having their children immediately taken away from them repeatedly, in order to keep the cows producing milk, unmoving and sick, throughout their 5 year life until slaughter?
It's all a criminal tragedy. I don't think it makes sense to compare them, comparison will never make sense, it's all arbitrary.
What is not arbitrary, are the methods to wean people off of the habits that feed those industries, and the methods to reduce those industries' political power.
I am doubtful advocating for switching one type of meat for another types of meat will lead towards people reducing their meat consumption in the end. I see it brought up way more often as an excuse to not reduce meat consumption
This is anecdotal of course, but that was absolutely my journey.
I went from a meat heavy diet to not eating meat the majority of the days, and still trying to gradually lower it further.
For some people (like me) the barrier to lowering their meat consumption has more to do with having to learn a whole new paradigm of cooking, than being super invested in meat itself.
In case like mine it really helps to do the changes little steps at a time, where you make just one relatively small change at a time, learn how to cook with that change in mind, and then move onto the next relatively small change. It allows me some time to learn to cook with the new ingredients/new allocation of ingredients, and make food I actually want to eat in the long run, so it becomes way easier to keep it up.
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I like tofu. My wife eats it almost daily, I eat it occasionally (typically, I make mabodofu). My biggest issue is that it's fragile and doesn't have a texture akin to meat. Before anyone recommends seitan, I like that but can't have gluten or wheat anymore. Any suggestions?
I live in Japan, so we have no shortage of types of tofu, but even our firmest doesn't do it for me.
Press your tofu for 2-4 hours, wrapped in paper towels. You wanna get it real dry. Microwave it for like 1-2 minutes. Get it REALLY dry. Once all that water is out, you wanna rehydrate it with some sauce + seasonings, basically like a marinade. Once it’s soaked up the goodness, air fry it (preferably) or pan fry it. Should end up with a texture almost similar to chicken. It’s still gonna be softer than real meat, but getting it just absurdly dry first is the first step to getting it close
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Standard answer is get extra firm tofu, drain it, pat it dry, then freeze it. Later when you defrost it, it has a chewier texture.
Oh, I hadn't tried freezing it. I'll raise the flag on this to try.
The ice crystals change the structure of the tofu. This is an ongoing research topic in modern food science as the growth direction and firmness of the tofu matters.
But you should just try it and see what happens with yours.
I'm excited that we'll likely get better textured plant based protein sources soon.
Not sure how they score, but chickpeas are pretty great too. Soak'em, mash'em, stick 'em in a falafel.
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this post was submitted on 21 Oct 2026
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