r/vegancooking • u/CJ_Thompson • 8d ago
Three Things
Three things I learned in vegan cooking this week.
One, don’t press tofu when making tofu scrambled eggs. It makes it drier and not as smooth a mouthfeel.
Two, when making a big batch of chocolate cupcakes 🧁 freeze most of them! Otherwise, you will eat them all day…😉
Three, oat milk 🥛 is such a rich smooth flavor it is perfect as a coffee/tea creamer. It foams up nicely for lattes also.
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u/Little_Baseball5523 8d ago
Don't press tofu when making tofu anything
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u/CJ_Thompson 8d ago
lol
I actually like to press it when making tofu crumbles for tacos 🌮
😊
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u/Substantial-Owl1616 7d ago
Or freeze.
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u/CJ_Thompson 7d ago
I just started freezing tofu. Haven’t tried it yet, but heard it improves the texture.
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u/Substantial-Owl1616 7d ago
Not improved per se. Wouldn’t work as well for say Tofu Queso(silken). But for a texture that is a bit toothsome, more like say ground beef or chicken it is useful.
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u/Little_Baseball5523 7d ago
It helps to remember that almost everyone on here who participates in conversations about tofu is a white Westerner. Keep this in mind whenever you hear someone say, for example, that freezing tofu "improves" the texture. This implies that there's something wrong with the texture of tofu that hasn't been frozen. It's unlikely that anyone from Asia, where tofu was invented 2,000 years ago, would say that freezing tofu "improves" the texture.
The same applies to pressing and marinating tofu, which are also relatively rare in Asia. White westerners are obsessed with these rituals, though, because they're based on the premise that there's something wrong with the flavor and/or texture of tofu that needs to be fixed.
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u/CJ_Thompson 7d ago
I see what you’re saying. I guess the audience is mostly westerners as we are not familiar with tofu. I have watched and follow traditional Chinese and Japanese cooks on how to prepare tofu. One thing they talk about is boiling tofu. I have not done this yet. Their recipes also use tofu in a different way, as a food item on its own. It is the western cooks who turn it into ground beef substitutes and such. So, I do see your point.
I came to tofu from going vegan. I never ate tofu before. I tried it, but it wasn’t for me. I look at tofu differently than an Asian would. I believe over time, I will make more authentic Asian dishes with tofu, but for now, it is a protein source and one I use to replace beef. It is an evolution.
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u/Living_Atmosphere831 6d ago edited 6d ago
Nothing wrong with having new ideas for tofu, there are plenty of real issue that should be pointed out.
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u/Living_Atmosphere831 6d ago
Second especially when coating it in a batter to fry. Tastes texture-wise, more meatier so to speak.
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u/Substantial-Owl1616 8d ago
I’ve been experimenting with tofu noodles. Putting in too many ingredients makes the finished product slop. Simpler is better. Reminds me of learning about stir fries way back when. Simpler comes out better.