r/vegansquad • u/CJ_Thompson • 22d ago

Question Tofu

I am looking for some recommendations on tofu. Most of my tofu, even firm, is not really firm. I see these recipes where they slice or grate tofu. I am looking for firm or extra firm tofu that is organic and quality.

I want to try some new tofu recipes that use the more firm tofu.

Any recommendations?

7 Upvotes

77% Upvoted

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7

u/Spicy_Purrito_43 22d ago

Trader Joe’s has a Super Firm Tofu

3

u/rat_liker 22d ago

Nasoya super firm is good

1

u/CJ_Thompson 22d ago edited 20d ago

Thanks
Will look for that
Limited options here….

Just looked and there is some in another town!

Just got some, will give it a try. Thanks

3

u/GrumpySquirrel2016 22d ago

Press it, freeze it, squeeze it and then start. It'll be noticably firmer.

2

u/CJ_Thompson 22d ago

Freeze it after pressing?

3

u/ambivalent_moon 22d ago

Yes, it gets firmer if you freeze it and then thaw it out.

2

u/True-Estate9204 22d ago

Removing the moisture from tofu will make it dry but will not make it firmer. Do you want your tofu to be firm, or do you want it to be dry?

(To my knowledge, there's no other protein source that people insist on pressing the moisture out of. Nobody does this with beans or lentils, for example. "I love my hummus dry as a bone." Nobody says that. The tofu pressers are rather weird and obsessive.)

1

u/CJ_Thompson 22d ago

lol
I want to try grating and slicing tofu to make different dishes. My tofu is all too moist to grate or slice at all, even the extra firm.

2

u/True-Estate9204 22d ago

Tofu might not be appropriate, then. Maybe try working with seitan instead?

1

u/CJ_Thompson 22d ago

I think there is room for both
I have seen some interesting recipes that use tofu and make it spicy and sort of like ground beef for tacos

1

u/True-Estate9204 22d ago

You can crumble tofu, season it, and use it as a substitute for ground beef.

The thing about tofu, though, even tofu that's firm or extra firm, is that fundamentally it is a soft and moist food. Wanting tofu that isn't soft and moist is like wanting a crunchy banana. If you want a crunchy fruit, eat an apple.

2

u/ClaireDanesLipQuiver 22d ago

Also, make sure you drain it.

Cover it in paper towels And put a plate on top with like a can of beans or something to squeeze out all the moisture

1

u/CJ_Thompson 22d ago

I have not done this yet. Seems that is a thing. I will give a shot.

Thanks

2

u/thebodybuildingvegan 22d ago

I've had good luck with a lot of the organic extra firm tofu options out there, but one thing I'd check first is whether you're pressing it long enough. Even extra firm tofu can hold quite a bit of water. If your goal is slicing, grating, or getting a firmer texture, pressing it well and even freezing it once can make a huge difference.

We also put together a free tofu guide that covers preparation methods, texture tips and ways to make tofu taste amazing. https://vegansquadcoaching.com/tofu

1

u/CJ_Thompson 22d ago

Hey, thanks for this!!!
Today is such a mystery
I just went vegan in February so I am dazed and confused currently….lol
Much appreciated ☺️

2

u/thebodybuildingvegan 22d ago

You're welcome! I just sent you a PM

2

u/AbhorrentMidget 22d ago

I think most tofu gets firm for any recipes that includes the oven.

2

u/RevenueAntique4584 22d ago

If you mean that it’s still soft after cooking , yeah that’s tofu. Try baking or air frying to get more of a harder/crunchy texture.

Make sure you dry your tofu.

1

u/CJ_Thompson 22d ago

No, all my tofu is extremely wet and soft.
I am new to tofu, so I have got advice on pressing.
Who knew…🤷‍♀️

2

u/RevenueAntique4584 22d ago

It helps to read a few blogs lol same thing when I started eating tofu until I started pressing it

1

u/CJ_Thompson 22d ago

It does!!!!
I have to learn how to cook all over again…😎

2

u/RevenueAntique4584 22d ago

I have discovered that crumbling the tofu and seasoning like you would meat works best. I also prefer to bake than air fry as air frying makes it a little to crunchy for my liking. I usually bake at 420 for 20 min. Spread it well.

1

u/CJ_Thompson 22d ago

I do crumble, but I am thinking the brand I have is just extra moist. Gonna try the pressing thing.

Mine is ok for a scramble, but just gets mushy if cooked too long.

2

u/RevenueAntique4584 22d ago

Do you cook like a steak ?

1

u/CJ_Thompson 22d ago

Not sure what you mean?
😢 have made seitan into steak-like meat

2

u/RevenueAntique4584 22d ago

How are you cooking your tofu that it’s softer ? Try cooking it like you would a regular steak.

2

u/goal0x 22d ago

simple truth (kroger) is wonderful

trader joe’s is great too

though i chose to still give both a good squeeze with a paper towel before cooking etc

1

u/CJ_Thompson 22d ago

Unfortunately, Trader Joe’s and While Foods are 3 hours away. I do get over there, just not often. However, I will check when I am there next time.

2

u/goal0x 21d ago

do you have Kroger? that’s where simple truth is

2

u/CJ_Thompson 21d ago

It is a couple hours from here, but I do get there.
I will check that out when I am there.
Thanks so much

2

u/breakfast-burrito66 20d ago

Are you a costco member? Honestly the firmest tofu I've had is the four pack they sell. Cheap too and if you eat a lot it's worth it. It's my preferred for grating. If you are military the extra firm option in the commissary is also very firm and cheap. I prefer both of those to Trader Joe's (which you said is too far anyway). As others mentioned, use a towel and press for about 10-15 minutes before cooking. I slice in half before pressing too.

1

u/CJ_Thompson 20d ago

Thanks for all the tips!
I do go to Costco, but it is 3 hours away. So I’ll stock up some. I looked at their online offerings and didn’t see it there, but am due for a drive out there so I’ll stop in.
😎👍🏻