Robin Asbell is the author of 11 cookbooks, focusing on plant-forward, global foods, and developed the recipes for #Eat Meat Less, for the Jane Goodall Institute in 2021. Her most recent cookbook is Vegan Meal Prep; A 5-Week Plan with 125 Ready-to-Go Recipes (Robert Rose).
Baffled by all the types of tofu at the grocery store? Each one is perfect for something, but can wreck dinner if used in the wrong dish.
A quick primer is in order. All tofu is made by cooking yellow soybeans in water, grinding the mixture into a slurry, straining it to make soy milk, then coagulating the soy milk to make it into a solid. Because tofu originated in China around 950 A.D., then spread to Japan and throughout Asia, there are multiple traditions and approaches to making and cooking with tofu.
Each type of tofu has qualities that make it perfect for certain dishes. If you are starting with a recipe, it should help you out by specifying a type of tofu. If not, remember that silken or soft tofu is delicate and fragile, and medium, firm and extra firm are sturdier.These types are perfect pureed for puddings, cheesecakes, salad dressings, smoothies, mayo, dips or creamy soups. They’re b
This makes a thick, creamy puree that you can use as a dip for veggies or chips, or toss with cooked potatoes or green salads. If you want a more pourable dressing, simply stir in water, a little at a time, to make the desired consistency. When pureeing tofu in the food processor, make sure it is completely smooth before adding the liquids, or you may have lumps in the end.1/4 cup fresh dill weed