Similar to how cheese is made from curdled dairy milk, tofu is made from curdled soy milk. Soy milk comes from soybeans and like cheese, is drained and pressed into a block.
Tofu has a very mild flavor that will take on the flavors from other ingredients and seasonings. It’s texture varies and can be a soft block that you can slice or puree. It also is available as a firm semi-solid block that can be sliced, diced or crumbled.
Tofu is a source of protein, iron, calcium, manganese, selenium phosphorus, magnesium, copper, zinc and vitamin B1. It is easy to eat, making it a good protein source for people of all ages. It is especially beneficial for people who might have a problem chewing other proteins like meat or nuts. However, because tofu is made from soybeans, it is important not to serve it to anyone who is allergic to soy.
This product is the star of many Asian foods, such as stir-fries, soups and stews. It can replace meat, eggs and cheese in many recipes. I make tofu pumpkin pie for family and friends who are allergic to eggs or milk. That way they can enjoy the traditional flavors of the holiday season.
Types and Uses:
- Extra-Firm: Use for frying, roasting, grilling or marinating. It does not brown easily, so
consider marinating it in a brown liquid like soy sauce, or coating it in seasoned cornstarch before frying or roasting. - Firm: Great for stir-frying or boiling in soups or stews. Crumble, season and cook as you would ground meat. It is also a tasty replacement for ricotta cheese in your favorite lasagna recipe.
- Soft: Puree with other ingredients to make casseroles, or chop and use in an egg-less egg salad recipe.
- Silken: Puree and use as an egg substitute in many baked goods. It is the perfect texture for pureeing in smoothies and puddings or vegan custards like my tofu pumpkin pie.
Purchasing and Storage:
- Look for soft, firm and extra-firm tofu in the refrigerated section of your grocery store.
- Keep it refrigerated at home and use by the date on the label, or freeze. If frozen, the texture of tofu changes, making it crumble easier which is desirable in some dishes. Always drain and pat-dry fresh tofu.
- Silken tofu is shelf stable. While it does not need refrigeration, some stores keep it with other fresh tofu in the store refrigerator. Ask the store staff if you cannot find the type of tofu you are looking for.
- This type does not need to be stored in the refrigerator, except after opening.
All you had to do is say that I could try tofu by adding it to a pumpkin pie and you got my attention.
I need to increase the protein in my diet and I have heard about adding tofu to recipes, but have not really tried it as yet
I think I am going to give it a try this time
Thank you for the article.
Glad to hear you are willing to give it a try. The key to the texture of a tofu pumpkin pie recipe is to use Silken tofu. Have fun!