How to make TOFU taste 10X BETTER!
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- Опубликовано: 9 май 2024
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Tofu... Do you know the secrets that turn this block of beans into easy, unforgettable gourmet meals? 😋 Or has tofu lately started to feel, dare I say, boring? 😅 I've been there! At the beginning of my vegan journey, I settled for tofu that was just “meh”… Well, forget that. 😤 In this video, I'll show you how to 10X your tofu game, and ignite (or reignite) your love for this iconic vegan food! It took me years to learn these tofu tricks, and I can't wait to save you all that time! Let's dive in! 💪🌱
Intro - 0:00
Choosing Firmness - 0:26
Prepping Tofu - 1:16
BBQ Tofu Steaks - 3:01
PB "Chicken" Pieces - 5:53
Spicy Tofu Bites - 8:00
Silken Tofu Ranch - 9:51
Savory Tofu Crumbles - 13:00
Teriyaki Tofu Cubes - 15:11
Outro - 17:52
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Hey vegan friends! Thanks for watching! 😊 You can get all of these delicious tofu recipes here: thevegangym.com/how-to-make-tofu-10x-better 💪🌱
Here's how you make Tofu better! Don't eat it. Chuck it in the Bin. It has Estrogenic properties that mimic Birth Control Pills. Ever see a Chinese Porn Star?
J Kenji Lopez Alt (Food Labs) says that silken tofu is a different style of tofu. You use Mori-Nu as your silken tofu. However, silken tofu can have different degrees of firmness. To be fair, the firm silken tofu is still fairly soft. Almost every other silken tofu that is commonly found is soft silken tofu, but it can be made firm and extra firm (just not to the same degree was regular tofu).
I make tofu souvlaki, delicious.. why no olive oil, it is incredibly healthy the news about bad oils vs good oils has changed.
The tiny handles on maple syrup jars are throwbacks from bottles that weighed 4-5 pounds and handles were necessary. We are fortunate that a little history is forwarded for fun and conversation.
Good to know!! Thank you for the information!
You can also take regular tofu and make a mayonnaise out of it. That has no oil no egg but lots of protein and lots of taste. Go to high carb Hannah and look for her recipe for mayonnaise. It’s really good. Keeps a week to two weeks if you keep it in the back of the refrigerator.💪🏼💪🏼💪🏼
Thank you for the tip! Love this idea.
Brilliant! Thank you!
Hey where to find the recipe
Freezing then thawing your tofu is an absolute game changer for a more meaty texture. Also, don't use pickled garlic if you can't use fresh then use dehydrated granulated.
Yes, I love freezing tofu!! And thank you for the garlic tip 😊💚
@@lisetteem588 Personally, I find pickled garlic to change the flavour drastically, the added moisture changes the texture, and also the way it cooks... perhaps its a personal thing, but in my tests at home dried garlic is far better tasting than pickled
@@lisetteem588 I think that's probably fine to put your diced garlic in oil yourself, however it will only last 7 days or so. Longer than that you risk botulism. If you want REALLY AMAZING garlic you can look up a recipie for black garlic, which takes a while to make, but it will last 6 months in the fridge, and it's flavour is FAR superior to other forms of garlic. I do a batch or so once a year... so so delicious
@@lisetteem588 I re-read your comment - a few weeks is too long for unprocessed garlic in oil, you could get botulism from this (without heating/canning)
I always struggled with tofu, until I found tofu crumbles.
The flavouring can be as simple as soy sauce & nutritional yeast for a snack or to add to stir-fries, but our favourite way is:
Crumble tofu in a bowl, add
2-3T soy sauce
2T tomato paste
1t onion powder
1t garlic powder
1t smoked paprika
Add flavourings dependent on what you are using it for, e.g. Italian herbs for a bolognese or cumin, oregano & paprika for tacos.
Place on baking sheet & bake in preheated oven @ 200°C for 20 or so minutes, mixing a little after half way through.
When they are done, use them as you would use mince.
My whole family loves this & we eat it at least twice a week.
Now I have to stop myself from snacking on them while I prepare the rest of the meal, lol.
Thanks! I'm the same when I make diced tofu, so hard not to eat it while I'm finishing dinner.
Thank you for the tips!!
How are they if you add them to a sauce, like a marinara?
Tofu-ck yeah! These are awesome, thank you for sharing these! I need to get into silken tofu more to replace cashew-based sauces from time to time.
Haha I haven't heard that first bit before. Silken tofu is a game changer for for sauces!
Google "cashew harvesting hands"
@@LWilkes I had no idea about this. Reminds me that despite being vegan I still need to try and keep myself informed on the production and supply chain processes involved in the vegan foods that have remained in my diet - a product being "vegan" isn't a guarantee of ethicality. So thanks for sharing this.
Love me some tofu. Silken tofu is also great for desserts. I used to make Crème Brûlée and Chocolate Cream Pie from silken tofu at my restaurant 😋
Wow those sound amazing! Thanks for the suggestions!
@@TheVeganGym Sure thing :-) I also enjoy a flour-less black bean brownie for that sweet fudgy craving but still high protein 🙂
@@artbygilikWhere can I find that black bean brownie recipe?
I recently made peanut butter tofu pudding with PB2 powder. It's great!
Ever since I became a vegetarian, tofu has become my favorite food. It's so good, but I'm always looking for ways to make it better! This was great inspiration, thanks for sharing!
So glad this has inspired you!! I totally agree about tofu because of all the different ways you can make it! 😄
Get a TofuBud. I stumbled on this method.
1. Press on setting 1 for at least 60 minutes. Drain the water.
2. Press on setting 2 for at least 30 minutes. Drain the water.
3. Put it in a container with a paper towel and let it sit for at least 24 hours. The longer the better.
I’ll let it dry out a bit on purpose. So maybe even up to 48 hours in the fridge. I found with firm or extra firm it gets a wonderful flaky and more textured feel and it really soaks up flavors well for stir fry.
This is some next-level tofu pressing! Thank you for the tips!
I love your videos. The recipes look great, not crazy complicated which I appreciate. Love the humor, I get the impression that you and your team have a blast making these videos. I look forward to new ones, keep them coming.
This is so great to hear!! Yes, it's true we have a ton of fun making them and our world-class editors take the final product to the next level!
YES on the freezer hack. It has changed my tofu game
Freezing tofu is a game changer for sure!
@@TheVeganGym I am trying that for the first time, I look forward to the outcome.
Ever since I have done that it is a whole new ball game! Then I marinate it overnight or at least 30-45 minutes.
The reason there is a handle on the maple syrup bottle isn't to be practical, but to "look authentic" by reminding you of the old-timey days when stuff, be it syrup or moonshine, came in big ol' jugs with practical handles. The practice is called 'skeuomorphism' and used in a lot of things.
Good to know! Thanks for the info!
“The More You Know!” 🌈💫
Your videos have helped me drastically cut down my meat consumption! Not knowing what high protein meal preps were available was a super big hurdle for me. Thank you for your high quality and informative content!
That's amazing to hear!! So glad your meat consumption is dropping!
A few weeks ago I posted how hard it is to eat tofu every day. Ok, ;) you gave me some great ideas to try. Having the crunchy edges might win me over. I'm with you on the soymilk. If has a much better nutrition profile. I switched to it exclusively months ago. Thanks for the great ideas! Love the shirt and the tofu icon.
Love to hear it! Soy milk rocks!
Great video! I can really see how much you have grown and improved from earlier videos. ❤
Thank you! We're on a mission to always get better here!! 🙂 🌱
I tried out the second recipe and oooh my gosh it’s sooo yummy!! It’s the first time that I really really enjoyed tofu 🙈 couldn’t stop snacking on it haha! Can’t wait to try out the other ones! 🤩
Greetings from Germany ✨
Haha definitely dangerous to snack on!! So glad you loved the video and the recipe so much! Thank you for the German greetings! 😃💚
Back when I was a youth in late 1970s early 1980s we used to have an insult we would say 'You been eaten soya-bean burgers'. Well, tofu is a really healthy food and I have been eating it on and off over the years but need some original and ingenious recipes so thanks for the pointers.
Haha I see the times haven't changed too too much when it comes to insults. I still hear similar things! Good news is that the insult doesn't make any sense because tofu is a super food! 🌱😃
Thank you so much for filming this video❤
My 13 year old sister just went vegetarian and doesn’t like when tofu is chewy/soft.
I’ll see which of of the recipes she likes, but to me they all look amazing🌱✨
That's awesome!! You and your sister can definitely use our channel as a resource!
I'm the only vegan in my family and they all LOVED the tofu BBQ bites.... Yum thanks so much!!! ❤
That is truly amazing to hear. So glad your family loved them!!
🌱🕊💚👏👏👏Valuable video for us tofu lovers! Your prep techniques are awesome!!
Glad you found the video helpful!! Thanks for the kind words!
I subscribed to you when you had like, maybe 10k subscribers or less. Now you have 80k. That success is well-deserved, your production values have always been so high and it likely takes a lot of effort to plan and execute each upload.
I recently made buffalo tofu strips with breading on them, and while they turned out decent, I wanted to see some other savory ways to use tofu.
This video was great. I also really admire your transparency in judging your own food, since you could have just as easily lied to us and feigned a highly-enthusiastic reaction after tasting each dish, but you chose to be honest and admit how you actually felt about each outcome. Also I'd never seen the "butterfly cut" before, a cut which seems to be both practical and aesthetic visually.
You are an awesome content creator, thanks for helping us vegans (and non-vegans) with making tastier vegan dishes.
This comment made my day. Thank you so much for your kind words and support! 🙏 I'm so glad you've found value in my videos and I really appreciate you leaving a comment. Thank you!! 😊
Awesome recipes mate thank you so much! 😊❤ I just got an air fryer and excited to try all your tofu recipes! 🎉
Awesome!! The air fryer is a total game changer. Please let me know which recipe you like best!! 😃💚
Great information and explanation! Thanks
Glad you found the video helpful! Thank you! 🌱😃
Awesome shirt and useful video 🙌🏻
Glad you found the video helpful!!
Trying to increase my protein intake and reduce fat, so will be using silken tofu as a base. Thanks for the info. The t-shirt is so cute!
Love to hear it! And thank you!!
New subscriber here! I'm definitely not a vegan but I absolutely love to learn new recipes! Great show! I'll recommend it to my friend!
Welcome to the channel! We have loads of great recipes here for you to check out! 🌱
Yay!!! Love this!
Glad you loved the video!!
@The Vegan Gym nice video. I actually love tofu, so I’m always looking for new recipes. I didn’t like it until I learned how to prepare it and leaned how versatile it is and how to make good use of its versatility. You had a couple of recipes I haven’t tried yet. Recently I took medium firm tofu, avocado and spices and made a really good vegan mayo.😊
We have many tofu recipes on our channel! Check out our meal prep videos!
I thought it was cute how you rated the food you made! The last one could have been a 4.0 cuz of how easy it was to make, which definitely should score another point. Thanks for sharing ☺
True! I should have taken ease into consideration!!
Great video! Tofu is my go to; so versatile, healthy, and inexpensive ❤
Totally agree! Love the versatility of tofu!
awesome breakdown, thanks!
Glad you found it helpful!!
Great video! 👏🏻 I love grating tofu and then cooking in the oven (no air fryer here) with whatever seasoning, great in burritos, wraps, and tacos. Also, grating it for an eggless salad is amazing! You can leave some tofu in tiny cubes so you have two textures of tofu in the salad…OMG, I may have to go make some now! 😎🫶🏻
I definitely need to try grating tofu! Whenever I see someone grate tofu, they turn it into something amazing! 😊💚
Love these videos
Glad you're loving the videos!
Thanks for the wonderful and useful tofu tips 🤠
So glad you found the tofu tips terrific for your tastes! 🌱😃
Great tofu ideas :D
Thank you! 💚
Thank you for the measurements in grams!!!!!! Such an easier\more accurate calculation ❤
No problem! Glad you found the video helpful!!
Loved this video! Extremely informative and hysterical! (“I feel like watching football”!)
Haha glad you loved the video!!
I made Sam Turnbull’s brown sugar-mustard glazed tofu for my Easter dinner. It was delicious. I need to make that peanut butter tofu now.
The PB tofu is AMAZING!
Thank you for recipes recipe, 🩷💜🩷💜🩷💜
Glad you found the video helpful! Which tofu recipe are you most excited the try? 🌱😃
When you said that soy milk is the best milk, I had to follow 👏💯👍
Also, for the nice sound effect 😂
Haha we are soy supporters here!
Awesome!!
Refreshing to see someone that loves Tofu,lotsa garlic and soy milk like I do.
Yayyyy!!
Been lookin for bar b que tofu recipes!
Definitely gonna try
🙋♀️😇👍💕⚘
Please let me know which of these recipes you like best!! 💚
Subscribed! Fun vid 😂
🙋♂️fellow tofu fan
Thank you! Tofu fans unite!! 😄🌱
All 4 of my kids love tofu as much as I do. I gotta try that dressing!
The dressing is amazing!! Please let us know what you think. 💚
Some great ideas, i love tofu, now🤔 what to have for tea???😂😂
😂😂😂
ToFuture tofu press is great! It doesn’t split the tofu like the wood blocks can. Super easy to clean and use!
Nice!!
Very inspiring❤
Thank you! ❤
Thanks for this! I love tofu! I would really like to see what you do to make tempeh taste better. I am not a fan but I know it’s really good for you.
Definitely like this idea!! Thank you!
The old cookbook called New Farm Vegetarian has some good tempeh recipes. The cookbook is entirely vegan except they mention honey a couple of times.
@@jessicaveganjessica2208 Thank you!
@@kristinachojnowski8712 You're welcome, it was one of my first vegan cookbooks and I still love it! I've had it for over 25 years, it's one of the best, imho. :)
I’ve noticed the super firm tofu from sprouts is way more firm than any other brand. Ive tried so many from different brands and different stores but sprouts is definitely my favorite. I’m gonna try these recipes because I rarely try any other firmness for tofu!
I really like sprouts tofu as well! I also really like some of the tofu at Trader Joe's. 🌱😊
Thanks for sharing 👍❤️🙂
Glad you liked the video! ❤❤❤
Vegan powers great catch also can you do you favourite smoothie thanks from Wales
We'll see what we can do!
I normally don't cook with oil either, but I agree that 1 teaspoon of toasted sesame oil gives that leveled-up flavor! Great vid!
Glad you enjoyed the video!! Thank you for the kind words. 💚
Great video!!! Tofu is the best.
I agree!! 💚
I’ve use tofu crumble for pasta sometimes 😅 it’s great.
Love that idea! Thank you for the suggestion! 🙂
So fun! Loved the maple syrup bottle handle comment 😹
I choose almond milk because it’s lower in cals, but I always want to buy the soy milk… 😂 Maybe every few cartons I’ll change it up 👍
All of these looked like 5/5 to me - tofu is the BEST! Now I want to eat tofu…and peanut butter 😋
Tofu tofu tofu!! 🙂 🌱
@@TheVeganGym 😂
This was excellent! Except for the one with hot sauce (I have baby mouth), I’m definitely going to make these.
For the paprika, does it matter if it’s regular or smoked? Or is it just a preference?
Haha! Either paprika is fine!
Love that peanut butter marinade too!!! Hehehe I crumble my tofu like that too or I use a potato smasher
The potato smasher is a good idea if you don't want to get your hands dirty! Thanks for the suggestion! 😊💚
Try out Bachman original Japanese bbq sauce it’s so amazing on tofu. I sautéed up veggies while I cook cubed tofu in the air fryer then toss all in the sauce and serve with noodles or rice. It’s so yummy 18:19 and fairly low calorie.
I bet that tastes great! Thank you for the suggestion!
Regarding tofu presses - I didn't have one so used two small bamboo chopping boards. That worked so well that I have never felt the need to get anything else.
That definitely works! I never used a tofu press until this video so I'm pretty much in the same boat! 💚
So I made a really tasty sauce/marinade yesterday, just winged it on the measurements. But spooned in some better than bouillon (no chicken base flavor), garlic paste, oil, splash of water just to dissolve the bouillon, paprika, onion powder, white pepper. It made for some yummy tofu
That sounds delicious!!
I’ll have to try some of these and see if they work for me. The texture of tofu always gets me no matter how it’s prepared, it’s like three bites in and my mind just says “lol no”.
These might sway you! You never know!
You can also eat it raw and marinated! Cut into cubes and marinate and eat it raw in salads or rice bowls. So good!
I love doing this too, I use soy sauce, rice vinegar and sesame oil, then add in garlic powder and cucumbers. 🥒😋 it’s super good by itself or on rice. 😅
Thanks for the suggestion! There are definitely some raw tofu eaters here.
@@TheVeganGym I went to a vegan restaurant and was blown away by their tofu, only to realize it was raw and marinated!
Tofu crumbles were my favorite! BUT I minced up 3 cloves of garlic and a quarter of an onion and sautéed that with the tofu crumbles in a smidge of avocado oil. When that all started showing golden brown color bits then I added the tamari sauce - which I also used smoked paprika, coriander and touch of cumin and cayenne so that I could use it as a substitute for taco meat in my wraps. I also cooked that a bit longer so that it took on some crispy bits and dried out even more. I use the thawed frozen block of extra firm and when you compress it all sides to squeeze out the juice it really takes on that crumbly texture and you can just crumble it into the pan after squeezing if you don’t want to do the hand extrude method 😂
Thanks for sharing all of that! So glad you made a tasty tofu dish for yourself! Let me know if you try any of the other tofu meals! 😄🌱
Are these good to make for meal prep? Do they re heat well or stay "fresh " for a few days ?
Yes, they definitely heat well!
you're so cute 😩
do tempeh next!!! 🤩
We'll see what we can do!
Had to look up the last recipe on your site to figure out what you meant by *415 minutes* in the oven..... 400 degrees for 15 minutes. That makes more sense :-)
Haha sorry for the miscommunication! Glad you figured it out!
Yum!!!
💚 💚 💚
Any ideas for peanut substitute?
Any nut butter will work! 😊💚
@@TheVeganGym Thanks!!!
For the PB recipe here, you can also use some tahini for the sesame flavor...it's not the same as toasted sesame oil flavor, if you were using that, but still good and close. Also, you may not want to cook nuts/peanuts at 400, like you did here, bc of the high heat making the peanuts have an unhealthy effect (says Dr. Greger)...based on my research, peanut butter is all made from peanuts heated to 350, so I don't cook them higher than that. Also, freezing tofu and then thawing it gives it a totally different texture and it seems (somehow?!) flavor...I'd highly recommend that! :)
Thank you for the recommendation!!
I like freezing, thawing, cutting, boiling, saucing, then bake/ roast/toastt/fry
Love it!! Freezing tofu can definitely be a game changer. 😃💚
Very good, and nice t-shirt. Thanks for the variety. People who call tofu "bland" just haven't learned that tofu is like pasta: It's meant to take on other flavors, so of course it's bland. It has seemingly endless uses. Life would be a lot less without it.
Yes, exactly! If people don't like tofu it's probably because they haven't had good tofu before. 😊💚
Any suggestions for those of us who don’t have an air fryer?
The oven will work! They may not be quite as crispy in the same amount of time so they'll need more time. 💚
It tastes like kind bad coconut water! I laughed out loud. Love you man.
Haha I was not expecting it for sure! Glad you liked the video. 😊💚
Those tiny handles on maple syrup bottles are a nod to history 😅 They mimic the old design of large jugs used for storing and transporting maple syrup, which had a functional handle. When maple syrup started being sold in smaller, more consumer-friendly quantities, the glass bottles retained this design feature. The small handle remains as a decorative homage.
Haha thank you for sharing that!! That's what we figured after we stopped filming 😄
I love TOFU... ABSOLUTELY LOVE
So do I! Tofu is a super food in my mind! 💚
I’m Keto and want to know if there is a substitute for the maple syrup? Also, I don’t have an air fryer so what to do? Any answer from anyone will be read. Thank you! 😊
Good question! You could try making a quick slurry from monk fruit sweetener!
I’ve never been fond of tofu - prefer tempeh. However, these recipes sound delicious. Thanks!
Tempeh is great too!!
@TheVeganGym Leif, I am a big fan of your mission to introduce veganism to one million people. I have learned a great deal from your website, videos and podcasts and hope to eventually join the Vegan Gym. I love how your personality shines in this video. You had fun making it and I had fun watching it, even trying one of your recipes and buying your favorite soy milk the same day! If I might make one constructive comment, it would be to bring some of this joy and ease to your podcasts. It may seem trivial, but there you speak in questions, rather than declarative statements (your voice raises at the end of most points as if seeking approval). My ToastMaster training has made me super sensitive to this affected speech pattern. Awareness and modification of this tendency would lend more authority to your podcasts.
I appreciate being able to share this pet peeve!. I will continue to listen regardless of your speech pattern as I have much to learn from you and Daphne (a great addition to the team, BTW). Thank you for sharing such valuable information at no cost to the public. It is a powerful gift for all who follow your lead..Wishing you much happiness in your new home.😀
Thank you for the suggestion!!
I sauté thin tofu steaks in olive oil, then add soy sauce, a little vinegar, red pepper, and green onion. Fast and delicious.
Thanks for the tips!
I have been buying fava bean tofu. Looking for less fat in my diet. I like the fava bean one. But still looking for the best recipe though! Aah! you have microgreens! I am microgreens farmer, yay for you!
Nice!! I haven't tried fava bean tofu yet but I definitely want to!
Have you tried red lentil tofu? My daughter can’t have soy, so we are experimenting with options.
I personally haven't tried it but I've heard good things! I've heard chickpea tofu is good stuff too!
Thanks. I might try that one, but daughter can’t have chickpeas either. She wants to go vegan, but there are so many vegan proteins she can’t have.
What do you do if you don't have an air fryer?
Longer time in the oven with some monitoring will do the trick!
I tried fresh made soymilk in China and its so delicious. Sadly it takes quite some effort otherwise I would only be consuming it fresh.
Oooo that sounds amazing!! I definitely want to try that one day. 🌱😃
Amazing
Thank you!! 💚
Try tofu katsu...you will love it
Thanks for the recommendation! I'll look it up! 😃
Remember, you always have less problems with super extra firm with having no water to do anything you want to have but you don’t have to press. Spend the extra money you get more protein with less hassles.💪🏼💪🏼 💪🏼
That's a nice way of putting it!
Hi we love you and thank you that is all
Thank you thank you thank you! 💚
Common chinese method for getting better tofu texture (courtesy of Chef Wang). Use a firm tofu, squeeze water from tofu using hands (no need to use a press ever), cut into cubes and place in a large bowel...then the important part - fill the bowl with boiling water (from a kettle) enough to cover the tofu cubes; leave in water for 10m then drain water (be careful). Now tofu is ready to fry in a pan and the texture is much, much, better. For bonus crispiness, squeeze water from tofu with hands again and then fill bowl with a cup of corn or potato starch, then fry!
Thank you for the suggestion! I definitely want to make some tofu like this! 😃💚
Any word on how these taste reheated???
They're probably better more fresh but they're still great!
Crumble firm tofu roughly, drizzle with soy sauce, then crumble further to get every bit covered with the sauce. Use as a pizza topping. 🤤
Oooo I love that idea!! That sounds so good! 🌱😊
Why have I not seen your channel until now.
I'm not sure but I'm glad you're seeing it now! Glad to have you. 🌱😃
More yummy ingredients to try w tofu! Let’s go!
Woo hoo!! Tofu fans unite!
I completely agree! Soy milk is superior BY FAR!! These recipes look delicious.
Woo hoo!! SOY!
What does silken mean because the tofu I have says firm but also silken.
Good question! Usually, when I encounter that, it's the shelf-safe version. The silken we're referring to is found in the refrigerated section. Does that help? 😃💚
We pretty much only have super firm tofu here in Germany.
Interesting! So you don't have as much firm or silken tofu?
Fingers straight into the jarlic made me laugh
Haha gotta go fast!
You don't need the underlying music. It's actually distracting.
I wish we could go back to the days when vids weren’t 85% hyper-editing + memes
That’s good to know, thank you for the feedback! 🙏
@@TheVeganGym I think it’s pretty cool, just a little loud
I personally think the music is a nice touch!
@jarrelljenkins-chapple7959 yeah just needs to be more subtle. Like something that undercuts the silence and also is barely noticeable when talking
No tofu scramble?
There are lots of other tofu recipes I love that didn't make it into this video. Tofu scramble is one of them.
Dude you double dipped in the ranch sauce😮 Faux Pas! 😂
Love the recipe though.
Haha shoot! Got to think about that next time! 😄🌱
Dipping tofu into tofu is the most meta thing on the internets this week.
Soy on soy on soy on soy is the way to go. 😊
As someone living in germany, I pity all you people who don't know smoked Tofu. It basically does everything you want in a tofu without needing extra prep. It has a very firm texture, since the smoking removes alot of moisture, gets some nice flavor just from the roast, and a very nice crust-like exterior. Try to get some if you can it's simply amazing. For dishes, where the tofu will end up in alot of liquid, just use regular Tofu as usual.
Yes! Big fan of smoked tofu as well! Like you said, it takes a good amount of prep out of everything. Thanks for the tip! 🌱😃