top of page
tofu tips.jpg

HOW-TO

Tofu Tips

By Akasha Richmond, Health Food Chef To The Stars & Author Of The Art Of Tofu

“CUTLETS” AND “UN-CHICKEN CHUNKS”

Freeze Mori-Nu® Silken Tofu Firm, Extra Firm, or Lite Firm for at least 48 hours to get a texture similar to that of a light fish filet. Freeze it for several days for a chicken-like texture. Now you can grill, bake, and even barbecue Mori-Nu Silken Tofu.

FREEZING DIRECTIONS

For best results, slices and cubes should be at least 1/4-inch thick. The longer you freeze the tofu, the better the results are likely to be. Slice or cube Mori-Nu Silken Tofu Firm, Extra Firm, or Lite Firm. Wrap each slice or cube in plastic and freeze for at least 48 hours. Thaw 1) in the microwave at high for 2-3 minutes OR at 40 % power for about 4 minutes, or 2) at room temperature for one hour, or 3) overnight in the refrigerator. Drain and pat dry.

BLENDING

One package Mori-Nu Silken Tofu makes 1.25 cups of puréed tofu. Purée or blend tofu in a food processor or blender. Use for salad dressings, sauces, and soups.

BAKING

When recipe calls for yogurt, sour cream, or eggs*, use puréed tofu. When recipes call for buttermilk, soymilk, or dairy milk, use the “Mori-Nu Baking Blend” (below) instead of straight puréed tofu for best results. To replace liquid ingredients, use the same amount of puréed tofu or “Baking Blend.”

*5 Tbsp of puréed tofu equal one egg

MORI-NU BAKING BLEND

1 package Mori-Nu Silken Tofu Extra Firm
1 cup water
2 Tbsp lemon juice or white vinegar

​

Blend well. Refrigerate in a covered container. Keeps for one week. (1 cup baking blend is equal to 1 cup of liquid ingredients.)

MORE WAYS TO USE TOFU

USE PURÉED MORI-NU SILKEN TOFU FIRM TO REPLACE SOME LIQUID, EGG, OR DAIRY INGREDIENTS:

  • in homemade or packaged biscuit dough

  • puréed with vegetables or fruits for baby food

LIKE BUTTERMILK (USE “BAKING BLEND”) FOR MUFFIN, PANCAKE, OR WAFFLE BATTERS. USE INSTEAD OF:

  • eggs or milk in bread dough

  • eggs in cookie dough

  • yogurt in fruit shakes or smoothies

  • milk in packaged pudding mixes

  • cream in puréed soups

  • stock in gravy

  • cream in sauces

  • oil or sour cream in salad dressings

  • egg yolks in soufflés

  • mayonnaise or sour cream in dips and spreads

  • milk in mashed potatoes

MASH MORI-NU SILKEN TOFU EXTRA FIRM AND USE TO MAKE:

  • dairy-free ravioli filling

  • dairy-free blintz filling

  • egg salad

  • scrambled tofu “eggs”

  • sandwich spreads for kids’ lunches

OR USE TO REPLACE:

  • eggs in quiche

  • ricotta cheese in lasagna

  • cottage cheese in casseroles

  • ground meat in stuffings

  • feta cheese and eggs in spinach pie

  • beans in hummus

IF YOU FREEZE AND THAW CUBES OF MORI-NU SILKEN TOFU EXTRA FIRM, USE INSTEAD OF:

  • beef in stews

  • lamb in curries

  • chicken in Thai curry

  • shrimp in stir-fry dishes

  • chicken in Chinese chicken salad

  • seafood in pasta dishes

  • pork in fried rice

  • beef in tacos, burritos, or enchiladas

  • ground meat in stuffed peppers

  • beef in stroganoff

  • chicken in gumbo

  • ground turkey or beef in chili

  • lobster in Newberg

bottom of page