Tofu is such a great food. Perfect macros, versatile, cheap. I’m almost positive the use of ‘soy’ as an insult is a psyop by the meat industry.

This mushroom/tofu sandwich recipe is outstanding, I’ve made it prob twice a month since I saw it posted here. A bit pricey to make unless mushrooms are on sale, and I used dried herbs and normal better than bouillon veggie stock to keep the cost down.

I also have a recipe I use for air fried tofu bites (freeze/thaw or boil in salt water for texture, add a few spices/soy sauce, drench in corn starch) and then have an easy sauce recipe that you can make in a few variations (honey garlic, lemon/orange, thai basil, etc etc), served over rice.

Can also make a thai curry with the above air fried tofu bites.

Lastly I have a recipe that marinates slices in almost an italian dressing and then baked, I use them as a replacement for deli meats on sandwiches.

For frying I cut them into cubes and parboil in salted water for a few minutes then dredge in corn starch.

I’ve been experimenting with shredding firm tofu with a cheese grater and then air frying it. I’m still dialing in the timing and temp, but my family likes the ground meat texture so far.

agedashi tofu - cut the tofu into cubes, dust with corn starch, and air fry them until crispy

Eat it with tsuyu broth made with soy sauce, kombu and shiitake stock, and mirin. If you have access to a store that specializes in Asian foods, you can probably just buy a bottle off the shelf.

I usually make soba on the side to have with the the leftover broth.

Firm tofu that’s been drained, cut into sticks, marinated and roasted pretty hot. Then I’ll keep it in the fridge as a nice add-on for stuff (especially lunches/breakfasts - make a sandwich, toss on top of some noodles or rice with some kimchi, open faced bagel with some other goodies)

Soft or silken tofu with the boxed Mapo Tofu sauce from an Asian market. So dang easy, and you can replace the meat with veggies / meat substitute of your choice. I also add some chili crisp and fermented bean paste to enhance the flavor.

Firm tofu I usually treat a bit like eggplant where I’m using it as a vehicle for other flavours. So either marinate or otherwise cook so as to let it absorb as much juice as possible.

Silken tofu I would typically only use when frying a basic vegetable dish, where I gently stir it through right at the end so it crumbles and adds a creamy texture and its own mild flavour, but gentle enough that the crumbs of tofu don’t just break apart and disappear into the dish.

Pressed & shredded with whatever seasoning makes sense and baked (good for sandwiches). Torn into chunks, tossed with cornstarch and seasoning and airfried or in the oven until crispy. Torn into chunks, pan fried in a little oil (or nonstick) with dark soysauce and vegan worcestershire.

And this: https://cookingforpeanuts.com/tofu-sandwich-vegan-pastrami/

Oh and that’s all for firm or super firm tofu.

For medium, “egg” salad. For silken, at the bottom of a brothy bowl of soup.

I like to cut it into thin triangular pieces, dust those with cornstarch and fry them, then add barbecue sauce and whatever other seasonings towards the end. Ground cumin goes a long way here so a little of that on it’s own or in some kind of Indian curry mix is a good starting point. Obviously this will be somewhat sugary so decide if that works for you.

Been making a baked tofu sandwich recipe for many years now that many who I’ve made it for love.

Marinade is olive oil, Braggs amino acid (soy sauce substitute), white pepper, sumac (lemon substitute) and rosemary.

Serve on toasted 7 grain bread with pesto. Sides would be Cajun roasted potato “fries” and a Cole slaw made with shredded celery root and carrots.

i like to use it as egg a lot so i’ll either make a plain scramble and eat it over a bowl of rice with some sriracha, and a veg if i’m feeling healthy or motivated. my favorite egg recipe with it though is like a mexican style scramble, so onions and pepper in a pan, followed by tomato then the tofu. either way i season the tofu with salt, black pepper, onion powder, garlic powder and black salt/kala namak

I like getting it firm and crispy frying it in bite-sized cubes, and adding them to things like a stir fry towards the end so they don’t crumble apart

Vegan chicken tofu.

Here’s the recipe, but basically you freeze it twice, then thaw, press, break off into chunks, press into broth, batter and deep fry.

Once they’re done, you can do anything you would with chicken. I usually do buffalo wings with them.

Silken tofu makes a great base for vegan alfredo sauce. Firm tofu works too but you need to add some water. Season it up with some nooch and whatever other good seasonings you got, and mix your cooked noodles in.