For a while, I’ve been trying to get more protein in our diet. So I’ve been on a quest to make at least one of our meals a week Vegan. It’s not that I don’t like meat or poultry though. Since cancer touched us, I have actively made sure we only ate good, healthy, wholesome or organic food. We banished processed food, so out went sugar, dairy, and in came soya milk, organic everything, and unprocessed natural choices. We’ve been doing well. And after experimenting with scrambled tofu for the first time, we decided to add more tofu into our diet. And finally I’ve found something that I love, and Andy will eat without any issue.
Thankfully the technique of grabbing the cheesecloth, wrapping it around the tofu, placing between 2 chopping boards, over the sink with many tins on top has been vanquished to the halls of time. Now we have a neophyte to the cause. Tofu Press from Tofuture. A handy little tool, gadget, gizmo, appliance which is quite, genius.
It’s effortless to use. Pop your tofu in the basket, add the top, then secure the bands on any one of the three lips. Leave this 24 hours and your tofu will be pressed and ready for action. Easy squeezy.
We wanted something quick to prepare and eat this weekend as we had a lot on so popped in the tofu last night before bed. This evening, pulled it out the fridge, grabbed the tofu which by now had a good portion of its fluid removed by gentle pressure. Cut it up, breaded it and shallow fried it quite successfully, giving us a quick and straightforward Chinese fakeaway “Sweet and Sour Tofu Nuggets and Rice” for a few pounds with no hassle (and no tins dented in the process of wobbly stacking). Result!
It’s quite a tool in the vegan’s arsenal you know. One to keep secret if you want to have the best tofu in town.