• Choose a category
• All
• Classic-Fiction

Tofu & Tempeh in Training

Some of these recipes assume you know a couple of things about tofu, but just in case you don’t, here is where you report for tofu basic training.

HOW TO PRESS TOFU (AND WHY, FOR GOODNESS’ SAKE?)

With the exception of a few brands, extra-firm tofu, the kind I most often call for, usually comes packed in water. If you would like your tofu to absorb more flavor, you press it first to get rid of some of the water and make room for more marinade. There are expensive tofu-pressing gadgets out there, but really, all you need are a flat surface, a clean kitchen towel, and a really heavy book. You can also add a couple of cans of beans for good measure.

Remove the tofu from the package and press it lightly with your hands over the sink to remove some of the water. Wrap it in a kitchen towel and set it on a counter. Balance a superheavy, hardcover book on the tofu. Place a few cans of beans on the book. Let the tofu rest for half an hour, then flip and press for another half hour. Change the kitchen towel if it appears excessively soaked. Your tofu is now pressed and ready to use!

HOW TO TAME YOUR TEMPEH

Tempeh can have a bitter flavor, but not necessarily in a bad way, more like in an arugula way. If you’re easing into the world of tempeh, have something against arugula, or just want the other flavors you’re using to stand out more, steaming the tempeh is the way to go. First slice the tempeh into the desired shape, then steam for about 10 minutes. Another benefit of steaming is that it loosens up the tempeh and gets it ready to soak up more marinade. Can’t go wrong there.

Basic Baked Tofu (or Tempeh)

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 2 HOURS

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI)

PER SERVING

(¼ RECIPE):

Calories: 90

Calories from fat: 35

Total fat: 4 g

Saturated fat: 1 g

Trans fat: 0 g

Total carb: 5 g

Fiber: <1 g

Sugars: 2 g

Protein: 9 g

Cholesterol: 0 mg

Sodium: 500 mg

Vitamin A: 0%

Vitamin C:0%

Calcium: 20%

Iron: 10%

Basic. Like black jeans and a hoodie and flip-flops and that messenger bag you’ve had since the Clinton administration. Well, maybe your basic is a little different, but this tofu is pretty ubiquitous. Any health food store in the United States will carry a tofu like this, perfect for tucking into sandwiches, topping salads, or serving as a main dish along with some Caulipots (page 54), greens, and gravy. The nutritional info is for two slices, but the serving size really depends what you’re using it for. For example, maybe you want to slice off one piece to top a salad, but use three slices in a sandwich.

Back when I had an office job, I’d make the marinade the night before and press the tofu when I woke up. I’d get ready, put on my face and all that, then put the tofu in the marinade for the day. You don’t get to flip it, but if it’s mostly submerged that shouldn’t be too much of a problem.

MARINADE:

¾ cup vegetable broth

3 tablespoons balsamic vinegar

2 tablespoons tamari or soy sauce

1 teaspoon dried thyme

3 cloves garlic, minced

TOFU:

1 block extra-firm tofu (about 14 ounces), pressed

Prepare the marinade by combining all its ingredients in a wide, shallow bowl.

Cut the tofu widthwise into eight equal pieces. If you like, slice those pieces corner to corner to form triangles. Marinate for at least an hour, flipping after 30 minutes.

Preheat the oven to 375°F. Spray a baking sheet with nonstick cooking spray. Place the tofu on the baking sheet and bake for 20 minutes. Spray with a little more cooking spray and flip the pieces. Spoon some marinade over each piece and bake for another 10 minutes. If you like, place under the broiler for about 3 more minutes, for extra chewiness.

Variation: Basic Baked Tempeh

Mix together the marinade ingredients and marinate the tempeh for at least an hour, or up to overnight.

Preheat the oven to 400°F. Lightly oil a baking sheet. Place the tempeh slices in a single layer on the baking sheet. Bake