Tofu or Not Tofu?

Have you tried preparing tofu? It has taken me several attempts in my very own tofu challenge. Since I don’t eat meat and I loved chicken dishes, I needed to find an replacement for these basic recipes. After watching several YouTube videos and reading my favorite vegan cookbooks, I found my winning technique for my new favorite ingredient, TOFU! ❤️🐔

This is a breakfast tofu scramble with vegan nacho cheese that I make often. It has a rich Mexican flavor much like Huevos Rancheros. I also have found Just Egg-an egg replacement made from mung beans. It has really helped me transition from my 90 egg per month habit into a healthier solution for my over consumption of poultry.

Some tips for getting your tofu PERFECT! Tofu is all about the preparation.

-Drying is the most important!!

-Get some designated tofu towels and mash and press and squeeze as much of the water out as possible (at least 30 mins)

-Once the water is out of the tofu, slice it or tear it to the desired portion size or shape

-Marinate with seasoning, oil, and sauce for about 15 mins (2 tbsp of oil/block of tofu)

-Take out of the sauce and powder with cornstarch or arrowroot (we use arrowroot because we try not to eat too much corn)

-Place on baking sheet with parchment paper

-Bake 15-20 mins for 400 degrees or until it reaches your desired crispness

Play around with the seasonings and try new things!