These sound great! I wish I could eat it, unfortunately it causes inflammation and migraines.

My fave is this NYT recipe for a sweet chili grain bowl: https://cooking.nytimes.com/recipes/1024956-sweet-chile-grain-bowl-with-tofu?unlocked_article_code=1.7k4.oS3O.RJymK-o4OCwI&smid=share-url

In fact, I am glad I saw this thread, because I was going to make chicken grain bowls to take to work this week, but I will make this instead now that I"m thinking of it.

I made a version of this today

https://thefoodietakesflight.com/sundubu-jjigae-or-korean-soft-tofu-stew-vegan-recipe/

Usually, I just put a mix of firm and silken tofu in a pot and add a splash of soy sauce, sliced zucchini, sliced onion, and a healthy helping of store bought kimchi. I eat it with brown rice and cucumbers marinated with rice vinegar.

Soondubu jigae is my comfort food and was my favorite dish as a kid. I love making it spicy!

Anonymous wrote:Eat tofu a few times a month. I was told by a doctor ages ago to avoid “too much soy” due to my thyroid condition.

Lol Ma'am this is a Wendy's

Eat tofu a few times a month. I was told by a doctor ages ago to avoid “too much soy” due to my thyroid condition.

My kids love this dish and it's my favorite way to prepare tofu. I usually triple the sauce ingredients and add some veggies. I'm also going to try the preparation method in the above chili recipe.

https://www.noracooks.com/vegan-butter-chicken/?1294578408

I’ve recently seen recipes where it is grated on a cheese grated and baked until crispy and made into tacos. I’m looking forward to trying it soon.

Ma po tofu for a very rich and satisfying meal. We use a recipe from a Fuschia Dunlop cookbook and usually freeze a lot.

Madhur Jaffrey has a recipe for tofu braised with soy sauce, leeks and cilantro in her World Vegetarian cookbook that's a good weeknight meal. We usually double the sauce and throw in a bag of frozen green beans to make it a one pot meal with more veggies.

Cube it and add it to a Thai curry with veggies and coconut milk. You can fry it crispy first or just press extra firm and add it straight to the pot.

I often make this silken tofu dish. It’s simple to put together once you have the ingredients on hand. I ignore the eggs.
https://thewoksoflife.com/spicy-cold-tofu-liangban-dofu/
Ma po tofu is also simple and tasty. Omit the pork.
https://thewoksoflife.com/ma-po-tofu-real-deal/
A simple dinner I make is to add cubes of pan-fried extra-firm tofu to the Trader Joe’s udon noodle salad with the peanut dressing.

https://italeatsandtreats.com/recipe/authentic-jamaican-curry-tofu-recipe/

https://jessicainthekitchen.com/brown-stew-tofu/

Here are two great recipe. Since I am Jamaican, I do not go by recipes, but I use most of what these mention (like 95%)

My wife and kid is vegetarian but I am not. But I cook the meals, when I am cooking tofu, I do the same thing I would do with the meat. Curry, Stew, sautéed (probably need some sauce for this). I have also used it in a chicken and dumplings recipe. It fantastic-- the main thing I do is press it to get most of the liquid out, and replace it with the sauce I make.

The tofu prep here is a staple for me. It's buried in a chili recipe, but I just make the tofu "crumbles" and use them on their own. You can also season them with anything that appeals to you---I usually add a little cayenne for some zing.

https://itdoesnttastelikechicken.com/the-best-vegan-chili-ever/

I use tofu just about every day. I personally like to cut into long strips and air fry, to dip in hoisin sauce. I keep a container of this on hand for spring rolls (add shred carrot, cucumber strips, noodles, lettuce) or sushi/kimbap. I also cube and air fry for use in a quick fried rice. I use silken to make a cheez sauce or cheez soup. I use raw cubes for soup, miso or jiggae.

Go to HMart and pick up the smoked and 5 spiced tofu. Add to anything. Enjoy. There are also Inari tofu that can be filled with rice and veg, and various fried tofu to add to soups or noodles. Also tofu already cut into noodles.

I was plant based for many years, and always loved tofu as part of my diet but never went into huge exploration of it as I loved beans and lentils more. Life went on, years went on, and other than crispy tofu, which the family will eat, I feel bad that I more or less ghosted it.

I’m not sure if this is some kind of intuitive eating or what, but I’m “of that age” hormonally, undergoing a huge amount of stress and thus not eating well, so for some reason my body just wants all the tofu all the time.

Would love favourite recipes or at least ideas for how to prep. I’m not concerned about all kinds of hands on or hands off prep - I WAH on a flexible schedule so do have time for steps that help taste or texture (freezing, pressing, etc.). I’m also not worried about making it meal friendly for anyone but me, and I will eat any spice or flavour profile.

I’m bored of little squares of crispy, and my other cheater recipe of silken sliced with a delicious sauce seems too lazy. I also do a cashew/tofu “ricotta” on a lot of things.

Thanks for any ideas! I’ve seen a lot online but love real world recs (if you can call DCUM the real world) because I’ve been burned with bad “viral” recipes in the past.

And if you’re a tofu hater, kindly find another thread. It’s delicious properly made and I’m sorry you can’t cook or can’t taste.