It tastes like whatever you cook it with....sort of a "blank slate". I always marinate it in something (I usually use it in stirfries, so I marinate in soy sauce, hoisin, a little sesame oil, sometimes a little citrus juice, etc), and that's what it tastes like.
Well if you buy it by the container, a lb of tofu is about $1. If you buy in bulk and freeze, it can be a lot cheaper. (This is based on asian market ability to buy in bulk)
If I make the tofu scramble, that is usually between 4-6 meals as a main part of the meal. I don't buy chicken/eggs so...
A block of tofu is definitely a lot in terms of food wise and I don't know anyone who would eat even half a block as part of a meal. You mix it with veggies, spices, whatever, etc and a block of tofu can easily get you 4-6 meals.
Okay. My boyfriend bought a pack of boneless, skinless chicken tenders for me last night. It was around 10 bucks and makes about 6-7 meals for me (I eat 2 of them with a salad and some other veggie).
I am about being healthy and saving money so if I can substitute tofu for other proteins, stay healthy and save money..I am all for it. That is if I like it but if it takes on the flavor of what you are cooking with it, I don't see how I could not like it.
I am about being healthy and saving money so if I can substitute tofu for other proteins, stay healthy and save money..I am all for it. That is if I like it but if it takes on the flavor of what you are cooking with it, I don't see how I could not like it.
Depending on how you cook it as well, it is often compared to eggs texture wise although you can make it a lot firmer by freezing/defrosting and/or pressing some of the water out then it can even have a more cheese like texture.
Which is where I will attempt to explain silken tofu
Actually there are various types of tofu. There is regular tofu, which is firmer although there is soft, firm and extra firm types of regular tofu. Regular tofu is suitable in mostly any dish you would cook.
Then there is silken. Silken has soft and firm tofu. The soft silken tofu is often used in smoothies/desserts. The firm tofu can be used in cooking dishes but it is more for stuff that doesn't require it to hold its shape too well. Like the picture there shows lasagna. It would probably be a good lasagna filling and I've seen recipes for lasagna ricotta and such.
If you want to cube and sautee or bake in the oven, then you'd want regular tofu.
Silken tofu you will find on a regular shelf in the store while regular tofu will be found in the refrigerated section.
Any of those links I provided will tell you what type of tofu to use. If it doesn't say silken, then don't use silken Here is a better link that explains it:
. Thanks so much.
