I have been working on eating lower on the food chain. One meatless protein my family of four all agrees on is tofu. One great tip I learned from the cookbook Almost Meatless was to press tofu before cooking it. Since it is packed in water, tofu can be awfully mushy (even the firm style) if you don't press out some of the excess liquid. Plus the less liquid in the tofu, the more flavor or marinade it can absorb making it tastier.
Find out how to press your tofu when you read more.
- Slice your bock of tofu into two equal slabs, about one inch each.
- Place slabs side-by-side on two clean dish towels. Paper towels are not absorbent enough, so if you use them you have to use plenty, which is just not very eco.
- Place your tofu and towels on top of a cutting board, then place another cutting board on top of them. Then place your heaviest post on top of that. It is a little like building a castle with Legos.
- Press your tofu for about an hour, and then it is ready to marinate, bake, stir fry, or grill.