Reddit reviews Tofu Press - a unique and stylish tofu press to transform your tofu by Tofuture

Honestly, I bought myself a tofu press and I use it so often...it really does make pressing tofu easier.

I had the EZ tofu press for a while and then I upgraded to this one

Tofuture- https://www.amazon.com/dp/B01698J0RU/ref=cm_sw_r_cp_api_i_AsrqDb9Y5TGHK

I like it more because the tofu water gets squeezed into its own little compartment instead of just out the sides.

My Vega Sport vanilla protein powder ran out, so I decided to try the chocolate one this time. Pretty disappointed.

I have been vegan for almost two years and FINALLY got an actual tofu press. You guys, what the hell took me so long? In all the vegan food blogs I've read, they act like it's not a big deal, and you can just wrap it in a tea towel and smoosh it under a heavy pan and it will be the same as using a press. This is just WRONG. If you eat tofu, get a fucking tofu press. I have this one and can recommend it, although I'm going to need to buy a second because I'm cooking for four people and one block of tofu is generally not enough.

Also, just got a new cook book that I am LOVING, so I thought I would share: America's Test Kitchen: Vegan for Everybody

I have one! This one to be exact! I really recommend it if you like the convenience/eat a bit of tofu. It does take more time than using books but no more paper towels/towels. It's easy to clean and I never have to worry about my Harry Potter books falling off the counter.

I got a Tofu Press after somebody recommended them recently. There are cheaper models but this one comes with a compact way to collect the unwanted water.

Had my first tofu meal from it the other day after leaving it to press in the fridge overnight and it crisped up really nice after frying. I just need to learn how to season it now!

On the topic of ramen. If there's any UK supermarkets supply chain staff reading this sub for ideas about what to acquire. I'm interested in miso paste and nutritional yeast. Using veggie stock and yeast extract to add the savory flavour to sauces gets a little dull when compared to my old meat eating chicken/lamb/beef/pork/etc stock options.

My favorite thing is press it and then fry it on medium heat with equal parts rice wine vinegar and soy sauce. It's not 100% WFPB but there's no oil and the sugar in the rice wine vinegar is pretty minimal if you don't use a ton.

If you want it more crispy, bake it in the oven. You can then use it immediately for hot dishes or let it cool and toss it into a salad.

If you get soft tofu you can cut it (no pressing needed) and toss it into miso soup broth.

A lot of people make tofu scramble (kind of like scrambled eggs) but I haven't personally tried it yet.

Sometimes when I'm craving something crispy I'll press it, toss it in cornstarch and fry it in oil. Obviously not WFPB approved but it's my occasional treat.

Edit: a tofu press isn't necessary but totally worth it if you plan to eat tofu often. I have this one. https://www.amazon.com/gp/aw/d/B01698J0RU/ref=sxts_1?ie=UTF8&qid=1504284431&sr=1&pi=AC_SX236_SY340_FMwebp_QL65

Such a generous offer.

https://smile.amazon.com/dp/B01698J0RU/?coliid=I1JG4DHCSIL8M2&colid=28H3LQ6WV3WB4&psc=0&ref\_=lv\_ov\_lig\_dp\_it

I have this one and it’s great and makes no mess. It’s easy to drain and works well. Tofu Press - a unique and stylish tofu press to transform your tofu by Tofuture https://www.amazon.com/dp/B01698J0RU/ref=cm_sw_r_cp_api_i_5ui1Cb3J8XBHC

Tofu press!! Like this one . Works way better than paper towels with none of the waste.

Edit: scratch that first link the UK version is like £40!!! This one is more reasonably priced the only downside is that it presses less tofu at a time.

For recipes like this, I cut a block of pressed tofu into small cubes and bake it until it's a bit crispy, then mix it in once the rest of the dish is cooked.

I'd recommend getting a Tofuture press. It seems like it's a bit expensive, but it's way more convenient and thorough than just using a plate with heavy cans, or one of those presses where you turn a knob. Use firm or extra firm, dump out the liquid once after about ten minutes and then let it press over night and dump out the liquid again.

For baking, use a silicone mat.

I bake the tofu cubes at 400F for about 25-35 minutes (depending on the size of the cubes and the desired crispiness).

They'll be lightly crispy but still tender on the inside. There's no need to marinate them either, as they'll get coated in whatever sauce you've got in the dish you're adding them to.

I don’t! I place firm tofu on a plate between two paper towels and then place a heavy pot on top. However I have seen this one recommended by vegan cook-related Youtubers: https://www.amazon.com/dp/B01698J0RU/ref=sspa_dk_detail_0?psc=1&pd_rd_i=B01698J0RU&pd_rd_wg=oL1BZ&pd_rd_r=0MDQRS4BC4M9VHY7FXGQ&pd_rd_w=tMdS3

However, you should really only press firm tofu! Silken and soft tofus don't need and shouldn't be pressed because they would completely break apart.

Yesss. I use my grill pan. Buying two tofu presses was the best decision I ever made. The ToFuture ones are great because after pressing you can marinate in the same container. I make two blocks at a time because it’s kind of a process and I like to have leftovers.

It gets easier the more you do it! You can always change up what you're adding as well, it definitely doesn't have to be an exact science.

Liquid smoke is a concentrated liquid, you can get it from most grocery stores or somewhere like Amazon. I like it because it adds a little bit of smokiness / depth to the tofu.

If you're going to be eating tofu, you will definitely want a dedicated press. [This one](Tofu Press - a unique and stylish tofu press to transform your tofu by Tofuture https://www.amazon.com/dp/B01698J0RU/ref=cm_sw_r_cp_api_i_UZa3DbYMNSGMX) is my personal favorite. There are others out there that are good at getting rid of the liquid in the tofu, but they tend to smash it and change the shape. I like this one because it keeps everything together, while still squeezing out all the liquid. I've used it for almost a year now and I'll never switch to anything else personally, haha.

I use these food service towels that are meant to be reused but they have a limited life span so they can be thrown away. And I put paper towels in between the food service towels and the tofu. It’s not as environmentally friendly, but I haven’t had moldy smelling tofu.

Also, there’s the tofu press that I SO desperately want.

yes. i have a couple. my favorite is https://www.amazon.com/dp/B01698J0RU/ref=cm_sw_r_cp_api_i_W4zUCbCPDR5D5
because it is easy to use

This is the one I have. My parents got it for me for Christmas and holy fuck do me and my boyfriend eat so much more tofu now. My parents did their research and passed on to me that the trick to this one is always start on the first rung and move it down every few hours till you’re on the last rung

I may be a bit preachy with it, but this is one of the best kitchen gadgets I've bought: https://www.amazon.co.uk/dp/B01698J0RU/ref=cm_sw_r_cp_apa_TPHGAbWW8W7YM

Tofuture

I had the same dilemma for a long time! I highly recommend buying one, as it's so much more convenient. I recently got this tofu press, and it's been great!

My goto lately has been either tofu "eggs" or scramble, which I make by combining a seasoning mix to coat the outside of pressed, not previously frozen firm tofu. I just eyeball it, but it's mostly nutritional yeast, with a few dashes of turmeric, some onion and garlic powder, some ground mustard, salt, pepper, and about a Tbsp of corn starch mixed well. I just cut a hunk of tofu into four equal sized flat planks and coat them well and throw them in the skillet with veggie sausage, onions, peppers, sometimes vegan cheese, and always hot sauce. Super easy, and super tasty!

I am gluten intolerant so I’m really thankful for Beyond Meat being the popular option as well. Especially for their plant based sausage and their chicken when cooked right.

Its really frustrating that the few unique vegan options around me feature seitan so I can’t eat it. Happy for others obviously, it just looks so good! 😭

Oh gosh, I hope it rises in popularity in Australia so it’ll be less expensive. I’m in the states so, its not too much. But I am trying to make better use of tofu as its really delicious. I like a redditor’s comparison of tofu with flour.

Mix it with the right ingredients and you have something amazing, you don’t eat it as is to get the most out of it. I read some people actually eat it raw, but I’m saving all of mine for the meal I’m making.

This is the link to the tofu press I got

Tofu is pretty easy to put in everything if you know how to cook it and is a better source of protein than meat on a per oz basis. And it's inexpensive also, you can get a brick of tofu for like $2 and it contains +40g of protein and only like 360 calories. A cheap tofu press will pay for itself the first time you use it, only real requirement for cooking with tofu. I have this press and its really nice, because you can keep increasing the strength of the press as more water drains, and the water just sits in the basin on the bottom so there is no mess. The power towel and heavy object trick is tedious and I don't recommend it.

Personally, asian style tofu dishes are the fastest to make imo.

Press and cube the tofu, then toss it in corn starch. Put about maybe 1/4 cup of high heat oil (I use canola) in a pan and get it real hot, then fry the tofu. If the tofu looks dusty still, add a bit more oil. The outside of the tofu should be nice and golden and crispy when its done, takes about 4-6 minutes. Turn the heat off, and then put your favorite choice of sauce on, using the heat left in the pan to reduce the sauce. Eat. If you want to get fancy you can add rice or veggies like lightly steamed broccoli into the mix. Assuming you let the tofu press sit while you did other things, the actual prep & cook time is less than 20 minutes. The oil, sauce, and corn starch obviously add some calories.

Burritos with imitation Chipotle sofritas are also a fav of mine, but that takes more time and planning since beans are involved (please see my recent PSA of why you should never rush bean prep lol). You can cheat the intricate recipes for sofritas mix with straight up pulling the pressed tofu apart with forks, then mixing taco seasoning (I recommend medium or hot), some lime juice, a bit of black pepper, and a tiny bit of vinegar, a bit of water, then letting it simmer. It doesn't taste as legit, but requires WAY less time and ingredients.

Or if you are feeling real lazy and don't mind boring foods, quinoa and a bit of brown sugar go a long way also for good macro split meal that is also on the cheap.