Pressed and Crumbled Tofu Recipe

Tofu: Extra firm tofu is used in this recipe because it holds its shape well and has a dense texture that crisps up nicely when cooked.

Soy sauce: Adds a salty, umami flavor to the tofu, enhancing its taste.

Olive oil: Used for cooking the tofu, it helps to crisp up the tofu and adds a subtle richness.

Garlic powder: Provides a concentrated garlic flavor without the moisture of fresh garlic.

Onion powder: Adds a sweet and savory onion flavor to the tofu.

Smoked paprika: Gives the tofu a smoky, slightly spicy flavor that complements the other seasonings.

When pressing tofu, use a tofu press or place the tofu between two plates and weigh it down with something heavy, like a cast-iron skillet. This helps to remove more water, resulting in a firmer texture that crisps up better when cooked.

• pressed extra firm tofu - Substitute with tempeh: Tempeh has a firm texture and can be crumbled similarly to tofu, providing a nutty flavor and high protein content.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor, making it suitable for those with gluten sensitivities.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil in cooking.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder. Use minced fresh garlic for a more robust taste.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can replace onion powder, offering a fresh and slightly sweet flavor to the dish.

• smoked paprika - Substitute with regular paprika with a dash of liquid smoke: Regular paprika combined with a small amount of liquid smoke can mimic the smoky flavor of smoked paprika.

• Allow the tofu to cool completely before storing. This helps maintain its texture and flavor.
• Transfer the cooled crumbled tofu into an airtight container. This prevents it from absorbing any unwanted odors from the fridge.
• Store the container in the refrigerator. The tofu will stay fresh for up to 4-5 days.
• For longer storage, place the crumbled tofu in a freezer-safe bag or container. Ensure you remove as much air as possible to prevent freezer burn.
• Label the container with the date. This helps you keep track of how long it has been stored.
• When ready to use, thaw the tofu in the refrigerator overnight. This gradual thawing process helps retain its texture.
• Reheat the tofu in a pan over medium heat. Add a splash of olive oil if needed to restore its crispiness.
• For added flavor, you can sprinkle a bit more soy sauce, garlic powder, or smoked paprika during reheating.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of olive oil or vegetable broth to the pan.
  3. Add the leftover crumbled tofu and spread it out evenly.
  4. Stir occasionally, cooking for about 5-7 minutes until heated through and crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the crumbled tofu evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, stirring halfway through, until heated thoroughly.

• Microwave Method:

  1. Place the crumbled tofu in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel.
  3. Microwave on high for 1-2 minutes, stirring halfway through.
  4. Check if heated through; if not, continue in 30-second intervals.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Spread the crumbled tofu in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, shaking the basket halfway through, until crispy and heated.

• Steaming Method:

  1. Set up a steamer basket over boiling water.
  2. Place the crumbled tofu in the steamer basket.
  3. Cover and steam for about 5 minutes until heated through.

• Tofu press: A device used to press the tofu block and remove excess water, ensuring a firmer texture.

• Cutting board: A flat surface to safely crumble the tofu into small pieces.

• Chef's knife: A sharp knife to assist in cutting or crumbling the tofu if needed.

• Non-stick pan: A pan to heat the olive oil and cook the crumbled tofu evenly.

• Spatula: A tool to stir the tofu while it cooks, ensuring even browning and crispiness.

• Measuring spoons: Spoons to measure out the soy sauce, olive oil, garlic powder, onion powder, and smoked paprika accurately.

• Mixing bowl: A bowl to combine the crumbled tofu with the seasonings if preferred before adding to the pan.

Press tofu ahead: Press the tofu the night before and store it in the fridge to save time.

Pre-mix spices: Combine the garlic powder, onion powder, and smoked paprika in a small container in advance.

Use a tofu press: Invest in a tofu press to make the pressing process quicker and more efficient.

Cook in batches: Double or triple the recipe and store extra portions for quick meals later.

Non-stick pan: Use a non-stick pan to reduce the need for constant stirring and prevent sticking.