Getting Creative With Tasty Tofoo

For years, I only used tofu when cooking Chinese or Japanese food, which admittedly happened very rarely. I was not particularly a fan, finding it bland, squishy and simply not that exciting. Then as I decided to go flexitarian, I started looking out for ingredients that I could substitute for meat and was reacquainted with tofu.

What I discovered was that tofu’s blandness actually makes it really versatile. Plain tofu has no distinctive taste so it absorbs flavours from other ingredients it is being cooked with. Tofu will pair with any of your favourite spice combinations. How is that for practicality!? I not only learned how to cook it (by pressing and marinating it) but also expanded my recipe repertoire beyond Eastern Asian.

Always on the lookout for new food and ingredients to try out, I was really excited to come across Tofoo, a brand new range  of four different kinds of tofu: Plain, Smoked, Oriental Spiced and Indian Spiced.

Handmade to a traditional Japanese recipe, in small batches in Yorshire, Tofoo  is organic (certified by the Soil Association), non-GM and also free of  gluten, wheat, yeast and dairy.

To give its tofu range a better taste and texture, Tofoo uses nigari, an all-natural ingredient created from seawater.

Perfect for flexitarians, vegans and vegetarians, it is low in calories, saturated fats and carbohydrates.  It is a great source of protein with zero cholesterol.

The Oriental Spiced and Indian Spiced are already flavoured so you do not have to press and marinate them. They are ideal if you are in a rush but still want a dish packed with flavours.

Two of the more traditional tofus are Naked and Smoked. The most versatile, Naked is a plain tofu which will suit most recipes. Smoked with beechwood, Tofoo Smoked adds a distinctive rich flavour which is not too strong.

Both Naked and Smoked need to be pressed before use. Squeezing out excess liquid before cooking or marinating them will improve texture and taste. Pressed tofu is not only crispier but also more flavoursome. To press tofu, simply squeeze it for 1 to 4 hours, using either two plates  or a tofu press.

I used Tofoo Smoked to create the following vegan goulash recipe.  I pressed  it one hour beforehand. Bursting with flavours and goodness, this dish is made with sweet potatoes, peppers and lots of smoked paprika.

I tried different versions of this dish with both Naked and Smoked. The smoked version has a richer flavour, which I prefer for this dish, but without a doubt both worked really well.

Both the tofu I received were so good and I love the fact that the entire range is made in the UK.

It is really easy to get creative with Tofoo. If you are unsure about how to cook tofu, I would recommend you try pre-marinated tofu like Tofoo Oriental Spiced and Tofoo Indian Spiced. If you want to explore different flavour combinations, then Tofoo Naked and Tofoo Smoked are perfect ingredients.

Tofoo is currently available from Tesco and Ocado.

Find out more about Tofoo on their website. You can also follow them on Twitter, Instagram or Facebook.

This post and recipe were commissioned by Tofoo. All thoughts and opinions are my own.