Season Tofu Properly: With These Tips It Works

Seasoning tofu: This is how you succeed

Seasoning tofu needs to be learned. For many, tofu is just a rather bland-tasting meat substitute for vegans or vegetarians. Wrongly so, tofu is trendy, because the soy protein base can be seasoned in many ways and marinated according to your own preferences and taste. However, it takes a bit of experience, imagination, and inspiration to transform the white mass into a colorful treat for the palate.

• Tofu has little taste of its own. It takes a lot of spice, so don’t be stingy. It is best to cut it into small cubes or fillet it thinly. The more surface area, the more spices can stick to it. You can also chop it up or add it to a stew as a protein side dish.
• In addition to salt and pepper as a basis, intensive spices such as paprika powder, garlic, chili, ginger, marjoram, or lemongrass are particularly suitable. Ready-made seasoning mixes especially for tofu are also popular.
• Spiced oils, lemon juice, balsamic vinegar, or soy sauce are best for marinades. Here, too, there are ready-made products that you can use directly.
• If it has to be quick: It doesn’t have to be the usual white, neutral tofu. There are many tofu variants on the supermarket shelf that are already seasoned and marinated, e.g. B. with paprika, herbs, caraway, or chili. Hearty smoked tofu also finds many fans.

Preparation tips for creative tofu dishes

It’s all in the combination of spices: It’s best to try out how tofu tastes best to you. He can both cold, z. B. in salads or spreads, or eaten warm – boiled, fried, or grilled. It is also suitable both as a main course and as an accompaniment. Tofu can be used in a similar way to the meat.

• If you marinate tofu, a short time is often enough for it to take on the aroma. Before a spontaneous barbecue evening, this can also only be for two hours. Of course, longer is always better. Special tip: Freeze the tofu and let it thaw. Due to the changed structure, the marinade penetrates deeper into the interior.
• Be careful not to add finely chopped herbs to the pan until late when frying. Otherwise, they burn easily and lose their taste. For larger pieces of tofu, you can press or prick the surface with a fork. This will help the herbs stick to the surface better.
• There are numerous creative recipes for tofu, from tofu schnitzel to spaghetti with tofu bolognese. Your imagination has no limits. Enjoy your meal!