Don’t Poo Poo Cooking with Tofu

Generally, my appetite wanes when the word "curd" describes a food group I am about to try. In this case, the food group to which I refer is tofu. Having had several friends rave, well, maybe not rave exactly but certainly tout tofu's excellence, I decided to try some. I tend to live dangerously, so where better to have my inaugural introduction to this food than in an international airport in the middle of the night?

The dish I ordered had a variety of vegetables, bean sprouts, and a decent amount of tofu. I assumed (we all know what to think about those making assumptions) the tofu was to replace meat, foul, or fish in this dish. Although I enjoy my vegetables on the firm side and eat them regularly and in large quantities, the vegetables in this airport restaurant were as hard as granite rocks and nearly dislocated my jaw. 

On the bright side, the tofu was delicious and different from what I thought it would be. It was softer than I expected, which was the one thing I hoped to figure a way around when I started trying recipes using it. The tofu provided the "good" in this airport dish and was the only redeeming aspect of ordering it. A long time would pass before I experimented with the oddly textured and frankly visually unappealing blocks of tofu I found in the grocery store's refrigerated section.

From what I have read, tofu comes in a few different categories, and those that I have seen are silken, semi-firm, firm, and extra-firm. I have only used the extra firm and have yet to follow the traditional preparation instructions. It concerns the lack of need for some of the typical instructions. For instance, I don't squeeze or press the liquid out of it. With the bit of experimenting I have done with it, especially when trying to get a ground meat texture and flavor, I need the liquid it comes with and have to add more liquid to it to prevent it from drying out too much. So no squeezing tofu for me. 

For now, I will share some interesting tricks to making its texture and taste remarkably close to replicating ground beef that I use as a meat replacement for tacos, burritos, and spaghetti sauces. Once I get the texture and the primary ingredients in, which are the same for all the dishes mentioned above, the only difference is the kind of spices I use, i.e., chili and cumin in the taco tofu mixture and basil and other Italian seasonings in the tofu used for spaghetti.

Feel free to experiment with your favorite spices and sauces. There are more recipes on the internet than you'll ever be able to make and different approaches to preparing tofu. 

To make tofu and use it as a replacement for ground beef for tacos, spaghetti, and burritos:

I use three blocks (1 lb blocks) of extra firm tofu. I prepare this much because we eat what we want, then I freeze the rest in airtight freezer bags for future use. 

Looks aren’t everything!

I use an electric Wok because it has high sides and I love to cook in it! When a dish I'm making requires many ingredients, the Wok is excellent because I can cook everything in one pot. Easy peasy and easy cleanup, too. If you don't have one, use a big pan with high enough edges so the tofu won't spill out when stirring. 

Pour two tablespoons of oil, I use olive or avocado, into your pot and turn on just above medium. There is no need to squeeze all the liquid out. Just drain the excess liquid from the container the tofu comes in and plop the blocks of tofu into your Wok or pot. 

Break up tofu like you would ground beef with a spatula while you brown it just above medium heat. As it browns, add the following ingredients:

Brown and continue to break up the tofu

One medium yellow or white onion chopped to the size of your preference

Add about a quarter to a half cup of plain or granulated onion powder - NOT SALT! That sounds like a lot, I know. Trust me, it works.

Coarse ground black pepper, about two teaspoons

Add about one tablespoon of low-sodium soy sauce 

A splash - less than a teaspoon of liquid smoke

Three teaspoons of Worcestershire sauce

Use the above ingredients whenever you want to use tofu instead of ground beef, as it helps create a flavor closer to that of ground beef. Continue to break the tofu as it cooks on medium until the texture resembles slightly overcooked ground beef, not burned! You do not want any big hunks.

Add the following ingredients when the tofu reaches the texture I refer to above.

Add a healthy shake of your favorite chili powder, more than you would use in ground beef, to the browned tofu. I always double the amount of chile I would use with ground beef. Use whatever you like the most, and remember, tofu has no real taste. You are giving it a taste; in this case, you want it to taste like taco meat.

Three teaspoons of cumin

Garlic powder to your taste, or two cloves pressed

A tablespoon of oregano - and two tablespoons of dried parsley

mix and continue to stir. 

Add a can of your favorite diced tomatoes and green chilis. If you don't like green chilis, add a can, including the juice of diced tomatoes without them. You can add sliced fresh tomatoes too. I like to add fresh chopped tomatoes, too. Mix with tofu and spices.

Finally, add a cup of water, mix, stir, and lower the heat to simmer. Cook for about forty-five minutes while keeping your eye on it, so you can if you need to add a little water to prevent sticking. You want it to cook to get all the flavors well blended, and you want it to be on the drier side. You're done once you feel it has reached that point and the water has cooked down!

You can taste test and add more of what you feel it may need at any time during the cooking process. Remember, your goal is to get the tofu to take on the texture of ground beef and taste like your favorite taco filling, and you know that better than anyone else!

When it comes time to make your tacos or burritos, prepare your tortillas by either steaming them or frying them, re-heat your tofu if frozen, and add it to the tortillas.

Then add your favorite toppings - peppers, salsa, avocados, tomatoes, lettuce, sour cream, and cheese. Whatever floats your boat.

To Make TOFU (replacement for ground beef) FOR SPAGHETTI SAUCE

Do everything the same to get the tofu to replicate ground beef as instructed above, and then:

Omit the chili and can of tomatoes and chilis. Instead, cook with a can of tomato sauce.

Add to your ground tofu:

Another two tablespoons of oregano

Two tablespoons of dried basil - if you have it, save any fresh basil for your spaghetti sauce

Two tablespoons of dried parsley 

Three tablespoons of dried parmesan cheese

Garlic fresh or dried to taste

A cup of dry red wine in place of the water- cabernet, burgundy, or another favorite

Simmer for an hour or longer - as it reduces, you can add a little water and another splash of wine - cook until the liquids reduce entirely.

Add the tofu to your favorite spaghetti sauce and pour over the pasta. For any tofu you do not use - DO NOT FREEZE WITH SAUCE - FREEZE SEPARATELY.

Otherwise, the tofu will get soggy :( 

The most essential part of either recipe is having fun making it your own!