with tofu (especially plain soy tofu) the key is the seasoning. Think of it a bit like you would chicken. Marinate it, make a rub, add a sauce… By itself its pretty plain and some people hate what flavour it does have, but it acts like a sponge for seasoning.
Similarly, another incredible protein is Seitan. Basically pure gluten from washing out flour (you can also just get gluten powder to save like an hour of work)
Makes for really good meat imitate especially when folded/braided into different textures.
I’m just writing it assuming someone who has no idea reads this, you did sound like you know veg foods in general.
I have learned of two new foods that I can’t wait to try in this thread!
with tofu (especially plain soy tofu) the key is the seasoning. Think of it a bit like you would chicken. Marinate it, make a rub, add a sauce… By itself its pretty plain and some people hate what flavour it does have, but it acts like a sponge for seasoning.
Similarly, another incredible protein is Seitan. Basically pure gluten from washing out flour (you can also just get gluten powder to save like an hour of work)
Makes for really good meat imitate especially when folded/braided into different textures.
I’m just writing it assuming someone who has no idea reads this, you did sound like you know veg foods in general.
I personally enjoy plain tofu, or even mildly seasoned (salt & pepper) tofu, but that is generally good advice.