Freezing tofu makes it last longer, absorb more sauce and have a meatier texture.
To be clear, I am not avegetarian.
I had a long stint withveganismlate in high school and early in college.
That being said, I still try and work in a few plant-based days each week.
It’s not always Meatless Monday, but it usually is somethingquick and easy.
There are so many recipes with tofu that I love.
It is so versatile in flavor, and holds its own in everything fromtacostostir-fries.
I usually do slices that are about a half inch thick.
Placing them in a single layer in a freezer-safe bag or food storage container prevents them from sticking together.
you might press the tofu before freezing to prevent ice buildup, but you don’t have to.
To use frozen tofu, remove it from the freezer and thaw in the refrigerator.
No need to pat, press or drain it.
Once it is thawed, use it just as you would regular tofu.
It can be marinated, baked, fried, sauteed or prepared however you like.
Note that tofu can get a yellower color when frozen.
Having less water also lets the tofu absorb sauces and spices more easily, making it more flavorful.
It works with a variety of veggies, making it great for “clean out the fridge” meals.
Plus, it’s on the table in just 20 minutes.
It is a delicious, plant-based take on one of my all-time favorite dishes.
For something comforting, I turn to a Thai Coconut Curry Soup.
It’s basically a warm hug in a bowl.
Once I started freezing my tofu, I won’t store it any other way.
Try it yourself for a delicious, quick and easy plant-based meal.
