If you know, you know, I’m way more of a tempeh gal than tofu but… THIS TOFU… THIS TOFU IS THE KIND I CAN MESS WITH!!
It’s usually the texture that throws me off but the trick is to buy it extra-firm & to pat it dry really well before chopping it up so that it really browns & crisps up as opposed to getting soggy!
Tofu is a great source of plant-based protein but also something that we, as women especially, shouldn’t consume everyday because it contains compounds (phytoestrogens) that mimic the estrogen we naturally produce & if we eat too much of it, it can deregulate hormones. But, everything in moderation because it does also contain tons of healthy fats, minerals, vitamins, antioxidants, protein & no sugar!
When purchasing tofu, always make sure it’s organic & certified non GMO because most of the tofu nowadays is genetically modified unless certified otherwise! To read more about soy & how to purchase it, click here.
I love these crispy cubes in salads, bowls, wraps or as is dipped into Dijon or salsa!
- 1 package extra firm tofu (mine was 350g & by the brand Soyganic)
- 1/3 cup coconut aminos
- 1/2 tsp. ground ginger
- Pinch cayenne pepper
- 1 tsp. garlic powder
- Sea salt & black pepper
- 2 tbsp. raw organic apple cider vinegar
- 1/2 tsp. smoked paprika
- Remove the tofu from the package and place it on a cutting board with layered paper towels. Pat the tofu fry with more paper towels until no moisture is left.
- Chop the tofu into cubes & place in a skillet with the rest of the ingredients.
- Heat the skillet over medium-high heat & let it heat up for a few minutes without moving the tofu around.
- As it starts to sizzle, lower heat to medium & sauté the tofu to prevent it from sticking, until crispy & browned & all liquid is absorbed.
Here’s some inspo for how to use the tofu: organic smoked crispy tofu, lots of spinach, cherry tomatoes, radish, chipotle kimchi, sea salt & black pepper, garlic powder, fresh lemon, white balsamic vinegar & apple cider vinegar