The best tofu press for this Veganuary

Whether stir-fried, scrambled or braised, we’ve got you covered.

Tofu, cut three ways.

by Piper Huxley |

When it comes to veggie things that offer themselves as a meat replacement, we often opt for something easy like a vegan chicken alternative or soy ‘chunks’. Sometimes, tofu is left on the back-burner, mostly because people don’t know what to do with it (apart from your local Chinese takeaway – of course).

So, what is this interesting food and where does it come from?

What is tofu?

Tofu is a food made of soybean curd. It's essentially condensed soy milk pressed into solid white blocks in a process quite similar to cheesemaking. Originating in China, it's rather bland in taste. But, if prepared correctly, it can be so flavourful. Its absorbent quality means it can take a soy-chilli marinade up in a snap. Just make sure you press it first.

Related: Check out this tasty recipe from Bosh for Crispy Chilli Tofu.

How is it made?

Traditionally, tofu is made from dried soybeans that are soaked in water, crushed and boiled. The mixture is then separated into soy 'milk' and pulp/curd. The pulp is drained off and poured into moulds. It can be made into several variations: extra soft (or silken), firm or extra firm – depending on the method.

Silken tofu is used in miso soup and can even be used as an ingredient for a creamy sauce, whereas its firm counterparts are the stars of the stir-fry and scramble.

Check out this video from Heaven Leigh on how to make tofu at home:

Why press your tofu?

Some types of tofu don’t require pressing, but if you’re a fan of shallow-frying or stir-frying for some crispy tofu goodness, pressing firm tofu is the best way to remove excess moisture.

It depends on your preference, but if you’re looking for a spring, crispy texture pressing is the right way to go. An advantage of tofu is that it’s so versatile. It can work in most dishes, in multiple cuisines, which is ideal if you’re more adventurous or perhaps even experimental with your cooking.

So, for all the first-timers this Veganuary, you’re most likely going to want a springy and crispy texture that mimics meat for your tasty tofu dish. For that texture, you need to press your tofu to get all of its moisture out. Also, marinating overnight isn’t a bad idea, either.

We’ve gathered the best tofu presses online to get you kitted out for your Veganuary recipes.

The best tofu presses for your Veganuary

So, if you’re a tofu fanatic or newly acquainted with the soy product, these presses will ensure that your tofu is ready for Veganuary.

Related: This essential tofu cookbook by Heather Thomas.

Is tofu healthy? Does it contain protein?

Whether made from GMO soybeans or not, tofu is generally considered safe for human consumption. Tofu is high in protein and contains all of the essential amino acids your body needs. It also provides fats, carbs, and a wide variety of vitamins and minerals.

What to read next:

Easy vegan recipes for Veganuary

The best vegan cheese you can buy in the UK

Which vegan recipe book is right for you?

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