Tuesday, July 6, 2010
I'm one of those people who LOVES tofu. Have you ever seen the extra-firm, completely pressed plain tofu on the salad bar at Whole Foods (sometimes there's even an herbed version)? That is my favorite. I can eat plain cubes of that dense tofu in droves, but I've never achieved that density on my own. Enter the TofuXpress that the kind people behind the gadget sent me to review.
I wasn't really expecting results beyond what I've accomplished on my own with the traditional method of pressing tofu (wrap the block in two layers of paper towels, place it on a dish, put a second dish on top and weigh down the top plate with a 28-ounce can of tomatoes). I'd thought that Whole Foods-caliber of pressed tofu was beyond my reach. Still, I put a block of extra-firm tofu in the TofuXpress, stuck it in the fridge, and let it work its magic. After an overnight pressing, I poured off about 3 inches of liquid and stuck it back in the fridge because I wasn't ready to use it. Honestly, I don't recall how many more days it took me to go back to that block of tofu that was happily waiting for me in the TofuXpress. What I can tell you is that when I removed it from the fridge tonight, I was overjoyed to find that I had finally attained that Whole Foods pressed tofu density at home. This is a game-changer for me!
I did manage to restrain myself from simply eating this pressed tofu on its own, opting to make Bianca's Cheeze "Eggs" from the Vegan Crunk blog. Sadly, I didn't have celery salt in the pantry, but all the other ingredients in this tofu scramble worked together beautifully for a flavorful dish that I served with a side of organic sauerkraut (I can feel an allergy attack setting in and I wanted to load up on vitamin C). I very rarely eat tofu scramble, but when I do, I like it to be on the dry side and this was perfect due to the extra-dense TofuXpress tofu. It was so great to have a healthful, low-fat dinner that came together in about five minutes and made enough for tomorrow's lunch, too.