Tweet
Tofu "Bread": Toast, Breadsticks, Croutons, Pizza Crust
Freezing tofu and then thawing it will produce a spongier, chewier, almost bread-like texture. I used to freeze tofu when I was a vegetarian and couldn't readily find TVP. Anyhow, I've found that the firmer the tofu, the firmer and more closely grained the "bread".
The number of carb grams depends on the type of tofu you use and, of course, the brand of tofu. As always, pay attention to the serving size and carb grams per serving size. Most tofu packages will have 5 servings sizes, but it's easier for me to cut the block into even numbered slices. For large pieces, like for pizza crust, I can only get 4 pieces out of a block so again, adjust your carbs!
Basic Method for Freezing Tofu
Take the tofu and put it in the freezer. You can either open the container, drain the water, then re-wrap the tofu or put the container into the freezer. Either way, freeze the tofu for a minimum of 48 hours. Then remove from the freezer and defrost. To quickly defrost the tofu, you can submerge it in hot water, changing the water when it gets cold to the touch.
Gently press the tofu block between your hands to remove some of the water. Then cut the tofu. How you cut the tofu depends upon how you want to use it. For large pieces of toast or crust, cut it across its breadth. For smaller pieces of toast, cut it along its width. For long narrow pieces of toast or breadsticks, cut it along its length. Please note if you want to make breadsticks or croutons, don't cut your pieces into croutons or breadsticks until after you've pressed them because it's a little harder to arrange and press smaller pieces than larger pieces, imo.
Place your tofu slices on several layers of toweling. Place more layers on top. Then put a cutting board or a heavy pan on top. Add a couple of cans or jars and let it press for about 30 minutes.
I'm editing this message to add: at this point, you can individually freeze the pressed tofu, for future use. Do not put them in water. Just wrap individually in plastic wrap and store in a resealable plastic bag, labelled of course.
Cooking the Tofu
The Pan-Fry method will produce a golden brown, bread with a crunchy exterior and a soft, sort of spongy, interior. The Baking method will produce a somewhat drier, denser, chewier bread and will have a more "tofu" taste.
Pan-Fry method:
If you are making croutons or breadsticks, cut the pressed tofu into those shapes.
Heat about 2 tablespoons of oil in a heavy frying pan over medium-high heat. Pat your tofu pieces as dry as you can to reduce any splattering. Carefully place them into the pan in a single layer. Resist all temptation to move them around, but periodically check to see if they are browning. When they are golden-brown and crusty on one side, flip them over and allow to brown on the other. Remove from the pan and put them on a paper towel to absorb any excess oil.
Season them with salt and pepper or whatever dried herbs and spices you want.
Bake method:
Pre-heat your oven to 375 degrees.
On a plate, pour about 2 tablespoons of oil. Add salt, pepper or whatever, herb or spice you desire to the oil and mix it. Then place your tofu slices on the oil and wipe the plate with it on both sides.
Arrange your tofu in a single layer in a baking sheet. Bake for about 20-30 minutes.
For pizza crust, I prefer to use the pan fried method because it's crispier and lighter in texture than the baked method.
I'm going to experiment on a "French Tofu Toast" next weekend. If it's any good I'll post it.
Freezing tofu and then thawing it will produce a spongier, chewier, almost bread-like texture. I used to freeze tofu when I was a vegetarian and couldn't readily find TVP. Anyhow, I've found that the firmer the tofu, the firmer and more closely grained the "bread".
The number of carb grams depends on the type of tofu you use and, of course, the brand of tofu. As always, pay attention to the serving size and carb grams per serving size. Most tofu packages will have 5 servings sizes, but it's easier for me to cut the block into even numbered slices. For large pieces, like for pizza crust, I can only get 4 pieces out of a block so again, adjust your carbs!
Basic Method for Freezing Tofu
Take the tofu and put it in the freezer. You can either open the container, drain the water, then re-wrap the tofu or put the container into the freezer. Either way, freeze the tofu for a minimum of 48 hours. Then remove from the freezer and defrost. To quickly defrost the tofu, you can submerge it in hot water, changing the water when it gets cold to the touch.
Gently press the tofu block between your hands to remove some of the water. Then cut the tofu. How you cut the tofu depends upon how you want to use it. For large pieces of toast or crust, cut it across its breadth. For smaller pieces of toast, cut it along its width. For long narrow pieces of toast or breadsticks, cut it along its length. Please note if you want to make breadsticks or croutons, don't cut your pieces into croutons or breadsticks until after you've pressed them because it's a little harder to arrange and press smaller pieces than larger pieces, imo.
Place your tofu slices on several layers of toweling. Place more layers on top. Then put a cutting board or a heavy pan on top. Add a couple of cans or jars and let it press for about 30 minutes.
I'm editing this message to add: at this point, you can individually freeze the pressed tofu, for future use. Do not put them in water. Just wrap individually in plastic wrap and store in a resealable plastic bag, labelled of course.
Cooking the Tofu
The Pan-Fry method will produce a golden brown, bread with a crunchy exterior and a soft, sort of spongy, interior. The Baking method will produce a somewhat drier, denser, chewier bread and will have a more "tofu" taste.
Pan-Fry method:
If you are making croutons or breadsticks, cut the pressed tofu into those shapes.
Heat about 2 tablespoons of oil in a heavy frying pan over medium-high heat. Pat your tofu pieces as dry as you can to reduce any splattering. Carefully place them into the pan in a single layer. Resist all temptation to move them around, but periodically check to see if they are browning. When they are golden-brown and crusty on one side, flip them over and allow to brown on the other. Remove from the pan and put them on a paper towel to absorb any excess oil.
Season them with salt and pepper or whatever dried herbs and spices you want.
Bake method:
Pre-heat your oven to 375 degrees.
On a plate, pour about 2 tablespoons of oil. Add salt, pepper or whatever, herb or spice you desire to the oil and mix it. Then place your tofu slices on the oil and wipe the plate with it on both sides.
Arrange your tofu in a single layer in a baking sheet. Bake for about 20-30 minutes.
For pizza crust, I prefer to use the pan fried method because it's crispier and lighter in texture than the baked method.
I'm going to experiment on a "French Tofu Toast" next weekend. If it's any good I'll post it.
Comment