More than just a plant-based protein staple, tofu can be the foundation of a nutritious, delicious diet for omnivores or flexitarians, too. Beyond its protein count, tofu is high in calcium, and it\u2019s low in fat and carbs. It\u2019s also less expensive than meat. But it\u2019s not a monolith \u2014 the five main types of tofu each have their own texture and best practices for prep and cooking. Below, get to know tofu and find some recipes for starting your tofu journey.<\/p>\n\n\n\n
Different types of tofu are most clearly set apart by their firmness, but that\u2019s not quite the whole story. Tofu\u2019s firmness is a direct result of its water content, which is what truly sets one type of tofu apart from another. The more water inside a block of tofu, the less firm it will be. The less water inside all those spongy pores, the firmer it\u2019ll be. Firmer types of tofu have more protein too, and the firmer your tofu, the better it serves as a realistic plant-based meat substitute.<\/p>\n\n\n\n
The five types of tofu you\u2019ll wind up with in your kitchen are silken, soft, medium (AKA firm), extra-firm, and super-firm tofu. Pro tip: If you\u2019re cooking any type of tofu for a savory dish, sprinkle it with salt and pepper first!<\/p>\n\n\n\n
Silken tofu is so soft and jiggly (as in, so high in water content) that it all but falls apart to the touch. It\u2019s a little harder to find in the refrigerated section of grocery stores than other types of tofu, but you may find shelf-stable options as well. Whether you get it shelf-stable or from the plant-based refrigerated section, never press it. Instead, just drain any liquid in the package (there\u2019s no liquid in shelf-stable tofu packaging).<\/p>\n\n\n\n
Soft tofu is, as its name suggests, soft, but unlike silken tofu, it\u2019s still firm enough that you can handle it. Since it\u2019s high in water content, you can gently press it before you use it in a recipe (and you\u2019ll definitely want to drain the water from the package). It\u2019s a little easier to find than silken tofu, but not quite as abundant as the other types of tofu.<\/p>\n\n\n\n
Medium tofu, also packaged as firm tofu, won\u2019t fall apart to the touch. Given its moderate water content, it\u2019s solid but still porous. Drain the package, then press the tofu, then crumble, slice, or cube it. You can easily find firm tofu at specialty grocery stores or food co-ops, but the remaining types of tofu are a bit more commonplace.<\/p>\n\n\n\n
Extra-firm tofu is generally the easiest kind of tofu to find at grocery stores. It\u2019s denser than all the previously mentioned types of tofu and pretty low in water content. There\u2019s still some water in it, though, so you should press it (and, of course, drain the package) before crumbling, slicing it, or cubing it. We make it easy to add extra firm tofu to any Purple Carrot order<\/a> \u2014 it\u2019s a staple in our shop!<\/p>\n\n\n\n Super firm tofu has such low water content that it\u2019s basically a dense block of plant-based protein. You don\u2019t even need to press it! Just drain the water from the vacuum-sealed packaging, then slice, cube, crumble, or even grate or peel it. Notably, its protein per serving averages 14 grams, which is considerably more than with other tofu types. In fact, super firm is the type of tofu generally found to work best as a meat substitute.<\/p>\n\n\n\n Silken tofu is unlike any other type of tofu primarily due to its consistency. It\u2019s so high in water content that it\u2019s easily the most delicate type of tofu, so you can\u2019t cut it. Silken tofu is also a bit too, well, silky to work for recipes that call for frying, sauteeing, baking, or grilling. Instead, its velvety nature makes it a star for adding protein to smoothies or using as the base for a creamy, high-protein dressing, sauce, or dessert.<\/p>\n\n\n\n Tofu skin isn\u2019t, as its name might suggest, the skin of a certain type of tofu. Instead, it\u2019s what results from removing all the rich, fatty, coagulated proteins that rise to the surface of soy milk as it\u2019s heated.<\/p>\n\n\n\n After these proteins are dried and processed, they become tofu skin, which is generally higher in protein than tofu, with a more soybean-like flavor to boot. You can eat tofu skin raw with a sauce or in your favorite soup, or you can saute or pan-fry it for extra crispiness.<\/p>\n\n\n\n When you press tofu, you force water out of it while preserving its structural integrity. That means you get a firmer, more pleasant texture. It also means you don\u2019t water down your dish\u2019s flavor. Pressing tofu is an essential pre-marination step, and it\u2019s generally smart for firmer tofu types. You should do it for 30 minutes (though if you\u2019re in a big rush, 15 minutes is usually OK).<\/p>\n\n\n\n Yes! Firm tofu has enough structural integrity to withstand pressing, and it has enough water to all but demand pressing. This step is especially important if you\u2019re deep-frying your tofu \u2014 immersing water in oil could create a dangerous hot oil splatter.<\/p>\n\n\n\n No, you shouldn\u2019t press silken tofu. It doesn\u2019t have enough strength to be pressed, which is why it\u2019s best used in recipes that don\u2019t require any cooking.<\/p>\n\n\n\n There\u2019s no need to press super firm tofu, but doing so won\u2019t damage it. You might get some water out of it, but it\u2019ll be meaninglessly little.<\/p>\n\n\n\n Beyond pressing certain types of tofu to remove its water content and make it spongier, you can freeze tofu to alter its texture. The ice crystals that form inside your tofu will very literally stretch its pores, and upon thawing, all that water will seep out, but the pores will remain enlarged. The result is a spongier yet firmer and denser final texture that makes handling and cooking tofu easier. Lots of plant-based eaters say this texture feels meat-like, and it\u2019s why tofu makes for a great vegan meat substitute<\/a>.<\/p>\n\n\n\n New to cooking with tofu<\/a>? Start with our meal kits and recipes for General Tso\u2019s Tofu, Almond Butter Tofu, Black Pepper Tofu, Tofu Marsala, Orange Tofu, and Silky Chocolate Mousse.<\/p>\n\n\n\n This high-fiber, high-protein, low-sodium tofu classic gets served atop freshly cooked quinoa and broccoli for a nutritious, delicious meal that sings with tangy garlic-ginger sweetness. With the Purple Carrot meal kit, it takes just 35 minutes to make and yields two servings!<\/p>\n\n\n\n Get the General Tso\u2019s Tofu Recipe<\/a><\/strong><\/p>\n\n\n\n This Purple Carrot fan-favorite recipe is high in protein and rich in flavor. Think savory nut butter and bright ginger and chili-garlic notes, with peak tofu crispiness in every bite. It\u2019s served with pea shoots and rice for a complete meal, and in just 30 minutes, you’ll have two servings.<\/p>\n\n\n\n Get the Almond Butter Tofu Recipe<\/a><\/strong><\/p>\n\n\n\n Don\u2019t let the name fool you: This meal is chock-full of protein, healthy carbs, greens, and most importantly, flavor \u2014 so much more flavor than just entry-level seasoning. Minced garlic, ginger, shallot, and bird\u2019s eye chiles become a sauce that clings onto every piece of tofu for dear life. With the Purple Carrot meal kit, this dish comes together in 40 minutes and makes two servings.<\/p>\n\n\n\n Get the Black Pepper Tofu Recipe<\/strong><\/a><\/p>\n\n\n\n Your favorite silky-savory sauce from your local trattoria meets browned and crisped tofu in this dish where plant-based protein shines alongside chewy mushrooms, fluffy mashed potatoes, and roasted green beans. And it\u2019s not nearly as much work as it sounds like \u2014 in 35 minutes, you\u2019ll have two servings.<\/p>\n\n\n\n Get the Tofu Marsala recipe<\/p>\n\n\n\n Transform nature\u2019s juiciest citrus into crispy, sticky sweetness with this protein-forward recipe. Garlicky, spicy, and indulgent, this tofu dish served with zucchini, rice, and orange wedges makes healthy food seem like the ultimate comfort. Put in 40 minutes of work, and you\u2019ll get two unforgettable servings.<\/p>\n\n\n\n Get the Orange Tofu recipe<\/strong><\/a><\/p>\n\n\n\n Tofu is for more than just main dishes. With this luxurious dessert recipe, you\u2019ll transform silken tofu into an airy, chocolatey delight that comes together in just 10 minutes. And after just over half an hour in the fridge, this dessert gets that signature mousse texture that makes another spoonful irresistible.<\/p>\n\n\n\n Get the Silky Chocolate Mousse recipe<\/a><\/strong><\/p>\n\n\n\n Whether you\u2019re drawn to silken tofu\u2019s lush texture or the meat-like texture and high protein of firmer tofu types, Purple Carrot<\/a>\u2019s delicious tofu recipes are easy for all levels of home kitchen experience. Chefs and dietitians collaborate on our meals so that they\u2019re equally flavor- and nutrient-packed and, of course, fully plant-based. Tofu is just the start \u2014 shop Purple Carrot now<\/a> for $100 off your first month of meal kit deliveries.<\/p>\n","protected":false},"excerpt":{"rendered":" More than just a plant-based protein staple, tofu can be the foundation of a nutritious, delicious diet for omnivores or flexitarians, too. Beyond its protein count, tofu is high in calcium, and it\u2019s low in fat and carbs. It\u2019s also less expensive than meat. But it\u2019s not a monolith \u2014 the five main types of…<\/p>\n","protected":false},"author":19,"featured_media":6852,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kb_optimizer_status":2,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"default","_kad_post_sidebar_id":"","_kad_post_content_style":"boxed","_kad_post_vertical_padding":"hide","_kad_post_feature":"default","_kad_post_feature_position":"behind","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[522],"tags":[],"class_list":["post-6847","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"\n\n
Super Firm<\/h3>\n\n\n\n
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Why silken tofu gets special treatment<\/h2>\n\n\n\n
What about tofu skin?<\/h2>\n\n\n\n
What pressing tofu has to do with its texture<\/h2>\n\n\n\n
Should you press firm tofu?<\/h3>\n\n\n\n
Should you press silken tofu?<\/h3>\n\n\n\n
Should you press super firm tofu?<\/h3>\n\n\n\n
How to change tofu\u2019s texture for meat substitutions<\/h2>\n\n\n\n
6 beginner-friendly tofu recipes<\/h2>\n\n\n\n
1. General Tso\u2019s Tofu<\/h3>\n\n\n\n
2. Almond Butter Tofu<\/h3>\n\n\n\n
3. Black Pepper Tofu<\/h3>\n\n\n\n
4. Tofu Marsala<\/h3>\n\n\n\n
5. Orange Tofu<\/h3>\n\n\n\n
6. Silky Chocolate Mousse<\/h3>\n\n\n\n
Take the guesswork out of tofu with Purple Carrot<\/h2>\n\n\n\n