I just throw it all in a pan with a little olive oil and cook until the tomatoe starts to break down well. The tofu itself doesnt get terribly seasoned but when you eat all of it together in bites with or without toast it is so good. For added flavor butter your toast too. I use Smart Balance Lite (the regular has dairy but “lite” is vegan).

Pressing the tofu is great advice, and another way to cook it is to slice it and bake it in its marinade (one of my favorites is with tamari or soy sauce, molasses, cumin, red pepper flakes, if you like it spicy) – it will have a very different texture than if it is stir fried or used in a soup, and the flavor of the marinade tends to be stronger when it has been baked. If you freeze it before marinading and after pressing, it will have yet a different texture after you thaw it. (and after thawing, marinade and cook however you want – the texture will be “meatier”, whatever that means!)

The cool thing about tofu is that it is so versatile! There are many ways to cook it, it can have many different textures, you can use just about any marinade you want…and then if you use silken tofu you can use that in desserts in a whole other range of uses – to make a pudding, to substitute eggs…

good luck, and have fun!

1/2 cup quick cook oats
1 cup plain or vanilla soy milk
hefty spoon of ground flaxseed
good dash of cinnamon

Cook according to your microwave strength. This keeps my tummy happy all morning (with maybe a pit stop for some nuts or sunflower seeds) Enjoy ~Anna

3 tablespoons balsamic vinegar
2 tablespoons soy sauce
2 tablespoons ketchup
(These are just guesses, I just dash it in until I see enough liquid to work with)

Beat together well and add to stir fry. After all the veggies look cooked to your taste, mix together 1/4 cup cold water with a tablespoon or so of cornstarch. Add to the stir fry and stir until it starts to thicken/glisten.

Even my anti-tofu husband was converted with this recipe!