I really like this tofu - the texture (not too firm, not too soft) makes it versatile, it can be cut into cubes or slices to fry / cook / bake with, but it can also easily be scrambled in a pan or even blended as a base for dressings.
Example shown here ➡️: slightly fried in a coat of nutritional yeast, paprika & salt on a sandwich 😋
For a “smoked tofu” it has very little “smoky taste” - in a dish with strong flavours it can work in its pure form, otherwise I would say it needs seasoning.
No comments yet
