I just realized recently that I didn’t post this recipe. When I posted the vegan boiled egg recipe, I was going to post this recipe next but I guess I forgot about it. :p
Salted tofu has a firmer texture and can be used as “cooked egg white” or “Mozzarella cheese.” It’s very easy to make but you need to plan ahead as it takes 8 to 12 hours. I prepared this the night before. Let’s begin!
The first 4 steps are optional. I do it to drain water faster and to remove “beany” taste but you don’t need to do it if you don’t mind the taste.
1. (Optional) Slice tofu in half.
2. (Optional) Boil tofu for a few minutes
3. (Optional) Drain tofu
4. (Optional) Squeeze water out of tofu. I wrapped tofu with paper towel and sandwiched them between cutting boards for one hour.
5. Sprinkle salt on tofu. Use your finger to spread salt on the surface of tofu.
6. Wrap tofu with paper towel.
7. Cover the tofu with plastic wrap or place it in a container and keep it in the fridge for 8 to 12 hours. Change paper towel when it gets very wet.
This is how it looks after 12 hours. It shrank little bit.
I used firm tofu today but you can use wither soft (not silken) or firm tofu for this.
After tofu is salted, you can simply slice it and eat it like cheese.
Or you can make vegan “egg” salad with it.
It lasts a couple to a few days in the fridge. I find it last longer if you boil tofu first.
I hope you try it!
- 1 pack soft or firm tofu (not silken)
- 1 teaspoon salt
- (Optional) Slice tofu into half
- (Optional) Boil tofu for a few minutes
- (Optional) Drain tofu
- (Optional) Squeeze water out of tofu
- Sprinkle salt on tofu
- Wrap tofu with paper towel
- Cover the tofu with plastic wrap or place it in a container and keep it in the fridge for 8 to 12 hours. Change paper towel when it gets very wet.
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