Do you know how to make homemade tofu? Do you also know there are limitless flavoring possibilities? Learn how to make delicious firm onion and garlic tofu in today’s post.
It’s been almost two years since I talked about homemade tofu and though it’s not something I make all the time, I do make it a couple of times a year. Tofu that I’ve made in my kitchen simply tastes better. Just like how homemade cookies taste better.
It’s very fresh and in the past I’ve compared it to young mozzarella. It has a light flavor and just melts into your tongue.
Recently I decided to try my hand at flavorings. So, I started with my two favorite flavors. Onion and garlic. I used young organic green onions and garlic powder instead of fresh for a mellower finish. Fresh chives or green onions add a vibrant spring color and texture while the garlic rounds out that savory mouthfeel.
It. Is. Amazing. Just plain cold on a sandwich with hummus is perfection. Crisp it up in a pan and add to your favorite pasta dish or stir-fry and wowie! The onion bits that stick out caramelize just a little. It’s crazy good.
I followed the tofu recipe linked above and then mixed in onion and garlic at step 8 and let it press for 8-12 hours or until desired firmness is achieved.
Then you’ve made it to #veganville.
The coagulation process is crazy! The curds and liquid transform from a cohesive mass to polar opposites.
I set my tofu press in a larger dish to catch any liquid overflow during pressing.
The cheesecloth presses some really neat textures into the final product.
I love textures.
It slices really well and tastes great in all the traditional ways you love tofu.
Tofu time ⏰
Homemade Onion and Garlic Tofu
- 1 1/3 cup organic soy beans
- 1 tablespoon garlic powder
- 2 tablespoons minced green onion (about 1 green onion)
- Follow the original HOW TO MAKE TOFU post and add in the minced onion and garlic powder at step 8 when you've poured the coagulated mixture into the cheesecloth lined sieve. Mix it well so it's evenly dispersed.
- Follow the remaining instructions and press for 8-12 hours or until desired firmness is reached. Use right away or store in a closed container with water. Will keep about a week.
If you make this I would love to see a picture! Find me on Instagram @feedyourskull and use the hashtag #feedyourskull.
That night we had it in a stir fry with local spinach, celery, onion, carrots, and ginger. A helping of sprouts on the side. 😍
Let me know in the comments below what other types of tofu you would like to see! xx