Toe-Who?

Exploring creativity, compassion, and the small everyday wonders that make life meaningful.

Before I became a vegetarian, it never once occurred to me to cook tofu. Not once. I’d heard of it, of course, but I had no idea what it tasted like or how to prepare it. I may have eaten some in miso soup without realizing what it was, but that was the extent of my tofu experience.

So when I began exploring vegetarian cooking, I quickly discovered that tofu was something of a celebrity — showing up everywhere, praised endlessly, and clearly loved by people who seemed to know what they were doing.

For one thing, it’s an incredible source of protein, which matters at any age but feels especially important in our later years. Depending on the type, tofu contains roughly 9 to 17 grams of protein per 100-gram serving. That’s a lot more impressive than I would have guessed.

After some experimenting with cooking tofu, I got CURIOUS! I went full nerd and watched a video on how tofu is made. It turns out, it’s quite a process. I was surprised to learn that tofu starts with soybeans, which are soaked, blended, and cooked before being curdled — a lot like cheesemaking. Watching it gave me a new appreciation for how much work goes into something I used to dismiss entirely.

So… How Do You Actually Cook It?

There are so many ways to cook tofu — you can sauté it, bake it, or air fry it. After trying several methods, I’ve landed firmly on air frying.

Here’s how I do it.

First, press the tofu. It comes in a plastic package marinating in liquid. You want to get as much of that liquid out as possible. I place a few folded paper towels on a plate, top it with the block of tofu, place a few more folded paper towels on top, and then top that with something heavy, like a soup can. You can also use a tofu press, but I've never tried that.

After most of the liquid has been pressed out, I cut the block into 16 chunks — first into two layers, then each layer into eight equal pieces.

I toss the 16 chunks into a bowl and sprinkle soy sauce over them. Next, I add a seasoning mix — equal parts garlic powder, onion powder, and paprika. I keep this mix in an empty spice jar so it’s always on hand. Then I drizzle sesame oil over the tofu, toss it with cornstarch, and place it in the air fryer at 375 degrees for 15 minutes, turning it halfway through.

One of my favorite ways to eat it is to place it on a bed of lettuce and other salad fixings (chopped celery, artichoke hearts, tomatoes, chickpeas, etc. -- whatever you love in your salad!) I drizzle a little oil & vinegar dressing on that, then mix a tablespoon each of barbecue sauce and ranch dressing for dipping the tofu. De-lish-ous!!!

By the way, my husband won't touch it. His loss!

If this resonates with you, I’d love for you to follow along and see where this journey leads.