Here is a block of Tofoo
Yes – It may look a little wonky, that’s because its handmade!
No need to press our Tofoo, it’s firm enough as it is. Just drain the liquid from the pack and, if you like, pat dry with a piece of kitchen paper and then you are ready to go.
Enjoy hot or cold, in anything from stir-fries to salads.
Not one size fits all! As our Tofoo is extra firm, its shape holds, which means you can do more with it then you may think!
The classic cube. Reckon you can figure this one out!
For this one you’re gonna crumble the tofu up with your hands. Makes a great Tofoo Scramble or use as a mince sub in a veggie bolognese.
Tearing your Tofoo gives it all those craggily edges that crisp up so well in a pan! Our go-to prep method for super crispy Tofoo.
Get your grater, pretend this is a big block of cheese and go to town! Great for tacos or plant based pulled pork smothered in BBQ sauce.
Grab your vegetable peeler and shave off thin slices of Tofoo. Perfect for a grilling up in shawarma spices and stuffing in a kebab!
Cut into thick batons for fiery fajitas or serve up chunky Tofoo fries with your fav dip for a high protein side you’re not going to want to share.
Cornflour coating
Hey, man. Give your Tofoo some added crunch with a good dusting of cornflour before it goes into the super hot frying pan. Just toss your Tofoo in a few spoons of cornflour, or shake together in Tupperware, just make sure each piece is perfectly coated. Cosmic.
Marinating
Your Tofoo is a meal-time chameleon – ready to transform into anything you fancy – all you have to do is feed it with flavour. Hot chilli, sesame, soy, hoisin, BBQ or one of your own creations.
Just avoid putting too much oil in your marinade as it can stop the Tofoo from soaking up all that flavour. And remember, the longer you marinate Tofoo the better!
Breadcrumbing
What are you waiting for? Break out the breadcrumbs and give your Tofoo a crispier, crunchier bite. Perfect for Tofoo Katsu, Tofoo Goujons or Tofoo Nuggets! Or go crumb crazy and do your own thing. For a double whammy- marinate your Tofoo and then coat in breadcrumbs!
Scrambling
Tofoo Scramble is a really useful dish to master. Crumble a Naked Tofoo block into a bowl, add milk and a little dash of turmeric (for colour!), season well and give it all a good mix.
In a pan, add a splash of oil and a knob of the spread of your choice and bring to a high heat, add the scrambled Tofoo mix in and stir until hot. For a super eggy taste add in a sprinkle of Black Salt before serving.
Can’t wait to eat your Tofoo? You can eat it STRAIGHT OUT THE PACK. Delicious in a salad or a sandwich…or just as a high protein nibble.
But if you do want to cook..
Heat 1 tbsp of oil in a pan and get it nice and toasty. Now fry your Tofoo until it’s golden brown all over – 10 minutes should do – then simply chuck in any sauce and veg as usual. Feeling really snazzy? Dust with a little cornflour before frying to make it crispier. Or try different oils – sesame or coconut could be a game changer.
Everyone forgets to pre-heat their oven. But not you. You’re a Tofoo legend. 200°C please. And while you’re waiting, toss your Tofoo in oil and place on a baking sheet. Want it extra crispy? (Silly question.) Sprinkle on a little cornflour. Now bake until golden brown and crisp – 20 mins should do the trick. Ta dah! Perfect Tofoo that’s ready for anything.
It’s not wizardry, it’s air frying and it’s the secret to perfectly crispy Tofoo. Get your air fryer nice and hot, 180°C should do it, then add your Tofoo onto the rack in a single layer. Spray with a little oil and cook for 5 minutes. Turn over tofu and spray again with oil and cook for a further 5 minutes. Want even crispier Tofoo? Of course you do. Make sure you toss your Tofoo in a little cornflour first for extreme crispiness!
If you haven’t eaten our delicious Tofoo straight away, fear not. You can store it in the fridge or freezer, just follow our simple instructions below.
Tofoo should be kept refrigerated below 5°c, and always make sure you eat it before the use by date on the box. Tofoo keeps in the fridge after opening for up to 48 hours, just keep any leftovers in water in some Tupperware.
Tofoo is suitable for freezing, but expect a change in texture! Freezing makes Tofoo a bit spongier, and you’ll need to give it a good press to get the water out once defrosted. You can also freeze Tofoo in a meal after cooking, so get batch cooking!
Here’s a bunch of delicious recipes for everyone, from tofu newbies to tofoonatics.
