How to do Tofoo

Cook it, don’t cook it - you’re the MASTER of your own Tofoo.
But here are some cooking instructions you might find useful.

Open the packet (obviously) and drain off any excess moisture – it’s only natural. No need to press – we’re special like that. Your Tofoo is firm enough without any meddling – but if you have to meddle, and want it super firm, wrap up in kitchen roll and stick a weight on top for extra squishing power. About 10 minutes should do it. Then chop it up and you’re ready to go.

Heat 1 tbsp of oil in a pan and get it as hot as you can. Hotter still… a little more… perfect. Now fry your Tofoo until it’s golden brown all over – 5 minutes or so – 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. 180°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.

And some great other Tofoo tips...

#TIP 1
FLAVOUR IS YOUR SAVIOUR

Praise be to seasoning and all hail the taste. Give your Tofoo as much flavouring as you like - all you have to do is believe.

#TIP 2
CORNFLOUR POWER

Hey, man. Give your Tofoosome added crunch witha good dusting of cornflour before it goes into the superhot frying pan. Cosmic.

#TIP 3
HOT OR
NOT AT ALL

Remember to get your pan hotter than Hotty McHotface from Hotsville, Hotshire beforeyou fry your Tofoo.

#TIP 4
MARINADE LIKE A BOSS

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.

1. Drain your Tofoo and pat dry
2. Cube, slice or shape
3. Stick it in a bowl or air tight container
4. Mix your marinade ingredients and smother your Tofoo
5. Leave to marinate for at least 20 mins (preferably longer/overnight)
6. Fry, bake or eat raw

#TIP 5
CRUMBS!

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 Fillets! Or go crumb crazy and do your own thing.

1. Cube or slice your Tofoo
2. Marinate if you want – or leave plain
3. Dust in cornflour
4. Dip in egg whites*
5. Roll in breadcrumbs (homemade or shop bought)
6. Fry in hot sunflower oil – the hotter the better!

*VEGAN TIP!

Instead of using egg white, use the left over liquid lurking in the bottom of your Tofoo pack or open a tin of chickpeas and pinch a bit from there. It’ll still be super tasty and crisp, but super vegan too. And if you’re opening a tin of chickpeas, why not make a Tofoo and chickpea curry? Deeeelicious!

#TIP 6
NOT ALL OIL
IS CREATED EQUAL

Olive oil is good for lots of things, but not frying Tofoo. It just can’t take the heat you’ll need in your pan. Use sesame oil or coconut oil instead - it’ll make your Tofoo crispier and tastier. Honest.