No More Bland Tofu – New Tofu Press Launched – Tofuture

After years of frustration with tasteless tofu and resorting to building precarious towers of tins, heavy books and kitchen roll to remove the water from their tofu, Adam and Susanna at Tofuture set about designing their own easy-to-use press which squeezes the bland, unwanted liquid out of tofu prior to cooking.

Tofu is high in protein, low in fat, and has been a vegan staple for years and now the secret is out and more and more people are discovering its incredible health benefits and versatility. Squeezing out the excess water brings a whole new world of tastes and textures.

Made from soy milk in the same way as we make cheese from cow’s milk, tofu can be marinated, used in sweet or savoury dishes and works for meat eaters and non-meat eaters alike.

Tofuture have designed a simple to use kitchen gadget. You simply pop your block of tofu (available in all main supermarkets and health food stores) inside, lock down the clamps and leave it in the fridge to press the water out. The clever design means the water is captured in the outer container.

The press is compact and easy to store and once your tofu is pressed, the outer tub then doubles as a container for marinating the pressed tofu. It is also BPA free and dishwasher safe.

Stockists can be seen here: http://www.tofuture.com/tofu-press-stockists and is available online: http://www.tofuture.com/product/tofu-press

Co inventor Adam says;

There are two main types of tofu – block tofu, which is stored in water and can be found in the chilled section of most supermarkets, has a firmer texture and is good for stir fries and kebabs; and silken tofu which is softer and good for mousses and smoothies.”

“The gradual nature of the pressing will give your tofu the perfect texture and consistency for it to absorb gorgeous marinades or the beautiful flavours of the dish you are preparing. You won’t believe the difference it makes to cooking with tofu”

Susanna adds;

“The Tofuture tofu press enables you to explore the full versatility of tofu and opens up a world of tastes and textures when cooking with itRoast, grill, fry, bake in a pie, whiz into mousse, create amazing veggie burgers, egg-free quiches, a completely new pizza topping, the list is endless.”

Mentioning tofu can cause a wide range of reactions. The initiated are effusive in their praise. The triers, who have enjoyed tofu in restaurants but don’t know where to start in creating the same great flavours and dishes at home.

And those with an aversion to this, ‘boring hippy food’ – often based on assumption, or a previous experience with badly cooked tofu. However, when well prepared, and beautifully cooked, tofu is delicious and has indisputable, wide-ranging health benefits.

Tofu is an excellent source of protein, calcium and iron, is very low in fat and has NO cholesterol making it a great, healthy option. And, on top of that, it is delicious, easy to use and incredibly versatile.

Tofu has been a staple food in East Asia for more than 2000 years and its popularity is growing in the West as the health and ethical benefits of a plant based diet become more mainstream.

Adam and Susanna have been cooking with tofu for years and are now inventing original tofu recipes and marinades to encourage the previously initiated to explore/discover this tasty powerhouse.

Read More

SUBSCRIBE AND FOLLOW

Email Address *