At the opposite end of the spectrum, extra-firm block tofu has been pressed to extract the maximum amount of whey possible.

Inventive plant-based cooks have been using firm silken tofu, along with kala namak (aka Indian black salt or Himalayan black salt) to make a plant-based alternative to scrambled eggs for years.

If you're having trouble keeping your homemade tofu crispy, consider trying this tip. Believe it or not, all you'll need is ...

To make bean curd ... jelly-ish texture. This is tofu that’s been compressed so that it is very firm, with little moisture and a dense, meaty texture. Sometimes, it’s been simmered in five ...

Learn how to make a comforting tofu soup packed with seared tofu, hearty noodles, fresh vegetables, and a flavorful vege ...

If you need a new high protein vegan breakfast, this scrambled tofu burrito with kidney beans is a great recipe to try ...

Cook for 2 minutes, or until the tomatoes are ... If using firm, rather than extra-firm tofu, pat dry with folded kitchen paper to remove as much excess liquid as possible before cutting into ...