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.

I've been experimenting with tofu firmness lately. I want to find ways to make tofu meaty... and then make it meatier! I ...

firm, bursting-with-flavor tofu -- which is how tofu should taste. Baking is an easy way to achieve restaurant-worthy tofu, minus all the oil needed for frying it up. To make baked tofu ...

In my quest to cook all of my January meals, tofu has come through, whether as a hearty breakfast scramble, a spicy braise or ...

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 ...

We lean almost exclusively on firm or extra-firm tofu, wrongly assuming that the only use for soft or silken is to blend it into dressings and sauces and creamy desserts. I and others have written ...

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 ...

This tofu quinoa bowl is packed full of protein and is very easy to meal prep or make for a quick plant-based lunch or dinner ...