I don’t even know I was before my beloved EZ Tofu Press.
Okay, that may be a bit dramatic….but the EZ tofu press was a real game changer. It comes as no surprise that it’s the number one selling tofu press on Amazon. Danny got it for me for Christmahannukah; and it’s obviously now one of my most used kitchen appliances. It’s super easy to use and leaves me with perfectly pressed tofu every time, minus the mess. Plus, it’s dishwasher safe so clean-up is a breeze. I know I wasted a lot of innocent trees when I used half a roll of paper towels to drain one pack of tofu. And I know I cracked at least five plates when I used them as heavy objects to weigh down the ‘fu.
The best part is that you don’t even have to spend $27 buying it on Amazon because EZ Tofu Press is giving one away to one of you lucky tofu-loving fools today! So, what’s the big hoopla with pressing tofu anyway?
Well, when you take tofu out of the package, it’s like a big white blog in a watery mess. If you cooked it right away in that state, you would end up with that stereotypical mushy, funky looking ‘fu that everyone loves to hate. Everyone loves to hate on tofu and assume that it’s one of those foods they don’t eat, but pressing tofu gives it this wonderfully firm, almost chewy texture that’s ready to take on any flavor.
Introducing my favorite method to cook tofu:
1) Remove the tofu from the package and drain the excess water.
2) Place the tofu in the EZ tofu press and let it drain on the counter over a baking sheet or dish (to catch the water) for a couple hours, tightening the knobs every so often.
3) Pre-heat the oven to 350 degrees. Spray a baking sheet with cooking spray. Cube the drained and pressed tofu, sprinkle with salt and garlic powder and bake for 30 minutes.
Pulsing up broccoli in the food processor into little bitty bits of goodness and sautéing it in a pat of butter with garlic has to be the most genius thing that has crossed my mind in a good while.
If you win the tofu press, promise me you’ll make this recipe right after you whip the press out of its packaging. I’m so obsessed with the tahini sauce that I’m immediately adding it to the “Fave Recipes” category as soon as I hit publish. The sauce is up there with the paleo zucchini almond butter bars. I know….WOAH. Let’s calm down. You could use it on a salad, over grilled chicken or fish or drizzled over rice and veggies. It’s downright humbelievable.
Is it broccoli? Is it rice? It is heaven? Yes, sir.
Garlic Tahini Tofu & Broccoli Rice
- 1 16oz block extra-firm tofu, drained/pressed and cubed
- 1 head of broccoli, pulsed finely in food processor
- 1 tbsp butter
- 2 cloves garlic, minced
- ¼ tsp salt
- For the sauce:
- 3 tbsp tahini
- 2 tbsp water
- 1 tbsp fresh lemon juice
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 large clove of garlic
- Drain and press tofu.
- Pre-heat oven to 350 degrees. Spray a baking sheet with cooking spray and spread out cubed tofu in an even layer. Spray once more, season with salt and bake for thirty minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Pulse broccoli florets in the food processor until finely ground.
- Add broccoli to pan and sauté for 10 minutes, stirring frequently.
- Add minced garlic and salt and sauté for five more minutes.
- Combine sauce ingredients in a food processor and blend until smooth.
- To assemble, place a large scoop of broccoli on a plate, top with tofu and drizzle with sauce.
To enter the giveaway, simply leave a comment telling me your favorite way to eat tofu.
For additional entries, you can (but don’t have to) do one or more of the following. Leave me another comment each time you do!
Just leave a comment letting for each one letting me know you did. A winner will be randomly selected this Friday, April 19th!
In other news…if you’ve ever had trouble with the Twitter or Feed icons above my picture, they are now working! Also, check out the subpages under Humbelievable Recipes and Fab Faves for easier navigation!
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Sending all my love to those touched by the Boston tragedy.