There is another method and my girlfriend's favorite too:

Boil it in salt water for 2-5 minutes like pasta before draining it, seasoning it, and frying it (air fryer, convection oven, or pan fry)

The salt draws out the moisture, seasons it lightly inside, and relaxes the proteins. All of which make it absorb seasonings and sauces better. It makes it super crispy on the outside too.

This is also THE method for crispy fried mushrooms. Same principle. If you shred oyster mushrooms, boil in salt water, press out for a minute or two, and pan fry them, you get extremely tasty, crispy mushrooms with a meaty flavor. Toss them in some seasoning and BBQ sauce and you have a crispy pulled pork replacement for tacos or something.

Grate a block of tofu on a cheese grater with large holes, fry with oil and some soy sauce in a pan while stirring. Add a diced onion as it gets firmer, then garlic, then strained tomato and italien herbs.
Voila, vegan Bolognese.

Or just spread some hot sauce on tofu slices and fry both sides. Goes great with many things.

+1 to more beans!

Man you're dumb or something? What is wrong with you?

thanks

Link please!

Also if thst is true, is there such thing as a majority fiber diet that a person could bulk with? Id be thjnking its impossible since the majority of fibre is indigestible by the human body. Though I could he wrong of course as Im not an expert on the matter.

Searched it up in 5 seconds:

• https://nyomirecipes.com/tofu-chips/
• https://tofucurious.com/tofu-chips/
• https://www.powerhungry.com/2026/07/13/tofu-chips/

Man, I had no idea this stuff existed. I wanna make it now! lol.

I was going to rebuttal that you typed out a wrong comment since you didnt account for ESSENTIAL AMINO ACIDS anywhere in your comment . But then I plugged in a 4000 calorie serving of boiled sweet potatoes into a website and found out that you are correct and Im wrong. If a person is willing to eat 5.2 kilograms of boiled sweet potatoes EVERYDAY they are indeed getting in enough essential amino acids into their diet even if they are bulking cause theyll be getting WAY more than enough each of the essential amino acids for an average adult lol https://tools.myfooddata.com/nutrition-facts/168484/gm/5269

Thanks for that . I didnt even know that you could get essential amino from potatoes...

If you are eating 4000 kcal/day, you are almost certainly getting a lot of protein. At 4000kcals, even the example of a 100% sweet potato diet is getting you to around ~80g of protein (well above average person recommendations of 50g/day). If any significant portion of that is tofu, the number is going to be even higher. Tofu has like 30-50g of protein per block (varying based on soft vs firm vs extra-firm)

~800 kcals of tofu (~2 blocks of firm tofu) is already putting you at like 90-100g protein assuming you ate zero other protein from anything else for the rest of your 3200 kcals (which will not be the case unless you ate like somehow ate 100% pure cornstarch)

....i said soy bad?? Doh! My amnesia is acting up! Its so bad that I cant even see what I typed a few minutes ago! 🤭😏

I have a serious question, if someone is a person that is bulking does her quote about : "With three important exceptions, there is little danger of protein deficiency in a plant food diet. The exceptions are diets very heavily dependent on [1] fruit or on [2] some tubers, such as sweet potatoes or cassava, or on [3] junk food (refined flours, sugars, and fat). Fortunately, relatively few people in the world try to survive on diets in which these foods are virtually the sole source of calories. In all other diets, if people are getting enough calories, they are virtually certain of getting enough protein." also apply?

Like suppose a person need 4000 calories a day to bulk I can actually just eat a diet of tofu, rutabagas, confierous vegetables, oil for frying them and a multivitamin and Ill be eating enough protein and calories per a day to bulk?

Your point being? Soy bad because 0.3% can't eat it? What?

The ice crystals change the structure of the tofu. This is an ongoing research topic in modern food science as the growth direction and firmness of the tofu matters.

But you should just try it and see what happens with yours.

I'm excited that we'll likely get better textured plant based protein sources soon.

...which is 27 million people!

Can I just slice it into slices and dehydrate it in a low temperature oven for hours and hours?

Like can I make 'dehydrared tofu chips' is what Im asking.

Or does anyone please know any brand of CHEAP dehydrated tofu chips already made and sold in canada?

Also does anyone please know how much of the essential amino acids tofu offers per 100grams of tofu (and I do mean any form of tofu. Fermented tofu , whatver form you pick) and then compare it to the essential amino acids 100 grams of ground beef gives.

Thanks

Oh, I hadn't tried freezing it. I'll raise the flag on this to try.

Just stop eating meat in general - it's absurdly ridiculous middle man between us and our energy source. It's purely a cultural relic yet people still pretend it's not.

Check out Thai vegetarian recipes. Mostly soy protein and the most flavorful food in the world. You can substitute a lot of Asian ingredients if they are not available in your region very easily too.

Been vegetarian for over 20 years now and focusing on maximalist kitchens (thai, indian etc) is the way to go with vegetarian constraint!

0.3%

I agree, I’m Autistic and had an eating disorder as a teenager. It takes a lot for me to leave my safe foods behind. Not because I don’t sincerely care about ethics and the environment but I also need to be alive and healthy.

And then I met my awesome partner who hates meat and we started cooking and experimenting together. It hasn’t been over night but just one meal at a time I’ve totally changed my eating habits!

[EDITED: my partner hates meat, he doesn’t hate me— as far as I know.]

I did something like this recently to add texture to chili, worked pretty well!

Press your tofu for 2-4 hours, wrapped in paper towels. You wanna get it real dry. Microwave it for like 1-2 minutes. Get it REALLY dry. Once all that water is out, you wanna rehydrate it with some sauce + seasonings, basically like a marinade. Once it’s soaked up the goodness, air fry it (preferably) or pan fry it. Should end up with a texture almost similar to chicken. It’s still gonna be softer than real meat, but getting it just absurdly dry first is the first step to getting it close

it seems to be the food industry marketing 'flavor of the month'. everybody and everything that can, is stressing protein content or producing high-protein varieties.

Standard answer is get extra firm tofu, drain it, pat it dry, then freeze it. Later when you defrost it, it has a chewier texture.

I like tofu. My wife eats it almost daily, I eat it occasionally (typically, I make mabodofu). My biggest issue is that it's fragile and doesn't have a texture akin to meat. Before anyone recommends seitan, I like that but can't have gluten or wheat anymore. Any suggestions?

I live in Japan, so we have no shortage of types of tofu, but even our firmest doesn't do it for me.