Ingredient desk
Tofu is not trying to be meat
It has been its own delicious thing for centuries. The trick is matching the type of tofu to the job.
Tofu is made by coagulating soy milk and pressing the curds. It has a long culinary history and deserves more than substitute status.
Silken tofu works well in sauces, dips and puddings. Firm tofu suits soups and braises, while extra-firm tofu can be baked or pan-fried.
Pressing can help with browning and marinades, but a quick pat dry is enough for many weeknight recipes.
Season it well and match the cooking method to the texture you bought.