Why I want to be mentor: I have tried many a recipe with tofu, I have had great successes, and stunning failures (my family still won't touch the stuff after my first attempt, which turned into what texturally resembled a sort of chili jell-o than tacos). These mistakes have hel
Lesson Learned: Tofu comes in many kinds of firmness, from the gelatinous silken tofu (which is perfect for cream pies, shakes, making creamy soups and dressings), to medium, firm, and super firm (which are better if you want something with more textural *oomph.*
Tip: The can even freeze, then thaw, then press tofu for an evem meatier texture.