I am terrible about pressing tofu. The idea of delaying supper so that I can drain a little water from my tofu makes me hungry just thinking about it! And I know freezing/thawing makes tofu’s consistency amazing, but that’s another one that I never plan ahead for. Usually, I’ll do the quick press I describe here, and that definitely gets a bit of water out, but not nearly as much as proper pressing or freezing/thawing.
When my sponsors at EZ Tofu Press offered to send me their press to try out, I was super excited! It arrived just in time for a small dinner party, so I put it to work pressing my tofu for a shepherd’s pie.
I was extra excited to try this press out because it’s made in Alpharetta, GA, a suburb just outside of Atlanta. Yay for supporting the loconomy!
The press is pretty simple. It’s basically two rectangular pieces of plastic connected bolts and screws. It came with an instruction booklet, but I will confess here that I am terrible about following instructions. Here’s what I did:
- Grab a bit plate – do not skip the plate!
- Unscrew the press as wide as it goes, and put it on the plate.
- Slide the block of tofu into the press.
- Tighten the screws on both sides until the tofu is compressed about 1/4″ – 1/2″.
- Chop some onions for your dish.
- Tighten the screws another 1/4″ – 1/2″.
- Mince some garlic. Forget that you were pressing tofu and start frying the onions and garlic. Remember that you are pressing that tofu and pull it out.
I was super impressed! The bottom of my plate was full of water – like at least 1/2 cup of water!
I diced up the tofu and tried a piece, and the consistency was nice and chewy. It reminded me a lot of what you get when you use the freeze/thaw method, but without the hours of waiting.
Normally for a shepherd’s pie, I put the tofu in at the very beginning, so it can firm up in the pan, but this time I added it after cooking the onion and garlic (but before the other veggies). The results were great! Chewy and delicious.
The awesome EZ Tofu Press people are kindly offering up a press to one lucky Glue and Glitter reader! Yay! They ask that I take entries only from the continental U.S. To enter, just leave a comment telling me your favorite way to cook tofu!
I will choose and announce a winner next week – March 6, 2013 – so you guys have a week to get those entries in!
Shepherd’s Pie with Kale
Yield: 4-6 Servings
Shepherd’s pie is different every time I make it, and here’s how I cooked it up this time with the EZ Tofu Press:
- 3 white or red potatoes, cooked
- 1/2 cup soy or almond milk
- 2-4 tablespoons olive oil
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/2 of aÂ sweet onion, chopped
- 1 cup carrots, chopped
- 3 cloves garlic, minced
- 1 block firm or extra firm tofu
- 1 bunch dinosaur kale, chopped
- 1/2 cup water
- 1 cube veggie bouillon – low sodium is fine, if you prefer
- 1 tablespoon herbes de Provence
- Preheat the oven to 350F.
- In a large bowl, mash up the potatoes with the soy milk, the 2-4 tablespoons olive oil, nutritional yeast, and garlic powder. Set this aside.
- In a Dutch oven (or something else that can go stovetop to oven), heat the remaining 2 tablespoons of olive oil on medium low heat. Add the onions, carrots, and garlic, and cook, stirring occasionally, until the onions start to brown.
- Meanwhile, press your tofu in the EZ Tofu Press, and press using the method described above. When the tofu is compressed by 1/2″ – 1″, dice it up and add it to the pan.
- Cook for a few minutes, then add the remaining ingredients. Give everything a good stir, cover the pot, and let the veggies stew in there for 8-10 minutes. You’re waiting for the kale to turn bright green and start to wilt.
- Turn off the heat, and use the back of your spoon to pat down the veggie/tofu mixture until it has a flat-ish top. Spread the mashed potatoes over the top of your veggies, and transfer the pot to the oven.
- Bake for around 30 minutes, until the potatoes start to brown.