How to Turn Bland Tofu Into a Flavorful, Nutritious Meal Staple
Tofu remains a popular yet often misunderstood protein source in European kitchens. While some dismiss it as bland, proper preparation can transform its taste and texture. Writer Julia Hofer, known for her Beobachter articles on sustainability and health, now shares practical tips for cooking with tofu in her weekly newsletter, En Guete.
Switzerland's tofu production has grown slowly over the past decade. Local soy farming and supermarket availability have expanded, but the country still relies heavily on imported soybeans and tofu from neighbouring nations. Most European tofu uses soy grown within the continent, avoiding deforestation concerns linked to overseas crops.
Nutritionally, tofu packs 15 grams of protein per 100 grams and contains all nine essential amino acids. It is also high in unsaturated fatty acids, which support heart health. Recent studies even suggest that its isoflavones may reduce breast cancer risk, countering earlier fears.
For better flavour, draining tofu before cooking helps it absorb marinades like soy sauce or teriyaki. Coating it in cornstarch before frying creates a crispy texture. While supermarkets stock flavoured varieties, plain tofu offers more flexibility in recipes.
Hofer's En Guete newsletter breaks down plant-based cooking into simple weekly lessons. Each edition includes tips and recipes to make tofu more appealing for home cooks.
With the right techniques, tofu can become a flavourful and nutritious staple. Its health benefits and growing availability in Europe make it a practical choice for plant-based diets. Hofer's guidance aims to help more people incorporate it confidently into their meals.
