{"id":726274,"date":"2021-06-28T15:33:00","date_gmt":"2021-06-28T13:33:00","guid":{"rendered":"https:\/\/www.milk-food.de\/2021\/tofu-in-flavorful-variations\/"},"modified":"2026-06-01T03:53:07","modified_gmt":"2026-06-01T01:53:07","slug":"tofu-in-geschmacklichen-varianten","status":"publish","type":"post","link":"https:\/\/www.milk-food.de\/en\/blog\/2021\/06\/28\/tofu-in-geschmacklichen-varianten\/","title":{"rendered":"Tofu in flavorful variations"},"content":{"rendered":"\n

Taste explosion instead of restraint<\/h1>\n\n

Tofu is now available in decent quality almost everywhere but sometimes we lack that extra bit of flavor. Therefore, we made tofu ourselves to find out how versatile this versatile product is.<\/p>\n\n

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There were also color explosions<\/figcaption><\/figure>\n\n
Vegan cheese? Nothing new!<\/h5>\n\n

Basically, from a European perspective, tofu is a type of vegetable cream cheese. Not a newly created zeitgeist food like our cash cow cheese<\/a>, but a vegan alternative to animal products for about two thousand years. And also a more effective source of protein than the animal sources that are more common in our country. In Asia, tofu is as commonplace and widespread as bread is here. However, in this country tofu still has an image of being a sustainable and healthy, but also bland food. This may have to do with the qualities available, but certainly also with our expectation that tofu can replace steak 1:1. Once again, it is necessary to free oneself from prejudices and false expectations and to be open to the potential that tofu undeniably has.<\/p>\n\n

Steffi has been working with soybeans and has not only produced normal tofu variants, but has also experimented with different flavors and thus elicited new tastes from tofu.<\/p>\n\n

News from Munich – Steffi’s Tofu Experiments<\/h5>\n\n

The first approach to tofu making still involved some learning for me, but once you have some routine, tofu is easy to make yourself. I thought of three variations for my tofu experiment to bring some color and flavor into the often rather monotonous tofu world.<\/p>\n\n

But first, I’ll go into the basic production of tofu, and then introduce my variations. Finally, there is again a recipe, for a complete dish with tofu.<\/p>\n\n

For the production of the tofu I chose regional soybeans from the organic farm Lex<\/a> near Erding.<\/p>\n\n

Tofu natural cold pressed:<\/h5>\n\n