I've been dimly aware of tofu for some time, but having tried some from Sainsburys (cauldron, iirc) that went horribly wrong, I've not really gone near it since. We've been using quorn instead, so we've not really felt the need to investigate tofu much beyond that ill-advised stir fry (don't ask!) Obviously, quorn contains egg, so I'm thinking that I would like to start using tofu more and more in my cooking, but I need educating first!
Can you guys please explain the different types of tofu available? I know you can get firm tofu (like the stuff in the chiller cabinet I bought before), and today I've bought some silken tofu... but it also said that it was firm... and now I'm completely confuzzled! I'd also love to hear how you use tofu most often - do you scramble it, use it to make dips? I had a wonderful dip on holiday that was made with tofu and sundried tomatoes, but with the tofu maze to be negotiated first, I thought it better to find out more about it before trying to recreate any recipes!
Thanks in advance for your help!
x posted to ukvegans and vegancooking