If you make scrambled tofu, such as the recipe you’ll find in Vegan Homestyle, you’ll notice big differences in tofu. Even tofu that is labeled ‘firm’ is sometimes quite soft, which means it has a lot more water in it, while others are more solid and dry. So you may find that in order for a firm tofu to absorb the seasoning you might have to actually add a little liquid; i.e., water or juice from a can of olives. While other brands of tofu may need to be drained for awhile.

(To drain: unseal the package, pour off the water and place a weight on top of the tofu, like a jar of water, and let it drain for 10-15 minutes.)  If your scrambled tofu or tofu spread still seems to have too much water, try sprinkling in a little potato flour (not potato starch).

I love potato flour. It is a pre-cooked starch that thickens instantly, doesn’t have strong flavor. It can tie up that extra water in tofu, or salad dressings or sauces. Keep some in a jar in your cabinet and you’ll find many uses for it. It usually only takes 1 or 2 teaspoons. Happy Cooking!