What’s the texture/taste like? I have pretty bad sensitivity issues when it comes to eating and I’ve never tried it because tofu has always looked really unappetizing to me. I don’t want to waste it if I don’t like it. I don’t like deli meat for the same reason although I can force it down if it’s served at a lunch or something. If the same thing happened with tofu id try it. I’ve never even seen seitan as far as I know.
Tofu really depends on which consistency you buy. In stores like H-mart or other asian stores (USA), you can usually buy from very soft (silken tofu, consistency very soft) to very firm (consistency closer to a block of fresh cheese)
In Europe it can even go to more firm consistencies, something you can also reach yourself if you press/compress it for a few hours (google tofu press, probably also works if you improvise it).
If you’re searching something more meat like, I’d recommend trying soy chunks from a local indoan store (or the internet), they are also very convenient because they come dry and you can store them for ages until you soak and cook them.
Just make sure to add spices when cooking tofu and/or soy chunks, because both don’t really have a taste by themselves. I usually use Soy sauce, sesame oil, garlic powder, salt, pepper and various types of chillies.
What’s the texture/taste like? I have pretty bad sensitivity issues when it comes to eating and I’ve never tried it because tofu has always looked really unappetizing to me. I don’t want to waste it if I don’t like it. I don’t like deli meat for the same reason although I can force it down if it’s served at a lunch or something. If the same thing happened with tofu id try it. I’ve never even seen seitan as far as I know.
Tofu really depends on which consistency you buy. In stores like H-mart or other asian stores (USA), you can usually buy from very soft (silken tofu, consistency very soft) to very firm (consistency closer to a block of fresh cheese)
In Europe it can even go to more firm consistencies, something you can also reach yourself if you press/compress it for a few hours (google tofu press, probably also works if you improvise it).
If you’re searching something more meat like, I’d recommend trying soy chunks from a local indoan store (or the internet), they are also very convenient because they come dry and you can store them for ages until you soak and cook them. Just make sure to add spices when cooking tofu and/or soy chunks, because both don’t really have a taste by themselves. I usually use Soy sauce, sesame oil, garlic powder, salt, pepper and various types of chillies.