Tofu question

[Inchworm]

I plan on making an adapted Reuben Sammich in the form of a casserole. :crazy:

Layered: Sauerkraut, then tofu, then Russian Dressing, then Swiss Cheese, then buttery rye breadcrumbs. In oven at 325..for.. like.. umm.. until I think it's done. (idea from cooking group, thanks Vinca)

My question is...

Should I pre-cook (sear) tofu, marinade it, or just cube and pat it dry before using it?

I've played with tofu before and found that it just sucks up whatever flavors it's next to.

What say ye?

:shrug:

[Chan790]

1. I'd marinate it...

something salty (and maybe some pickling spice) and with added liquid amino acids in order to give it a more "corned"(??) taste? I'd then probably cook it before putting it in the casserole. Otherwise it's going to come out with the spongy tofu texture (rather than a more "meaty" dried dense texture) from sitting between the sauerkraut and the dressing...which is nice, but probably not what you were going for.

[SacredCow]

2. +1

definitely marinated and seared. Otherwise, it'll just pick up the flavors around it and be too soft for what you're trying to accomplish.

[Inchworm]

3. So both

I thought that about the spongy texture.

Hmm.. I have a jar of dill pickle juice. Then I can say it is Reuben with a Cuban Sandwich twist :P

I'll wait a bit before I start. I'm just putting out feelers for wise advice.

Thanks!

:hi:

[HopeHoops]

4. I've done this for the sammich, no idea what you mean by casserole.

For the sandwich, you want to start with a firm tofu. You don't have to marinade it, but you can if you want to. Slice it in a slab a bit thicker than 1/4 inch and fry it in HOT toasted sesame oil. If the flavor is too strong for you, cut it with peanut (or sunflower if you are allergic to peanuts). Turn it frequently with a broad spatula until it is crusty all around but DO NOT overcook it - you want the inside to be soft. Make sure you have a REALLY GOOD seeded rye bread and high quality sauerkraut. It is best to serve everything warm, including toasting the rye.

Now, as for the casserole idea, it just sounds "soggy" to me. Any crusting you achieve on the tofu will be undermined by the moisture in the casserole and with saturated bread crumbs, I'm thinking tofu sauerkraut mush. Not to pee on your dinner or anything, but start with the sandwich and see if you can adapt it slowly to the casserole concept.

By the way, unlike meats, it doesn't help to leave tofu in a marinade more than about 15 minutes. That's plenty of time for it to take on the flavors. Longer won't hurt, but it doesn't really improve the outcome.

I've been at this for 20 years and actually made a lasagna for my "MEAT MEAT MEAT" brother-in-law that was entirely vegan (mashed extra soft tofu with spices instead of using ricotta) and he loved it, well until my sister-in-law pointed out it was tofu. Tofu essentially has no flavor of its own, and varies greatly in firmness. Pay attention to that - if you want it to stay together, make sure it says "firm".

As for the casserole concept, I suggest you experiment with tempeh instead. It is a cake of fermented soybeans (sounds gross, tastes great) that DOES have its own flavor. You can just slice it and fry it in a small amount of oil and it is great dipped in cocktail sauce, served with scrambled eggs instead of hash browns, or just to snack on dry. It fits in pretty much any stir fry and actually DOES hold up in a casserole or scramble.

Anyway, now I'm going to have to make those vegi-Reuben sammiches for dinner this week - it has been a while.

Good luck!

[Inchworm]

7. I'll try tempeh next time

It's in there cooling as we speak :)

Thanks!

:hi:

[HopeHoops]

13. Let me know if it turns out okay (direct mail message) - I'm hesitant, but hopeful

[crimsonblue]

5. you don't use russian dressing. n/t

[Inchworm]

8. I did though

:D

[crimsonblue]

10. well I guess you'd already fracked up the sandwich by using tofu... so why not.

[Inchworm]

11. ...

yer killin' me!

:rofl::rofl::rofl::rofl::rofl::rofl:

[LeftyMom]

6. I'd use seitan or tempeh instead.

In a casserole tofu is going to soak up other flavors, but it's also going to wind up very wet and spongy, even if you start out with extra firm tofu.

[Inchworm]

9. Where were ya 5 hours ago?

:rofl:

Thanks. ..hmm, seitan. I'll look that one up.

:hi:

[LeftyMom]

12. Seitan is definitely the best plant protein to sub for meat in most dishes

It has a nice firm texture to it, still soaks up flavors well, and if you learn to make your own (which is very cheap and easy) you can season it any way you like.

[crispini]

14. So how was it?

One tip I haven't seen yet on this thread -- to firm up your tofu even more, freeze it beforehand, then re-thaw it. Somehow this makes it even more firm.

[Inchworm]

15. UPDATE: That shit was da bomb!

I think I got lucky on the tofu part because as I was searing it.. my dog ran off so I kinda sorta burnt it. The few pieces I cut too large were very mooshy as every one said.

Things I'll do different next go...
-add a layer of rye bread or crumbs to the bottom.
-try tempah or seitan
-drain the hell out of the saurkraut

Thanks everyone :)

:9