About this episode
Tofu has a reputation problem: bland, mushy, or downright traumatic. In this episode of Nutrition for Noobs, Kevin and Michelle set out to demystify tofu once and for all. From silken tofu disasters to crispy, crave-worthy success stories, they break down everything beginners need to know about cooking tofu properly.You’ll learn the different types of tofu (silken, soft, medium, firm, extra-firm, and pressed tofu), how water content affects texture, and exactly which tofu to use for stir fries, air fryers, smoothies, scrambles, soups, and desserts. Kevin shares his fail-proof shredded tofu recipe that even meat-eaters love, while Michelle shares her tofu-ricotta recipe and explains why tofu is nutritionally powerful, protein-rich, and packed with cancer-protective phytoestrogens.They also cover:Why marinating tofu doesn’t work the way you thinkHow to make tofu crispy (pan-fried, air-fried, or deep-fried)Tofu health benefits for women, menopause, and hormone balanceWhy tofu isn’t a meat substitute — and why that’s a good thingEasy tofu recipes for beginners (including tofu ricotta and batch-cook tips)Whether you’re tofu-curious, tofu-traumatized, vegetarian, vegan, or just trying to eat more plant-based protein, this episode will change how you think about tofu forever.Please subscribe and drop us a review—your feedback helps fellow noobs find their way to better nutrition.Have a question for Michelle? Have a recipe (or recipe disaster) you want to share? Get in touch at n4noobs@gmail.com or connect with us on Facebook at https://www.facebook.com/nutritionfornoobs.___Kevin's Shredded Tofu Recipe Ingredients:1 block extra firm (or pressed) tofuonion powdergarlic powderdried gingerdark soy sauceblack (or regular) rice vinegarMichelle's Tofu-Ricotta Recipe Ingredients:1/2 cup raw cashewsSilken or soft tofuLemon juiceVegetable brothNutritional yeastBasilSalt & PepperListen to the episode for directions, or find the transcript here: https://kevinharries.com/n4n/ep60.html
