SO MANY WAYS TO ENJOY SOYKEI TOFU!
Cut the extra-firm tofu into cubes, grate it, or tear it into pieces, depending on the texture you’re looking for. Firm tofu is delicious when seasoned and then sautéed or grilled until it’s as crispy as you like. Serve your tofu with noodles or a grain of your choice. Silken tofu, on the other hand, is perfect for smoothies, soups, dips, desserts, and baked goods. It’s amazing how easy it is to create flavorful, protein-packed meals with Soykei.
ANY WAY, SHAPE, OR FORM
That block of Soykei tofu in your fridge is ready to do your bidding. How you prepare your tofu really influences the texture of your dish.
HIP TO BE SQUARE
Dice it up and you’re ready for anything — stir-fry, salad, or a sneaky tofu skewer. Simple, solid, Soykei.
LET IT RIP
Tearing tofu gives it those rough edges that crisp up beautifully. It’s our go-to move for golden, pan-fried perfection.
THAT’S THE WAY THE TOFU CRUMBLES
Use your hands to crumble it easily. It’s perfect for making scrambled tofu. Its texture is also similar to that of ground meat, making it a versatile ingredient in a wide variety of recipes. You can also use a potato masher if you’d rather keep your hands clean.
SHRED IT
Shredded tofu is an excellent plant-based option that’s high in protein. It absorbs flavors beautifully and becomes perfectly crispy when cooked. It’s perfect in stir-fries, grain bowls, tacos, or as a plant-based pulled pork substitute with barbecue sauce.
PEEL AWAY
Perfect for sandwiches, long, thin slices of Soykei tofu are easy to make using a vegetable peeler. Marinate them in shawarma spices, then add them to your pitas, sandwiches, and much more.
STICK’EM UP!
Cut your tofu into sticks and get ready to dip and snack. Whether spicy, smoked, or topped with your favorite sauce, these sticks might just steal the show from french fries!
STIR THINGS UP
Replace cream with silken tofu in your recipes. It melts into soups, sauces, and pasta for a rich, velvety texture—without any dairy. Mix, stir, heat, and enjoy.
BLEND IT UP
Blend the silken tofu in a blender until it’s frothy and ultra-creamy. Perfect for dips, rich salad dressings, or desserts like mousses and puddings. Your vegan secret weapon—whip it up, chill it, and wow your guests.
STRAIGHT UP
Soykei silken tofu doesn’t need to be cooked. All you need is a spoon and a little love, that’s it. Serve it Japanese-style—with soy sauce, green onions, and ginger (Hiyayakko-style). Or try a sweet version with a drizzle of honey or maple syrup. Light, creamy, and incredibly versatile.
TIPS AND TRICKS
Pat Dry Your Tofu
Before cooking your tofu, always pat it dry with a clean cloth or paper towel. This step helps remove surface moisture, allowing the tofu to brown better and absorb marinades more effectively. Whether you’re pan-frying, baking, or grilling, dry tofu crisps up more easily and holds its shape. For best results, gently press the tofu while blotting—especially important if you’re skipping a full press. It’s a small step that makes a big difference in texture and taste.
Cornstarch
Coat Soykei tofu with cornstarch before sautéing it : this will create a golden, crispy crust. Toss it with a little oil and pop it into a hot skillet. You can also add your favorite spices to the cornstarch for extra flavor. Perfect for stir-fries or to enjoy with your favorite sauce.
Marinades
Soykei tofu soaks up flavors like a sponge. Squeeze out some of the excess liquid, then let it marinate in your favorite sauce for at least 30 minutes (the longer, the better). Tamari sauce, sesame oil, garlic, ginger, lemon, go all out! You can bake it, pan-fry it, or grill it. For a finishing touch, reduce your marinade and pour it over the cooked tofu as a glaze.
Breadcrumbs
Breaded tofu is crispy on the outside and tender on the inside. Dip it in milk (plant-based or otherwise) or an egg, then roll it in breadcrumbs—panko gives it maximum crunch. Season your breading with spices, nutritional yeast, or fresh herbs. Bake it in the oven or air fryer for a healthier option, or pan-fry it for a golden crust. Perfect for nuggets, sandwiches, or as a topping for your bowls and salads.
Scrambled Tofu
Scrambled Soykei tofu is a flavorful vegetarian breakfast. Crumble extra-firm tofu with your hands or a fork, then sauté it with onions, garlic, turmeric (for color), and your choice of vegetables. A pinch of black salt (kala namak) gives it an egg-like flavor. Add soy sauce or nutritional yeast for a umami kick. Enjoy it on toast, in a wrap, or in a breakfast bowl.
COOKING WITH SOYKEI TOFU
Tofu is one of the most versatile ingredients in the kitchen—and Soykei makes it even easier to use. With its firm texture and simple ingredients, it absorbs flavors really well and holds its shape during cooking. Whether you’re cooking for yourself or for a crowd, tofu is a great base for tasty, healthy, and satisfying dishes. From tender to crispy, from subtle to bold—cooking with Soykei is simple, yet so creative.
Pan-fried perfection
Add a splash of oil to a hot pan, then cook your Soykei tofu until golden on all sides — about 10 minutes. Toss in your favourite sauce and veggies, and you’re set. Want a crispier texture? Lightly coat your tofu in corn starch before frying.
Oven-baked and golden
Preheat your oven to 400°F / 200°C. Lightly coat your Soykei tofu with oil and spread it out on a baking sheet. For an extra crispy bite, dust with a little corn starch. Bake for about 20 minutes, or until golden and crispy. Simple and satisfying.
Crispy in the air fryer
Preheat your air fryer to 350°F / 180°C. Arrange your Soykei tofu in a single layer, spray lightly with oil, and cook for 5 minutes. Flip, spray again, and cook for another 5 minutes. For maximum crispiness, toss the tofu in corn starch before air frying. It’s quick, easy, and delicious.