What I like about tofu is precisely that it doesn't have much of a flavor, and simply takes on whatever you are cooking it in or with. The only time "plain" tofu really does it for me on its own is when it's nice and salty and fried really crispy...but even then it's better with some kind of sauce.
But on its own, definitely not delicious. Just bland.
Tofu alone is not anything great, but it's also not gross. It's pretty flat and nutural in flavor which is what makes it great because you can make it taste like most anything. It's like saying flour is gross. Like I don't want a spoon full of flour, but I'll make you a damn fine pancake.
My sister always said tofu tastes like nothing and it just tastes like whatever you season it with.
Ah yes, unlike the chicken that is so flavorful that you brine it overnight and then rub it with a ton of salt and spices just to not make it bland.
Ah I never had tofu myself but paneer is literally my most favourite ingredient. Its pretty massive among vegetarians in India but I can see why some would hate it. I am guessing tofu would be very similar in texture.
My very omnivorous kids love tofu, especially with pork - kimchi jigae, ma po tofu, in ramen with pork belly. The youngest loves the soft tofu in miso soup too. We always just treated it like food.
@[email protected] it's nothing like paneer though - whole foods makes creamed spinach with coconut milk and tofu instead of cream and paneer and the tofu is vile as a dub for paneer. In about the way you would expect, if you've had soy milk - it's basically soy milk paneer. Very different texture.
salt, pepper, mixed herb, smoked paprika, soy sauce all over a few ripped pieces of extra firm. Fry off in oil until edges are caramelised and golden. brilliant for grilled sandwiches or even on its own imo
Everyone here saying that tofu, rice, flower, etc don't have flavor of their own should stop adding so much sugar, salt, and fat to everything they eat.
Tofu chili was nasty. It’s probably a texture thing
Even Mapo Tofu still has real meat in it for the right texture. For a 100% veggie option, you gotta go extra/ultra firm. I've only ever seen it at the local Korean grocer though - "American" grocery stores don't carry stuff with the right texture. TVP might work too.