Marinating tofu is the easiest way of getting rid of the usual *eww, rubbery chalk* kind of reaction from people who haven't eaten it before! The difference in reactions based on how well tofu is prepared is amazing. Some people don't even realise what they're eating!
Equipment:
Freezer
Knife
Paper Towel
Some food-friendly weights (books work well!)
Ingredients:
Tofu
Marinade (store-bought or make one yourself! I like soy-based ones best) OR
pasta sauce
Optional: vegetables such as capsicum, zucchini, or eggplant!
To Prepare
Place the tofu in the freezer for about 24 hours, take out and defrost (whichever way you have time for - in the fridge, sitting in hot water, etc).
Make sure tofu is completely defrosted before you continue, otherwise it won't soak up as much of the marinade.
Place a couple of sheets of paper towel on a plate. Place tofu (out of packet!) on this. Add a couple more sheets of paper towel on top, and another plate or board.
Add your weights to the top of the pile, making sure it doesn't fall over, and leave for at least 30 minutes.
Once you've become impatient of waiting (try to amuse yourself for at least 30 minutes!), Prepare the marinade in a container suitable for sealing airtight in the fridge. Pat the tofu until it's dry. Cut tofu into the size you desire, and add to marinade container.
Leave for up to 24 hours in the fridge to get the best taste.
Fry, bake, or grill tofu!
Serve with steamed vegies & cooked marinade; in a pasta sauce; on couscous; or just eat it by itself!
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