But tofu isnt a meat fill in and in fact many traditional recipes use it in conjunction with meat.
My best experiment with tofu to date involved a marinade and replacing half the chicken I would have otherwise used with it in a dish, and cooking it in the drippings from browning the chicken.
Tofu is tofu. It is its own ingredient and recipe,and if you use it as such instead of trying to pretend it’s something else you can do good things.
I’m good with tofu, but my wife HATES the texture of it. Is there some trick to make it less spongy?