I seem to have (or seem to think i have) many frugal hacks in general and specifically in the kitchen- which is one of my favorite places to be. yes i just wrote that. I find it to be a place of creativity and fun, and I find that time flies by when i cook and dice and mix and use my practical skills- along with my artistic aspirations. I listen to music and sometimes dance by myself, and when everything is ready i am so pleased with myself it’s not even that bad to do the cleaning up.
But- I am a strong believer in hacks- both from the frugal time-saving point, and the frugal money- and waste reducing point.
A good recipe that is a sure winner and allows for modifications as needed is by my standarts- a kitchen hack to be shared .
Tofu, as you fellow vegans know very well, is not a cheap ingredient, so finding the best way to use tofu -and not have it’s naturally bland taste take over your food, is crucial.
#1 hack- freeze your tofu block first. I usually buy a few blocks anyway (which ever brand is on sale) -and instead of letting them hide and in the fridge, I stick them all in the freezer, and a day before intended use i move it to the fridge. (I batch cook on Fridays so there is massive immigration going on from freezer to fridge early thursday mornings).
this hack serves a double purpose, and I particularly like double purposes.
It prevents the tofu from going to waste on account of fridge forgetfulness, and It allows the tofu to drain most of its water as soon as it thaws.
This means it only takes 15-20 min of pressing the tofu- to get it ready for use.
*To those who believe they can save the time and use tofu with just a little patting with paper towels- well-i got nothing to say to you.
Hack #2: the pressing of the above mentioned tofu.
yes you saw that kettlebell doubling as weights -and , well, as weights.
no need for a special tool -this or anything like it will work just fine but be careful to make sure it doesn’t lose its balance and fall over .
tofu hack #3: make riccota cheese with it! this is a link to a great and simple recipe, it does not involve frying or baking or whatever which is great for summer time, and the other hack is the different ways you can incorporate this riccota with so many things!
Tofu hack #4: I added my own basil-wallnuts pesto to it– turned great!
*wallnut-basil pesto: in a food processor / hand blender mix lots of stemless basil leaves , nutritional yeast, walnuts , olive oil, lemon and salt-to taste. i put it in the freezer right away- it freezes very well and so can keep for a long time.
this is what it looked like on my lunch plate today.(at the right corner of the plate). pure indulgence!
(Not a) tofu hack #5: before using the hand blender, and since I knew this riccota is going to make a mess , I used the blender -and the blender bowl, to grind coriander seeds i preheated on a pan . i have been meaning to grind those seeds for some time, and waited for the double use affect i adore so much.
this is it for now- the cooliflower.