I've been trying out Textured Vegetable Protein in these "burrito bowls" I do (literally just rice + beans + protein and some seasoning/sauce) and I don't think it's for me. Sawdusty vibes tbh.

Out of the three other meat alternatives I put in the title what would you recommend? I'm leaning towards tofu because it's somewhat familiar but the whole "pressing" situation seems annoying

  • blindbunny@lemmy.ml
    ·
    6 hours ago

    Pressing tofu doesn't do much I like all three but seitan seems to be the most diverse if you can consistently make it. Tempeh seems like the hardest to get nonvegan people to like I usually have to make some citrus or vinaigrette to cover it's bitterness.

        • Robert_Kennedy_Jr [xe/xem, xey/xem]
          ·
          4 hours ago

          I usually dredge tofu in corn starch and fry and it turns out fine. I don't really see the difference in stir fry when there's moisture being cooked out of the veggies anyways.

          • Frivolous_Beatnik [comrade/them, any]
            ·
            3 hours ago

            Depends on the purpose & specific moisture of the tofu being used I spose. I've found in some applications non-drained tofu has been too prone to crumbling. Even the "extra firm" stuff around here tends to be extremely soft.

      • blindbunny@lemmy.ml
        ·
        6 hours ago

        I do before I freeze it for texture reasons (faken and waffles). Other then that I don't anymore. I mostly use tofu for scrambles now that I'm thinking about it. I prefer tvp it seems.