this post was submitted on 09 Jul 2023
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So far I exchanged minced meat by bought alternatives of peas and wheat. With differing textures and formes and I really enjoy them in my meals. I still need to learn to process and cook more with tofu. What I learned already some months ago, you need to press tofu with some weight for half an hour, potentially freeze it to further reduce their water by open pores, and then cook it in some sauce so that it can absorb the taste. Made sense afterwards, but always wondered how they got their taste. Good advice!