Tofu Turmeric Organic

What does the turmeric tofu taste like?

Spiced, with a faintly smoky note. Turmeric accounts for 1.8% of the recipe, alongside tomato, sweet pepper, nigella seed, black pepper, ginger and garlic. The Kazidomi block takes on a clear yellow colour and a more pronounced seasoning than the other flavours in the range.

How do I cook it?

Cut into cubes and fried in a pan until the faces colour, then added to a curry, a slow-cooked dish or sautéed vegetables. Crumbled roughly, the Kazidomi tofu stands in for scrambled eggs at breakfast. It also eats cold in a salad, since it comes already seasoned.

Turmeric or smoked tofu for a hot dish?

The Kazidomi turmeric block brings spices, garlic and ginger: it carries a curry or a wok on its own. The smoked one plays a saltier smoky note that stands in for bacon in a quiche or in pasta. Two registers, one spiced and the other smoked.

Does this tofu suit coeliacs?

The Kazidomi recipe holds no wheat-based ingredient, but the label flags possible traces of gluten, tree nuts, celery and sesame seeds. This 170 g block therefore does not suit someone with coeliac disease who has to avoid every trace of gluten in their food.

Should I press it before cooking?

There is no need: the Kazidomi tofu is firm and already drained inside its pack. A quick pat with kitchen paper before it goes into the pan simply helps you get a more golden crust. Once open, the block keeps two days in the fridge, in a closed container.