this post was submitted on 30 Apr 2026
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In the states, you can buy 4 big blocks of tofu for next to nothing at Costco.
It’s super easy to make (throw some soy sauce, sesame oil, and rice vinegar on small pieces in the toaster oven) and delicious.
Extra form tofu.
taste may be great but for me it’s sometimes the “mouth feel” that gets me with tofu. wish i could fix that. (it’s a me thing)
There's multiple types of tofu with different textures. Silken and soft tofu are different than firm which are different than extra firm
Extra firm tofu, cooked at 375 degrees has a good, solid consistency.
I’ve had squishy tofu and yeah that’s the suck. I don’t make mine that way.
Not all tofu is the same!
Which is great if you live anywhere near a Costco.
Sadly my closest Costco is a two hour drive away. And that's not actually counting any city driving that I'd need to do.
Kroger sells it for like $2.25/pound. It's cheap.
Jesus this is like half what I'm paying at my local supermarket.
$2.59aud / 450g pack at Aldi in Australia.
I also now live about 2.5 hours from the nearest Costco. I still have the membership so i now get a lot of stuff delivered. Check out Costco.com. It might be worth it for you.
Man I wanted so much to love tofu but it seems that it isn't it for me. They say that tofu is like a blank form that soaks up the flavor of whatever you through at it but for me every time I tried it seems that the flavors is not deep enough or it gets too salty and in any case it kind tastes like plain flour with salt and seasoning. Granted, I am not really good at cooking but solving cooking with throwing seasoning at it is right up my alley. In any case I always try tofu when I see it "in the wild" and always got the same experience. Granted again, never went to a place that is focused on tofu, but had tofu with miso soup for example and stuff like that.
I know it is a me thing, but the way I see online how awesome tofu is described I thought that I would just fucking love it. I still eat it though, but more like to bulk up something else and add a little nutritional variety, but I hoped it could be it's own thing for me.
On a Side not, the silken variety really impressed me, feels like good substitute for cream, mayo or cream cheese to mix with stuff like ground beef and have it less dry almost with a thick sauce.
Firm tofu does a better job of absorbing flavours than the soft kind. The easiest thing you can do is to drop it into a soup with nicely flavoured broth.
When you have something like miso soup where they use soft tofu, they usually cut it very small so the flavour doesn't need to penetrate.
I haven't successfully made tofu :(
Idk how but it gets a weird tangy taste when I make it
There's different kinds of tofu.
Try different recipes, you'll find one.
Extra firm tofu, pressed for at least 30 minutes
I'll give it a try!
What are you seasoning it with and are you pressing it / how long are you pressing for?
Extra firm tofu, pressed for at least 30 minutes.
Mix in a bowl
Marinate and cook on a silicon mat 375 for 45 minutes (flip every 15 minutes)
Or
Toaster oven: Silicon cupcake tray with mix and tofu divided by 12, 375 for 20 minutes flip and cook another 20 minutes.
It certainly generates a negative reaction from folks, but it’s just soy beans.
Cooked right, it’s better than any average meat from the grocery store.
No gristle, no pink-in-middle issues, or safe handling required. 🤷🏻♂️