Essential techniques for perfect plant-based cooking
Why press tofu? Removing excess water allows tofu to absorb marinades better and achieve a firmer, meatier texture when cooked.
Remove tofu from the package and drain the liquid. Gently rinse the block under cold water.
Wrap the tofu block in a clean kitchen towel or paper towels. This will absorb the moisture.
Place the wrapped tofu on a plate. Put a cutting board on top, then add something heavy (like books or a cast-iron skillet).
Let sit for 15-30 minutes. The longer you press, the firmer the tofu. Change the towels if they get too wet.
Your tofu is now ready to marinate, cube, slice, or crumble for scrambles. It will crisp up beautifully when cooked!
Freeze tofu before pressing for an even meatier, spongier texture that soaks up marinades like magic! Thaw completely before pressing.
Why soak cashews? Soaking softens raw cashews, making them blend into ultra-smooth, creamy sauces, cheeses, and desserts without a grainy texture.
Use raw, unsalted cashews. Most recipes call for 1 cup of cashews.
Place cashews in a bowl and cover with cold water. The water should be about 2 inches above the cashews.
Standard method: Let soak at room temperature for 2-4 hours.
Quick method: Boil cashews in water for 10 minutes.
Drain the water and rinse the cashews under fresh water. They should be soft and break apart easily.
Add to your high-speed blender with liquid (water, plant milk, or broth) and blend until silky smooth—perfect for alfredo, cheese, or cream.
Use the soaking water in smoothies or bread recipes—it's full of nutrients! Or invest in a high-powered blender (like a Vitamix) to skip soaking altogether.
Why massage kale? Raw kale can be tough and bitter. Massaging breaks down the fibrous structure, making it tender, sweet, and easier to digest—perfect for salads!
Rinse your kale thoroughly. Use a salad spinner or pat dry with a towel. Wet kale won't absorb dressing well.
Hold the stem with one hand and strip the leaves off with the other. The stems are too fibrous to eat raw (save them for smoothies!).
Tear or chop the kale into bite-sized pieces. Smaller pieces are easier to massage and eat.
Drizzle with 1-2 tsp olive oil and a pinch of salt. The oil lubricates the leaves, and salt helps break them down.
Use your hands to squeeze and scrunch the kale for 2-3 minutes. You'll notice it turn darker, softer, and reduce in volume.
Your kale is now tender and ready for dressing! Add lemon juice, tahini, or your favorite vinaigrette, plus toppings like chickpeas, nuts, and dried fruit.
Massaged kale salads get even better after sitting for 30 minutes! The flavors meld together beautifully. Make it ahead for meal prep.
We're working on guides for roasting chickpeas, making nut milk, caramelizing onions, and more. Stay tuned!