Twist on Tofu
By Corinne Trang

This is the perfect guide for anyone looking for a meat free protein option. It explains the different types of tofu that are available and there are recipes for starters and snacks, soups and sandwiches, main meals and desserts with beautiful illustrations. The ingredients are all easy to find and there is a handy glossary at the back outlining them. If I had this book when I first became vegetarian 35 years ago, my life may have been much simpler.
Thanks to #NetGalley and #StoreyPublishing for the ARC in exchange for an honest review.

Tofu is a main staple in my, and my families diet. Twist on Tofu by Corrine Trang took the staple I utilize every week to a delicious and easily maintained level of creativity and simplicity. My family and I enjoyed eating these tofu meals, and will definitely incorporate them into our daily cooking routines!

I'm always looking for new ways to prepare tofu. Twist on Tofu by Corrine Trang delivers.

There are a lot of tofu recipes I am excited to try, and some I'm unsure about, but definitely interested in. I'm most excited to try the Ma Po Tofu and the Vietnamese Tofu Banh Mi.

I appreciate the section of the book that explains the different types of tofu, how to prep your tofu (drain, freeze, etc), and different ways to cut your tofu.

The only "negative" I have about Twist on Tofu is the fact that while the pictures that are included are beautifully done, there is not a picture for every recipe. I eat with my eyes first, and like to see what I'm making.

I would recommend this cookbook to anyone who is looking for new ways to use tofu, or to anyone who is new to the ingredient.

I received this ebook for free from NetGalley and Storey Publishing in exchange for an honest review.

I was intrigued by several of the recipes. Plant-based / Vegans should note that there are animal products in some of the recipes.

Thanks to #NetGalley and the publisher for early access to this book in exchange for an honest review.

Lots of people associate tofu with being a bland, boring food to eat. Twist on Tofu aims to give you recipes that will make you change how you see what you can do with tofu, and how good of a food it actually is.

The recipes are separated into 6 different sections: ‘Starters, Side and Small Plates’, ‘Soups and Salads’, ‘Sandwiches and More’, ‘Baked or Braised’, ‘One-Dish Meals’, and ‘Sweets’. Both the Western and Eastern styles of cooking are catered for in here. Meals that you would more typically associate with tofu like Tofu Veggie Seaweed Roll, Tofu Pea and Mushroom Miso Soup, and Crispy Tofu Salad Rolls; as well as some that you not typically consider, like TLT&A Sandwich (replacing the bacon with tofu), Grilled Tofu Pitta Pocket, and Tofu-Cucmber Raita over Baked Potatoes.

Each recipe is very easy to follow. Not only that, at the beginning of this book, a section is dedicated to the differences between the different tofus, when to use which tofu, different way to cut it up and whether you should drain it or not.

If you are looking for a way to change up how you eat tofu, then I could not recommend this book more.

I love eating tofu and this book has some wonderful ideas in it that I can't wait to cook and hadn't seen elsewhere! I especially like the sweets section as I've never considered using tofu to make a dessert! They all look really achievable and like they will be fab additions to my veggie recipe collection.

Tofu doesn't get the appreciation it does. This cookbook does a great job and showing the variety tofu can have. The visual text is a little basic and there could have been a few more recipe pictures.

Tofu is a tricky thing to make exciting, soybeans aren't all that exciting or flavoursome on their own, but 'Twist On Tofu' reminds you that it's not what you have, it's what you do with it.
I'm sure many are also guilty of ending up in a rut when it comes to cooking or using certain ingredients, sticking with the same two or three tried and tested recipies and I think tofu is a massive victim of this cycle.

Twist on Tofu isn't trying to be fancy or overly complex, but has solid recipies that suit and highlight tofu in it's own right (and in ways I'd not even considered).

I'm really excited to start cooking my way through it!

Here's to life beyond miso soup and limp fried chunks hidden in stirfry.

I was so happy when I got an ARC for this book. I've been eating tofu scrambles for breakfast for the past three months, which is fine, but I realized I need to up my tofu game! This cookbook has a wide range of recipes, from desserts to pancakes and yummy Asian staples like bibimbap. There is also a tofu scramble recipe that's very different than the one I've been using; I'm very excited to try it. I also plan on making the Tofu-Stuffed Poblanos.

Thank you to Netgalley and the publisher for an ARC.

I enjoyed this cookbook on cooking with tofu. There were a lot of recipes you would expect to find tofu in - those of the Asian variety. Many of those recipes looked delicious. There were also some recipes for things like chicken nuggets, grilled tofu, tofu fries, and even dessert. I had never eaten the silken tofu before and I tried the Tofu Banana Chocolate Pudding and it was so good. I'm most excite to make the Vietnamese Tofu Bah Mi and the Ma Po Tofu. There are a lot of pictures, but not one for every dish. One thing I didn't like is that the Table of Contents doesn't list the individual recipes - they are just separated listed by category, ie. Desserts, breakfast, etc. I did like the beginning of the book where it gives the breakdowns on types of tofu as well as draining instructions.

I discovered Tofu some years ago and loved both the texture and the fact that I can control the flavour. I mostly used it in Asian dishes where I replaced meat with tofu. I did not know a lot about it, and it was a ingredient that was not advertised well or recipes found which gave much information on its uses.
That is why I love this book, it actually tells me about regular tofu and silken tofu, what to do with the water and how to use it in properly - not in a hit and mix way.
The recipes a great, some Asian, others like empanadas, chips, lasagna and even sweets, just to name a few.
This is a very easy to follow book, with great recipes and well illustrated.

Love reading about all the creative ways to use tofu! As a dietitian, I wish more people would appreciate this healthy and versatile ingredient. Great recipes and great book concept. Thank you NetGalley for the ARC.

Great recipes! I added several recipes to my "must try soon" list. By several I naturally mean many. The recipes that are not vegan to begin with are easy to amend. I will soon make tofu satay, steamed Chile-ginger tofu, tofu in black bean sauce, and tofu jambalaya. Yummy! Can't wait. I would have liked more pictures in the book, otherwise great collection of recipes.

Lots of tips and tricks for tofu! Many recipes have sauces or techniques for tofu that can be used in other recipes!

“Twist on Tofu” is a perfect cookbook for a tofu beginner with easy to follow recipes. The cookbook is split into seven different chapters for general tofu preparation, savory recipes, and sweet recipes.

Each recipe includes a description, number of servings, ingredients, instructions, tips, and (some) photos. The photos included are beautifully done, and make every single meal look appetizing. That being said, I wish there were more photos included of the different recipes because I am more likely to cook a recipe if I see a photo first. I also wish the cookbook would include additional information, such as nutritional information, preparation time, and cooking time.

Overall, I really enjoyed this cookbook! Some of my favorite recipes include the tex mex tofu chili, teriyaki tofu, and the tofu mocha brownies.

⭐️ ⭐️ ⭐️ ⭐️ / 5

This is a brilliant book - the photos are lovely and vibrant, the recipes are really interesting and the layout of the book is very clear. I particularly like how the sections are divided into different courses, and the fact that there is a wide range of recipes for all cooking abilities. The book has definitely inspired me to experiment with more tofu recipes. With thanks to NetGalley and Storey Publishing for a copy of the book in exchange for an honest review,

I liked this book. It’s good to have vegetarian recipes to cook for a friend, and it is well illustrated and clear about ways to cut and use tofu.

There were a couple of recipes that immediately appealed to me to try.

The author has tried to cover all sorts of national dishes, replacing the meat with tofu. I preferred those from Asia where tofu is already used routinely in dishes.

There are both sweet and savoury recipes, and would make a good introduction to those wishing to use tofu more in their cooking.

This is a nicely presented cookbook with a variety of recipes for tofu. It is not vegan but you can substitute out as needed. It is suitable for those who have not had tofu before and those who want more variety with their tofu dishes. Although there are some interesting and more exotic recipes, most seemed to be geared toward replacing meat in very traditional American dishes.

The book breaks down as follows: tofu 101; starts, sides, small plates; soups and salads; sandwiches and more; baked or braised; one-dish meals; sweets. The introduction is fairly quick and mostly describes the two types of tofu (regular vs silken). It has several pages of photographs of how to cut tofu in squares and rectangles (which honest felt silly).

Each recipes comes in 3 colors: a green title and introduction, numbered steps in fairly small paragraph form, ingredients in brown, and then tips. About every other recipe has a photograph - seems like less than half. But the photographs there are large, often full page and professionally done. Some recipes may require steps that also have small photographs - e.g., one on tofu sushi has steps on how to layout the ingredients on the seaweed, roll it, and then cut it.

There is no nutritional information, preparation time, cooking time, or other helpful/needed statistics. Most of the recipes are going for taste over health, so e.g., salad dressing are made with seed oils rather than olive oil and agave nectar over Stevia.

In all, there is a variety of recipes, they are cleanly laid out, and easy to follow. The ingredients are not too exotic (nor are the recipes) and there is an index at the back with more information on various ingredients used in the recipes. But the lack of nutrition information is a serious issue and the inclusion of e.g., 3 pages of photographs on how to cut tofu into squares seems silly when half the recipes don't have photographs at all. Reviewed from an advance reader copy provided by the publisher.

My kids love tofu, but I have no experience cooking it. This has a lot of ideas that look pretty simple. I think I can probably pull come of them off. Tofu Tacos is topping my list!

I loved the recipes included in this book. As a tofu lover, I enjoyed learning new recipes to include my favorite food. The pictures in this one is great and very appetizing as well. The description and explanations regarding tofu were very informational as well.