I take mine out of the container, wrap it up and throw it in the freezer. I usually have around 2 or more hanging out in there. I take it out and let it thaw then I put it between two plates and stack something heavy on top. The water presses out of the tofu and every 5 minutes or so I tip the plates and let the water drain off. I only press it for around 20 minutes.
The best way to get that "meaty" texture is to freeze it. I drain it slightly, slice it, wrap each slice, and put them in the freezer. To thaw, unwrap the slice, put it in a bowl with hot/boiling water and let it sit for 5 minutes (maybe more). Take it out of the water and squeeze the water out of it (a dishtowel works well for this). I haven't tried to marinate it for freezing, though.
There's a super-easy Nava Atlas recipe that I love. It has a "meaty" enough texture to satisfy my omni husband. I call them Tofu Fingers. She calls it Shake & Bake tofu. Take a block of firm or extra firm tofu. Slice it into a bunch of "finger" sized slices. (I do 16, cut the block in 8 slices, then cut those in half the long way) Blot them with a lint-free or paper towel. Mix a 1/4 cup wheat germ with 1/2 tsp salt and 1/2 tsp salt free seasoning of your choice such as Spike or Mrs. Dash. I use a store brand garlic and herb Mrs Dash knock off. Toss the fingers in the mixture. Either put in a container and shake, or just dredge them in the mixture. Grease a baking sheet (non-stick spray, cooking oil, whatever) Bake the "fingers" at 425 for about 15 minutes until golden brown, and nice and firm.<br><br><br><br>
I love this recipe for several reasons. It's soooo easy. No draining, pressing, etc. I can make it in about 20 minutes. It's really cheap! Hardly any ingredients, and I pretty much always have them on hand! My husband likes it! It's egg, dairy, and pretty much oil free so it's great for Lent and vegans! I like them plain, but you can dip them in all kinds of tasty sauces and they're even more fun.
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