Vegan

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thisfro@slrpnk.net

Cookware for vegan meals (slrpnk.net)

submitted 1 week ago* (last edited 1 week ago) by thisfro@slrpnk.net to c/vegan@slrpnk.net

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I have a stainless steel pan which works great to fry most veggies, but I can't manage to cook tofu, tempeh and meat alternatives in it. They just stick too much, no matter how much oil and patience I try. Then I have a non-stick pan which is kinda old and it needs to be replaced.

What do you use? I think about getting a cast iron or carbon steel pan, but I don't know how well it will work and if it's worth it...

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[–] memfree 3 points 1 week ago

I fry tofu in a cast iron skillet with a little oil on heat just below the oil's smoke point.

The trick is to just let the tofu sit in place. Do NOT try to flip it. Let it sit until it gets crispy on the frying side. When it does, I use a thin metal pancake-flipping sort of spatula to turn all the pieces. If they are diced (rather than slabs), I start with pieces in the center of the pan, scooping towards an edge and flipping the first flipper-full, then scooping and flipping the sides and so on so I don't disturb the pieces I've already flipped.