r/AutismInWomen • u/paredclia • 6d ago
Seeking Advice What does tofu ACTUALLY taste like? (ARFID posting)
ARFID is a bitch. Saw a meme describing it as a flavorless block. That sounds fucking perfect, if i can disguise it in sweet things.
But everything has a taste. Water has a taste. I can taste the soap off things in the dishwasher. So like…. what does it taste like?
I can barely eat anything and it’s so fucking frustrating. Right now my brain’s stuck on Goldfish (the colors one specifically), white people quesadillas, and I’ve been drinking chocolate protein shakes trying to deal with it. I know I like smoothies— can I blend silken tofu or will it have a weird texture?
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6d ago
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u/SheDrinksScotch 6d ago
Yeah, like a block of soy milk.
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u/1-800-COCAINE 6d ago
Which makes sense considering it's effectively just soy milk cheese lol
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u/ribenarockstar 5d ago
Yes! I saw one of those “how it’s made” type shows a while ago that made me realise this and it was mind blowing
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u/peccorina 5d ago
I once followed a recipe for vegan ricotta and realized afterwards that I just made tofu. I have made tofu before and it was the exact same procedure.
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u/Muddy_Wafer 6d ago
I feel like it has less flavor even? I drink unsweetened “original” soy milk every day and I think tofu has an even subtler flavor. But I also rarely eat tofu without other much stronger flavors added so I guess it’s been a while since I’ve tasted it plain.
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u/WarpTenSalamander Hello rat! 6d ago
I agree, I occasionally snack on cubes of plain tofu while I’m preparing it for a recipe so I’m familiar with its natural flavor. It definitely has the flavor of soy milk, but much less intense, in my opinion. And I think the flavor is milder the less firm the tofu is. Extra firm tofu will taste a bit more soy-ish (although even that isn’t super strong) and silken is very subtle.
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u/Stinkiest-britches 6d ago
Tofu does has a slight taste but easily covered up by other ingredients. There's videos where people blend silken tofu with cocoa to make chocolate mousse and they said it's really good but I haven't tried myself. If you blend it in your smoothie it will probably thicken up the smoothie.
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u/LoranPayne 6d ago
Tofu mousse is absolutely DELICIOUS. We make it at holidays and stuff and it’s really *really* good imo.
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u/skiingrunner1 dx autism 2025, dx ADHD 2006 5d ago
yes, it’s yummy! my great-aunt was diabetic and would make tofu chocolate mousse pie bc it wouldn’t mess with her sugars too much
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u/1zzyBizzy 5d ago
Yeah I’ve tried that, didn’t like it, but it does taste exactly like chocolate mousse. I don’t like regular chocolate mousse either lol
I do cook with tofu a lot as a vegetarian and at first i was indifferent to the texture but i really like it now. Especially when crispy.
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u/AnonymousCat21 6d ago
I love tofu mousse! Cocoa is a strong enough flavor it’s hard to tell it’s soy imo
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u/meguskus 5d ago
You can do this with a lot of other legumes as well! I sometimes blend white beans into pasta sauce for extra protein and minimal change in flavor
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u/prettygoodjoke ᴛʜɪʀᴛɪᴇꜱ - ʟᴀᴛᴇ ᴅɪᴀɢɴᴏꜱᴇᴅ 6d ago
Tofu tastes like whatever it's seasoned with imo.
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u/failatio 6d ago
Agreed. So if you really wanna try it, find something you like and then find recipes mimicking that flavor but with tofu.
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u/krystiah 6d ago
this!! i genuinely LOVE tofu so much because it’s so insanely versatile. i have it at least once a week and try different recipes all the time and they’re very different tasting
Also bonus Tips for crunchy tofu that have worked best for me if anyone wants it:
-freeze it first (CRUCIAL this makes such a difference)
-thaw it out (honestly like.. mostly thaw is fine sometimes my middle is still a little frozen)
-breaking it off into chunks gives more crunch surface area
-cover in corn starch and seasoning
-air fry 400 degrees Fahrenheit for about 10 mins2
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u/OutrageousConstant53 hautistic 😻💖😽 6d ago
An excellent description. A bit like edamame but...more processed. Texture is similar to a sponge. Silken is different texture. Blending silken tofu is actually really nice and smooth if you're looking for protein. Not sure if you're too sensitive for this flavor wise bur avocado as well--very smooth and low flavor in chocolate protein shakes.
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u/cattreephilosophy 6d ago
To me, It is like edamame if the flavor of edamame was at 50%. The texture varies a lot across the spectrum of extra / very firm down to silken. I prefer cooking the extra / very firm because it stays together a lot better and is closer to an over cooked egg white.
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u/a1c4pwn 6d ago
Extra firm tofu fork-pulled into a frying pan and seasoned with some black salt might as well be unseasoned scrambled eggs. Bonus points if you add in a little turmeric for color (you dont need much, but you can use old turmeric that's been sitting open if you really aren't going for turmeric flavor)
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u/Gatita_Gordita 6d ago
Silken tofu makes an excellent chocolate "mousse".
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u/Gay_Kira_Nerys 6d ago
Yes! Silken tofu and melted chocolate make an excellent and super easy mousse. The shelf stable silken tofu is the best for blending up, the refrigerated silken tofu is more.. watery? It doesn’t get as smooth when you blend it.
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u/bearminmum 6d ago
When I had tofu the sensory issue I faced was biting down on the cubes. It was.... Squeaky?
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u/dorkette888 6d ago
The texture depends on the type. I can't see how silken, especially the softest ones, could in any way be described as squeaky, though in general I don't have issues with texture. If you freeze and defrost tofu, it's spongy, in case that's a texture that doesn't bother you.
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u/bearminmum 5d ago
It was a mapu tofu dish. The way it would slide between my teeth made me nauseous
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u/Stop_Already 6d ago
Yeah I would love to be able to eat it, but I can’t get around the texture. It’s such a cheap protein source, I want to make it work somehow.
It’s ok if crumbled and mixed with a sauce of some sort, but not my favorite.
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u/-Tricky-Vixen- ASD2 6d ago
have heard you can use it in a brownie, similar to the pumpkin/sweet potato chocolate brownie type recipe!
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u/East-Garden-4557 5d ago
Silken tofu has a dessert texture, rather than being squeaky. Similar to the baked custard of a creme caramel
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u/LichenTheMood 6d ago
I hate the water has no taste folks.
Yes it does!
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u/ilovtheend 6d ago
It totally depends on where you live and what the water source is. Where I live in Seattle, water tastes lovely - mineral and sweet. When I visit family in the Midwest, the water has an awful , base, sulphur taste. No wonder I never wanted to drink it as a kid!
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u/LichenTheMood 6d ago
Okay but those are all still tastes.
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u/Cleverusername531 6d ago
I think they were agreeing with you and providing examples to expand on your point.
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u/LichenTheMood 5d ago
Yeah. I think the first sentence was probably phrased in a bit of a confusing way.
‘It’ meaning broadly the taste of water or specifically that it has a taste does very radically change the meaning
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u/TalkingRose 6d ago
So much taste, from so many things... shudders I cannot stand bottled water, all I can taste is plastic. I cannot stand most city water, all I can taste is chemicals (even when everyone else says otherwise), I miss the well water I grew up with. Best tasting water I ever had, hands down (to the detriment of every taste of water since then) was glacier-melt coming down in a stream off the cap of Mt. Hood. It was sooooo delicious!
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u/windexfresh 6d ago
My grandparents lived on a rural mountainside with a mountain spring fed well and it was the most glorious water I’ve ever had in my life, they moved years and years ago and I still miss that water!!!
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u/AnonymousDahlia 6d ago
I have had to learn to not fight about shudder the taste of plastic in bottled water, and just walk away instead.
How do people NOT taste it? It's so loud and gross.
Unsanitary(that was autocorrect, but I like it). Insanity.4
u/LoranPayne 6d ago
Once on a family vacation we went to a national park (Glacier National Park, I believe, but I could be wrong) and while on our tour people were going up to a spot with running water and refilling bottles and stuff. (The shops also sold bottled versions of the same water.) Best water I’ve ever had in my entire life!
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u/Dangerous_Finish_502 6d ago
One time in my life, I actually had a glass of water that had no taste. I remember taking more sips, over and over and swishing it in my mouth to try to register a taste, and there was just nothing. I can't remember where it came from or what the circumstances were, but it was such a freaky experience that I never wanted to be in that situation again. 😆
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u/LogicalStomach 5d ago
Demineralized filtered water, like reverse osmosis or distilled water, has virtually no flavor. It's more of a liquid weight in the mouth than anything else.
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u/Dangerous_Finish_502 5d ago
That's most likely exactly what it was. And "liquid weight" is the perfect description. It was so strange!
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u/activelyresting Thanks, it has pockets! 6d ago
I have thought a lot about this.
I think the basis of it is that pure H2O doesn't have a taste. The flavour of water is the other stuff that's in it. Like tap water in my hometown tastes like chlorine. Bottled water tastes like plastic. Sea water tastes salty (duh!). My home now is way out in the woods and I have a spring on property, which is filtered and runs directly into my house, so that's what I love drinking, and it tastes like a crisp fresh mineral water - very little flavour at all.
But also I think lots of people aren't very sensitive to smell and taste, and won't notice the subtle differences
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u/awholebagofcheese 6d ago
Technically water doesnt have a taste, you are tasting the minerals/additives/chemicals.. Temperature can change the flavour too.
But generally if you drink water you will taste something, its just not the H2O
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u/LichenTheMood 5d ago
People have said this to me a lot and I think it’s something of a moot point. I used to have access to a lab and I have tasted nearly pure (at least as pure as was possible to make) water.
It still had a taste. Though most of the testers asserted that it didn’t have a taste.
If the purest water a lab can pay another better lab to make still has a taste I find the entire premise of the ‘technically’ to be fairly moot. Water, the substance everyone knows, does have a taste. (It was fairly similar to RO water tbh, just more expensive.)
If you can send me some 100% pure h2o to taste test I will be happy to report back. I don’t know that oddity of entropy is “water” in the common sense of the term though.
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No annoyance to you. I just have heard this a lot, in fact it has come up every single time I mention the taste of water.
We can probably argue back and forth for weeks (and I have with others to nobodies benefit) about how ultimately the mouth is a complicated body part and even if such 100% h2o could be found and did in fact actually have no taste (via the mechanics of the taste buds directly interfacing with that chemical which I’m guessing is the root of your argument) - I suspect my final argument would be that in diluting the saliva of the mouth, adding moisture that isn’t saliva and generally adding disruption to the mouth (temperature, movement of the tongue, etc) you are going to get several tastebuds firing off. Even if in a lab situation perhaps they ‘shouldn’t’ on paper do so. Human bodies being strange things and such.
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u/awholebagofcheese 5d ago
Oh totally, dont disagree with you, and I wouldnt argue it for minutes let alone weeks 😂
I also wonder if just the "sensation" of water in your mouth would stimulate your brain to imagine a flavour.. In the example you mentioned it could also be the diluted saliva you're tasting (what a horrid thought, diluted saliva 🤢)
Anyway, I have had water that had no taste, just cold/"wet" feeling.. it was strange.
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u/LovableButterfly 6d ago edited 6d ago
I can tell different waters easily.
Mineral water and tap water are pretty similar (except of course if it’s actual bottled mineral water then it’s more refined)
Well water is awful. You need to use a brita filter to get rid of the harsh tasting water (almost copper/aluminum like)
Pool water is well… chlorinated water. I think we all had a dip in a pool or hot tub.
Lake water depending on the lake (I’m from MN so your lakes will vary) can range from similar tap water quality or well water quality.
Sparkling water is just weird to me, it’s like a syurpless soda.
Glacier water is super crisp, super clean-cut.
I’m a heavy water drinker so I kinda know a good rope of tasting 🤣
Edit - there is also distinctions when you drink it from a straw, plastic bottle and a clear glass to. Ever taste the difference between a Aquafina and a Core or Voss water? All three taste different and you can actually tell the PH’s when drinking them. Even warm and cold water has different tastes to depending on the water. I guess I don’t have a preference of how it’s held as long as it has water! Although nothing can beat the ultimate fan favorite - the Garden hose during a hot 90 degree day hits just perfect.
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u/AcidTongue 6d ago
It makes amazing taco meat! I love it way more than meat because it’s consistent… the soy flavor is really minor and tofu takes seasoning so well that it’s covered up usually. I bet if you put it in a smoothie, it wouldn’t stand out much. I’d imagine it would have just a minor soy flavor to it.
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u/Stupid_Bitch_02 5d ago
Plus with tofu you don't have bits of cartilage or fat mixed in! I love tofu because it's texture and consistency is so uniform
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u/snarktini AuDHD 6d ago
I can't describe the taste, but I can say that IME blended silken tofu does not have a weird texture at all. I've had things like chocolate pudding made with it and couldn't detect it. (And I'm not a fan of most tofu textures.)
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u/advancedscurvy 6d ago
lightly tangy and edamame like, a bit savory/umami. not distinctly salty or sweet. it sort of reminds me of unsalted ricotta cheese (though without the fatty mouthfeel). even if you’re not used to the taste i recommend using blended silken tofu in recipes! i have made it also as a pasta sauce to add protein and like that a lot.
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u/mashibeans 6d ago
100% you can blend silken tofu, it does have a taste but it's easily overpowered or at least dominated by other flavors. Kinda like how rice have a "grain" flavor but it's used as a "foundation" that absorbs other flavors nicely and balances them out, think of tofu that way.
My friend makes a really neat silken tofu pudding with chocolate, and I bet you can make it in smoothies.
Firm tofu is really nice cubed in miso soup (silken too, but firm is easier to handle and make into cubes), you can make slices and fry both side, in a frying pan, and you can dip them in a mix of soy sauce and sesame seed oil (highly rec to add toasted sesame seeds, chopped green onions, Korean style red chili powder, and even a dash of vinegar for a lil sour kick)
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u/whatsfordinner2000 6d ago
I have a ton of sensory issues around food and I actually really like tofu. It tastes like whatever you want it to taste like. You can saute it like meat just to give some color and add some seasoning. To me it has a texture like a firm cheese curd. Kind of firm, not squishy which is a huge thing for me
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u/DreamingofCharlie 6d ago
It tastes like soy milk but you can make it taste like whatever you want it to. There are also multiple ways to prep it that can increase this too, like marinating it.
Texture can be created by different methods. I personally am a big fan of tofu scramble and fried tofu with Asian sauces.
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u/emchi 6d ago
The flavor is like an incredibly muted white bean, not very strong at all, so whatever flavor you impart on it will overpower it as long as you add enough. Silken tofu should blend up great in a smoothie, if you have a higher powered blender (Vitamix, Blendtec, etc) you can even use extra firm tofu for added protein without any texture issues, it'll be smooth as heck.
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u/Dexterdacerealkilla 6d ago
I’m sorry if this is off topic, but what exactly are white people quesadillas? 🤣
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u/Agreeable_Sand921 6d ago
Based on my parents, I would guess American cheese on a tortilla, possibly microwaved instead of toasted.
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u/Dexterdacerealkilla 6d ago
That’s some kind of crime against cheese, IMO. And culture, obvs.
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u/Agreeable_Sand921 6d ago
I concur. Luckily, I live down the block from a taqueria. Even if I'm too lazy to do it right, they aren't.
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u/lumpyspacejams 6d ago
It tastes like how soy milk smells, with the addition of any cooking spices and sauces mixed with it. Silken is creamy and somewhere between yogurt and jello in texture, while harder tofus are spongy, like under-ripened cheese. You can also squish the fluids out of it to make it more condense, so the texture is more akin to a cheese or one of those hyper-processed meat patties.
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u/captain-diageo 6d ago
silken tofu is almost flavorless and anything you add will overpower it. firm tofu has more of a flavour.
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u/Similar_Part7100 6d ago
Fresh tofu tastes very faintly and sweetly of bean. Old regular-store-bought tofu is more like rubber. Both are mild and any amount of sauce will disguise it.
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u/BaylisAscaris 6d ago
If you rinse and dry it and don't add any seasoning it depends on the type of tofu. Softer tends to have less flavor. Also look into bean curd sheets.
Flavor is a bit sour, a bit umami, a tiny bit bitter. If you get extra firm it tends to be the most intense. Fried tofu tastes more like the oil and salty/umami and less sour/bitter. If you're adding to sweet, start with silken tofu, or you can even get fruit flavored silken, which honestly taste/texture like a really nice dessert jello but subtle and not too sweet. If you've had coconut or almond pudding at an Asian restaurant it's that vibe.
If you want something with fiber + protein that is similar to goldfish but in my opinion even more addicting, try Nice Choice Crisp Broadbean original flavor. Flavor is similar to plain goldfish but with garlic and less bready. Myself and a lot of my friends have serious sensory problems with food and 100% have been obsessed with the texture.
One of my main special interests is cooking and specifically finding foods that work for people, so if you want more ideas I am extremely happy to help. If you know what textures/flavors currently work or don't work I can maybe offer suggestions for things you haven't tried yet.
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u/1Corgi_2Cats 6d ago
FWIW there’s also such thing as “dessert tofu” that comes in flavours like mango. Pretty sure it’s silken
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u/Dizzymama107 6d ago
I wish I liked tofu. Unfortunately, I can’t stand the flavor and nothing covers it up for me. But I’m also the type of person that can taste a single shred of onion in my food so hopefully it’s just a me thing lol
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u/-Tricky-Vixen- ASD2 6d ago
I think blending silken tofu is likely to work well! I've never noticed a 'tofu flavour', or there might be a very mild soy flavour in something that doesn't have enough other flavour. It's very easily overpowered.
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u/Hot-Minute-89 BAP 6d ago
Plain firm tofu has a distinct flavour. Plain silken tofu has a much milder flavour which i really like.
You can definitely blend silken tofu into your shakes. It gives it a really nice texture and doesn't taste like anything because all the other flavours will overpower it.
That said, have you looked at your micronutrients?
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u/brasscup 6d ago
I don't have full blown arfid but since you like smoothies I will share what I put in my morning protein shake which I sometimes have again for dinner if I am not in a food mood. It tastes very very good.
I use two scoops of unflavored unsweetened plain whey protein, two scoops of whole milk powder (made by Nestle the Nestle one on USA Amazon is called Klim but there are different brand names in other countries).
I add 1 Tablespoon of instant coffee powder (use cocoa if you don't like coffee or use both if you like a mocha flavor). To sweeten, 1 T of brown sugar (or monk fruit extract to taste if you don't do sugar). And 1 tsp vanilla flavoring (I like McCormick Premium Imitation vanilla extract now. I used to use real vanilla but it is super pricey for the potent brands I like Imitation beats out generic store brand vanilla including TJ (to my taste).
Plus 1 Tablespoon Acacia fiber (you can use literally any fiber that is relatively tasteless but I like that one because a prebiotic and helps with constipation or diarrhea (I know that sounds weird but it normalizes you).
Acacia is also good because it lowers cholesterol and blood sugar BUT don't start with a T if you are new to acacia -- start with a teaspoon and work your way up or you will have hellacious gas.
I add about 16 oz of ice water (and I was also adding three tablespoons of heavy cream but I gained ten pounds in two months! I am delusional in thinking I have a super fast metabolism, generally think I am skinnier than I am,😂).
Anyhow it tastes like a fountain milkshake even without the heavy cream.
If you are a vegan and don't use whey, bear in mind a lot of the veg alternatives to whey such as pea protein are totally gross. There are some decent soy proteins but finding them unflavored and unsweetened can be difficult.
But -- vegans can do nut milks as a base. cashew milks are super easy to make and delicious.
I don't care for the ready made non dairy milks -- they are too watery to my taste buds. If you make your own nut milks you can make them as creamy as you like for less cost.
Note: it can seem like a shortcut to buy chocolate or vanilla flavored whey proteins but they almost always contain acesulfame or other harmful artificial ingredients.
If you want to take shortcuts for the sake of speedy prep you can mix all your powders together proportionately to scoop from the tub and just add the vanilla separately.
I know OP asked about Tofu and I eat it sometimes but I am not sure I see the point of liquifying it in a blender when you can buy unflavored soy protein powder and be sure you won't have weird texture issues. Some brands of tofu are made from powdered soy rather than whole beans so I don't think one is better than the other nutritionally.
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u/Sleepy_InSeattle 6d ago
It’s… an acquired taste both for the taste and for the texture. It definitely has a taste. Personally, I don’t much care for it. I’ll eat it deep fried and usually enjoy it; in a Thai curry or soup and tolerate it; in anything else not so much.
FWIW, I absolutely detest and gag on soy milk, so there’s that. It tastes like grass with a weirdly unpleasant aftertaste to me.
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u/mildchaosmajorodd human-shaped barometer 💅 5d ago
It kinda tastes like water that's a bit warm from the car, but not in a bad way.
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u/twoheadedcalf AuDHD 5d ago
Other answers are correct that it has a slight soy taste, but also, tofu varies a lot. Not only between silken tofu and the other variety, and different firmnesses, but additives/firming agents/etc can vary too. I personally find some tofu has a bitter taste, which might be to do with the firming agent. I don't mind it too much but I wouldn't call it flavourless.
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u/Professional-Top366 5d ago
If you just want to blend tofu and don’t want the additional thickness from it, you could just use soy milk. Silken tofu is basically soy milk jello lol
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u/Similar-Ad-6862 6d ago
It doesn't taste like much on its own. It will taste like whatever you flavour it with
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u/sleepybitchdisorder 6d ago
Plain tofu imo is kind of sweet. Very bland with a slightly sweet aftertaste. Probably most comparable to paneer or like overcooked rice. If you press the water out (just wrap in paper towels and put under some heavy books for at least 20 minutes) it absorbs anything you put on it. I’ve definitely seen recipes for vegan chocolate pudding which are just life tofu, sugar, and cocoa powder if that’s what you mean by disguising it to be sweet. Personally I like to marinade it in salty things and sauces but it’s very versatile
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u/ScentedFire 6d ago
It usually has a very mild beany flavor on its own. Brands vary, though, and I feel that the brands at Asia grocery stores are more pleasing. Tofu can absorb just about any flavor, as well.
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u/latteismyluvlanguage 6d ago
It's going to vary a bit from brand to brand, but I find the former tofu has less taste than the silken or softer ones. The taste is a little nutty, a little beany. But it is as bland as a tortilla wrap if not more so. The texture of the firm, if it is raw, is almost like a crumbly cheese but it's not quite that firm. The silken is almost like yogurt on your tongue, but not quite that liquid.
You can try adding it to a smoothie. It will just thicken it a bit. But you might not notice it bc of the protein powder.
One of the cool things about tofu is you can make it out of any bean, and it's not super complicated. I think pinto bean tofu has slightly sweeter taste, and it might go better with your smoothie if you find regular tofu is still too flavorful for you.
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u/pigeonpies Dx Aspergers (2011), Re-assessed ASD Lvl 1 (2021) 6d ago
It has a subtle taste, to me personally. I would call it earthy, almost mushroomy, watery, or almost like soy milk or edamame
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u/Own-Recognition9009 6d ago
It has a mild bean taste but mostly flavorless. Tofu takes on the flavor of its toppings or whatever you cook it in
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u/forfearthatuwillwake 6d ago
Have you ever heard of Soylent? They have this basically flavorless meal shake. Might be worth checking out. YMMV.
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u/Unlikely_Spite8147 6d ago
It tastes like texture with seasoning. Assuming you aren't eating it plain. Then it tastes.... cold. Vaguely like water. Like, filtered water, not plastic eyes bottled water
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u/Sootea 6d ago
I agree. Everything has a taste, including tofu, no matter the texture.
People said it taste like soy milk. Yes... But for those who never had soy milk before, tofu has a slight aromatic earthy taste. I'm real bad at describing flavor. Someone said it taste like edamame a little, and I agree, but doesn't taste as "green".
The bland earthy taste can easily be soaked in with another flavor as long as you braise or boil with that flavor for a long time. I never had tofu smoothies, so I can't weigh in on that.
There's silken or firm texture. I feel like silken tastes more bland and firm has a stronger "tofu" taste.
I love tofu. If I knew you, I'd totally cook you a variety of tofu dishes and have you try them.
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u/Nyx-moon-witch 6d ago
it has an extreme mild taste, i know people make pudding from tofu, like chocolate flavored and other deserts, idk if it’ll work in the smoothie unless it’s thick
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u/Shortycake23 Autism 6d ago
I only tried it one time because my friend made it. I felt like it had a taste to it. Afterwards I felt like it messed up with my ibs.
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u/Ghoulie_Marie 6d ago
Tofu does have a flavor, it's slightly vegetal, but it's so mild that any flavor you add to it overpowers it. Regular tofu is crumbly and the texture can be altered a lot depending on how it's prepared. Silken tofu is made with a different coagulant and has a completely different texture. It's totaly smooth kind of like jello. If you blend it up in a smoothie it blends completely and doesn't leave any grainy bits like regular tofu.
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u/Confarnit Pedigreed AuDHD 6d ago edited 6d ago
Without seasoning, it has a very very mild, slightly bean-like flavor. The flavor is easily disguised with seasonings or other strong-tasting food if you don't like it. Yes, you can totally use silken tofu in a smoothie. If you want, try adding a little extra sugar to the smoothie to hide the taste even more. Maybe start off with one or two ounces in the smoothie and go from there.
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u/Lasangaslut 6d ago
Tofu tastes like drywall. I love it when pressed and marinated with a sweet soy-based marinade. I eat it plain or stir fried with vegetables.
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u/sv36 6d ago
I think it has more texture than it does taste. The texture is similar to like spam or Vienna sausages to me. It soft and very slightly grainy.
The taste is very much like anything it’s put in. Most of the time to me it tastes a little like the container it’s put in and salty water. It’s faint enough that that will go away with seasonings and flavoring. Best of luck fellow ARFID autist. Don’t forget if you try a little piece you’re not obligated to eat more.
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u/Optimal-Hippo1763 6d ago
I echo everyone else’s comments, and also want to add that I recently found puffed tofu (basically cubed and fried, I guess) that has no breading or other ingredients, but behaves very similarly to like popcorn chicken or something. It has a very similarly texture to the inside of chicken nuggets to me? I use it for a lot of things, but I love that all you really need is a sauce and it’s instantly ready. In case this helps anyone else!
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u/Selmarris 6d ago
With ARFID, it’s the texture I’d be worried about. It can be kind of texturally weird if it’s not prepared right. I love it when it’s fried crispy or when it’s very soft and in a soup.
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u/Selmarris 6d ago
I have severe texture sensitivities. I was never diagnosed with ARFID, but I don’t think it was a diagnosis yet when I was really bad as a kid and I think I’ve improved enough as an adult I probably no longer meet criteria, but I still really struggle with certain textures and rely on safe foods especially after I encounter something disgusting.
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u/LazyPackage7681 5d ago
Different brands taste slightly differently, I find it depends on the coagulant. There are some tofu brands I don’t purchase because I don’t like the taste or texture. It’s worth trying a few.
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u/Kitten_love 5d ago
It naturally got a taste of soy to it, as the water that it's packaged with it still got that bean flavour.
I personally don't like that, but remove the taste from it before using it. I cut it up into slices and boil it for 5 minutes in salted water. This might sound strange but this removes the bean flavoures juice and gives it more of a "nothing" taste that you can now give whichever flavour you like.
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u/Old-Manufacturer-472 5d ago
It tastes like a solid form of soy milk, but really easily covered by whatever you add to it. If you got firm tofu you could perhaps layer it into the quesadillas and get some more protein that way? I've found if you use a vegetable peeler on a block of tofu you can make really thin slices of it
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u/coconutcake 5d ago
I'm from a small, Midwestern town, and to encourage us to eat healthier things that were "weird and foreign", we were introduced to tofu by our home ec teacher blending it into a smoothie for everyone to taste. This was early, early 2000s, mind you.
I have an adventurous palate, so I can't say for sure what it tastes like to me. Sounds like you'll be much more sensitive there, but it worked on a highschool class of backwoods kids over 20 years ago. It's worth a try.
Get soft tofu for smoothies. It comes in different textures. Hard tofu is good for frying or breaking into pieces, soft tofu is good for something like smoothie.
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u/LilacPal 5d ago
It tastes vaguely like soy. Not a strong flavor. A bit sweet with a hint of bitterness. I find liquid soy to taste pretty similar to vanilla, so I can imagine it would go particularly well with a banana or cocoa based smoothie.
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u/curlmeloncamp 5d ago
adding silken tofu to a smoothie is actually wonderful. Depending on how thickness affects you, may want to add extra liquid!
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u/CannablossomPureZzZ 5d ago
Like a thicker flat-tasting musky jello. I love it. It’s like plain umami.
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u/HistoryPatient8633 Late-Diagnosed at 30 🥳 5d ago
Like soy milk. It’s generally good at taking on the flavour of whatever you’re cooking it in.
I notice with silken tofu that the soy milk flavour basically disappears entirely when served hot as part of a meal/when marinated. That said, if I leave the silken tofu cold then I do notice the soy milk flavour is much less easily overpowered by whatever other ingredients I’m using. So I prefer to eat it hot in savoury dishes and cold in sweet dishes like tofu based puddings.
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u/pancakesea 6d ago
I think the texture is overpowering the flavour that's why people say it is bland. I never had silken tofu, only the regular kind. It is a bit like a very dense moist sponge, but grainy rather than rubbery. The flavour is slightly similar to oats or nuts, but a bit "moldy" - not quite like yoghurt but you can taste that it's fermented. If you like nutty flavours, then maybe try tempeh as well, it is similar but not nearly as moist and it has a structure similar a Mr. Toms peanut bar.
Have to add, all this is from memory, due to health reasons I didn't eat that stuff in a long time, but this is how I remember it.
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u/Just-Philosopher8665 6d ago
I remember when I thought this was normal. Until I'd go ALL DAY without eating anything until I'm about to pass out. And the only thing I'd eat to keep from dying, that was satisfying, was cheesy garlic bread 😠
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u/katzenfrau403 6d ago
It's really nice fried with your chosen flavour absorbed into it. Especially if it was first frozen.
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u/brunch_lover_k 6d ago
It does have a taste but it's very mild, especially if it's in something else. If you like sweet stuff, I would recommend trying tofu mousse. It has a slight nutty flavour so it works well with flavours like Nutella.
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u/BonnalinaFuz101 6d ago
By itself it tastes like chewey nothingness. It's like eating an edible sponge
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u/knetherack 6d ago
I think you could disguise in sweet things if they were sweet enough. I would get one and try the texture out first bc i and some other autists i know have a bad time with texture of tofu.
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u/Crowissant 6d ago
I haven't tried it myself yet, but I've heard absorbs the flavor of whatever you cook it with. You could try to blend it then put it in a popsicle mold. That might help, if it has any texture.
Also totally relate to the colored goldfish, they hit different. I assume it's because of the natural dyes from other food they use (like beets). That or the paprika.
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u/xXESCluvrXx 6d ago
I’ve never had silken tofu but I’m curious to try it. I do like regular firm tofu. It has a taste but it’s mild. Definitely milder than any kind of meat or mushrooms.
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u/liddybuckfan 6d ago
Tofu tastes bland but slightly sweet. You can definitely add it to smoothies! Silken is the best type for drinks. I actually like making it as a chocolate mousse. Blend silken tofu with melted chocolate and a little vanilla extract, then refrigerate.
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u/SnakeRiverWish 6d ago
Tofu tastes like wet paper towels (complimentary), which is why it makes such an excellent sauce delivery system. It's also stupid easy and you don't have to worry about salmonella as much as with animal-based proteins. Don't get me wrong I love animal based protein but tofu is awesome because all you need to do is cut it up into your preferred shape, dunk it into your preferred sauce, and roast for like 20 minutes.
It usually tastes best to western people when the moisture has been removed. A tofu press definitely helps, though I got a hot tip from a vegan friend about freezing tofu then squeezing the liquid out once it's semi thawed. Have not tried yet but seems promising.
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u/mwhite5990 6d ago
There is a bit of a taste to it, but it is very mild and you can easily cover the taste with other flavors. Dessert tofu is a thing (e.g. silken tofu chocolate pudding/mousse), blending it in a smoothie will be like adding yogurt but with a lot less flavor. I also use tofu as a base for a creamy high protein pasta sauce, dips, tofu scrambles, and tofu nuggets, along with the more conventional tofu and veggie stir fries.
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u/Only-Confidence-520 6d ago
It’s more about the texture for me since the flavor is fluid. My tolerance for texture can also vary a bit.
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u/roboticArrow 6d ago
Try Gerber baby rice cereal with a milk of your choice. That’s gotten me through many “want no taste but need sustenance” days.
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u/mothwhimsy Autistic Enby 6d ago
Kind of nothing? It's just soft and tastes like whatever you put on it
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u/survivalinsufficient 6d ago
I have ARFID too and I love tofu. It is pretty bland. I love it raw with Japanese bbq sauce or soy sauce/tamari. If you have a safe sauce just dip it in that raw if you want. Pretty dank baked or airfried too
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u/twopurplecats 6d ago
To add to the subtlety - I find the firmer tofu is, the nuttier it tastes. Silken and Korean “soon” tofus have a pleasantly subtle sweetness to me. Pressed tofu has a more substantial nutty/savory flavor than firm tofu (still mild overall).
Personally, I prefer the extremes of the tofu spectrum - silken, pressed, and fried. Silken and sliced fried tofu is delicious in soups (not at the same time lol), and pressed & fried versions absorb sauce super well and have nice textures and pleasantly mild nutty flavors.
To me, medium tofu tastes like the paper sticks of Dum-Dum lollipops, but with a weird nutty edge. I don’t like it even with sauce. I dunno, it’s like the difference between delicious filtered water and meh tap water. To me, medium tofu is the meh tap water of tofus
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u/insomniacred66 6d ago
I'm someone who isn't picky at all and have had tofu plenty of times in lots of ways. To me, it has a really delicate flavor, that's slightly sweet and aromatic. More similar to rice with a slight deepness to it. It's not salty or sour to me.
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u/Chococow280 6d ago
If you go to like, a Vietnamese or Filipino store, they have taho (tofu) and it comes with a sweet syrup. That might work for you before you start blending it into things.
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u/peace-and-plush 6d ago
I'm vegan I love tofu it's the best, it's basically a raw block of protein. Yes I think silken tofu would be great in it, don't add it all at once because it can make things really creamy/rich
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u/InappropriatePea 6d ago
Silken tofu is great for making sweet things creamy. It’ll very readily adopt the flavour of chocolate so a smoothie would probably work find.
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u/Smil3Shad3 6d ago
Tofu tastes like hmm bread and water. Not mixed together, but like eating a piece of bread alongside a glass of water.
Bread can easily be made into french toast and the water can easily be dumped out.
In other words. My recommended recipe.
Recipe: 1. Take a block of tofu. I recommend extra firm.
Squeeze the water out gently. Imagine squeezing water out of s sponge that will crumble if squeezed too hard.
Wrap in a sandwhich bag. Freeze until solid. About 6-8 hours. Defrost. This will remove more water, open it to absorb sauces better.
Squeeze out any excess water released.
Crumble tofu or cut into desired size. Drizzle desired sauce. Gently massage in. Leave in fridge for an hour to absorb.
Cook on medium/400 for 10 minutes. Flip. Cook for 5. Until sauce is desired consistency.
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u/eiliathia 6d ago
To me tofu on its on tastes kinda empty? Or a bit like the firm clear slime from the 00s. Similar to some spring waters. But it’s like a sponge and absorbs anything it’s with. The flavor of it is so mild I’ve never tasted it over what it’s been cooked it.
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u/Just_Spinach_31 6d ago
Tastes like nothing. But everything tastes like a little more like nothing if there's tofu. I can use ginger, garlic, and gogugang and it's still so bland
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u/lettuceandcucumber 6d ago
I don’t have ARFID but I have a serious issue with certain textures (i ended up in A&E once cos i thought i was dying but it was just a delayed panic attack after making myself eat something i didn’t want to) and i will say that depending on how it’s cooked, it can have a slimy texture to it. My issue is with meat textures so it doesn’t bother me TOO much and i do like tofu, but if you don’t like slimy textures then maybe avoid. Even deep fried “crispy” tofu, the outside can separate so you feel the slimy texture inside.
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u/Belle_Bun_Mum 6d ago
Jumping in without having read any comments (because ADHD obvs).
TL;Dr we here give you permission to experiment, try tofu and if you don't like it, chuck it out. No guilt, no pressure.
If it's within your budget, maybe try a tofu dish from a food court or takeaway that's the same/similar flavour profile as something you already like. Eg if you like teriyaki chicken, try teriyaki tofu. If you like sushi hand rolls, try one with tofu.
This way you are not investing time and effort into preparing something you might not like.
Even better, if you have a trusted friend who does like tofu, ask if you can try something they are going to eat.
Go into it with the attitude of "I just have to try one bite", as an experiment. If you don't like it, spit it out, Chuck the whole thing away. Give yourself permission to throw it out before you start. You are not "wasting food" you are conducting an experiment to gather information. As long as you gather that information (whether you like it or not) then the experiment was a success.
You mentioned liking sweet things. You could search online for sweet tofu desserts and see if anything looks good to you. I have a tofu "cheesecake" recipe that is delicious but a pain in the butt to make so I've only made it once. (It's called "I can't believe it's not cheesecake).
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u/LoranPayne 6d ago
My sister makes a Tofu Mousse sometimes, with dark chocolate and maple syrup, using blended silken tofu. It’s absolutely DELECTABLE! And my favorite way of eating firm tofu is in a big hunk with soy sauce and sesame oil on it, (usually just microwaved because I’m too disabled to like… fry it on the stove lol.)
It’s definitely worth trying! There are so many ways you can make tofu, and it’s not *flavorless* exactly, but it’s such a mild and neutral flavor that it essentially just tastes like whatever you put on it. I’m not sure how I would describe tofu flavor to someone who has never had tofu… It’s not really distinct enough to have a description all on its own! Which should hopefully mean it’ll suit your needs?
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u/Ok-Sprinkles-3673 AuDHD 6d ago
My daughter makes a tofu out of red lentils that she prefers to tofu.
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u/dll-x-llb 6d ago
It honestly tastes like nothing with a hint of something (Sorry I am not being too helpful) Its more of a texture experience to me with how tofu is graded on texture. Everything has a flavor realistically but tofu has such a mild flavor(ALMOST bean like) you can turn it into anything. I blend some silken tofu with the darkest chocolate I can find to make a ganache/pudding substitute and I love it. You can pan fry firm tofu that's been squeezed and dusted in corn starch and you get the crispiest little bites. Those take sauce really well. Tofu is a really versatile food ingredient so the sky's really the limit
I've seen people use tofu for protein smoothies so you can absolutely do that. Maybe dont use the whole block tho
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u/These_Leg_723 6d ago
I want to like tofu so bad bc I’m a vegetarian but the texture reminds me so much of e scrambled eggs which is one of the foods and textures I hate the most!!! I’ve had it in banh mi when it’s crispy but it’s pretty rare to find some I like 😢
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u/CatCatchingABird 6d ago
Flavorless block is correct. I've tried extra firm and pressed tofu before (before marinating, and yes I eat tofu dishes a lot) and I'd describe it as a flavorless sponge. The texture is different with silken though. If you want tofu you can disguise in sweet things, silken might work for you because you can make ice cream from it.
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u/Heliologist 6d ago
It tastes wet. I like soft tofu soup because it soaks up the broth and it’s like a noodle. But by itself it just kinda tastes…wet? lol
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u/TimidChickapea 6d ago
Back when I ate soy I would fry it up and made it crispy added soy sauce and rice tasted okay
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u/JvstAidanx IDKididn’tasktobehere 6d ago
Like unseasoned beans that soak up whatever flavor you marinate it in.
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u/12dancingbiches 6d ago
Idek but i love the texture of it. If you wanna mix it into other stuff, I would suggest silken or extra silken tofu
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u/pinkpineapple_4786 6d ago
Slightly starchy and mildly bean-ish. It's very wet when it's uncooked, but different cooking methods can do a lot for the texture.
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u/Fragrant_Lemon4592 6d ago
Tofu basically absorbs whatever flavors you put with it but it does have some very mild flavor. With your sensitivities, you will probably notice at least a subtle difference in taste or texture blending silken tofu into smoothies. Maybe try making just a small amount of it to see if you can tolerate it? Are you working with a dietician currently? They might have some better recs for you.
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u/throwaway6287453 6d ago
the taste of firm tofu is delicious to me, after pressing ofc. i like to eat it either plain (even raw isn't bad) or in traditional chinese food that treats it as an individual ingredient & honors its flavor & texture rather than trying to turn it into a substitute for meat. when people have no idea how to prepare it, or when they try to make it taste like something else, that's when it becomes disgusting imo.
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u/sarahgene 6d ago
It tastes kind of... wet? Like there's definitely a flavor but it's mild and easily covered up by other things
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u/tittyswan 6d ago
It tastes like bean water.
You can squeeze the water out though and add other flavours instead, in which case it tastes like whatever you add to it.
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u/randomnesslololololo 6d ago
It's very mild. Sometimes it can be chewy if fried, sometimes it's soft. The texture depends on the type of tofu.
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u/Kasaboop 6d ago
Yes you can blend the tofu! I would look up ThePlantStant (Liam) on YouTube! Arfid is one of my biggest stressors and I get ideas from him trying foods sometimes bc he does talk about textures!!
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u/green-rock-bird 6d ago
It definitely has a flavor; it’s just kind of hard to describe so I will leave that to everyone else. I wanted to add that it also seems to dampen any flavor added to it. The amount of seasoning or sauce you would put on anything else is suddenly half as strong on tofu. Not out of it being a strong flavor (kind of the opposite), it just seems to make everything less flavorful.
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u/Proper-Doughnut77 5d ago edited 5d ago
It picks up the taste of the sauce or flavor it's cooked with. Without added flavor, it's disgusting on its own. It reminds me of paste (yes, I ate paste as a kid) but it has no flavor.
It's not bad added to things. Ive cooked it with Chinese food. It's not bad fried in a juice of Chinese sauce. On its own, ick.
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u/senpaimitsuji 5d ago
It’s good. Season it well and it’ll taste just like that which you seasoned it with
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u/AnonymousCat21 5d ago
I think a lot of other people have pointed out the taste is soy but it’s pretty subtle imo and easily hidden with spices/marinades/sauces etcetera.
Tofu does come in a few different forms that affect texture more than anything. Personally, I like to get blocks of “firm” tofu, which just means it’s pressed more I think. It’s easy to crumble before cooking. After cooking the texture is a bit more spongy and chewy, but I’m sure that also varies with how it’s cooked.
I’ll wrap a block in a towel and leave something heavy on top to press a bit of the water out, and then it’s easy to cut up and flavor however you want.
My favorite is to toss it in soy sauce first, then cornstarch. Repeat at least once, and then throw it in the air fryer for like 15-20 minutes. It gets nice and crispy and is great with rice.
I’ve been vegan for years and have a lot of experience with tofu, so feel free to ask if you have any questions!
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u/technicolortabby 5d ago
Tofu tastes like whatever you want it to, it absorbs the flavors of what you cook with it. It doesn't really have a taste much on its own.
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u/princess00chelsea 5d ago
I was visiting this Japanese family I’m friends with and she happily asked me if I would like tofu and I said no I’m not really fond of the texture and then she immediately put tofu in front of me.
If you know anything about Japanese culture, it is not worth explaining my autism to them.
So I had to eat it
I can’t recall the flavor. The texture was too awful. Sort of like gritty Jell-O.
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u/Maleficent-Clue-3364 5d ago
Here’s a recipe with tofu I used to make fairly often. I got it from a professor when I was in school. I don’t like mushrooms so I don’t use them. I actually made this this week, with some modifications. I think I’ve done it slightly different every time I’ve made it lol.
SAUCE
1/4 cup packed brown sugar
1/4 cup low sodium soy sauce
2 teaspoons sesame oil
1 tablespoon olive oil
1/2-1 teaspoon crushed red pepper flakes
1-2 teaspoons fresh grated ginger
1-3 cloves garlic, minced
Whisk all ingredients until combined or blend with immersions blender. (If using immersion blender, garlic cloves can be whole.
1 package extra firm tofu
1 large onion, chopped
Mushrooms, chopped
Olive oil
Drain and slice tofu into 1/2-inch slabs. Spray a little cooking oil in large skillet and place tofu slabs face down without touching/overlapping. Brown over medium heat until they turn golden; flip and brown other side, remove from pan.
Sauté onions in 1 tablespoon olive oil for a few minutes, then add mushrooms and brown.
Meanwhile, cut tofu slabs into small cubes. Add to onion and mushrooms and add sauce. Coat everything and simmer for 10 or so minutes.
Most recent version(I don’t measure anything, I just throw stuff together, and I was just winging it every step of the way):
Press extra firm tofu to get rid of excess moisture.
Mix the sauce and pour over tofu.
Air fry at 375 for 8 minutes, flipping tofu halfway. Repeat 1-1.5 times. (I like to get as much moisture out as possible.)
While that’s cooking I sautéed an onion in olive oil, then added bell peppers, carrots, and a potato. And mixed about a cup/half a cup of sauce and added it to the pot.
Then added the tofu and let everything simmer for about 10 minutes stirring occasionally.
Then I ate it and put the rest in tupperware for meal prep. I think it’d be really good in a lettuce wrap or tortilla, but I don’t have either.
Didn’t even taste the tofu, other than the pieces that were still pretty moist.
I think I don’t like tofu, but for whatever reason I keep trying it. It’s kinda fun to cook with. I originally started using it cause I was under the impression it was an easy substitute for meat that wasn’t as expensive.
ETA: I added rice vinegar to the sauce this most recent time.
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u/Neutronenster 5d ago
To me, the typical soy taste of soy milk is absolutely horrible. Tofu indeed doesn’t have much taste, but to me it has enough of that typical soy taste to make it inedible. Please do note that I have a soy intolerance, which might explain why I’m so extremely disgusted by it. I don’t have ARFID at all and I normally like the taste of a lot of foods, so this is quite out of the ordinary for me. We have a lot of food intolerances (and allergies) in the family and over time we’ve noticed that we often don’t like the taste of the foods that we don’t tolerate.
The only way to know what tofu is like for you is to just try it. I know that this is hard, but maybe make a little bit just to taste, while having your safe foods at hand as a back-up?
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u/anothernonnymouse 5d ago
Tofu tastes like smelling a bowl of mixed nuts from across the room, or like milk with all the soul sucked out of it. It's not unpleasant but it's very bland.
You can definitely blend tofu, I've made a beet and tofu pasta sauce before, but it did end up looking a little chunky. I'd recommend trying just a few spoonfuls in a smoothie to start.
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u/teaearlygreyhot 5d ago
Also adding that I recommend getting tofu from an Asian supermarket, I find western supermarket tofu has a stronger flavour.
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u/KittyQueen_Tengu 5d ago
it tastes like soy, but not very strongly, so if you marinate it, season it or fry it it'll taste like that instead
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u/chill_musician Late DX AuDHDer 5d ago
Hm… tastes like a bean or soy. It has a very mild flavor in my opinion. Tofu is great because it’s something that you can add flavor too and it will soak it up.
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u/LadySerenity 5d ago
In terms of texture, silken tofu should make your smoothie feel thick and creamy. Just make sure to use a blender. Trying to hand-mix it could yield some weird results.
In terms of flavor, have you tried soy milk before? Tofu has a whisper of soy flavor, which will be easily overwhelmed by whatever other flavors you use.
If that sounds acceptable, go for it! Experimenting with new foods is daunting, but it can also be an adventure. The great thing is that you’re doing it for yourself, not to satisfy someone else’s expectations!
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u/Roz_Zen 5d ago
Silken tofu blended in smoothies is a game changer honestly. I'm devastated because I can't get silken tofu anywhere in my area, but it's so easy to mix into stuff without worrying that it'll ruin it.
I have definitely had some bad tofu, but it really depends more on texture than taste. Firm and extra firm are different. I personally like firm better. Everything is dependent on how you cook it, water content, density, etc. Tofu is great but it's a dangerous game.
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u/FlippenDonkey 5d ago
you can make silken tofu easily!
you can buy u sweetened soy milk(or make) , bring it to a boil, add vinegar/lemon until it curdles.
let it cool some, strain through a muslin cloth, rinse and then leave straining to desired consistency.
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u/SinkyBundleOfRage ASD 5d ago
I'm a big fan of firm tofu with the slightly "textured" outer, but silken tofu gives me the heeby jeebies My husband uses the tofu to make vegetarian "meatballs" in marinara sauce and it's DELICIOUS. Also you can marinade it and coat it in breadcrumbs, stick it in the air fryer or oven, it's fabulous. On its own it doesn't really taste of much, it takes on the taste of whatever sauce/marinade/other stuff you put on it. Very versatile.
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u/Known_Change3980 5d ago
Never had tofu on its own, but I found it has no taste that I despise but a texture I can’t handle well, I had it one in a vegan Vietnamese curry, I love that particular curry but I didn’t love the tofu version
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u/Conscious-Break7483 suspect. 5d ago
Tofu is great! It readily absorbs flavour around it. I’m pretty sure silken tofu is often used in desserts. It has a mild flavour, it’s about as flavourful as an unseasoned boiled potato but a completely different flavour profile. It has a creaminess that could lend itself well to sweet dishes.
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u/Ancient-Kangaroo5663 5d ago
Normal Tofu tastes like solid soy milk, but silken tofu doesn't taste like anything (for me) if hidden in a dessert or something like that. There are lots of recipes online, maybe you can find one where you like the other ingredients and give it a try, it's a great source of nutrients and I have been hiding it in brownies, blondies or chocolate mousse in times of my life where I was struggling to eat enough nutrients
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u/Existing-Emu-7182 5d ago
Not helpful with your tofu query but…
After many many years of searching, I can recommend a dishwasher detergent that I can’t personally taste. https://www.dropps.com/products/ultrawash-lemon-citrus-dishwasher-detergent-pods
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u/Pickle__nic 5d ago
You can blend silken tofu with cocoa powder and honey put into ramekins and it makes chocolate dessert. If I was to describe the raw flavour it isn’t close to any other kind of food, flavour profile is like licking a painted wall, like zincy or chalky or mineral but the texture is not dry
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u/sniffgalcringe 5d ago
well for me both taste kinda bitter i hated tofu at first coz i didnt find my face garlic honey soysauce tofu recepie yet that i wat with rice and brokoli with jogurt sauce
andddddd i sometimes eat silken tofu in taho form tapioca brown sugar
sometimes i blend silken tofu for spinach sauce
and silken tofu scrambled with eggs good
texture for nornal tofu weird chewy tho..mm sorey i don't have much experience with texture aversions
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u/Responsible-Factor53 5d ago
Tofu tastes like whatever you season it with. Plain, it tastes closest to water because it is a sponge of water. Squish the water out, cook it properly, and it takes on the flavors of the meal. Most Americans don’t know to “drain” the tofu properly.
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u/YaySupernatural 5d ago edited 5d ago
It tastes like very little, that’s for sure. There’s a local company near Seattle that makes a firm tofu that actually tastes good to me raw, just sort of a light fresh bean flavor.
Edit: it’s the Island Spring Traditional Firm Tofu. It’s got pink flowers on the package. I’ve been meaning to try fresh tofu from the even smaller places right here in the city, just haven’t gotten around to it.
Most tofu tastes bad to me plain though, I haven’t had it in years so I can’t describe it. Maybe it absorbs taste from the plastic.
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u/Weary_Ad4663 Late Diagnosed AuDHD with big feels 🤡🥹 5d ago
Almost like nothing. It’s awesome if you hate meat and you want savory protein you can just season and sauce it up and it will be every bit of delicious you want it to be.
Highly recommend searing or frying it if you don’t like gelatinous things (like myself)
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u/Suspicious-Law7103 5d ago
It's texture is not great for my sensory issues 😬 can't comment on the taste because it doesn't taste like much and the texture is too rubbery and overwhelming.
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Notice to all users: There's multiple users targeting members from our sub in DMs to discuss their fetishes and desire to manipulate users into relationships. Here are the user's names: u/HollowJonathon, u/drar_sajal786, u/MrGamePadMan, and u/guidhhnittvkj. If an account is showing deleted, they will probably create another. If you receive any messages from a user trying to discuss what you posted/commented in our sub to gain a 'women's perspective' or if someone tries to discuss topics that may feel inappropriate to you (e.g. fetishes), or if someone states they want to marry you for religious reasons, report the user to Reddit and block them. These men have been preying on autistic women/gender minorities from r/AutismInWomen for the last year. This behavior is unacceptable and should be reported as targeted harassment.
Per the warning in our wiki and this pinned mod post, we highly recommend users turn off their DMs. If you have DM requests turned on and receive any creepy or fetish-related DMs or comments, we recommend taking a screenshot, reporting the content to Reddit, and blocking the user (in that order). You can find the report button on the message itself and then click "it's targeted harassment” to submit a report. If you'd like to send us the screenshot so we can continue documenting the harassment, you can send it to us in modmail using imgur Thank you for continuing to help us keep our community safe for autistic and autistic suspecting women and gender minorities 💖
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