Original marinated:
The original marinated tofu was a little chewy, but the flavor was good. Though it looked like plain tofu, it was had a nice twang of vinegar that wasn’t too overwhelming. This tofu was on the salad bar at Whole Foods, and it definitely belonged there. Though this dish was pleasant it could not be the main dish of a meal, even if it was heated up. However, it would be an excellent compliment to a salad or a small side dish.
Rating: 3 out of 5
Buffalo garlic tofu:
The Buffalo garlic tofu was firm but not chewy. The flavor was OK as the tofu itself did not have much garlic flavor. Instead they had entire cloves of garlic accompanying the tofu. The chef could have also gone a little less crazy on the pepper, as it sometimes overwhelmed the palate. It would have been more pleasant if the dish had smaller chunks of garlic instead of whole cloves and if the garlic flavor was better infused into the tofu.
Rating: 3.5 out of 5
French onion tofu:
The French onion tofu was the scariest in appearance, with its grayish brown coloring. And its aesthetics weren’t the worse part about this dish. There was a taste of onion at first and then it finished off with a fizzle. Those who really, really like onions might like this dish, but others would probably want more salt or some other flavor to accompany the tofu. This dish would have been better had the onions been caramelized to give it more flavor. The red onions in the dish were wilted and mushy, instead.
Rating: 1 out of 5
Barbecue tofu:
The barbecue tofu was smothered in a slightly tangy, tomato-based barbecue sauce. It was cut into smaller pieces than the other tofu dishes, making it more manageable to eat. It had a good texture. It was firm but not too chewy. A vegan or vegetarian could easily be seen eating this dish with a side of baked beans and cornbread. It is probably one of the best substitutes for real barbecue there is. Rating: 4 out of 5
Asian tofu salad:
Since tofu originated in Asia, this tribute to its heritage almost did it justice. The tofu had a slight flavor of soy sauce, which made it just a bit too salty. But the veggies, such as shredded carrots, that accompanied it were a nice touch. Also, the chives and sesame seeds helped its flavor and made a good mixture, as well. But one fault this dish had was that it retained too much water, giving it a squishy and chewy texture.
Rating: 3.5 out of 5
Buffalo garlic tofu
