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Review: Could this little gadget make you fall in love with tofu?

I’m rather taken with the Tofuture tofu press. Plus, a recipe for tofu kievs

5w ago

The key to tasty tofu is pressing it. However, pressing it can be a pain in the butt. You either struggle to find anything that presses it evenly, or things get messy because it can’t drain properly and you’re pressing it under several precariously balanced saucepans, or you just don’t have the space in your fridge.

I’m a relative newbie to the world of tofu. Well, the world of enjoying tofu, anyway. It might seem like a minor thing if you’re not a tofu fan, but pressing it genuinely makes a world of difference.

Removing the water improves the texture, and means it’s much better at absorbing all the wonderful flavours you want to throw at it. And if you’re thinking about slicing or frying it, it’s even more important to press properly.

I’ve got quite a few kitchen gadgets, so I am always a bit concerned about how much room things take up in my cupboard – but I don’t have anything quite like this. The Tofuture tofu press is pretty small, and does its job very well.

All you need to do is take your block of tofu, pop it in the Tofuture press, lock down the clamps, and leave it in the fridge. That’s it.

The recommended pressing times are 15-30 minutes for sauces, smoothies, chocolate mousse or cheesecake, one-two hours for pasties, quiches and pies, or four hours to overnight for stir-fries, kebabs and baked tofu.

Water collects in the outer container so it’s not messy and you don’t have to keep going back to it. The water drips through the inner container into that. You get constant, even pressure from the bands, and it’s BPA free and dishwasher safe, so you don’t even have to face washing it up.

Tofuture is run by friends Adam and Susanna, who met at university in 1991. The invention came about after a trampolining accident, some broken ribs, and a toppled pile of tins, books and tofu. After that, they thought there could be an easier way to press tofu, and set about inventing Tofuture over the following few years.

You can use the Tofuture press on all different types of tofu. If you’re not familiar with all the different types, they’ve got a great description of each one on their site. It's £23.99, and available from their website, as well as Amazon.

And if you're looking for some inspiration, how about transforming your tofu into kievs? That gorgeous garlic butter is absorbed all the way through the tofu, plus you get a nice crunch from the breadcrumbs. Seriously, it might convert you if you're not already a tofu lover...

Tofu kievs

You might even be fooled into thinking you're eating chicken...



  • 1 block of tofu, well pressed
  • 50g butter (or vegan butter)
  • 5 cloves garlic
  • 1tbsp nutritional yeast
  • 1tbsp fresh parsley, or 1/2 tsp dried parsley
  • Salt and pepper
  • ...For the coating...
  • 2 slices wholemeal bread
  • 1tsp cornflour
  • 240ml milk/plant-based milk
  • 2tsp ground flaxseeds
  • Salt and pepper


  1. Preheat the oven to 220 degrees Celsius.
  2. If your bread is a few days old, whizz in the food processor until you have fine breadcrumbs. If not, lightly toast the slices before whizzing. Put the breadcrumbs in a flat-bottomed dish, add the cornflour, salt and pepper and mix together well.
  3. Stir together the plant-based milk and the flaxseeds in a medium-sized bowl and leave to thicken. After a few minutes you’ll have an egg-like consistency which will make the breadcrumb mix stick to the tofu.
  4. Make the garlic butter by finely chopping or mincing the garlic and add it to the butter. Finely chop the parsley if fresh and add to the butter along with the nutritional yeast. Season with salt and pepper and stir it all together so it’s well mixed.
  5. Take your well pressed tofu and cut it into pieces approximately 3cm x 2cm x 2cm although you can make them whatever size you like. Score a cross hatch pattern into the top of each slab of tofu.
  6. Spread the garlic butter thickly on top of each piece of tofu, smoothing it over evenly. Dip the pieces into the ‘egg’ mixture so it is well coated and then roll it carefully in the breadcrumbs. Ensure the tofu is covered evenly. Place the Kievs on a greased baking tray bake in the pre-heated oven for 30 minutes and cook until golden brown.
  7. Squeeze lemon juice over each tofu fillet before serving or serve with a lemon wedge on the side.

Recipe by


Have you tried this recipe? Share your photos & thoughts in the comments below

Or if you're looking for another great tofu recipe, FoodTriber Glen Wick has been busy making spicy soy tofu:

You could also try this breaded tofu stir fry with veg from Judy Cogan and Tefal:

And I'm intrigued to know how you feel about tofu: is it a yay, or a nay?

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Comments (13)

  • it's great post for you🤣

      1 month ago
    • ...I was going to tag Doug 😂!

        1 month ago
    • I DON'T see one in my future 🤢

      The only way I will ever try tofu again is if I get to meet

        1 month ago
  • I was having a chat with one of my vegan friends about these! Looks like it could be a bit of a game changer – although she has got really good at the tofu-squishing saucepan tower building!

      1 month ago
  • I do like tofu and add it to fish stew, but falling in love? Um, don't know. Well, I love all foods, except muesli and breakfast cereal!

      1 month ago
  • Getting out all the water it’s important for the texture, so I think this gadget can be really helpful! 😉

      1 month ago
  • tofu is something, for me at least, that I can eat if given and I like it with certain dishes, but I don’t necessarily think I would fall in love with it

      1 month ago