Working with Tofu in Savory Baking

Tofu can work beautifully in savory bakes when properly prepared, but it requires different treatment than meat. The key is removing excess moisture first - pressing tofu between weighted plates for 20-30 minutes expels water that would otherwise make pastry soggy. Firm or extra-firm tofu works best for baking applications. Since tofu is relatively bland, it needs robust seasoning and benefits from marinating or cooking with strongly flavored ingredients. In stews or braises destined for pastry, cook tofu until it has absorbed surrounding flavors. Combining tofu with flavorful vegetables like caramelized onions, herbs, and well-seasoned sauces creates satisfying depth. Don't expect tofu to taste like meat - embrace its unique texture and ability to carry other flavors.