Jackie Akerberg, a plant-based cookbook author, emphasizes the versatility and nutritional value of tofu in her recipes, aiming to dispel its bland reputation. Her approach to incorporating tofu into meals involves choosing firm or extra-firm tofu for a meatier texture, using high-protein varieties to skip pressing, and pan-searing for ease of preparation. Akerberg highlights the adaptability of tofu, which can be seasoned or sauced post-cooking for varied flavors, and suggests coconut aminos for a sweet, umami twist. She advocates for using tofu in both savory and sweet dishes, including in smoothies and desserts, due to its complete protein profile. Additionally, Akerberg offers alternatives for those allergic to soy, suggesting soy-free tofu made from ingredients like fava beans or chickpeas.

Jackie Akerberg, who has adopted a plant-based diet since 2019, promotes tofu as a key protein source due to its complete amino acid profile, making it comparable to animal proteins like eggs and dairy.

Akerberg's kitchen features a colorful array of fresh produce, and she creatively incorporates these into her recipes, showcasing tofu as a versatile component that can be adapted to fit various flavors and cuisines.

For optimal texture, Akerberg advises choosing firm or extra-firm tofu and pressing it to remove excess water, although high-protein tofu can eliminate this step and provide a nutty taste.

Pan-searing tofu in a nonstick skillet is a quick cooking method that results in a texture similar to deep-fried tofu without the extra oil, and it can be seasoned with spices or sauces like coconut aminos for enhanced flavor.

Tofu's neutral taste allows it to absorb the flavors of sauces or marinades easily, making it suitable for diverse culinary applications, from savory dishes to rich desserts.

Silken tofu, with its high water content, is ideal for creating creamy desserts or smoothies, offering a dairy-free alternative that can replace cottage cheese or Greek yogurt in recipes.

In addition to soy-based tofu, Akerberg suggests soy-free alternatives made from ingredients such as fava beans or almonds, catering to those with soy allergies or sensitivities.