I should start by admitting that tofu hasn’t set foot in this kitchen for a very long time — and I mean years 🫣 And while we’re at it, let me make something very clear: I wasn’t paid to talk about this tofu. I bought it entirely of my own free will, with zero sponsorship involved (although I’m absolutely open to it 😁 If that’s the case… let’s talk!).
Smoked tofu from Da Flori — Portuguese production. Yes, you read that right: made in Portugal.
But let’s get to the important part: Is this Portuguese tofu actually good or not?
Honestly, I don’t think I had ever seen tofu produced in Portugal, so my curiosity won. I brought it home… and then promptly forgot it in the depths of the fridge 🫣 Luckily, I rescued it in time and turned it into a lovely tofu curry with chickpeas, leeks and mushrooms. And it turned out delicious — if I may say so myself 😁
But here’s the twist: this tofu wasn’t the best choice for a curry. For curry, I prefer a softer tofu, the kind that melts in your mouth. This one, being smoked and firm, is much better suited for a stir fry. That’s where the smoky flavour really shines and the texture makes sense.
I also have the seitan from the same brand waiting to be tested… but that’s a story another post. 😉
