Plan ahead and prepare the tofu the night before. Cut into cubes, pat dry, then sandwich between a few sheets of kitchen paper. Weigh down with a plate on top and chill overnight. The more ...

Drain the tofu and place on a plate between a few sheets of kitchen paper. Place a saucepan or stack of plates on top to squeeze out as much water as possible without crushing the tofu.

Holistic Chef Adrienne Falcone Godsell, who is also known as “The Food Whisperer”, joins Gayle Guyardo, the host of Bloom, ...