Other
firm tofus arent as dense, so I press them longer.
Notes: I recommend using sprouted tofu, as it doesn't collect nearly as much water as other water
packed tofus.
So I stopped by Co-opportunity, a co-op grocery store, to investigate my options — and found 2
different tofus from California companies: San Diego Soy Dairy and Wildwood Natural Foods.
You tried to do the right thing, going everywhere by bicycle, but in the end, pumping all that groundwater onto those organic muesli plants on your balcony has caused more problems than if you had just raised grassfed
organic tofus.
It is the most compact out of all
the tofus discussed here because it's been pressed in the mold for the longest time.
I wonder if
some tofus contain more water than others?