We’ve been posting articles about the wines you can pair with a variety of meat proteins which means it’s only fair that we account for all of our herbivorous friends out there.
Tofu can get a bad rap sometimes for being bland or flavorless but when cooked correctly, it’s actually a fantastic canvas for creating a beautifully delicious dish. Just like any other protein or cuisines, tofu deserves to have its own wine pairing article so here you go.
Because tofu is sort of a baseline of neutral as far as flavors go, you can pair it like you would any other spice profiles. If you’re treating the soy protein like you would a steak, with spicy and smoky flavors, you’ll want something bold and red. Try a Syrah or a Nebbiolo– but make sure you’ve really ratcheted up the seasoning on your tofu or will just get lost in the super fruity and powerful notes of the wine.
A very common preparation for tofu is in the profile of Asian cuisines which tends to be salty, tangy, and spicy. That’s a lot to stand up to so there are couple options here: a delightfully sweet white or a lighter red. Look for late harvest Rieslings (that luxurious sugary content is the perfect match for some heat) or a Chenin Blanc which is a bright and crisp white to help combat the oily nature of many Asian foods. For the reds, you could try a Lambrusco, the funky sparkling red or even a chilled Beaujolais.
Many times, tofu is fried and served with tasty sauces in which case, the same rule goes for anything fried. Hit the bubbly. Cremant is made just like Champagne but is produced outside of the Champagne region which means it’s a much more affordable bottle. And of course, there’s always Cava or Prosecco which have never been bad choices for anything.
The coolest thing about tofu is its ability to transform and adapt based on what it is cooked with which means your pairing opportunities are endless. There’s no reason a vegan meal can’t have a perfect wine pairing just like any other food!
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