Is there a more organic/green way to squish tofu? Let me back up – for those of you that don’t know or don’t use tofu, generally for the recipes i make tofu is a “meat” substitute – now these recipes are specifically for tofu, but it needs to have a “firm” consistency to hold up during the cooking, frying, etc process. Even with firm tofu, you still need to squish the water out. Hubby came up with a special way to do it He starts with 3-4 paper towels and folds them in a special way… Take the tofu and place it on the paper towels Then squish Wait 1 hour, and reveal Not too clear in the picture is how much water has been soaked up by the papertowels – but they are soaked!! From here – proceed with your recipe! So my thought is – we eat tofu probably 1 time a week – so that is a large number of paper towels to get rid of the water. How does everyone else do this?