Tangy Yunnan Mushrooms

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Courtesy of Numi Organic Tea.

Prep Time: 25 minutes

Cook Time: 20 minutes

Ingredients:

    • 2 tea bags Numi Chinese Breakfast
    • 1 tsp. orange rind
    • ½ tsp. cornstarch
    • ½ tsp. red wine vinegar
    • ¾ tsp. sugar
    • pinch of salt & chili flakes
    • 5 cups sliced mushrooms
    • 1/8 cup finely chopped green onions
    • 1 Tbsp. peanut oil

      Directions:

        1. Steep 2 tea bags of Chinese Breakfast in ½ cup boiling water for 5 minutes. Squeeze and remove tea bags and stir in orange rind.
        2. Mix in vinegar, sugar, cornstarch, salt, and chili flakes. Sauté mushrooms in oil in frying pan until slightly browned.
        3. Stir in green onions. Pour in tea mixture and simmer until sauce thickens.

          Servings:

          Makes 4 Servings

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          Nutty Jasmine Rice

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          Courtesy of Numi Organic Tea.

          Prep Time: 25 minutes

          Cook Time: 45 minutes

          Ingredients:

          • 2 tea bags Numi Jasmine Green
          • 2 ½ tsp. extra virgin olive oil
          • ½ tsp. salt
          • 2 cups uncooked rice, preferably Basmati
          • 1 tsp. crushed saffron
          • ¼ cup slivered almonds
          • ¼ cup pine nuts
          • 1 Tbsp. chopped parsley
          • yogurt (optional)

          Directions:

          1. Bring 2 cups water to a boil in a deep pot. Steep 2 tea bags of Jasmine Green for 5 minutes. Squeeze before removing tea bags.
          2. Stir in 1 tsp. oil, salt, and rice. Cover and cook over low heat for 10 minutes.
          3. Steep saffron in 1/8 cup water for 5 minutes. Pour saffron mixture over rice and recover.
          4. Cook another 5 minutes, until rice is tender.
          5. Fry nuts in 1 ½ tsp. oil in frying pan until golden. Garnish with nuts and parsley before serving.
          6. Serve with yogurt or Numi’s Green Tea Salmon.

          Servings:

          Makes 4 Servings

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          Tofu Chili

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          Here is a delicious and easy recipe for some Tofu Chili! Courtesy of Nasoya®.

          Prep Time: 10 minutes

          Cook Time: 20 minutes

          Ingredients:

          • 1 pkg Nasoya® Extra Firm tofu, patted dry
          • 2 Tbsp chili powder
          • 1 tsp ground cumin
          • 1 tsp paprika
          • 1 tsp dried oregano
          • 1 tsp salt
          • 1 tsp sugar
          • 1 Tbsp canola oil
          • 2 cloves garlic, minced
          • 1 onion
          • 1 carrot, chopped
          • 1 red bell pepper
          • 1 28 oz can crushed tomatoes
          • 1 15 oz can black beans, rinsed and drained

          Directions:

          1. In a medium bowl, blend chili powder, cumin, paprika, oregano, salt, and sugar, and set aside.
          2. Crumble tofu into bowl of spices and stir until coated with the spices. Set aside.
          3. Heat oil in a large pot over medium high heat. Add garlic, onion, and carrot and sauté, while stirring, for 5 minutes.  Add red pepper and sauté for 5 minutes.
          4. Add the tofu and cook, while stirring, for 5 minutes.
          5. Add tomatoes & black beans. Bring to a boil, then reduce heat and simmer for 10 minutes.
          6. Season to taste. Enjoy!

          Tip: For a meatier tofu texture, press the tofu for 20 minutes.

          Servings:

          Makes 8 Servings

          Nutritionals:

          Calories 190, Calories from Fat 5, Total Fat 5 g, Saturated Fat 0.5 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 450 mg. Total Carbohydrate 26 g, Dietary Fiber 8 g, Sugars 2 g, Protein 12 g

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          Organic Nasoya

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          Nasoya offers a variety of organic and all natural tofu, including new TofuPlus, ‘beefed up” with nutrients needed by those looking to lower or eliminate meat from their diets without sacrificing nutrition. Look for our tofu in the produce or dairy section of your favorite food market nation wide.

          To learn more about Nasoya and all things tofu, visit www.nasoya.com/tofu-u

          PRODUCT REVIEWS BY BLOGGERS

          Emily of skyyogastudio.com has some quick and easy recipes using Nasoya Tofu like Vegan Lasagna!  Click here to read her complete review.


          Katie of yesiwantcake.com has made a delicious meal with Nasoya tofu!  See what Katie has to say about Tofu Nuggets!  Click here to read her complete review.

          Matt of theathletesplate.com created a BBQ Tofu Scramble for his dinner the other night.  Read his complete review to see how delicious it was!

          Katie of katietalksabout.com most recently made a Grilled Tofu Salad using a great recipe from Nasoya.  Read the complete review to see how you can make it!

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          Hot Fiesta Tofu Dip

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          Recipe submitted courtesy of Nasoya®.

          Ingredients:

            • ½ pkg Nasoya® Soft tofu
            • 1 cup low-fat sour cream
            • 1 Tbsp lemon juice
            • 1 Tbsp canola oil
            • 1 onion, chopped
            • 1 10-oz pkg frozen chopped spinach, defrosted and drained
            • 1 cup chunky salsa
            • Nonstick cooking oil spray

              Directions:

                1. Preheat oven to 375°F. Mist an 8 x 8 baking dish with nonstick cooking oil spray.
                2. In a food processor, combine tofu, sour cream and lemon juice; blend until smooth. Set aside.
                3. Heat oil in a large nonstick pan over medium high heat. Add onion and cook, while stirring, about 5 minutes or until softened. Add spinach and cook, while stirring, for 5 minutes until all of the water from the spinach has evaporated.
                4. Remove from the heat and stir in the salsa and tofu mixture. Transfer to prepared baking dish and bake, uncovered, for 20 minutes or until bubbly. Remove from heat.
                5. Let cool for 5 minutes and garnish with sliced black olives. Serve with corn chips. Enjoy!

                  Servings:

                  48 servings
                  Serving Size: 2 Tbsp

                  Nutritionals:

                  Calories 20, Calories from Fat 10, Total Fat 1 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 50 mg, Total Carbohydrate 1 g, Dietary Fiber 0 g, Sugars 0 g, Protein 1 g

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                  Tofu Lasagna

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                  Recipe submitted courtesy of Nasoya®.

                  Ingredients:

                    • 1 pkg Nasoya® Firm tofu, patted dry
                    • 1 Tbsp dried basil
                    • 1 tsp salt
                    • 8 oz bag shredded mozzarella cheese
                    • 1 10-oz pkg frozen chopped spinach, defrosted and drained
                    • 1 Tbsp canola oil
                    • 2 cloves garlic, minced
                    • 1 small onion, chopped
                    • 4 cups garlic tomato sauce
                    • 1 box no-boil lasagna noodles

                      Directions:

                        1. Preheat oven to 375°F. In a large bowl, crumble tofu and mix in dried basil and salt until creamy. Blend in the mozzarella and spinach. Set aside.
                        2. Heat oil in a large nonstick pan over medium high heat. Once oil is hot, add the garlic and onion and sauté for 5 minutes. Remove from heat and blend in tofu mixture.
                        3. In a 9 x 13” pan, spread 2/3 cup tomato sauce across bottom. Place a layer of noodles over the sauce using three noodles leaving a little space in between.
                        4. Spread one-third of the tofu mixture over the noodles and top with 2/3 cup sauce. Add another layer of noodles. Again, spread one-third of the tofu mixture over the noodles and top with 2/3 cup sauce. Add another layer of noodles, spread remaining tofu mixture over them, and cover with 2/3 cup sauce. Top with a final layer of noodles and pour remaining sauce over them.
                        5. Cover the dish with foil and bake for 45 minutes.
                        6. Remove foil and bake for another 15 minutes. Allow to cool for 15 minutes before cutting. Enjoy!

                          Servings: Serves 12

                          Nutritionals:

                          Calories 210, Calories from Fat 40, Total Fat 4.5 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 550 mg, Total Carbohydrate 29 mg, Dietary Fiber 2 g, Sugars 7 g, Protein 13 g

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                          Miso Soup

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                          Recipe submitted courtesy of Nasoya®.

                          Ingredients:

                            • 1 pkg Nasoya® Silken tofu, cut into 1” cubes
                            • 4 cups water
                            • 1Tbsp shredded nori (seaweed)
                            • 3 scallions, chopped
                            • ½ tsp sesame oil
                            • 1/3 cup miso
                            • dash of reduced-sodium soy sauce

                              Directions:

                                1. Bring water to a slow simmer and add the nori. Simmer for 6 minutes. Reduce heat to low and add the miso, sesame oil, soy sauce, scallions, and tofu. Stir until all the miso is dissolved. Enjoy!

                                  Servings:

                                  Serves 6

                                  Nutritionals:

                                  Calories 70, Calories from Fat 25, Total Fat 3 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 g, Sodium 550 mg, Total Carbohydrate 5 g, Dietary Fiber 1 g, Sugars 1 g, Protein 5 g

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                                  Cold Noodle Tofu Salad

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                                  Recipe submitted courtesy of Nasoya®.

                                  Ingredients:

                                  • Salad:
                                  • 1 pkg Nasoya® Chinese style noodles
                                  • 1 carrot, julienned
                                  • 2 celery stalks, thinly sliced
                                  • 5 scallions, bottom 4 inches, thinly sliced
                                  • ½ cup thinly sliced Napa cabbage
                                  • ½ red bell pepper, thinly sliced
                                  • ½ cup julienned bok choy
                                  • Sauce:
                                  • 1 tsp sesame oil
                                  • 2 tbsp rice vinegar
                                  • 3 tbsp reduced-sodium soy sauce
                                  • 1 tbsp hoisin sauce
                                  • 5 tbsp canola oil
                                  • Topping:
                                  • Nasoya® Extra Firm tofu, patted dry
                                  • ½ tsp ground ginger
                                  • 1 tbsp reduced-sodium soy sauce
                                  • Nonstick cooking oil spray

                                  Directions:

                                  1. In medium pot, boil water and cook noodles according to package directions and set noodle aside.
                                  2. In a large bowl, combine the sauce ingredients. Mix thoroughly. Add prepared vegetables and noodles and toss to blend. Set aside.
                                  3. Preheat the broiler. In a small bowl, stir the ginger into 1 Tbsp soy sauce. Cut tofu into ½” cubes and add to small bowl; stir gently to coat. In a single layer, spread tofu on a baking sheet coated with nonstick cooking spray.
                                  4. Place under broiler for 5 minutes. Flip tofu and broil for additional 5 minutes; until lightly browed.
                                  5. Top the noodle salad with the tofu cubes. Enjoy!

                                  Servings:

                                  Serves 5

                                  Nutritionals:

                                  Calories 220, Calories from Fat 100, Total Fat 12 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 450 mg, Total Carbohydrate 21 g, Dietary Fiber 2 g, Sugars 2 g, Protein 9 g

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                                  Eggless Tofu Salad

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                                  Recipe submitted courtesy of Nasoya®.

                                  Ingredients:

                                    • 1 pkg Nasoya® Extra Firm tofu, patted dry
                                    • 1 celery stalk, minced
                                    • 3 Tbsp grated carrots
                                    • 2 Tbsp dill, chopped
                                    • 2 Tbsp low-fat mayonnaise or Nayonaise®
                                    • 2 Tbsp relish
                                    • ¼ tsp ground mustard
                                    • ½ tsp salt
                                    • ¼ tsp black pepper
                                    • ¼ tsp turmeric

                                      Directions:

                                        1. Crumble tofu into a medium bowl. Stir in the celery, carrots, and dill.
                                        2. In a small bowl, combine the mayonnaise or Nayonaise®, relish, mustard, salt, pepper, and turmeric and stir well.
                                        3. Add to the tofu mixture and stir until blended.
                                        4. Serve immediately or chill for 1 hour for optimal flavor.

                                          Servings:

                                          Serves 5

                                          Nutritionals:

                                          Calories 100, Calories from Fat 50, Total Fat 5 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 290 mg, Total Carbohydrate 5 g, Dietary Fiber 1 g, Sugars 1 g, Protein 8 g

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                                          Mediterranean Tofu Pizza

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                                          Recipe submitted courtesy of Nasoya®.

                                          Ingredients:

                                            • ½ pkg Nasoya® Extra Firm tofu, patted dry
                                            • 1 12-inch pre-baked pizza crust
                                            • ½ cup roasted red peppers, chopped
                                            • 1 12-oz jar artichoke hearts
                                            • ¼ cup red wine vinegar
                                            • ½ tsp dried oregano
                                            • ¼ tsp salt
                                            • 4 tbsp canola oil
                                            • 3 cups red onion, sliced thin
                                            • 2 tsp balsamic vinegar

                                              Directions:

                                              1. Drain the artichokes marinade into a small bowl and set artichokes aside.
                                              2. Add the vinegar, oregano, and salt to the marinade and stir. In a medium bowl, crumble tofu into 1” pieces. Add the tofu, toss to combine, and let marinate in the refrigerator for at least 2 hours. (For the most flavor, let it marinate overnight.)
                                              3. Heat the oil in a large nonstick pan over medium high heat. Place onion slices in pan, turn down the heat slightly and cook for 20 minutes, stirring occasionally, until caramelized.
                                              4. Stir in the balsamic vinegar and remove from heat.
                                              5. Preheat oven according to pizza crust directions. Place the onions, roasted peppers and half of the artichokes on top. Drain the marinated tofu and scatter on top. Bake according to pizza crust directions or until crust is crispy. Enjoy!

                                              Servings:

                                              Serves 5

                                              Nutritionals:

                                              Calories 260, Calories from Fat 100, Total fat 14 g, Saturated fat 1 g, Trans fat 0 g, Cholesterol 0 mg, Sodium 360 mg, Total carbohydrate 33 g, Dietary fiber 4 g, Sugars 4 g, Protein 9 g

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