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A Toast to Tofu

As a meat eater, for years I turned up my nose to Tofu, before I’d ever tried it. Now that I’m older and wiser, I find tofu to be quite appealing. It isn’t something I would eat each day, but I find the texture likable and as far as the flavor, if you’ve never tried it, tofu is very malleable. By that, I mean, it acts like a sponge absorbing the flavor of anything added to it.

Tofu makes a great choice for curries or any sauce heavy dishes. But did you know you can also substitute tofu for cream or even eggs in some recipes?

Here’s some recipes we love courtesy of Shape Magazine:

Tofu Lasagne

Ingredients:
1 cup vegetable broth
1/2 medium onion, diced
2 cloves garlic, minced
1 tablespoon Italian seasoning
1 package (12.3 ounces) firm tofu, drained and crumbled
2 cups spinach
1/2 cup fresh basil
2 tablespoons nutritional yeast
1 cup tomato sauce
1 eggplant, sliced length-wise very thinly
1 zucchini, sliced length-wise very thinly
1 package (16 ounces) lasagna noodles
1/2 cup shredded mozzarella vegan cheese

Directions:
1. Preheat oven to 350 degrees. Pour a thin layer of vegetable broth into a pan over medium heat (the entire time you cook tofu mixture, add broth as needed as it evaporates; you may not use the entire cup). Add onion and garlic and saute until onion is a bit transparent, about 5 minutes. Add Italian seasoning and tofu and cook for 5 minutes. Mix in spinach, basil, and nutritional yeast and cook another 5 minutes.
2. Pour a thin layer of tomato sauce on the bottom of two loaf pans. Layer eggplant, zucchini, uncooked pasta, and tofu mixture. Starting with the sauce, repeat these layers again and top with vegan cheese. Cover dishes with tin foil and bake for 70 minutes. Let cool at least for 10 to 20 minutes before serving.

Pumpkin Mousse
Serves 4

Ingredients:
1 can (14 ounces) organic pureed pumpkin
1 package (12.3 ounces) firm tofu, drained
2 tablespoons pure maple syrup
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
Granola (optional)

Directions:
Place all ingredients except granola in a blender and mix on high until everything is completely blended and smooth. Refrigerate for at least an hour. Serve sprinkled with your favorite granola, if desired.

Tip: Sometimes you’ll see recipes that require you to drain the tofu. To do this, place the block between two large plates and set a heavy pot top on the top plate and allow the liquid to drain for at least an hour.

Nature’s Garden has a full line of meat alternatives. Besides tofu, we have a line of veggie burgers as well as vegetarian sausages. Try them today and see how they compare to other meat alternatives you’ve tried in the past.

One thought on “A Toast to Tofu”

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