Mambo Sprouts

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

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

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

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

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

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

Recipe submitted courtesy of Nasoya®.

Ingredients:

• 1 pkg Nasoya® Firm tofu, patted dry
• 1 tbsp canola oil
• 1 clove garlic, minced
• 1 small white onion, chopped
• 6 button mushrooms, sliced
• ½ cup carrots, grated
• 1 tsp salt
• ½ tsp turmeric
• 1 cup baby spinach
• 1 tomato, diced

Directions:

1. Heat oil in a large nonstick pan over medium high heat. Once oil is hot add the garlic and onion and sauté for about 5 minutes.
2. Add the mushrooms and carrots and sauté for another 5 minutes.
3. Add the tofu into the pan crumble it into small pieces using a spatula.
4. Sprinkle salt and turmeric evenly over the scramble. Turmeric not only adds to the flavor but it will also make the tofu look like eggs! Heat for about 5 minutes, stirring occasionally to blend well. During this time the tofu can be broken into smaller pieces to resemble the consistency of scrambled eggs.
5. Mix in the spinach and tomato and heat until spinach is just wilted, about 3 minutes.
6. Remove from heat and enjoy!

Servings:

Serves 7

Nutritionals:

Calories 90, Calories from Fat 40, Total Fat 4.5 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 370 mg, Total Carbohydrate 5 g, Dietary Fiber 1 g, Sugars 1 g, Protein 6 g

Recipe submitted courtesy of Nasoya®.

Ingredients:

• 1 pkg Nasoya® Extra Firm tofu, patted dry and cut into ½” cubes
• 1 red pepper, chopped
• 2 carrots, julienne
• 2 cups broccoli, chopped
• 2 mushrooms, sliced
• 2 tbsp canola oil
• 8-oz of your favorite stir fry sauce

Directions:

1. Heat 1 tbsp of oil in a large nonstick pan over medium high heat.
2. Once hot, add the tofu to the pan. Allow the tofu to cook for about 4 minutes or until lightly browned. Flip the cubes and cook an additional 4 minutes.
3. Reduce the heat to medium and add the remaining 1 tbsp of oil and the vegetables.
4. Stir often to cook evenly.
5. When the vegetables are almost cooked, add the stir fry sauce to the pan. Reduce heat to low and stir for 2 minutes.
6. Serve over rice or noodles. Enjoy!

Tip: Pressed for time? Use 1 (16-oz) package frozen stir-fry vegetables

Servings:

Serves 5

Nutritionals:

Calories 190, Calories from Fat 90, Total Fat 10 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 420 mg, Total Carbohydrate 14 g, Dietary Fiber 2 g, Sugars 7 g, Protein 10 g

Recipe submitted courtesy of Lundberg Family Farms.

Ingredients:

• 1-1/2 cups Lundberg Wild Blend®
• 3-1/2 cups water
• 1/2 cup fresh parsley, chopped
• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 3 cups 1/2 inch cubed butternut squash (from 1-1/2 pound squash)
• 2 Granny Smith apples, unpeeled, cored, cut into 1/2 inch cubes
• 1 Tbsp. dried thyme
• 1 cup chicken broth or water
• 1/2 cup walnut pieces

Directions:

1. Preheat oven to 425°F
2. 9 X 13 inch well buttered baking dish
3. Combine water and Lundberg Wehani® Rice in a large saucepan with lid. Bring water to boiling, reduce heat to simmer and cover. Cook 50 minutes, remove from heat with lid on and steam 10 minutes. Stir in parsley and set aside.
4. Heat oil in a large skillet and sauté onion over medium-high heat until translucent.  Add butternut squash, apples, and thyme and sauté 5 minutes.
5. Stir in broth. Combine rice and onion/butternut squash/apple mixture and pour into a buttered 9X13 inch baking dish. Sprinkle walnuts over the top.
6. Bake 425°F for 20-25 minutes until heated through and squash is tender.

Servings:

Serves 10-12
Yield : 10 cups
1 cup= 141 grams

Nutritionals:

Contains Tree Nuts. Serving size 1 cup, Calories 120, Calories from Fat 40, Total Fat 4.5g (Sat. Fat .05g, Trans Fat 0g), Cholesterol 0mg, Sodium 60mg, Total Carbohydrates 20g, Fiber 2g, Sugars 3g, Protein 3g.

Recipe submitted courtesy of Lundberg Family Farms.

Ingredients:

• 1 cups Lundberg Family Farms Sushi Rice
• 1-1/2 cups water
• 2 Tbsp. seasoned rice vinegar
• 3 (8 X 7 inch) sheets roasted nori
• 1 hot house cucumber, peeled, seeded and cut into 1/16-inch-thick matchsticks
• 1 carrot, peeled and cut into 1/16-inch-thick matchsticks
• 1 avocado, peeled and pitted, sliced in 1/4 inch-thick pieces
• Optional additions: green onions, sprouts, stir-fried extra-firm tofu, steamed asparagus tips, julienned raw summer squash

Directions:

1. In a large fine sieve rinse the rice under running cold water until the water runs clear with no milky residue and drain it well. In a large saucepan combine the rice with 1 1/2 cups water and soak for 30 minutes.
2. Bring the water to a boil, reduce heat to very low and simmer, covered tightly, for 20 minutes, or until the water is absorbed and the rice is tender. Remove the pan from the heat, let the rice stand covered for 10 minutes; transfer it to a wide, shallow glass bowl, spreading it in an even layer.
3. Sprinkle the rice with vinegar to moisten it lightly, tossing it carefully, and cover it with a dampened cloth. (Do not chill the rice.) The rice may be made 3 hours in advance and kept, covered with the dampened cloth, at room temperature.
4. Place bamboo sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers gently press about 3/4 cup rice onto nori in 1 layer, leaving a 1/2-inch borders on long sides.
5. Arrange several of the cucumber, carrot, and avocado in even strips horizontally across the rice, starting 1 inch from side nearest you.
6. Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten. (Nori border will still be flat on mat.) Lightly moisten top nori border with water.
7. Open mat and roll log forward to seal with nori border. Make remaining logs in same manner. Transfer roll, seam side down, to a cutting board; let “rest” for a few minutes then cut each log crosswise into 6 pieces with a wet thin-bladed or serrated knife.
8. Serve with wasabi paste, soy sauce, and pickled ginger.

Servings:

1 roll= 186.8 grams   1 piece (1/6th of a roll) =31.1 grams
Yield : approximately 18 pieces
Serves 3

Nutritionals:

Serving size 4 pieces, Calories 130, Calories from Fat 35, Total Fat 3.5g (Sat. Fat 0.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 85mg, Total Carbohydrates 22g, Fiber 3g, Sugars 2g, Protein 3g.