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 Lundberg Family Farms.

Ingredients:

• 1 cup Lundberg Family Farms Black Japonica™ Rice
• 2 cups water
• 3 Tablespoons balsamic vinegar
• 1 clove garlic, minced
• 1/3 cup olive oil
• 1-1/2 cups frozen corn
• 2 cups halved cherry tomatoes
• 4 green onions, sliced
• 1 red bell pepper, diced
• 2 Tablespoons chopped cilantro
• 1 (15.5oz.) can black beans, rinsed & drained

Directions:

1. Bring water to boil in a medium saucepan with a tight fitting lid. Stir in Lundberg Black Japonica™ Rice, reduce heat to simmer, cover and cook 50 minutes.
2. Remove from heat and let steam 10 minutes. Cool.
3. Whisk vinegar, olive oil, and garlic in a large bowl. Salt and pepper to taste.
4. Add rice to bowl. Add remaining ingredients; toss to combine.
5. Cover and refrigerate. (Can be prepared 1 day ahead.)
6. Bring to room temperature before serving. Add salt and pepper to taste.

Servings:

Yield: 9 cups
1 cup = 152.4 grams

Nutritionals:

Serving size 1 cup, Calories 150, Calories from fat 60, Total Fat 6g (Sat. Fat 1g, Trans Fat 0g), Cholesterol 0mg, Sodium 75mg, Total Carbohydrates 21g, Fiber 3g, Sugars 3g, Protein 4g.

Recipe Courtesy of POM Wonderful.

Ingredients:

• 2 oz. POMx Pomegranate Blackberry Tea
• 1 1/2 oz. tequila
• 1/2 oz. fresh lime juice
• 1/4 oz. grenadine

Garnish:

• wheels of lime and English cucumber

Directions:

1. Assemble all the ingredients in a cocktail shaker with ice and shake well.
2. Strain into a chilled cocktail glass and garnish with wheels of lime and English cucumber.

Recipe Courtesy of POM Wonderful.

Ingredients:

• 4 1/2 oz. POMx Pomegranate Lychee Green Tea
• 1 1/2 oz. dry sake
• 1/2 oz. citrus vodka

Garnish:

• 2 long slices of English cucumber, cut to look like chopsticks

Directions:

1. Build the ingredients over ice in a highball glass in the order listed.
2. Garnish with the cucumber slices.