Mambo Sprouts

Although cardiovascular disease is still the number one killer in the U.S. with 910,000 deaths annually, it’s also highly preventable with the right diet and lifestyle choices. When it comes to a heart-friendly menu, tofu is one food that just may deserve star billing. Soy foods like tofu have finally earned the respect they merit. After years of carefully reviewing human clinical studies on soy and cholesterol, the FDA finally concluded that diets low in saturated fat that incorporate 25 grams of soy protein a day help reduce the risk of heart disease. Read the rest of this entry »

Courtesy of Numi Organic Tea.

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients:

• 2 tea bags Numi Gunpowder Green
• 1 lb. salmon fillet or Tofu
• 2 Tbsp. soy sauce
• 4 Tbsp. sherry
• 1/2 tsp. cornstarch
• 3 Tbsp. sesame seeds

Directions:

1. Steep 2 tea bags of Gunpowder Green in 1/2 cup boiling water for 5 minutes. Squeeze and remove tea bags and stir in cornstarch.
2. Slice salmon or Tofu into small strips. Place in frying pan and marinate for 10 minutes in soy sauce and sherry mixture. Continue to simmer over moderate heat until the sauce is absorbed.
3. Pour the tea mixture over salmon or tofu and cook 5 minutes or until sauce slightly thickens. Roast sesame seeds in dry frying pan over low heat until golden brown. Mix seeds into salmon and sauce.
4. Serve alone or with Numi’s Nutty Jasmine Rice.

Servings:

Makes 4 Servings

Courtesy of Numi Organic Tea.

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

• 2 tea bags Numi
• Moroccan Mint
• 1 Tbsp. extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 clove garlic, minced
• 1 tomato, seeded and finely chopped
• 2 Tbsp. black raisins
• ½ cup cooked or canned chickpeas (garbanzo beans)
• ½ tsp. ground cinnamon
• ¼ tsp. saffron threads
• 1 tsp. salt
• 2 cups cooked couscous

Directions:

1. Steep 2 tea bags of Moroccan Mint in ½ cup boiling water for 10 minutes and set aside.
2. Sauté onions and garlic in oil over medium heat until golden.
3. Add tomato, raisins, chickpeas, saffron, cinnamon, and salt. Cook 5 minutes.
4. Add strained tea and simmer another 3 minutes. Blend mixture with couscous.
5. Serve warm or at room temperature.

Servings:

Makes 4 Servings

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

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

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

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!

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

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

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