PRODUCT: “Beefed Up” Tofu | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures PRODUCT: “Beefed Up” Tofu | The Nibble Webzine Of Food Adventures
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PRODUCT: “Beefed Up” Tofu

Nasoya has created a new product for vegetarians, vegans and others on a no meat/low meat diet.

Tofu Plus is fortified to provide 20% of the daily value of five nutrients that others get from meat: vitamins B2, B6, B12, D2 and calcium.

Replacing three ounces of meat (the size of a medium hamburger) with three ounces of Tofu Plus avoids six grams of saturated fat and 53 milligrams of cholesterol.

Tofu in general is low in saturated fat, is sodium- and cholesterol-free and is a good source of iron and phosphorus. It contains 8g of protein per serving.

Tofu Plus is certified organic. The fortified tofu is available in Firm and Extra Firm textures. Extra Firm is better for grilling, baking or stir-fry; Firm is best for salads, crumbling and scrambling.

Try this GRILLED TOFU SALAD recipe from Nasoya (find more recipes at


Tofu Plus: the same tofu flavor and texture
fortified with the nutrition of meat. Photo

Ingredients: Marinade & Dressing
• 1 tablespoon light soy sauce
• 3 tablespoons fresh cilantro
• 1/2 inch of grated fresh ginger
• 1 clove of minced fresh garlic
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• 2 tablespoons sesame oil

Ingredients: Salad
• 1 pkg Nasoya firm or extra firm tofu, cubed
• 1 bag spring mix or spinach
• 1/4 cup dried cranberries
• 1/4 cup walnuts
• 1 yellow bell pepper, thinly sliced
• 1 small red onion, thinly sliced

1. Mix the marinade and dressing ingredients. Pour over the tofu and let sit for 15 minutes to 12 hours.

2. Grill the tofu on high, flipping once there are grill marks. This will improve the texture of the tofu, making it more similar to meat. You can also pan-fry the tofu in a stovetop skillet or bake it in the oven. Once the tofu is lightly browned, let it cool.

3. Toss the tofu and the remaining dressing into your salad and enjoy!


Tofu is made from curding soymilk, much in the same way cheese is made from milk. First soybeans are ground with water and heated. The soymilk is separated from the solids, the hot soymilk is stirred and a coagulant (a natural firming agent) is added. The curds that form are poured into a forming box (a mold) and the whey is pressed out. The pressing action forms the curd into a solid block of tofu, which is also known as bean curd. Read all about tofu.

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