Nasoya Teams Up With Chef Chloe Coscarelli for Tofu Recipes & Hacks
One of the most recurring questions surrounding vegan food–aside from the dreaded protein one–has to be about tofu. What is it, how to prepare it, how to eat it, etc. Well, who better to answer those questions than vegan chef and cookbook author Chloe Coscarelli herself?
PR Newswire reports that Nasoya, best known for its organic tofu selection, has teamed up with Coscarelli to offer some new recipes ahead of Memorial Day, as well as some tofu hacks to help with general preparation and recipe inspiration. Nasoya Marketing Director Tanja Owen said of the collaboration:
“Our goal is to make tofu accessible and appealing to the masses. By working with Chef Chloe, we’re able to provide resources for vegans, vegetarians and flexitarians that put tofu at the center of the plate in an approachable, flavor-forward way.”
The recipes include Spicy Chipotle-Mango Tofu Tacos and Greek Sliders + Sriracha-Lime Hummus–both of which use Nasoya’s Extra Firm Tofu. Coscarelli also included seven tips and recipe hacks for tofu, which you can read below:
- Simple swap: Tofu is a wonderful replacement for dairy, in addition to animal proteins. Swap out for eggs, milk and even cheeses leveraging tofu’s ricotta-like consistency. More simple swaps can be found here.
- Taste the world: Tofu’s subtle flavor makes it the perfect base for exploring different cuisines. Whether you’re craving Asian, Greek, Mexican or Italian, you can change the flavor profiles to suit your gastronomic mood.
- Waste less: Nasoya’s new Extra Firm Twin Pack is packaged as two separate servings, so you can save the unused portion in a sealed container, or split it up to make two different meals.
- Beyond the block: You don’t need to keep tofu in its square format. Dice, chop or crumble to fit your recipe needs.
- Fire up the grill: Hot dogs and burgers aren’t the only grill friendly foods for summer. Try firm and extra firm tofu and serve on skewers with dipping sauce or prepare as a healthier patty with condiments of your choosing.
- Breakfast of champions: Believe it or not, tofu can be used in scrambles, smoothies and even baked goods like muffins, adding protein without the fat.
- Mastering the press: Tofu comes packed in water (unless you try ready to eat tofu like TofuBaked) and draining the liquid is key to ensuring the best recipe result. If you don’t have a tofu press, you can wrap in paper towels and place cookbooks or heavy pans on top prior to cooking. While draining, prep the rest of your ingredients to save time.
Photo Credit: www.groupon.com