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Recipe: Gingery Tofu Veggie Saute


I have been a huge fan of Nasoya products ever since my very first days of being a vegetarian. Nasoya has always been here for us vegans, and I'm always thrilled to work with them. They have expanded their line so much, included a ton of innovative vegan food products, and are a brand that I really do trust.

In fact, Nasoya has been a leading provider of wholesome organic natural plant foods for over 30 years!

Today I want to focus on their tofu, which I absolutely love. Their tofu is such a versatile ingredient that can be used in so may different dishes, from snacking to main meals and even desserts! What I love most about Nasoya's tofu is that it tastes great and is also packing 9 grams of protein per serving! Nasoya's packaging makes it an easy choice, just open, drain and use the tofu; easy! With clean and simple ingredients (water, non-GMO soy and salt!), I feel good about all my meals made using Nasoya tofu.

Actually, out of all the tofu brands that I have tried over the years, Nasoya has always been my favorite in terms of taste, quality, and value. I wanted to create a new tofu recipe that will be interesting and different, but also perfect for this time of year - serving as a main or side dish with the upcoming holidays too! This dish is such a breeze to make, while the flavors are bold and really stand out. This will be a quick meal to throw together, but also an impressive one.

Gingery Tofu Veggie Saute

serves 4

2 tablespoons olive oil

1 medium onion, chopped

1 garlic clove, chopped

2 cups bell peppers (fresh or frozen), sliced

2 cups kale pieces

1 tablespoon soy sauce or tamari

1 teaspoon ground ginger

1 14oz block Nasoya Organic Firm Tofu, drained and cubed

salt & pepper to taste

2 tablespoons sweet chili sauce (optional)

2 tablespoons green onion, chopped (optional)

In a large saute pan or wok, on medium heat, sauté onion in olive oil until fragrant then add garlic, peppers and kale; cook until tender, stirring frequently. Deglaze pan with soy sauce, then add ginger and tofu. Cook until tofu is well-combined, cooked thoroughly and beginning to brown lightly. Season with salt and pepper to taste, if desired. Optionally, garnish with sweet chili sauce and green onions. Serve alone, over rice, or over noodles. Enjoy!

Big thank you to Nasoya for sponsoring this post, also for sending products and goodies. You can check out the Nasoya website for recipes, product information, where to find their products, and much more!

*please note that while this was a paid sponsored post, my views and opinions are entirely my own*

If you would like more recipes like this one, please check out my latest title, The Complete Hummus Cookbook, available everywhere books are sold, featuring fun hummus history, teaching you how to make hummus, and including over 100 recipes for hummus and meals you can use hummus in!