Fresh Herb Coconut Tofu with Cauliflower with Nasoya
It is my pleasure to talk about Nasoya tofu in today’s blog post. This brand is #1 in tofu in America, and for good reason. I have always had an awesome experience with every single one of Nasoya’s products; never any disappointment. I don’t know how they do it, but they do it.
As you all may know, I have been a huge fan of Nasoya and enjoy working together since I first became vegan back in 2003. Their products have been such a huge savior to vegans for many years, and will always hold a special place in my heart as being one of the very first brands I turned to when I was new to my plant-based journey. So I’m super happy to present you with a delicious, healthy, and light recipe that I made using Nasoya’s organic firm tofu.
My intention was to use Nasoya's Super Firm tofu for this recipe, but it was unavailable at my local store. If it is available to you, this is the variety I'd recommend for this recipe, but their other firm varieties work great also.
The inspiration for this dish was the anticipation for spring. You will find this creamy, yet fresh and a perfect meal to help transition from heavy winter recipes, to lighter fare. I included fresh herbs from my indoor herb garden, but you can feel free to use store-bought or dried herbs in a smaller quantity. I also used canned coconut milk in the light variety, which adds just enough creaminess without feeling too heavy. This meal is awesome with your favorite rice. I used basmati brown, and the next time I make it, I’m going to try using jasmine rice. I enjoyed eating this with a nice homemade green tea latte and it was absolutely perfect in pairing. Before we go into the recipe details, I’d just like to talk for a moment about my favorite tofu brand, Nasoya.
• For over 30 years, Nasoya has been a leading provider of natural and organic foods. Nasoya is passionate about authentic, wholesome products and the highest quality of ingredients.
• Nasoya’s Organic Super Firm Tofu is a versatile ingredient and can be used in range of recipes—from desserts to snacks to main courses. Nasoya believes in creating great-tasting, healthy, convenient snacks and meals for every eating occasion.
• Nasoya’s Organic Super Firm Tofu is a great source of plant-based protein, with 14 grams of protein per serving. Tofu is a great option for vegans, vegetarians, or anyone looking for a healthy source of plant-based protein.
• Nasoya’s Super Firm Organic Tofu is vacuum packed and pre-pressed, making it a convenient choice that can easily be prepped, prepared and enjoyed – no pressing required!
• While tofu may seem intimidating to some, it’s actually a convenient and healthy protein option that easily takes on flavor and can be incorporated into a wide variety of simple meals, from soups and salads to stir-frys and noodle dishes. By quickly marinating and seasoning tofu using your favorite sauces or spices, it becomes a flavorful, tasty addition to any meal.
• Nasoya’s Organic Super Firm Tofu is made with simple and clean ingredients like water, soy, and salt.
• Nasoya’s Organic Super Firm Tofu is Non-GMO Project Verified, USDA Organic, cholesterol free, gluten free, and made with no preservatives.
I happen to get my Nasoya tofu at Stop & Shop, which is a New England retailer, but you can use Nasoya’s handy location finder, to find a grocer near you, to grab your tofu to make this tasty dish and so many other awesome recipes using it.
Fresh Herb Coconut Tofu with Cauliflower
What you will need:
1 medium onion, thinly sliced
1 garlic clove, minced
1 tablespoon vegan butter
1- 16oz bag frozen cauliflower florets
1- 14oz package Nasoya’s Organic Tofu, Firm or Super Firm
1- 13 oz can light coconut milk
2- 3 tablespoons fresh dill, chopped
2- 3 large basil leaves, julienned
2 Thai basil leaves, julienned
Salt and black pepper, to taste
½ lemon, sliced for garnish, optional
What you will need to do:
In a large frying pan on medium-high heat, saute onion and garlic in butter until fragrant, then add cauliflower and stir fry until tender. Drain tofu and cut into cubes; add to pan and saute until tofu is slightly browned. Deglaze pan with coconut milk and reduce heat to low. Allow tofu to cook for about 11- 15 minutes, stirring often. Remove from heat and allow to settle for a moment or so. Add fresh herbs and gently toss. Season with salt and pepper to taste and add lemon slices, if using. Serve over rice.
Many thanks to Nasoya for sponsoring this post and providing the product to me for free.
*Please note that while this was a paid sponsored post, my views and opinions are entirely my own*
And for now, the Dirty Vegan is signing off. Please check out my latest title, The Dirty Vegan Cookbook Revised & Expanded edition, for an awesome vegan pantry guide and over 100 easy and delicious recipes just like today's. Available everywhere books are sold.