Picture tender slices of vegan Spam nestled atop seasoned rice, all wrapped in a delicate nori seaweed embrace. This recipe by vegan blogger Deborah Gleason, uses a musubi press, a type of sushi mold designed for making musubi. They can be found online, at Asian grocery stores or in the international aisle of bigger supermarkets. … [Read more…]
If asked to find the tofu in any given grocery store, many would gravitate toward the refrigerated section. However, silken tofu can also be found as a shelf-stable product in an aseptic box. There are a plethora of recipes that benefit from this type of tofu—from desserts to savory dips. Here’s how to use silken … [Read more…]
When it comes to flavor, tofu doesn’t have the best reputation. And it’s unsurprising; without other ingredients, tofu is pretty bland and lacking in flavor. But that’s why this healthy, centuries-old protein is rarely eaten plain. When it comes to tofu, a good, flavorful marinade is your best friend. In fact, the right combination of … [Read more…]
Americans are eating more tofu than ever. In fact, in 2020, research suggests that people in the US consumed five or more packages of the soy-based ingredient. It’s no surprise that tofu is rising in popularity; it’s nutritious, sustainable, and incredibly versatile, too. Why cook with tofu? Tofu is popular for several reasons. Firstly, it’s … [Read more…]
Serve these fiery, crispy tofu fingers from the Fiber Fueled Cookbook alongside sourdough bread with plenty of pickles or chopped and served over a deliciously fresh salad. What you need: 6 tablespoons cornstarch¼ cup unsweetened soy milk1 cup panko-style bread crumbs1½ teaspoons smoked paprika, divided¼ teaspoon plus 2 tablespoons cayenne pepper, divided½ teaspoon salt¼ teaspoon … [Read more…]