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Grilling season is upon us! Fire up your grilled with this Citrus and Chili Marinated Grilled Tofu recipe, created by our chef friend Alexander Weiss!
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Citrus and Chili Marinated Grilled Tofu

Citrus and Chili Marinated Grilled Tofu

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Chicken Noodle Soup with Tofu Shirataki

1. Prepare noodles according to package directions, below. Cut into 2-3 inch lengths, set aside. 2. In a large pot bring chicken broth to boil. Add carrots, celery, onion and garlic. Reduce heat and simmer until vegetables are cooked through. 3. Add chicken and Tofu Shirataki noodles and
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Chicken Noodle Soup with Tofu Shirataki

Pesto Fettuccine

Rinse and drain Tofu Shirataki noodles well. Pat dry using paper towels. Put in a microwave-safe bowl and heat in microwave for 1 minute. Drain excess liquid. Cut noodles to manageable size. Place sun-dried tomatoes in food processor and chop until pieces are very small. Stir tomato mixture and
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Pesto Fettuccine

Tofu Onion Dip

Place half of your block of tofu in the blender. (You can store the remaining tofu in a plastic container in the refrigerator for about 2-3 days. Immerse the tofu in water to keep it moist and change water daily as long as you store it.) Add additional ingredients and blend.
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Tofu Onion Dip

Yakitori Style Tofu

Marinade: Combine all ingredients in a small sauce pan set to medium heat, stir to dissolve sugar. When sauce has reduced by half, remove from heat and set aside. Once sauce has cooled, strain and separate into two equal bowls. Skewers: In first bowl combine marinade with tofu, let sit for
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Yakitori Style Tofu


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