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June 5, 2017

Power Up Your Day with these Protein-Rich Recipes from Nasoya

Protein comes in many forms – and not all of it from meat. If you’re vegetarian or just looking to incorporate more meatless meals into your routine, read on for a few simple, protein-rich recipes from our friends at Nasoya to power up your day!

TOFU SCRAMBLE

INGREDIENTS

  • 1 pkg Nasoya® Organic Firm Tofu or Nasoya® Organic Firm TofuPlus, patted dry
  • 1 tbsp canola oil
  • 1 clove garlic, minced
  • 1 small white onion, chopped
  • 1/2 red and orange bell pepper, chopped
  • 3 button mushrooms, sliced
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1/4 cup chopped chives

PREPARATION

  1. Heat oil in a large nonstick pan over medium high heat. Once oil is hot, add the garlic and onion and saute for about 5 minutes.
  2. Add the red pepper and mushrooms and saute for another 5 minutes.
  3. Add the tofu into the pan and crumble it into small pieces using a spatula. Sprinkle salt and turmeric evenly over the scramble. Turmeric not only adds to the flavor, but will also make the tofu look like eggs!
  4. Heat for about 8 minutes, stirring occasionally to blend well. During this time, the tofu can be broken into smaller pieces to resemble the consistency of scrambled eggs.
  5. Remove from heat, garnish with chives, and enjoy!

TOFU EGGPLANT BABA GHANOUSH

INGREDIENTS

  • 1/2 pkg Nasoya® Organic Silken Tofu, drained well
  • 1 large eggplant (about 1 pound), halved lengthwise
  • 1/4 tsp garlic powder
  • 2 tbsp tahini
  • 1 tbsp freshly squeezed lemon juice
  • 3/4 tsp kosher salt
  • A couple of drops of liquid smoke (optional)

PREPARATION

  1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
  2. Place eggplant cut side down on the prepared baking sheet. Prick eggplant with a fork a few times and bake until soft and collapsed and the skin begins to char, about 30 minutes.
  3. When cool enough to handle, scoop eggplant pulp into a colander and discard skin. Place eggplant in a colander in the sink and let drain. While the eggplant is draining, combine the garlic powder, tofu, tahini, lemon juice, salt, and liquid smoke in a mixing bowl, and whisk together until smooth. Chop and mash the eggplant on a cutting board, and add to the mixing bowl. Mix all the ingredients until smooth and taste again for seasoning.