Monday, April 7, 2014

#MeatlassMonday Thai Tofu For You

I received coupons for free product to facilitate my review. All opinions expressed are all me though.

Tofu, I think you love it or you hate it, well you just have not had it cooked the right way.

I have been using tofu for a number of years now and it is nice to hear cheers from my kids when they ask what is for dinner and my response is tofu!

I make a tofu about once a week or so and one of our all time faves is my Thai Tofu, it is so easy too. More on that in a bit.


Do nasoya has come out with this tofuplus.

So what is so different?


  • Nasoya TofuPlus is the first and only line of tofu “beefed up” with the nutrients commonly lacking among those actively reducing meat in their diets. 
  • All Nasoya Tofu is Organic and Non-GMO Project Verified as well as gluten free, dairy free, vegetarian/vegan. 
  • Replacing just one serving of beef (the size of a medium hamburger) with a serving of Firm TofuPlus or Extra Firm TofuPlus avoids 9 grams of saturated fat and v66 milligrams of cholesterol, while maintaining important B and D Vitamins, and Calcium.
I liked that they added nutrients to it, no change in how it cooked or tasted so that makes me happy.

For other ideas and recipes for tofu follow my tofu pinterest account HERE.

Now onto the recipe...



Thai Tofu

    14 -16oz pkg firm tofu ( I freeze it, thaw and then drain it for a couple hours in a coffee filter lined strainer and a plate on top with a heavy can) cut into cubes
    1T minced garlic 
    1 T soy sauce 
    1 medium red & green pepper cut into slices
    1/8t sea salt 
     Sauce:
    4T natural peanut butter (I use This)
    2/3 c salsa 
    2/3c water


Spray an 8x8 baking pan with cooking spray and pre-heat the oven to 400 degrees.
Place sauce ingredients into a blender or food processor and puree until creamy.IMG_4828
Spray a non-stick skillet with cooking spray and heat to medium heat
IMG_4827Place tofu cubes in an 8x8 pan, sprinkle soy sauce and garlic over top, place in oven. Place peppers in skillet, sprinkle with salt and sauté for 2-3 minutes. Pour 2T water into pan and cover for about 4 or 5 minutes until tender and slightly blackened.IMG_4829Add peppers to baking dish with tofu and then pour sauce over tofu and peppers. Cook until sauce begins to thicken, about 20 more minutes.IMG_4833
IMG_4834Serve over noodles of choice.

I like to use spiraled zucchini noodles. As a bariatric patient this just goes down easier than pasta for me. Rice or quinoa would also be great here.

If you try it let me know what you think.

Until next time...
Trish