This is a sponsored conversation written by me on behalf of Mori-nu. The opinions and text are all mine.
One of my favorite ways to cook with tofu is this tofu scramble. I started making it years ago when I did my vegan experiment and now, though not vegan, enjoy making it on a regular basis. It doesn’t replace my eggs, it’s just something different and it’s awesome.
Tofu, a great protein source for both vegetarians and meat eaters, is normally pretty bland which makes it a great canvas for spices and other flavor additives like garlic, soy sauce and veggies!
When I was asked to create a recipe using Mori-Nu tofu I knew that I needed to share this one with you. First let me tell you about Mori-Nu tofu, it is silken tofu which is a smooth, silky variety of tofu.
The great thing about this brand is the special packaging that requires no refrigeration and has a year-long shelf life. It was awarded the #1 food science innovation of the last 50 years because of this special aseptic packaging that protects the tofu from harmful effects of light, air and microorganisms without irradiation or preservatives!
Mori-Nu tofu is made with Non-GMO soy (verified from the Non-GMO project) and is gluten free, certified Kosher and Halal.
They carry a variety of tofu (different textures for different functions) and I love that the box tells you which variety is best for which dishes.
Soft: perfect for blending into smoothies and dips or used in baking, the softest variety of silken tofu.
Firm: a firmer variety of silken tofu for entrees and salads.
Extra firm: their firmest variety of tofu for stir-frying or sautéing.
Light firm: firm silken tofu with only 1 gram of fat per serving.
Organic firm: firm silken tofu certified USDA organic.
Nigari: traditional Japanese silken tofu made with sea minerals.
I typically use firm or extra firm tofu but I am excited to try the softer variety for some desserts and other preparations. One thing that I noticed immediately, even in the firm variety, is the smooth texture which is unique to Mori-Nu. I’ve seen it in bulk at my Costco so keep your eye out!
Mori-Nu is hosting a sweepstakes where 25 prizes will be awarded so enter for a chance to win (sweepstakes will end November 4th). The prize pack will include 6 packages of tofu, a recipe book and a $100 VISA gift card!
Just enter via the Rafflecopter below!
- 2 teaspoons olive oil
- 1 (12-14 ounce) block firm or extra firm tofu, pressed dry of liquid (*see note)
- 1 large clove garlic, minced
- ½ teaspoon cumin
- 1 teaspoon tumeric
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 1 Tablespoon reduced sodium soy sauce
- 1 cup sliced mushrooms
- ½ cup diced red bell pepper
- ⅓ cup diced onion
- ⅓ cup diced tomato
- Sliced avocado
- Pickled jalapeño
- Cilantro, chopped
- Add tofu to a medium size bowl and use a fork to crumble. Add minced garlic, cumin, turmeric, garlic powder, black pepper and soy sauce and let the mixture sit while you prep veggies.
- In a large non stick skillet on medium heat, add oil and all the vegetables EXCEPT the tomatoes. Cook for 2-3 minutes. Add tofu and turn the heat to medium high and cook for an additional 6-7 minutes until tofu starts to get brown in places. Stir in tomatoes and remove from heat.
- Spoon filling into tortillas of choice. Top with chopped cilantro, jalapeños and avocado.
Make sure to squeeze as much liquid out of tofu as possible. I cut mine in slices and leave it under a clean dishtowel topped with something heavy- a cutting board, cast iron skillet, etc. for a couple hours if possible).