First things first….HOW ‘BOUT THEM BADGERS AND CYCLONES? My two loves are in the sweet sixteen and I am one happy midwestern basketball lovin’ girl. Not an ISU fan? Watch this, you’ll see. 🙂
On to the important stuff! So, last week, I talked about branching out and trying new foods with my story about how I overcame disliking carrots at Buffalo Wild Wings. For those of you who read that and a) still think I am normal and b) keep comin’ back to this blog for more, just know I love ya. 🙂
Anyway, another food that I used to shy away from was tofu → I usually only eat tofu 4-5 times a year and it is always someone else preparing it. I have always been too scared to prepare it myself, as the texture weirds me out a little. Ok, more like a lot.
However, the times they are a changin’! The kind folks at Nasoya Tofu contacted me and asked if I wanted to review one of their products, TofuPlus. I figured this was a good chance to try out preparing tofu for myself, so I went for it! I tried out the “Extra-Firm Tofu Plus” and the “Silken Tofu”. Spoiler alert: I’m not as afraid of tofu anymore after I tried preparing it myself!
image source: Nasoya
Because I’m alllll about the texture, I was able to use the TofuPlus by pan-searing it on my stove and adding it to salads and my egg scrambles in the morning. This was an acceptable (and pleasant!) texture. The “extra firm” made all the difference to me and the texture was much more enjoyable than my past tofu experiences! As someone who doesn’t eat tofu all that often, I would definitely get this again to mix it up on meatless mondays. 🙂 The TofuPlus is ideal because it is also fortified with vitamins B2, B6, B12, D and Calcium.
For the silken tofu, I had a more creative plan! Because I don’t eat tofu very often, I didn’t want to over do it when adding it into my meals. I had heard of using tofu to make chocolate mousse/pudding before, so I decided to give that a shot! I modified this recipe here.
You guys. Easy-peasy recipe right here! All ya need are two ingredients–silken tofu and chocolate chips– and you’ve got yourself a wonderful dessert that can also be dairy-free!**
**Note about the chocolate chips. I used regular semi-sweet chocolate chips, which can contain traces of dairy. To play it safe, my vegan friends have recommended using “Enjoy Life” vegan chocolate chips!
It’s this easy:
Chocolate Pudding With Tofu
Take one package of silken tofu, drain the water off, and place in blender. Blend for 1-2 minutes until smooth. Take ¾ cup chocolate chips and melt in a small saucepan over medium heat. Slowly add the melted chocolate to the tofu in the blender Blend for 3-4 minutes on high. Use a spatula to remove from blender and into a bowl, and refrigerate for 2-3 hours. The refrigeration is key, as this allows it to thicken and become “mousse” or “pudding” like!
I thought the pudding tasted great– just as rich and chocolately as the real stuff!
The best part is if you’ve made it through this monster of a post, you’ve come to the best part!
Nasoya is giving one lucky More Than Just Dessert Reader two coupons to try out their products! Even if you are new to the tofu world, I would still encourage you to enter the giveaway– what have you got to lose?! If I can overcome my fear of the tofu, I think you may like it too!
To enter the giveaway:
1. Just follow the directions on the rafflecopter below. It may take a second to load!
2. Entries must be in by March 31st, 2014 at 11:59 pm.
If you are a tofu fan, Nasoya is also hosting another giveaway to challenge their consumers to Think Outside the Block and share their favorite tofu recipes on its Facebook page. By sharing your recipes on their page (which I linked above) you enter for a chance to win the $500 (grand prize) or $300 (runner up). The contest ends on March 31, 2014….do it!!!
Full Disclosure: I received two coupons to try out Nasoya Tofu products as compensation for this post, as will the giveaway winner. I am not being compensated in any other way. All thoughts and opinions are my own!