Tempeh Tacos

tempeh tacos recipe
Description

This tempeh taco "meat" recipe makes the perfect vegan filling for tacos & burritos or topping for salad & nachos. Use SoyBoy organic Soy or 5-Grain Tempeh.

Servings: 4-5

Instructions

  1. Cut Tempeh into 2-inch pieces, then combine with 2 Tbs of olive oil and spices in food processor bowl and blend. Alternatively, you can crumble the tempeh and mix by hand, but the food processor will give the tempeh a consistency more similar to ground beef.
  2. Sauté taco filling in 2 Tbs olive oil or bake on a sheet pan.
  3. And more spices to taste and toss with lime juice before serving.

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Asian-Style Tofu Buddha Bowl

Description

Light, refreshing, and packed with nutrients and fiber, Buddha Bowls are an incredibly popular element of a healthy diet these days. SoyBoy’s four varieties of marinated baked tofu are the perfect way to add a punch of plant-based protein to any bowl. For this recipe, we used sliced Tofu Lin and peanut dressing for a decidedly Asian take on a quick-and-easy Buddha Bowl. If you’re the meal-prepping type, quadruple the recipe and use a whole package of Tofu Lin.

Servings: 1

Instructions

  1. Cook farro according to package instructions. If you want more flavor use vegetable stock instead of water. Set farro aside to cool.
  2. Remove the stems from the leaves and massage the kale with your hands. This will make a squeaking noise that subsides when the kale has been softened enough. This makes it less bitter and easier to eat. Cut the massaged leaves into strips.
  3. Prepare cucumbers, carrots, red pepper, and Tofu Lin.
  4. Arrange ingredients in a large bowl, starting with your grain and kale, then following with the remaining vegetables. Top with sliced tofu.
  5. Drizzle with peanut dressing and enjoy!

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SoyBoy Packs In More Plant-Based Protein

more plant-based-protein vegan

“Traditional tofu masters have a saying that there are two things they will not show another person; how to make babies and how to make tofu.”
– Uncle Bill Shurtleff, renowned author of “The Book of Tofu”

We can’t tell you all the secrets behind our tofu-making process. However, we are delighted to share with you this little nugget.

A Firm Focus

As you look through the organic tofu offerings on the SoyBoy website or in the grocery store, you might wonder why you don’t see any soft or silken tofu. Well, it’s not a fluke. We designed our product line consciously. Our goal has always been to make ever-better food products, and one way we’ve achieved that has been by packing more protein into each package of tofu.

What does that have to do with soft tofu? The way you fit more protein into your tofu is by using more organic soybeans and less water. Softer tofu, alternatively, contains fewer soybeans. The numbers say it all. SoyBoy tofu has more soybeans per square inch than most other brands of tofu. So, if you’re worried about getting enough protein from your vegan diet, count on SoyBoy to help you rack up those grams of plant-based goodness.

Complementary Coagulants

Stacking up the soybeans isn’t the only way to maximize the protein content of your tofu. In addition to using more organic soybeans, we also use a specially blended mixture of two natural, high-calcium coagulants. Calcium chloride nigari adds sweetness while increasing protein, and calcium sulfate adds smoothness. Both coagulants are good sources of dietary calcium, a critical nutrient for strong bones — especially important for people who don’t eat dairy.

SoyBoy Servings

Whether you’re an omnivore or an herbivore, it’s not uncommon to want to find foods high in protein. SoyBoy Tofu and Tempeh make it easy. We pack 11 grams of plant-based protein into each serving of our Extra Firm Organic Tofu. That’s 22% of the USDA recommended daily value for a 2,000-calorie diet and up to 40% more than most other brands. When you want an energizing snack or a meal to power you through your demanding schedule, all that protein makes a big difference.

A Protein Problem?

Anyone who’s been eating vegan for a while knows there’s an abundance of misinformation out there. Some of the confusion is due to a lack of knowledge, while other myths come to us courtesy of the meat and dairy lobbies. One common misconception is that vegans have a hard time getting sufficient protein to support a healthy lifestyle. While some people just don’t know about the abundant array of plant-based protein sources, others believe that there’s a problem with animal-based protein being “complete” and plant-based protein being “incomplete.” If you belong to that second camp, we have the best news!

Tofu to the Rescue!

While beans and nuts aren’t considered complete proteins – meaning they don’t contain all nine of the essential amino acids that the body can’t make on its own – there are several vegan foods that do. Among them is the humble soybean. That’s right, soybeans, and therefore tofu and tempeh, are complete proteins. You can count on tofu to provide the recommended daily portion of protein for your weight and lifestyle.

Any Questions?

The nutrition facts on each SoyBoy product page should give you all the stats you need to choose the type of tofu or tempeh that’s right for you. But if you have any questions about our products, ingredients, or processes, be sure to submit the form at the bottom of our FAQ page.

Vegan Buffalo Dip

Description

Our Vegan Buffalo Dip, which contains both tempeh and firm tofu, is a high-protein, crowd-pleasing gameday treat. The tapioca flour gives the dairy-free dip an incredibly cheesy texture that you’ll have to taste to believe! Serve it up for the Super Bowl or any vegan potluck.

Servings:

Instructions

  1. Make the vegan ranch dressing by combining 4 ounces of tofu, herbs, spices, and lemon juice, and 2 Tbs water in a food processor. Blend until completely smooth. If the mixture is too thick, add more water a tablespoon at a time until the mixture is creamy and similar to that of ranch dressing. Measure out ¼ cup of vegan ranch and set aside.
  2. Prep the tempeh. Cut each block down the center so that you have strips about ⅛” deep. Then make 4 or 5 slices across. Marinate in a light coating of Frank’s Red Hot and set aside.
  3. Thoroughly drain 12 ounces of tofu (¾ of the package). Wrap in 2 sheets of paper towel, put on a plate, and set a heavy plate on top of the block to press out all of the excess water. This will take about 10-15 minutes.
  4. Once drained, crumble or cut the tofu into smaller chunks and add to food processor with ¾ cup water, tapioca flour, lemon juice, garlic powder, and salt, and blend until smooth.
  5. Preheat oven to 350 degrees F. Pour tofu mixture into a saucepan and cook over medium-low heat, stirring constantly. Once the mixture becomes gooey (~5 minutes), crumble in the marinated tempeh, and stir in the ranch until combined and remove from heat.
  6. Pour dip into a baking dish, place in the oven, and bake until the top of the dip is golden and the edges are bubbly (15-20 minutes).
  7. Remove the dip from the oven, stir, and transfer to a small slow cooker, hot plate, or serving dish. Stir occasionally to maintain the appearance. Serve with pita chips, corn chips, and/or carrots and celery.

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No-Bake Tofu Chocolate Cheesecake

Description

This indulgent tofu chocolate cheesecake requires refrigeration overnight, but it's worth the wait. Sweet and decadent, it's easy as pie to make and gluten-and dairy-free.

Servings: 6-8

Instructions

  1. Press the tofu. Remove from package, wrap in 2 sheets of paper towel, put on a plate, and set a heavy plate on top of the block to press out all of the excess water. This will take about 10-15 minutes.
  2. Mix hazelnuts, pitted dates, and carob powder in a food processor until a sticky dough is made. Line the cake pan with baking paper and spray interior sides with cooking oil. Distribute the crust mix on the bottom of the pan and carefully level. Put in the fridge.
  3. Use a double boiler or a heat-resistant bowl set atop a pot of boiling water, melt the chocolate in a water bath.
  4. Chop the tofu and put in a high-speed blender or food processor with brown sugar, melted chocolate, lemon juice, carob powder, vanilla, and cinnamon. Blend until smooth.
  5. Pour mixture over the prepared crust and level with a spatula. Refrigerate overnight to set. Decorate with fresh fruit and serve.
  6. Store the cake in the fridge for up to 5 days.

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Dairy-Free Tofu Stuffed Shells

Description

Get ready to delight every member of the family. This dairy-free recipe for a classic Italian favorite delivers the authentic comfort-food experience of stuffed shells, minus the fat and cholesterol, by replacing ricotta with tofu. The versatile tofu mixture can be used to make your own lasagna, manicotti, or to substitute ricotta in many other recipes. Cover with dairy-free mozzarella shreds for maximum cheesy goodness!

Servings: 4-6

Instructions

  1. Thoroughly drain the tofu. Remove from package, wrap in 2 sheets of paper towel, put on a plate, and set a heavy plate on top of the block to press out all of the excess water. This will take about 10-15 minutes.
  2. Break tofu into chunks and place in a blender or food processor with olive oil, garlic, oregano, salt, and nutritional yeast. Blend until texture mimics that of ricotta.
  3. Stir spinach into tofu mixture.
  4. Prepare shells until cooked ⅔ of the way through, or very al dente, and drain.
  5. Pour half of the pasta sauce into a Pyrex baking dish. Add 2-3 Tbs. filling to each shell and place in pan. Then pour remaining sauce over stuffed shells.
  6. Cover with foil and bake at 350 degrees for 25 minutes.
  7. Remove foil and sprinkle shells with dairy-free cheese. Bake uncovered for 5 more minutes. Serve piping hot!

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Tofu Scramble

scrambled-tofu-recipe-vegan-vegetarian
Description

Everyone needs a go-to savory morning protein. Scrambled tofu provides a versatile, high-protein base for any flavor combination and is beloved by vegans and omnivores alike. Use our combo of mix-ins or simply scramble tofu with these spices and throw in the fridge for a different breakfast every day of the week. Prepared scrambled tofu will keep for up to three days. To reheat, simply cook over low heat.

Servings: 2-4

Instructions

  1. Drain tofu from container and press if desired.
  2. Cut the block of tofu into cubes, place in a bowl, and break into small curds using a potato masher.
  3. Combine all spices and nutritional yeast in a bowl.
  4. De-seed bell pepper, then dice onion and pepper into small pieces.
  5. In one, pan heat ½ olive oil over medium-high heat and sauté veggie bacon on both sides to desired crispness.
  6. Chop cooked veggie bacon into ¼-inch pieces and set aside.
  7. In another pan, heat remaining olive oil on medium heat. Add onions and peppers and sauté until softened.
  8. Add tofu and cook until excess water has evaporated
  9. Stir in spices, mixing until well blended.
  10. Top with chopped veggie bacon and serve with fruit or toast.

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Tofu Salad With Tomatoes, Cucumbers And Basil

Description

This quick and easy vegan recipe blends fresh veggies with sliced SoyBoy organic tofu and homemade vinaigrette for a bright, delicious summer salad. Hint: Let the salad sit out at room temperature a bit before serving so the tofu absorbs some of the vinaigrette.

Servings: 4

Instructions

  1. Drain the 1 pound block of firm SoyBoy tofu in a colander or mesh strainer in the sink. (Use a clean kitchen towel to gently squeeze out more water if desired before slicing into 1⁄2” thick rectangles)
  2. Add the rough chopped ripe tomato, thinly sliced cucumber, chopped basil and 1/4 cup thinly sliced red onion to a medium size mixing bowl.
  3. Use another smaller mixing bowl to whisk together 1/3 cup olive oil, 2-3 Tbs. vinegar, 1 tsp. Dijon mustard and an optional pinch of red pepper flakes.
  4. Add the dressing to the tomato and cucumber salad and very gently toss to coat.
  5. Lay the sliced tofu out on a large platter, spoon the tomato and cucumber salad over the top of that and finish with a sprinkling of sea salt to taste.

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Tofu Salad Sandwich

Description

This quick and easy SoyBoy recipe for tofu salad sandwiches features Asian flavors and the texture of toasted walnuts.

Servings: 4-6

Instructions

  1. Plan ahead and drain the block of tofu really well. Then gently squeeze it in a clean kitchen towel to remove any excess water.
  2. Meanwhile, add 2 tsp. vegetable oil to a heavy bottomed pan on medium heat and toast 1⁄2 cup chopped walnuts, stirring regularly, until lightly browned, season with salt to taste and immediately take them out of the pan to cool. (Alternately, substitute 1-2 Tbs. already toasted sesame seeds)
  3. Use a large mixing bowl to combine the drained tofu, tahini, soy sauce, sesame oil, mustard, cilantro, green onion and minced ginger. Add 2-3 Tbs. vegan mayonnaise and gently mash everything together, adding more mayonnaise if desired.
  4. Fold in the toasted chopped walnuts (or toasted sesame seeds) and keep cold in a tightly sealed container in the fridge until ready to serve on whole grain bread with optional sliced tomatoes and fresh baby spinach.

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