Try this flavorful and refreshing slaw recipe using our zesty Thai green curry tofu.

• 1 small napa cabbage
• 1 red bell pepper
• 1 shallot
• 3 carrots, grated
• 8 oz Thai tofu, diced
• 2 Tbsp tamari
• 1 Tbsp lime juice
• 1 Tbsp rice vinegar
• 1 clove garlic, mashed
• 2 tsp sugar
• 1 tsp toasted sesame oil
• 1 chile, diced (optional)
• cilantro & roasted peanuts for garnish

Organic Tofu Shop tofu/where to buy

Try our organic Chorizo Tofu for a delicious vegetarian chili.  We mix herbs and spices in before the tofu is pressed creating a unique, intensely flavorful and firm product.

Saute garlic and onions in olive oil until lightly browned. Add the carrots and cook for a few minutes before adding squash. When squash is soft, add the tomatoes, drained beans and Chorizo Tofu. Warm through.

From the Kitchen of The Tofu Shop

Organic Tofu Shop products

Organic Tofu Shop tofu/where to buy

Here’s our first recipe on the new site. Enjoy!

Wild Mushroom & Asparagus Tofu Frittata (Serves 4)

A vegan dish featuring early spring vegetables, with a Mediterranean flair. Serve with a vegetable soup and a whole grain dish.

1. Preheat the oven to 400 degrees F
2. Heat oil in a skillet or saucepan. Saute the garlic, onions and mushrooms in the olive oil until translucent. Add asparagus and a small amount of water and simmer until asparagus is almost tender. Add marjoram and vinegar and simmer for 1 minute. Stir in the olives.
3. Blend the tofu with the salt and turmeric, adding enough water or cooking broth to make a creamy consistency.
4. Fold the vegetable mixture into the pureed tofu and then into an oiled 9 inch pie dish or pan
5. Bake for 30-45 minutes until top is firm and golden brown
6. Cool for 10-15 minutes before serving