Product Review: Nasoya TofuPlus (Plus Recipes and a Giveaway)

Tofu is one of those foods that I’ve tried a few times but never felt motivated to do anything with it myself. I’ve made smoothies with the silken variety, but I’ve only actually purchased the block-style tofu once. Even then, I never quite built up enough interest to prepare it and ended up giving it to a friend.

Times change, though, and after spotting barbecued tofu listed on a local restaurant’s menu a few months ago, I was intrigued enough to go searching for a recipe I could make at home. I bookmarked Baked Tofu Bites as a possible contender.

And then I filed it away until a couple of weeks ago, when I was contacted to review Nasoya’s TofuPlus! Clearly, the Universe thought it was time I experimented with tofu at home!

The Product
You can read ALL about Nasoya TofuPlus on the company’s website, but the gist of it is right there on their label:

nasoya tofu plus

“Excellent source of vitamins B2, B6, B12, D & Calcium
Good source of protein, cholesterol-free, low in saturated fat”

Works for me! Now, what to do with it…

The Experience and Observations
I kind of knew how to prep tofu for cooking, namely pressing all the water out, but had I not known, Nasoya kindly offers Tofu U with all kinds of tofu information.

makeshift tofu press (2 plates)

Behold, the leaning tower of tofu

After pressing my tofu between two plates for close to an hour (I was busy), I cut about half of it into cubes and marinated them in regular old bottled bbq sauce for almost an hour longer. No, that’s not what was called for in the recipe I linked to above, but as I already mentioned, I was busy. Plus, I didn’t have most of those ingredients.

bbq tofu bites in the oven

Don’t the bbq tofu bites look cute? After baking them at 350° for about 20 minutes on each side, they looked even cuter on my sandwich.

bbq tofu bites sandwich

I didn’t have a wrap or a wheat bun on hand, so I decided to have myself an open-faced bbq snack sammie with a healthy spoonful of pineapple-raisin broccoli slaw.

This was a good little sandwich, but it didn’t really set my hear to fluttering, if you know what I mean. The little bbq tidbits were warm…and kind of chewy. So I popped the leftovers into the fridge, planning to “fix” them somehow the next day. Only, I didn’t have to because when I tasted one straight from the container the next day, I practically swooned. The tofu had apparently needed more melding time with the sauce, or maybe it needed “resting” time after baking, but whatever it was, these bbq bites were fantastic! I snacked on them off and on all weekend. At about 5-10 calories per cube, they were definitely in the right calorie range.

On Sunday night, it was time to address the other half of my block of TofuPlus, which had been waiting in my freezer. (Big surprise!) I decided to make a sort of Tofu Parmigiana, similar to my sort of Chicken Parmigiana. Just press sliced tofu pieces in a mixture of panko, Parmesan cheese, and Italian seasoning mix and brown them in a smidge of oil.

tofu parmigiana

I think a little egg white wash prior to the breading would have helped with crumb adherence, but this was close enough. Especially after I sprinkled some cheese on top. Spicy marinara, creamy tofu in a crispy crust, flavorful cheese–all for around 350 calories. This (sort of) recipe will definitely be making a reappearance on my menu. And soon!

Although I’m not a vegetarian and don’t really have an interest in becoming one, I do enjoy meatless meals now and then. I’m really looking forward to adding more tofu dishes to my meal rotation.Since I don’t like soy sauce or most Asian spices, I’ll do my experimenting in other areas. Tofu chili, tofu tacos, tofu pizza–this could be fun! :)

The Giveaway
Nasoya has offered to give one U.S. reader an opportunity to try TofuPlus for themselves. (Not that you wouldn’t just take my word for it that it’s good stuff.) If you’d like to toss your name into the hat, just say so in the comments. I’ll do the selection on Friday (02/07) and let you know if you’ve won!

Say you do win the TofuPlus…what will you do with it?

FTC: Nasoya provided the product; opinions are a reflection of my own unique and speshul experience.

28 thoughts on “Product Review: Nasoya TofuPlus (Plus Recipes and a Giveaway)

  1. I can just see my husbands face now as I resent him with a dish at dinner time, and it’s tofu! HAHAHAHA! He says tofu is not food so this is unfortunately one ingredient that will never make my shopping cart.

    • I so understand. The handful of times I’d tried it and found it to be sort of blands, I’d thought it was the tofu at fault. I think it was more the way it was prepared, because when I had it with seasonings and flavors I love (and let it rest a few minutes after cooking), it was delicious.

      Maybe you could try some tofu jerky? Seriously: . :) Dare you!

  2. I’ve had tofu a couple of times when my friend cooked it, and it was good. When I made it…meh. I wonder if it needed more marinating/resting time, like you mention. Never thought of doing it parmigiana-style…now THAT looks really tasty! ::tosses name in hat::

    • The parm was really good. In fact, my mouth watered just a little bit looking at the picture and remembering how it tasted. :)

      Was that hat you tossed in one of your handmade creations? If so, I’m keeping it!

  3. I make a mean tofu sandwich. BBQ with coleslaw, spicy jerk, italian, I’ve done em all. Gimme the tofu!! 😉

  4. I love tofu, I typically eat it plain in salads. Your BBQ tofu is outrageous. I’ve been googling tofu recipes ever since a guy recently told me his wife made the best tofu ever, and so far, I haven’t been able to get the recipe. but this looks like it would be just as good. soo good! luv tofu!!! I made a salad with tofu today – Nasoy’s extra firm, for tonight, it also has shredded carrots, avocado, raisins, and a dressing with walnut oil and honey.

  5. We do a stir fry about once a month using the firm tofu and we don’t press it. We cut it into cubes and brown in a bit of oil. Then we start adding all kinds of awesome veggies including mushrooms, onions, zucchini, bean sprouts, snow peas — really whatever we might have in the fridge. Delicious! :)

      • You reminded me that we do add a tablespoon or two of peanut sauce at the very end. I’m usually the veggie peeler and chopper and my daughter is the cook on this one. Yep, the sauce is definitely needed. :)

  6. I’ve only ever had tofu in salads but maybe it’s time I start experimenting with it!

  7. Awesome post :-) I’ve had Tofu in Stirfry’s before, very nice! But yeah I agree with Melissa, Tofu in Salads are the best.

  8. I like to saute cubed tofu and then marinate it in a mix of soy sauce, rice vinegar, and a little toasted sesame oil.

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