When trying something new, I always think a good route to take is to fry it and cover it with cheese.
Have you tried Tofu before? Would it surprise you to hear that I’ve just cooked with it for the first time?
With soy being such a large GMO crop I was always a little skeptical, but the brand I use (Mori-Nu Tofu) is made with verified and certified to be non-GMO, Kosher, Halal, gluten-free AND organic! My doomsday prepare especially loves that it comes in a revolutionary new packaging process that seals in all the wholesome nutrition of tofu in an airtight, shelf-stable package, protecting the contents from the harmful effects of light, air, and microorganisms without preservatives or irradiation.
There are 6 different types of Silken Tofu that Mori-Nu offers:
- Soft: Perfect for blending into dips and smoothies or used in baking, the softest variety of silken tofu.
- Firm: A firmer variety of silken tofu for entrees and salads.
- Extra Firm: Our firmest variety of silken tofu suited for stir-frying and sautéing.
- Lite Firm: Firm silken tofu with only 1g of fat per serving.
- Organic Firm: Firm silken tofu certified USDA Organic.
- Nigari: Traditional Japanese silken tofu made with sea minerals.
We used the organic firm for this. Since it’s not water packed, it holds its shape during the cutting, breading, frying process but still has a soft custard like texture on the inside.
We still chose to pat it dry first just to remove any extra moisture. Then dipped in a traditional seasoned flour / egg / breadcrumb mixture. Pan fry until the outside is nice and brown.
Top with marinara sauce and some fresh mozzarella cheese, salt and cracked black pepper. Put it under the broiler until the cheese is melted.
You can win a Mori-Nu Tofu Prize Package!
- $100 Visa gift card
- Mori-Nu Tofu recipe book ($20)
- 6 packs of assorted Mori-Nu Tofu ($10)
This is a sponsored conversation written by me on behalf of Mori-nu. The opinions and text are all mine.