Mori-Nu Tofu has been a favorite product at Vegfest for many years. We caught up with the marketing manager to learn more about the product.
How is Mori-Nu Tofu different from other kinds of tofu?
The main difference between Mori-Nu ™Silken Tofu and other types of tofu is the style/type, texture, and the fact that it is shelf stable. Mori-Nu’s Tofu is velvety smooth, creamy, custard-like, and consistent in composition. The other types of tofu are often referred to as Momen Tofu or regular tofu. They are more porous, firm, and rough in texture.
Mori-Nu Tofu is shelf stable (1 year from production) and packaged in a Tetra Pak box. The box is hermetically sealed, and the tofu is formed inside. This allows continuous protection from light, air, bacteria, and micro-organisms that cause spoilage. There are no preservatives in Mori-Nu tofu. It is Non-GMO Verified, certified Gluten-Free (by GFCO/GIG), KSA Kosher Parve certified, and is available in six varieties.
Of all the possible protein sources you could eat, tofu has to be the most versatile, and the healthiest. It is made from soybeans, and is high in protein, low in fat, and also contains good amounts of calcium and some B vitamins.
There are two main types of tofu, regular and silken tofu. Regular tofu comes floating in water in a small tub. It needs to be refrigerated and used within a few days. It is best used crumbled, sliced or diced, and can be marinated to absorb different flavors. It can be baked, fried, or added to soups, stews and curries.
Silken tofu has a creamier texture which blends particularly well, to make quiches, desserts, smoothies etc. It doesn’t hold its shape well, so doesn’t work so well sliced. It often comes vacuum packed and doesn’t need to be refrigerated. It keeps for several months.
There are hundreds of different recipes available, and even some whole cookbooks focusing just on tofu. Every style of cuisine can be recreated, so search vegetarian websites or buy a good cookbook, and enjoy the diversity of this nutritional powerhouse.
It’s summertime. Time to light up the grill. Yes, there are endless possibilities for grilling without using meat or fish. One option is to check out this wonderful cookbook from the Book Publishing Company, which captures a wide variety of possibilities in one easy-to-use book.
Grills Gone Vegan is the latest cookbook from Tamasin Noyes. Tamasin has been vegetarian for over thirty years, and vegan for much of that time. She and her husband, Jim, live in northeastern Ohio with their two cats. Along the way, Tamasin has baked for a vegan café, worked in restaurants, created a nonprofit group that sent handmade cards to children with life-threatening illnesses, and had a vegan soap company for ten years.
Passionate about cooking, Tamasin spent several years as a cookbook tester for some of the leading vegan authors. She is also the author of American Vegan Kitchen and the coauthor of Vegan Sandwiches Save the Day.
Only in the Northwest! Two “foodlums” have stolen an entire truckload of tofu, yes tofu. Police concede that there might be a black market for tofu and comment “Um, it may be hard to penetrate that network.”
The tofu was stolen in Portland from a Seattle natural food distributor’s truck while the driver was making a delivery. A little while later, the truck was found only few miles away but the tofu was missing. The two suspects are still on the run. In the meantime, if anyone going door to door offers to sell you about two tons of tofu: think twice!