Friday, October 21, 2011

Vermont Soy - Maple Ginger Tofu

At the Natural Products Expo East in Baltimore this fall, I met the Vermont Soy guys. This is a relatively new company having only been in existence for 4 years and I was interested in their products. They started off just selling soy milk, but have since expanded their line to offer artisan tofu, tofu scramble, baked tofu, soy nuts, and sunflower oil cooking spray. Their products are all organic and non-GMO.

They gave me a sample of their artisan tofu and their baked maple ginger tofu to take home.

I really liked the baked maple ginger tofu -- it was delicately firm, but not too firm, with a light maple taste. I decided to try using it in a recipe I found on their website for Tofu Stroganoff by Chef Steve Bogart with some modifications.

Tofu Stroganoff
Serves 6

  • 1/2 cup soy sauce
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 2 8-oz packages Vermont Soy baked maple ginger tofu, cubed
  • 8 ounces whole wheat fusilli noodles
  • 1T olive oil
  • 1 medium minced onion
  • 1/2 pound cremini mushrooms
  • 1/4 cup white wine
  • 1 cup vegan sour cream
  • Salt, pepper, and paprika to taste
In a bowl, add the soy sauce, garlic powder, and cumin. Mix well, then add the tofu and enough water so that the sauce covers the tofu.  Let it marinate for 1 hour. Drain well, reserve marinade for later.

Boil water for the noodles. Once boiling, cook the fusilli noodles according to their package.

Heat the oil in a frying pan and saute the onion until translucent. Add mushrooms and tofu and a little marinade, if needed. Cook until mushrooms soften.

Add wine and sour cream, then cook until mixture thickens. Season with salt and pepper to taste.

Top noodles with the sauce and season with paprika, once plated.

This dish is heavy and creamy and is best served with light salad and some crusty bread.  Click here to find where to buy Vermont Soy's products.

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