A common theme plays out in vegan and vegetarian kitchens across the world: tofu draining. Before digging into that great new tofu recipe you recently found in your favorite cookbook, you have to de-water the bean curd. But why, why does tofu have to be suspended in water?
Well tofu makers extraordinaire Nasoya has an answer and a solution.
“For 2,000 years the best way to keep tofu fresh and moist was to pack it in water,” said Susan Rolnick, Nasoya’s Marketing VP. “But today’s packaging technology lets us give consumers a more convenient and friendly format, vacuum packaging. We can seal in moisture and freshness without the excess water.”
That’s right thanks to Nasoya’s new “vac-pack” technology your tofu has been freed from its watery prison.
And convenience isn’t the only reason you should care about this new innovation.
According to the Ayer, Mass.-based company, the “vac-packed” Super Firm Organic Sprouted Tofu has 5 more grams of protein per 3 ounce serving than traditionally packaged tofu.
The new super-fu—yes I made that up—also has a meatier texture and that means improved grilling performance. And who doesn’t want improved grilling performance?
You can have your very own Nasoya Super Firm Organic Sprouted Tofu for MSRP $1.99 for 8 ounces or $2.99 for 16 ounces. Now available at food markets nationwide.
Photo credit: Nasoya