Tofu can get a bad rap, but Nasoya Organic Tofu is some of the highest quality and is made from non-GMO soybeans!
I live in a very frugal household. It is just my husband and I, but we are easily frugal enough to cover a 6-person family. While I am a solid value shopper, once in a while, I just like to “upgrade” with food, especially when the cost difference really isn’t that large. One example of this is tofu.
Our local store has a generic brand that is less than a dollar and non-GMO. Nonetheless, when I must make a trip to Whole Foods (believe it or not, a few items really are cheaper there), and he isn’t around, I am compelled to buy at least one package of Nasoya Organic Tofu.
It is hard for me to define the differences between “plain old tofu,” but somehow, I just like it better. I have trialed a few of the varieties, all of which are water-packed and sold in the refrigerated section.
Tasting Notes for Nasoya Organic Tofu
Cubed Super-Firm
The cubed super-firm tofu is admittedly handy, but definitely a luxury item. At my store, it usually costs the same or more than the other tofu varieties, yet the contents are smaller. While it is nice to open the package and toss those ready to cook cubes in (I sampled them with a baked tofu bite recipe from Vegan Bites), cutting up tofu myself really isn’t a big time consumer.
Extra Firm
The extra-firm block is my favorite. I am not really a “make everything with tofu” type of dairy-free person. I minimize my soy intake and I actually like tofu. We try not to purchase products with soy (not even soy oil), so soy lecithin in chocolate, tamari or shoyu, and miso are the only forms of soy that typically enter our house. But tofu is a treat that I enjoy once a week as a protein tossed into stir-fries. The extra-firm works great for this and is easy to slice.
I tried the firm once, and it is still a great product, especially you need a tofu for mashing, but I found it a bit too soft for my stir-fry needs.
Soft
I purchased the soft to test in a ricotta recipe I was working on for my book. The texture was a bit coarser than ricotta, and when seasoned lightly with lemon juice, a touch of oil, and a pinch of salt, it tasted remarkably like cottage cheese! Some nutritional yeast punched this up a bit too. However, when I trialed it in my eggplant manicotti, it wasn’t the perfect fit. I decided to go with a combination of regular firm and silken firm instead, which worked much better. The soft will work better for dips or in applications where cottage cheese may be welcome.
When I couldn’t find the Mori-Nu shelf stable silken tofu, I picked up the silken tofu from Nasoya. It was a good product, but I can definitely see where the shelf stable beats out water-packed in recipes. It is well-drained and doesn’t leave you with a tofu that is too watery.
The Facts on Nasoya Organic Tofu
Certifications: Nasoya Organic Tofu is Certified Organic and Non-GMO Verified.
Dietary Notes: By ingredients,Nasoya Organic Tofu is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, vegan / plant-based, vegetarian. Nonetheless, always read the ingredient statement and check with the company on their manufacturing processes for all varieties if potential allergen cross-contamination is an issue for you. Processes and labeling are subject to change at any time for any company / product.
For More Product Information: Visit the Nasoya website at nasoya.com.
5 Comments
This is our go to tofu brand. It cooks well and tastes great in our tofu based dishes. My husband, toddler and I are all fans.
I have tried this product and it was in a stir fry. I guess for what it was, Nasoya was a good product. I do have to say I have tried to use tofu, and tried to like it but honestly am never sure what to do with it. I need to find a book about tofu where the recipes dont all look grey. I bought the brand because it was non GMO.
Haha, I hear you Ellen. For a livelier recipe, try a thai red curry or pad thai. Tofu goes great in both and both have a much lighter look and flavor. Silken tofu works great in desserts.
I just bought my first block of tofu today, soft silk kind. It was $2.99 at Publix. How long ago did you find it so cheap? I used it in a spinach artichoke dip. Any hints on how to use it with the best outcome?
Hi Michelle, I just look for sales! It usually goes on for $2 or less. The soft silken version works best pureed, and as a substitute for cream when you are looking for a creamy recipe base. It isn’t firm enough for stir-fries or making a cheese alternative.