House Foods America

Almost too pretty to eat. Almost You can make our Avocado Ranch Tofu Shirataki Salad tonight & dig in tomorrow! Check out the link for the recipe. https://www.house-foods.com//avocado-ranch-tofu-shirataki-

Stir things up tonight. Our Tofu Stir Fry is a great meal to mix up your weeknight routine. Full of flavor and color, this recipe won’t disappoint!

Green & gluten-free?? Must be our lucky day Happy St. Patrick’s Day! Check out this easy Heavenly Shirataki Angel Hair Pesto recipe https://www.house-foods.com/recip/heavenly-angel-hair-pesto For more tasty recipes, visit https://www.house-foods.com/recipes/... #housefoodsamerica #housefoods #cookuphappiness #stpatricksday #green #healthyfood #healthy #housefoods #pesto #vegetarian #shiratakinoodles #ketodiet #keto

Did you know that Toast Day was a thing? Well we are celebrating with a TBT favorite, Smoky-Sweet Tofu Avocado Toast. Toasty, a little smoky-sweet cubes of tofu top avocado toast with sliced tomato and quick candied almonds. Check out the recipe below . . Ingredients Almonds-----... cup sliced almonds 2 tsp. maple syrup Tofu---- pkg. House Foods Tofu Extra Firm, cubed 1 Tbsp, maple syrup 2 tsp. extra virgin olive oil tsp. smoky paprika Salt and pepper to taste 2 slices of sourdough bread (or alternative) 1 avocado, sliced 1 small tomato, sliced 1 lemon, sliced + zest for topping toast Cooking Directions Almonds: Warm a large skillet over high heat. Add the almonds and toast for one minute. Add in the maple syrup and sauté for another minutes. Turn off heat and transfer the coated almonds to a small bowl. As they cool, the sweetener will become nice and sticky. Tofu: Rinse the skillet if desired. In the same skillet, add the oil and tofu. Sauté for 3 minutes, until the edges start to brown. Then add in the maple syrup and smoky paprika. Sauté for another 2 minutes. Turn off heat. Add the salt and pepper to taste and set tofu aside. Toast bread. Add the avocado to the slices of bread and smash with a fork. Squeeze a bit of lemon juice on top and sprinkle a pinch of salt. Add the tomato, tofu and almonds over top the avocado. Add pepper and lemon zest on top to taste. Slice and serve. #housefoodsamerica #housefoods #cookuphappiness #avocado #toast #avocadotoast #poweredbyplants #plantbased #plantbaseddiet #protein #tasty #tofu #vegan #veganfood #vegetarian #nationaltoastday #toastday #tbthursday For more tasty recipes, visit www.house-foods.com/recipes

From the House Foods Family, Happy Lunar New Year! Wishing everyone good health, luck & much happiness throughout the year #housefoodsamerica #housefoods #cookuphappiness #tofu #lunarnewyear #chinesenewyear #tet #yearoftheox2021

Today is Game day and We Love Game Day Food! Check out these perfect delicious AND healthy appetizers for Super Bowl LV! House-foods.com/recipes . . #housefoodsamerica #housefoods #cookuphappiness #tofu #football #SuperBowl #gameday #appetizer #buccaneers #kansascitychiefs #NFL #touchdown #plantbased #vegetarian #tasty #eater #healthy #foodpics #foodies #recipe #fries #sliders #deviledeggs #skewers

Can we all agree, the best part of game day is the food? We couldn’t agree more. Check out this yummy Italia No Meatball Slider recipe! Crispy, Saucy, Cheesy, & Delicious! https://www.house-foods.com/rec/italian-no-meatball-sliders . . HOUSE-FOODS.COM/RECIPES for more game day recipes!... #housefoodsamerica #housefoods #cookuphappiness #tofu #football #superbowl #gameday #appetizer #buccaneers #kansascitychiefs #NFL #touchdown #vegetarian #tasty #eater #healthy #foodpics #foodies #foodstagram #recipe #healthlyeats #instafood #delicious See more

TBT to one of our favorite tofu recipe! Grilled Tofu w/ Chimichurri from @craveworthybites Do you file tofu under drab and tasteless? Admittedly, I have. But this Grilled Tofu with Chimichurri recipe is full of wonderful flavor! The tofu gets a good dry rub before grilling, and is topped with a fresh and tangy Chimichurri sauce (made with Castelvetrano olives, of course ). If you’re a fan of tofu, you’ll love. If not, give it a try and you may be surprised. ... Serves 4-6 Ingredients for Tofu: 2 16oz packages of Extra Firm Tofu 1 tsp. Garlic Powder 1 tsp. Onion Powder 1 tsp. Cumin 1/2 tsp. Smoked Paprika 1/2 tsp. Dried Oregano 1/4 tsp. Turmeric 1/4 tsp. Salt 1/4 tsp. Pepper 2 tbsp Olive Oil Method: 1. Preheat a grill on medium heat. Remove tofu from packaging and drain. Place tofu on top edge of a towel and fold over to cover. Place a heavy pan on top and let sit for 30 minutes. 2. Remove tofu from towel and place on a cutting board. Cut the tofu blocks into triangles lengthwise, then turn onto the cut side and cut through the width of the block. You will end up with 8 triangles. 3. Mix all spices in a small bowl and rub about 1 tsp worth over all sides of the tofu. Drizzle all sides with olive oil or spray with cooking spray. 4. Grill tofu for about 7 minutes on each side, turning once. Remove from grill and place on a platter. Ingredients for Chimichurri: 1 cup packed Italian Parsley (tonight I used Arugula) 1 cup packed Cilantro 1/2 cup pitted Castelvetrano Olives 2 Garlic Cloves chopped 2 Scallions chopped Juice of 1 Lime 3 tbsp Red Wine Vinegar 1/2 tsp Salt & Pepper 1 tsp Crushed Red Peppers 1/4 cup Olive Oil Method: 1. Place Parsley, cilantro, olives, garlic, scallions, lime juice, vinegar, salt and pepper in a food processor. Process until finely chopped. Pour into a serving dish and stir in olive oil and crushed red peppers. Serve with grilled tofu. #housefoods #tofu #tbt #grilling #bbq #grill #food #foodporn #barbecue #instafood #foodie #bbqlife #grilled #cooking #delicious #foodstagram #bbqporn #summer #foodlover #foodgasm #veggie #healthyfood #healthy #vegetarian #plantbased #vegetables #veggies

Always an Insta Dinner Hit Check out this awesome & delicious pizza (without the dough) recipe! https://www.house-foods.com//cheesy-basil-and-tomato-tofu- #tofu #pizza #cheese #ketodiet #ketorecipes #ketolifestyle #grainfree #nutrition #healthy #fuel #lowcarb #wellness #motivation #ketogenic #keto #paleo #glutenfree #ketogenicfood #healthyfood #ketosis #vegetarian

Happy First #Meatlessmonday of 2021! Eat healthy. Eat happy. Eat House Foods For more amazing meatless recipes, check out https://www.house-foods.com/recipes #Housefoods #tofu... #cookuphappiness #Tofulover #cookingathome #healthyeating #vegan #vegetarian See more

Happy Thanksgiving Eveyone! We are all about the side dishes this year. Check out one of our favorites , Broccoli Mac & Cheese! Happy Eating #Housefoods #tofu #cookuphappiness #Tofulover #talesoftofu #cookingathome #Thanksgiving #sidedishes #vegan #vegetarian

Drum roll please! Little Tofu is back - this time in an animated series, now available on our website! The Tales of Tofu video series unfolds, as little Tofu seeks adventure and entertainment on a rainy day. Just like our book, these videos weave together a fun story with delicious and nutritious recipes for the whole family's enjoyment. Check out the first chapter at link in bio to join us as the journey continues!

We’ve got something fun & yummy cooking in our Kitchen! Check back here tomorrow (9/22) for all the delicious details!

The weekend is finally here! Going to enjoy this delicious Orecchiette w/ Sun-dried Tomato & Artichoke Tofu Ricotta by @janetsmunchmeals . . Hi Friends! Sharing this insanely delicious @housefoodsamerica tofu ricotta recipe that is a must try! The whole dish will be ready in 30 minutes and is so satisfying... and it honestly may tempt you to eat the tofu ricotta with a spoon straight outta the food processor (ahem..definitely not like I did...ahem). With @housefoodsame...rica organic firm tofu, the texture and flavor came out just perfect . Tofu Ricotta: blend the following in a food processor, maintaining bit of texture. 1 block @housefoodsamerica organic firm tofu, drained and pressed dry 1/4 cup marinated sun-dried tomatoes (packed) 1/4 cup marinated artichokes (packed) 1/2 tsp salt 1/4 tsp pepper 1/2 tsp garlic powder Juice of 3/4 large lemon 2 tablespoons fresh parsley (packed) Creamy Marinara Sauce 1 onion diced 3 tbsp olive oil 5 cloves garlic minced 1 28 oz. can crushed tomatoes 2 tbsp balsamic vinegar 1/2 cup oat milk 1 - 1 1/2 tsp salt 1/2 tsp pepper 3/4 lb. cooked orecchiette Add oil to a large saucepan. Once hot, add onion and cook for 8 to 10 min until translucent, adding bit of water if needed to prevent too much burning. Add garlic, cook another minute. Add tomatoes and balsamic vinegar and cook partially covered for about 15 min. Transfer to a blender (optional) and carefully blend. Add back to saucepan with remaining ingredients, simmer gently for another few minutes. Add sauce to cooked pasta and top with tofu ricotta. . . . . . . . #housefoods #letscookvegan #thefeedfeed #f52grams #veganfood #makeitdelicious #eattherainbow #strongnotskinny #healthylifestyle #simplerecipes #plantbasedfood #fallfavorites #foodblogfeed #vegannoodles #healthydish #healthyvegan #plantpowered #worklunch #bestofvegan #contemporaryvegan #forksoverknives #healthypasta #plantbased #vegansrecipe #thenewhealthy #veganbowls #veganvultures #makesmewhole

Vegan Curry Fried Rice packed with mushrooms , veggies and America's favorite tofu (we need a tofu emoji!) INGREDIENTS:... For the mushrooms: 5-6 king oyster mushrooms, shredded with a fork tsp. garlic powder tsp. onion powder tsp. chili powder tsp. ground cumin tsp. dried oregano For the fried rice: 1 pkg. House Foods Tofu Medium Firm, crumbled 1 onion, diced 4 cloves garlic, minced 1 Tbsp. ginger, minced 3 cups chopped veggies of choice: carrots, peas, bell peppers, broccoli, etc. 2 Tbsp. soy sauce 3 stalks spring onions, finely sliced 3 cups cooked white rice 2 Tbsp. sesame oil Salt and pepper, to taste DIRECTIONS: 1Preheat your oven to 400F/200C. Using two forks, shred the caps and stems of the king oyster mushrooms into pieces. Toss in a bowl with the spices and olive oil, then place on a lined baking sheet and bake for 15-20 minutes, until golden brown. Set aside. 2In a large skillet, heat some oil on medium-high heat and fry the onion, garlic, and ginger for 5 minutes. Add in veggies, curry powder, soy sauce, and tofu. Once the veggies are tender, stir in the cooked oyster mushrooms, rice, spring onions, and sesame oil. Cook for 4-5 more minutes before seasoning with salt and pepper to taste. Serve warm. See more

Staying warm with this delicious bowl of Tofu Chowder INGREDIENTS:... 1 Tbsp. extra virgin olive oil 2 medium stalks celery, chopped 2 medium carrots, chopped medium yellow onion, chopped 4 garlic cloves, minced 2 medium Yukon Gold potatoes, peeled and chopped 4 cups vegetable broth 4 cups unsweetened almond milk 2 bay leaves tsp. salt tsp. freshly ground black pepper 1 pkg. House Foods Tofu Firm, cut into -inch cubes cup frozen corn, thawed DIRECTIONS: 1In a large saucepan, heat the olive oil over medium-high heat. Add the celery, carrot, and onion and cook until just beginning to soften. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the vegetable broth and almond milk along with the potatoes and bay leaves and bring to a boil. Cook until the potatoes are tender, about 15 minutes. Season with the salt and pepper. Add the tofu and corn; stir; and cook for 15 minutes. 2Using a hand-held stick blender, pulse the chowder a few times to puree some of the soup into a creamy consistency, but take care not to puree too much; some chunky texture makes for a better chowder. 3Remove and discard the bay leaves. Taste and adjust the seasonings as needed. Serve hot. See more

Who's ready for Thanksgiving?! Save a turkey and eat this Mushroom Stuffed Tofu Roast! INGREDIENTS:... Tofu - 2 pkgs. House Foods Tofu Firm 2 Tbsp. arrowroot powder 2 Tbsp. vegetable broth 1 tsp. sea salt tsp. black pepper 1 tsp. agar flakes Stuffing - 1Tbsp. vegan butter onion, minced 3 celery stalks, diced 3 slices of white bread cup vegetable broth 1 tsp. fresh chopped rosemary 1 tsp. fresh chopped sage 1 tsp. fresh chopped thyme 1 tsp. fresh parsley 1 cup cremini mushrooms, sliced cup dried cranberry cup walnuts, chopped tsp. sea salt tsp. black pepper DIRECTIONS: 1Preheat oven to 350F and oil and flour dust a 1.5 qt loaf pan. 2Start with stuffing: Stack slices of bread, cut them in 1in cubes, spread out on a baking sheet and let dry in the oven for 10 minutes, making sure not to burn them, until they are dry and slightly golden. 3While bread is toasting, sauté onion in vegan butter over medium heat until softened. Then add celery and mushroom and cook for another 5-7 minutes until soft. 4Transfer to a bowl and add fresh herbs, salt and pepper, cranberry and chopped walnuts and stir to combine. Add in the dried bread and stir gently. 5Add in the vegetable broth, stir until moistened, careful not to over mix. 6Drain, rinse and pat the tofu dry. Wrap in paper towel and gently press to draw most of the water out of the tofu. Then place in a food processor with arrowroot, agar flakes, vegetable broth, sea salt, and pepper and mix into a smooth paste, adjusting seasoning to taste. 7Use of the tofu paste to evenly line the bottom and sides of the loaf pan. 8Gently fill the pan with stuffing mixture, then spoon on remaining tofu paste and spread evenly. 9Cover loaf with a foil tent, making sure foil does not touch the tofu! Bake for 50 minutes and cool for 10 before serving. See more

Who's ready for the holiday season?! #thankful Repost @betterfoodguru... Can you believe holiday season is upon us? The fall flew by and seems like snow is around the corner!! Although I am not a huge fan of the cold weather, I do love the Holiday season, family time and the self reflection that happens in the winter months. This tofu recipe was warming, comforting and filling which is perfect for a cozy dinner. If there is any tofu recipe you make of mine, make it be this one. It was ridiculously delicious and easy as heck with only 4 ingredients to the flavor bomb of a sauce. HOISIN AND GARLIC SAUCE TOFU WITH SHEET PAN ROASTED BUTTERNUT SQUASH, EGGPLANT, GAI LAN AND SHITTAKE SHROOMS OVER JASMINE RICE GARNISHED WITH FURIKAKE NORI FLAKES Hoisin and Garlic Sauce Tofu Bowl Recipe 1. Chop 3 cloves garlic and fry in 1T toasted sesame oil until fragrant and golden, add 3 tsp hoisin sauce, 2tsp soy sauce and stir quickly and turn off heat so it doesn’t burn and set aside 2. On a lightly sesame oiled oiled sheet pan put cubed tofu and veggies of choice sprinkle with garlic salt and cook for 20 mins at 425 flipping once halfway. 3. Cook Rice according to package I used @lotusfoods 4. Chop Gai Lan or Broccoli and blanch quickly in boiling water until bright green and put aside. 5. toss baked tofu in sauce and assemble bowl by topping rice with sheet pan veg, gai lan and tofu..drizzle extra sauce over top and garnish with furikake flakes or gomasio. This bowl was so super good, I am contemplating making another today for lunch Hope everyone has an amazing day! See more

Who's loves breakfast for dinner, say I?! Repost @yummyyatra Cheesy tofu and spinach scramble-sandwich... #dairyfree #veganrecipes The ultimate breakfast sandwich - luscious, creamy, gooey goodness! Loaded with protein, iron and other nutrients and very low in fat, at the same time. Do not omit the hot sauce! Makes 3-4 sandwiches Ingredients 1 tsp oil 1/2 block of extra firm tofu, rinsed and patted dry with a paper towel and then chopped finely into tiny cubes 2 cups of baby spinach, roughly chopped 1 tsp nutritional yeast 1 jalapeño, seeded and chopped 1 white onion, finely chopped 2 scallions, chopped (whites and greens separated) 2 cloves of garlic, minced 11/2 tsp of black salt (adjust accordingly to your preference. This gives the dish the eggy taste) Pinch of turmeric 1/2 cup of dairy free cheddar Salt and pepper, to taste 1. Heat oil in a non-stick skillet (preferably a cast iron one) over medium-high heat. Add chopped onions, jalapeño, garlic. Season with salt (use sparingly as you will be adding black salt and dairy free cheddar), pepper, and cook, stirring, until soft, about 5 minutes. 2. Add scallion whites and spinach and cook for 4 minutes on medium-high. Once the spinach leaves have wilted, stir in the chopped tofu. Season with black salt (about 1 1/2 tsp), pinch of turmeric, nutritional yeast and cook for 10 minutes, stirring often. 3. Reduce heat, add cheddar and stir until the cheese has melted - 4 minutes. 4. Check for seasoning and top with the scallion greens 5. Make sandwiches with toasted bread, scrambled tofu, chopped tomatoes and hot sauce. ** My favorite hot sauce for this sandwich - sriracha! ** I recommend perfectly toasted sourdough bread slices for the sandwich . . . . . . . . #veganthanksgiving #veganfood #veganbreakfast #bestofvegan #veganbowls #scrambledtofu #crueltyfree #tofu #tofurecipes #sandwichesofinstagram #sandwiches #veganbreakfast #meatlessmonday #plantbased #eeeeeats #whatveganseat #breakfastideas #healthyfood @food52

Eat healthy. Eat happy. Eat House Foods

When the noodz are : @thefoodietakesflight Stir-Fried Curry Noodles cooked with some veggies and mushrooms #sponsored... This dish was really easy to make and took less than 10 minutes! Preparing the noodles was super easy (I used @housefoodsamerica Tofu Shirataki) as well as slicing the veggies, mushrooms, and mixing the sauce ingredients before simply stir-frying everything together in a pan. Get the full recipe for this bowl of noodles below! Stir-Fried Curry Noodles Makes 2 servings 2 packs (around 450grams or 1lb total) @housefoodsamerica Tofu Shirataki or other cooked noodles of choice 2 tbsp sesame oil 1 cup fresh button mushrooms, sliced 1/2 red onion, sliced 1/2 small carrot, sliced into strips 1 small red bell pepper, sliced into strips 2 cloves garlic, minced Chives, cut into strips Sesame seeds, for topping Sauce 1 1/2 tbsp curry powder 2 tbsp warm water 1 tbsp coconut sugar or sweetener of choice 2 tbsp soy sauce 1/2 tbsp sesame oil Steps 1. Mix all the sauce ingredients together until the sugar is dissolved. Set aside. 2. Prepare the noodles according to package instructions. I simply rinsed the @housefoodsamerica tofu shirataki noodles and microwaved them for 1 minute (as written on the package). If using another type of noodles, make sure to half-cook them until they’re still chewy to ensure they are not overcooked after stir-frying. Set aside.* 3. Heat a pan. Add in 2 tbsp oil. Sauté the garlic and onions until tender and aromatic, around 2 minutes. 4. Add in the bell peppers and carrots then sauté until cooked. Add in the cooked noodles and the sauce mixture. 5. Mix everything together and leave to cook for 2-3 more minutes. Turn off heat and then garnish with some sesame seeds, if desired. 6. Enjoy while hot! *Note: Tofu Shirataki still remains very chewy even after cooking unlike a lot of different types of noodles! #housefoods #housefoodsamerica #thefoodietakesflight #compassionateliving#manilavegans #yummyph #veganfoodie #feedyoursoull #plantpower #veganph #foodgawker #plantbased #whatveganseat #yahoofood #asianfood #instafood #veganism #vegankitchen #chinesefood #foodblogfeed #shirataki #heresmyfood #plantbased #govegan

What's your favorite way to eat tofu? Fried, baked, grilled, broiled? Do you like it scrambled, crumbled, crispy, or blended in a smoothie? Maybe in some soup, tacos, sandwich, or salad? The possibilities are ENDLESS!

Feeling cute, might eat later

Sometimes all you need is an easy meal to get you through the rest of the week . . .... #Repost @davesallvegan Kung Pao Tofu for lunch today organic tofu, broccoli, bell pepper, Japanese dried Chile, peanuts, onion, tons of garlic and ginger. Now for a midday nap #kungpao #kungpaotofu #vegan #veganfamilyrecipes #lunchtime #theblumegang

Tofu and tacos Name a better duo, we'll wait Get the recipe from The Tales of Tofu! #linkinbio