Hodo Foods

Another day, another new amazing, plant-based product!

But I PROMISE, some unique fall recipes are on the way. My personal life always seems to get a bit crazy with the fall season, and this year is no exception. Though I’ve connected with lots of local businesses and restaurants as of late, I am really looking forward to getting into a new kitchen and start getting back to my recipe roots.

In the meantime though, I am happy to keep using the incredible products from Hodo Foods as the base for most of my current meals. Because their organic, tofu and yuba based products are both super tasty and really creative. Things like curried tofu nuggets, BBQ tofu cubes and creamy, sesame yuba noodles. Yuba is the skin/curd from tofu, if you didn’t know. It might sound weird, but I swear it’s extremely scrumptious!

Each pack is perfectly seasoned with yummy spices and minimal ingredients. They’re all high in protein, very filling and insanely delicious. I tried four of their products, and they were all outstanding plant-based staples I would buy again and again. You can quickly cook them and throw them over veggies, grains or a salad and you’ve instantly got a hearty dinner in just a few minutes!

Check out all the versatile ways I used Hodo, and find them at any Whole Foods or Natural Grocer’s to score your own!

TOFU THAI SALAD

I went with their sesame yuba noodles and 5 spice tofu first, as I had a real craving for my Thai salad. It usually just includes cabbages, carrots, edamame, some other veggies and my favorite peanut dressing. I quickly sauteed the rich, creamy sesame noodles and poured them over my salad and topped them with the ready-to-eat, braised tofu. The tofu is pressed so well, and it had a nice, solid bite to it, unlike some mushy tofu products I’ve tried in the past. This dish was insanely filling, almost TOO high in protein and ultimately, a perfect meal.

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CAULIFLOWER RICE COCONUT TOFU CURRY

I just shared this soothing, nourishing curry recipe last week, but it was really highlighted by the addition of the Moroccan tofu cubes I added in. ANY of the Hodo cubes would work perfectly in this dish. Especially the curry nuggets, but they were out of stock at my Whole Foods!

VEGGIE BURGER BREAKFAST SANDWICH

If you know me, you know I typically loathe store bought veggie burgers. They’re either bland, or fall apart, or turn into mush. But not these ones. They’re so dense  and chewy and crispy in all the right places. And again, perfectly seasoned, small amount of ingredients and high protein. I paired this up with Daiya slices, Just chipotle mayo and lettuce on an English muffin and it was bombbbb.