The folks at TofuXpress sent me this product to review on my blog.
As a nonmeat eater, tofu is something I do consume from time to time. However, since I do have a slight allergy to soy, I tend to stay away from tofu. The really annoying part about tofu? PRESSING!!! Most of you know how this goes…draining, straining, and pressing – oh my!
The TofuXpress is very user friendly and if you use tofu regularly, I HIGHLY recommend you purchase this product! AND, you can use it for pressing water out of other foods like frozen spinach, eggplant, canned foods, etc.
The TofuXpress also comes with a marinating lid, which makes marinating that much easier.
Your package will include:
TofuXpress Marinating Lid Vegetarian Recipe Book User Manual
Use the coupon code “THIRTYVEGA” and receive 30% off for ordering your TofuXpress right now through my store. Just click the big blue button!
And, when you buy this product, you can make my favorite tofu recipe!
1. Drain tofu using TofuXpress and cut. Depending on your use, you can cut the tofu into strips, cubes, or flat squares (which is what I did here). 2. Mix all other ingredients except olive oil and pour over tofu into the TofuXpress. Secure marinating lid. 3. Refrigerate overnight (can marinade for longer if needed). 4. Lightly grease baking sheet with olive oil. 5. Arrange tofu in single layer on sheet. 6. Bake at 350 degrees for 50-60 minutes. Make sure to flip tofu at least once during the process until brown and slightly crispy. Top with sesame seeds during the last part of baking.
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