Trying out Nasoya’s TofuBaked (Review)

This post is sponsored by Nasoya, who provided me a salad kit and free product in exchange for this post.  But I like to share – stay tuned for a TofuBaked giveaway in the next couple weeks!

Though not a staple of my diet, tofu is no stranger to this site.  Prior to my life as a food blogger, my experience with tofu was very limited.  I don’t even recall eating it before 2009.  Through blogging I’ve discovered is that I really like tofu and generally don’t find it scary or difficult to prepare.  I even own a tofu press.  However, I know I’m in the minority regarding my tofu comfort level.

Making tofu can seem a little daunting if you’ve never done it before.   It can also not turn out well.  Pressing tofu, though not a requirement, improves the texture of tofu but takes a while.  Because of all that, I was pretty darn excited when the lovely people at Nasoya offered me the opportunity to try their newest product: TofuBaked.

December 2014

TofuBaked is a marinated and fully cooked tofu.  I love that it’s organic and GMO-free.  TofuBaked is currently available in Sesame Ginger and Teriyaki flavors and it is ridiculously easy to prepare.  You don’t have to drain, press or cook it.  It can be served hot or cold.

When I tracked down the TofuBaked in the store, I was a little surprised at how small the package was.  The extra firm tofu I usually purchase is about 14 ounces in a package; TofuBaked is only 8 ounces.  The packaging says it serves four, but I found reality to be closer to 2 servings.  It  was really wonderful to be able to just open the package, slice up the tofu a little more and add it to my meals.  I didn’t have to make a marinade, get out my press, or turn on the oven.  

tofubaked 1

I think TofuBaked would be great on a salad, but as it’s winter I went for a hot application this time.  One night we enjoyed Teriyaki TofuBaked with cabbage I cooked on the stovetop and soba noodles.  The second evening was Sesame Ginger TofuBaked over rice with previously frozen vegetables and fresh kohlrabi.

tofubaked 2

In addition to the small package, I didn’t love the flavor of the TofuBaked.  Something in the seasoning tasted a little strange to me.  Not bad, just different than the way I usually make it.  I also didn’t find the flavoring strong enough to compensate for the lack of flavor on the rest of my meal, which I left plain in order to really be able to taste the tofu.  But I definitely liked TofuBaked enough that I’d buy it again for a quick meal or if I was traveling.  It would be so easy to add this to a cooler for sandwiches on the road or camping.  The ease of this product definitely makes it a winner.  I’m also generally excited to see a new tofu-based product enter the market, expanding the availability of accessible, meat-free options.

So, if you’re looking to try out tofu for the first time, try out TofuBaked. And, if you want to try TofuBaked for free, check back over the next couple weeks.  I’ll be giving away coupons for free product!

My 7 Favorite Recipes for Cookie Swapping

If you’ve been following Relishments for a while, you know cookie swaps are one of my favorite holiday activities.  I’ve averaged 2-3 a year since I moved to western Massachusetts, between work, church, blogger get-togethers and other friends.  For my swapping purposes, I usually choose recipes that are simple and make a lot of cookies (because there’s nothing like an invite that requests you bring 8 dozen cookies!) and are different than the standard holiday fare.  Very rarely do you know what kinds of cookies other people are bringing, so I strive to avoid duplicating what others might have.

So what recipes have worked out well for me?  Check out my 7 favorites:

1.  Whole Wheat Sables with Cocoa Nibs (I generally use mini chocolate chips)

2.  Chai Spiced Sugar Cookies


2.  Swiss Cinnamon Crisps

3.  Chai Spiced Sugar Cookies 

earl grey shortbread cookies 2

4.  Earl Grey Shortbread

5.  Orange Cranberry White Chocolate Biscotti

lime sugar cookies

6.  Lime-Pepita Sugar Cookies

7.  Cinnamon Sugar Slice and Bake

Highlights: Christmas Cookies 2014

It’s holiday baking season! (Granted, it probably has been for several weeks, but I’m really behind this season.  We just put up our tree today!) I’ve already participated in 2 of my 3 cookie swaps for the year, so I thought it would only be appropriate to share some of the cookie recipes appearing in my Feedly.  If they don’t help you, maybe they’ll at least help me decide what I’m making for the last swap of the year!  I’m open to suggestions!  Stay tuned for Tuesday’s post…I’ll be sharing my favorite cookie recipes for cookie swaps…or any other baking you may find yourself doing.


How To Make More Beautiful Cookies (Food52)

Taste Test: The Best Ready-Made Chocolate Chip Cookie Dough (Serious Eats)

Shortening vs. Butter in Cookies: What’s the Difference? (The Kitchn)


1 Bowl Vegan Sugar Cookies (Minimalist Baker)

10 Must Make Christmas Cookies (Chow)

23 Holiday Cookie Recipes That Use Preserves (Savvy Eats)

Bacon Almond Brittle with Vanilla Beans (How Sweet It Is)

Butter Walnut Cookies (Joy the Baker)

Candy Cane Cookies (Elise Blaha Cripe)

Cherry Ginger Cookies (Serious Eats)

Chocolate Cayenne Cookies (Budget Bytes)

Chocolate-Dipped Almond Biscotti (Sally’s Baking Addiction)

Chocolate Peppermint m&m Cookies (Life Your Way)

Clementine Clove Spritz Cookies (Back to Her Roots)

Ginger Snap Cookies (Alton Brown)

Ginger Snap Whoopie Pies (The Faux Martha)

Nutella Crunch Cookies (Back to Her Roots)

Pignoli Cookies (Shutterbean)

Pistachio Cardamom Cookies (Healthy Delicious)

Strawberry-Pecan Rugelach (Home Cooking in Montana)

Truffled Chocolate Chip Cookies (What’s Gaby Cooking)

Ultimate Peanut Butter Cup Brownie Cookies (Ari’s Menu)

From RElishments, In the Past:

Highlights: Cookies (2010)

Highlights: Christmas Cookies (2011)

Highlights: Recipes for Holiday Baking (2012)

Highlights: Last Minute Christmas Sweets (2012)

Long Time No See (CSA Menu Plan #18)

The good news is, the grad school semester is over.  Last week was so busy, between finishing my final project (which I of course left until the last minute) and normal life and holiday festivities.  But there is light in the craziness tunnel and I think things are settling down. Thank goodness.

Here’s what we picked up a week ago:

CSA pick up 12.3.14

For whatever reason, we’re going through our share really quickly this week.  It probably doesn’t help that we’ve been eating cabbage and lettuce salads with carrots (and hard boiled eggs and blue cheese!).  At the moment, we have the beet, a kohlrabi, 2 carrots and some garlic and onions left.  That’s not going to last us the week.  As a result, I’ve planned next week’s menu around recipes that aren’t so reliant on fresh vegetables, though I think we’ll probably grab some more at the Williamstown Holiday Farmers Market this weekend, at least for sides.

Also, let’s hope that all the leftovers I planned for next week will result in less crazy evenings.

The Plan:
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage (Closet Cooking) leftover butternut squash kohlrabi, cabbage and carrot stir fry (using a variation from this recipe as sauce) Brussels sprouts and potato hash Lentil Sloppy Joes with frozen broccoli and vegan cheese sauce leftover lentil sloppy joes breakfast for dinner … to be determined
Baked tofu, with some sort of vegetables “Carol’s” Tarascan Soup Leftover soup Martha’s Macaroni and Cheese (Smitten Kitchen) Leftover mac and cheese Dinner out

CSA pick up!


Holiday Detour: Rockland Bakery in Nanuet, NJ

While Brian and I were visiting family last weekend, he mentioned to his uncle my love of good bread.  As someone who was primarily raised in New Jersey, it can be hard to find bread and bakeries in New England that compare.  In response to my sadness, Brian’s uncle mentioned Rockland Bakery, an establishment that…

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Twosday XIX: Holiday 2014 Edition

Roasted CSA Foods I contributed to Thanksgiving dinner1.  Brussels sprouts (obsessed.)2.  Beets Movies I’ve added to our Netflix queue, to be watched before Christmas1.  The Muppet Christmas Carol2.  White Christmas Stores I dragged Brian into while we were visiting relatives for Thanksgiving1.  IKEA2.  Paper Source (a new favorite) Temptations I’m resisting1.  Opening the Christmas presents…

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Highlights: 2014 Gift Guides

Some things in life are predictable.  The fact that I’ll spend too much of my day tomorrow answering questions about the length of Christmas break – when does it start and end?  That my hands are going to be cold from now until April.  That I’ll be finishing my grad school project on the day…

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Local Holiday Gift Ideas From the Berkshires…And Beyond

Last year’s gift guide featured kitchen products, but this year I wanted to focus on some of the great local brands and products I’ve discovered right here in the Berkshires of western Massachusetts.  I enjoy keeping my money local whenever possible and I’ve been doing my best to purchase gifts from local vendors and independent retailers.  As I…

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Happy Thanksgiving! (CSA Menu Plan #17)

Last week: One of the best things on last week’s menu turned out to be a twist I made on this recipe for butternut squash pizza.  I followed the instructions for the squash, onions and ricotta, used this pizza crust recipe and topped the pie with thinly sliced arugula and spinach for the last couple…

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IFTTT, Revisited

In the summer of 2013, I wrote a post about If This, Then That.  I mentioned the site a lot of times that summer, actually.  It was a bit of an obsession.  IFTTT is such a great way to automate online tasks and I wanted to tell the world about it.  I was recently reminded…

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