Winning recipe! – Hidemi Walsh’s Blueberry Cheesecake Shake

Hidemi Walsh’s Blueberry Cheesecake Shake

Congratulations to Hidemi Walsh! She’s the winner of Tofutti’s latest recipe content. Hidemi’s Blueberry Cheesecake Shake is the perfect blend of blueberries, almond milk, and Tofutti Better Than Cream Cheese – impossible to resist!

“Blueberry Cheesecake Shake”

Ingredients:

2 tablespoons Tofutti Better Than Cream Cheese
1 cup almond milk
1 tablespoon sugar
1/2 cup fresh blueberries

Directions:

Put all ingredients into blender and blend until smooth.

Pour and serve!

Serves 1.

Great job, Hidemi.

Didn’t win this time? Don’t worry, you’ll have another chance soon enough. Keep checking Tofutti Foodie for more contests and delicious recipes!

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“Do not be afraid to make mistakes” – David Mintz, Tofutti CEO

“Rock bottom is a college education.” Meaning, on the road of life you might make mistakes – happens to everyone. The key is to pick yourself up and keep going. Recently, Investor’s Business Daily talked with Tofutti’s CEO and founder, David Mintz, about this and David insists making mistakes is just part of business.

Here’s an excerpt:

“Do not be afraid to make mistakes” – David Mintz, Tofutti CEO David Mintz, founder of Tofutti Brands (TOF), a pioneer in dairy-free food, said, “Do not be afraid to make mistakes; there is absolutely nothing wrong with making them, as some of the greatest geniuses in business are people who have made many. Making some mistakes is a necessary ingredient in being successful.”

Mintz underscores that failing is crucial for startups. “After seeking the magic formula for nine years, I was ready to throw in the towel every evening,” he said. “Come morning, I would wake up, pick up the towel and continue my pursuit of creating a dairy-free product.”

A couple weeks ago, David spoke to Entrepreneur about “Krazy Garlic.” A Tofutti non-dairy ice cream made with garlic that didn’t catch on with costumers. A misstep, but definitely a learning experience…

Via Investor’s Business Daily.

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Grilled Portobello Mushrooms – with Better Than Cream Cheese

Grilled Portobello Mushrooms – with Better Than Cream CheesePortobello mushrooms have many uses: chopped on a salad, as a burger replacement, maybe a mini Frisbee if you feel so inclined, but they taste best grilled.

Looks like Vegan Iowan agrees. Check out this recipe for Creamy Stuffed Grilled Portobello Mushrooms. You stuff grilled Portobello mushrooms with a mixture of garlic, dried parsley, vegan parmesan, and Tofutti Better Than Cream Cheese.

Simple enough to make and goes great with risotto.

Via Vegan Iowan.

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Tofutti Stir Fry with Better Than Sour Cream Sauce

Tofutti Stir Fry with Better Than Sour Cream Sauce

My goal in meal prep, is stovetop to table in 30 minutes or less. This delicious and healthy stir fry delivers the goodness and flavors your family will love, with of course a little twist of Tofutti Better Than Sour Cream thrown in. The creamy sauce is light, healthy and contains no thickeners, keeping the calories low and the taste crisp.

You can modify vegetables to taste and to match your pantry. I used asparagus, broccoli, cauliflower, yellow pepper, red pepper, onion, cherry tomatoes, yellow squash, green squash, and shitake mushrooms.

“Tofutti Stir Fry”

Ingredients:

1 package (14 oz.) Udon Stir-Fry Noodles (You can use the ready to serve, fresh cooked noodles, like KAME)
1/2 cup frozen shelled edamame
4 cups assorted vegetables, wash and cut into bite size pieces
3 thinly sliced green onions for garnish
1/2 cup fresh bean sprouts (If you use canned, wash with cold water)
1/2 cup firm tofu for extra protein, cubed
Fresh parsley
Red pepper flakes
1 cup vegetable broth
2 T. soy sauce
1/4 t. white pepper
1 T. minced garlic
1/2 cup Tofutti Better Than Sour Cream
1t. vegetable oil
1 t. sesame oil

Directions:

Add vegetable broth, soy sauce and Tofutti Better Than Sour Cream in a small bowl and stir until combined. Set aside for later.

Place the oils in wok or a deep skillet. Heat for 1 minute. Add garlic and assorted veggies, stir fry for 3 to 4 minutes until just tender. Season with white pepper and red pepper flakes (I used just a pinch) to taste. Add Tofutti broth mixture and heat slowly.

Remove from heat and toss in the edamame, bean sprouts, udon noodles and cubed tofu. Garnish with fresh chopped parsley and sliced scallions.

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