This post is sponsored by Big Mountain. All comments and opinions are my own.
The kids are back in school and that means life is a little more hectic. Between homework, after-school activities, and the endless to-do list, finding the time and energy to whip up a healthy, creative dinner can feel like a chore. But don’t worry, there’s a simple way to get a delicious and nutritious meal on the table without the stress.
If you’re looking for a versatile, protein-packed, and planet-friendly addition to your meals, look no further than Big Mountain Soy-Free Tofu. This isn’t your average tofu… it’s a gamechanger, especially for those with allergies or anyone looking to make more sustainable food choices.
So why choose Big Mountain Soy-Free Tofu? Most tofu is made from soybeans, a common allergen. But Big Mountain has found a better way, crafting their tofu from sustainable, and Glyphosate Free fava beans. This not only makes it a fantastic, allergen-friendly option but also a better choice for the planet.
And the benefits don’t stop there. This is a true nutritional powerhouse. Each package boasts a whopping 64 grams of protein, with zero carbs and zero fat. Its neutral taste and incredible ability to soak up marinades and seasonings make it a perfect canvas for any flavor profile. It’s an easy and delicious way to sneak in extra protein to family meals, which is ideal for this busy back-to-school season.
Ready to give it a try? Big Mountain Soy-Free Tofu is available in the produce department at Publix and it’s on sale now! Stock up as part of the Publix ad valid 9/11 – 9/17 (9/10 – 9/16 for some).
Big Mountain Soy-Free Tofu 12 oz, BOGO
Need a tasty way to put that deal to use? You gotta try my Sweet & Sour Crispy Baked Tofu.
This recipe is a high-protein, family-friendly winner that’s perfect for a quick weeknight dinner. The tofu gets perfectly crispy in the oven and the sweet and sour sauce is irresistible.
Ingredients
Method
- Preheat your oven to 400°F. Lightly coat a large baking sheet with 1 tbsp of olive oil.
- In a bowl, toss the cubed tofu with 1 tbsp olive oil and soy sauce.
- Put the cornstarch into a zip top bag, add the tofu and toss until each piece is lightly coated.
- Spread the tofu in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- While the tofu bakes, prepare the sauce. Whisk all sauce ingredients (except the cornstarch slurry) in a small bowl and set aside.
- Add 1/2 tbsp oil to a skillet and stir fry the bell pepper until slightly softened. Add the pineapple chunks and stir to heat. Add the reserved sauce ingredients and bring to a simmer over medium heat.
- Stir in the cornstarch slurry and whisk continuously until the sauce thickens. Remove from heat.
- Once the tofu is done, transfer it to a large bowl and pour the sauce over it. Toss gently to coat every piece.
- Serve immediately over rice. Enjoy!
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