Cinnamon-Sugar Tofu Muffin Bites

by | Dec 5, 2018 | #sponsored, Breads, Breakfast and Brunch

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Disclosure: I am happy to be serving as a brand ambassador for the Arkansas Soybean Promotion Board this year telling the Arkansas Soy Story (#ARSoyStory (themiraclebean.com). All opinions are my own.

You already know my love for edamame and soybeans, right? Now comes tofu. Stay with me here.

Tofu, as you may know, is soybean curd that has been processed in much the same way as cheese. The soybeans are mashed, cooked and the curds are pressed, typically, into blocks. You can find tofu in most markets in the produce section. It will usually come in plastic containers and will be stored in water to keep it moist.

Tofu is not a new fad. It’s actually been around for a very long time. Long before Ben Franklin mentioned it in a letter he mailed from London to Philadelphia in 1770 along with soybean samples. (William Shurtleff and Akiko Aoyagi, History of Tofu) . It made its earliest appearance in the U,S. in the 1950s but wasn’t, as you probably suspected, flying off the grocery shelves.

Poor tofu. It was (and perhaps remains) seriously misunderstood.

In a 1986 Roper poll, tofu was listed as the most loathed food in America. (Andrea Nguyen, Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home.) Fortunately, in the 1990s “as manufacturers answered consumers’ call for more healthy foods,” tofu got a marketing makeover. In their 1990 writing of The Tofu Book, John Paino and Lisa Messinger declared “tofu the foundation for a new American cuisine.”

Today, tofu seems to be more widely accepted and can be commonly found in our markets and restaurants. It is considered to be part of a healthy diet, An alternative to meat, tofu, is a nutritional powerhouse when it comes to protein. If you’re following a low-fat diet (as we all probably should), you can’t beat the fat ration and calorie content of tofu.  

Check out these ideas for incorporating tofu into your diet. Recipes

  • SILKEN TOFU This recipe uses soft or silken tofu. It resembles a very thick, soft custard. This is the one to choose for your smoothies, dips and spreads. It easily substitutes for dairy and eggs. It has the highest water content of all tofus. It is recommended that you do not press silken tofu because of its very soft texture. Drain off the liquid and blot up as much of the whey as you can.
  • FIRM TOFU This is the one you’ll most easily find in the market, typically in the produce or dairy section. It absorbs marinades well and can be cubed and added as is to salads. When panfried, tofu it has a crispy outside and soft creamy middle. Frozen and crumbled,  it has the texture of ground beef.
  • EXTRA FIRM TOFU Choose extra firm tofu for most of your meat substitutes because it has the lowest moisture content. It can easily be used fried or grilled.  

You’ll want to remove at least some of the moisture prior to using. To make firm and extra-firm tofu even more firm, wrap the block of tofu in several layers of paper towels and set a weight on top. A heavy skillet or water-filled pot will work. Let it sit like that for 20-30 minutes.

Because it is fully cooked, tofu can be eaten as is straight from the package if you like. It really doesn’t have much flavor on its own, making it a sponge for whatever flavor you wish to highlight.

Give these tofu ideas a try:

Berry Tempting Blueberry Smoothie

Dark Chocolate Mousse

dk choc mousse w tofu

These Cinnamon-Sugar Tofu Muffin Bites are sure to be a breakfast or lunch box pleaser. It’s an easy recipe to let your kids do with adult supervision. I think they best eaten the day (or certainly the day after) they are made.

While they can be eaten as is without the cinnamon-sugar coating for a healthier nibble, give yourself a break. I mean, you’re eating tofu already, right? Plus, they’re itty-bitty, y’all!