3 ways to make tofu into a super satisfying snack


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Whether you're looking for healthier game-day grub or just craving a nutritious snack, tofu is a great place to start. House Foods America teamed up with the Cooking Channel to bring you some seriously tasty finger food. Try these three recipes next time you get the mid-day munchies.


Tuscan tofu, white bean and garlic dip with vegetables

Created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show "Extra Virgin"


  • 1/2 package (7 oz) House Foods Tofu Medium

  • 1/4  cup extra virgin olive oil, plus more for serving 

  • 1 tablespoon fresh chopped rosemary

  • 3 cloves garlic, finely chopped

  • 1/8 teaspoon red pepper flakes

  • 1 (15 ounce) can white beans, drained and rinsed

  • Kosher salt and freshly ground black pepper

  • Vegetable sticks of your choice (zucchini, squash, carrots, celery, etc.)



  1. Heat olive oil in a large skillet over medium high heat.

  2. Add garlic and rosemary and sauté until fragrant, about 1 to 2 minutes. Sprinkle in the red pepper flakes and remove from heat. Season the mixture with salt and pepper. Add white beans, tofu, and the olive oil rosemary mixture, and puree until smooth.

  3. Pour into a serving bowl and drizzle with extra virgin olive oil. Serve with sliced vegetables for dipping.


Serves 6



Tofu and walnut lettuce cups

Created by House Foods America


  • ½ package (7 oz) House Foods Premium or Organic Tofu Firm, drained well

  • 1 teaspoon olive oil

  • 1 clove of garlic, minced 



  • 1 ½ tablespoon Miso (red or awase)

  • 1 teaspoon soy sauce

  • 1 ½ tablespoon hoisin sauce

  • 1 teaspoon Sake

  • 1 teaspoon sugar

  • ½ cup chopped walnuts

  • ½ teaspoon corn starch mixed with ¼ cup cold water


To serve: Lettuce, shredded carrots, chopped cilantro



  1. In frying pan, heat olive oil, garlic, and Tofu over moderately high heat, breaking up the Tofu into small pieces with a wooden spoon (can also be cubed beforehand according to preference). Cook until Tofu and garlic gets well toasted.

  2. Add all the sauce ingredients and continue cooking for a few minutes, stirring constantly.

  3. Add the water and cornstarch mixture in, stirring until mixture thickens. Mix  walnuts in.

  4. Serve them on lettuce cups, topped with shredded carrots and chopped cilantro.


Note: Original recipe created by Mutsumi Gonzales



Tofu mango black bean salsa

Created by House Foods America


  • 1 package (10 oz.) House Tofu Super Firm Grilled, drained and diced

  • 1 large mango, diced

  • 1/3 cup red onion, diced

  • 1 cup canned black beans, drained and rinsed

  • 1/4 cup freshly chopped cilantro

  • 1 jalapeno pepper, seeded and finely chopped

  • Juice of 1 lime

  • Salt and pepper to taste



  1. Combine mango, red onion, black beans, cilantro and jalapeno in a medium bowl.

  2. Add Tofu, and squeeze lime juice over the mixture.

  3. Mix well, add salt and pepper. 

  4. Cover and refrigerate until ready to serve. Serve chilled.


Serves 4-6