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A satisfying burrito stuffed with tofu smothered in cilantro green chile sauce, garlicky spinach and black beans and are great for parties or family dinners. Use either traditional white flour tortillas or wholesome whole wheat tortillas.

Click here to get the recipe!


  • Servings: 4 servings
  • Ingredients:
    1 package Morinaga Silken Tofu - Extra Firm, cubed
    2 Tbsp sesame oil
    2 Tbsp soy sauce or tamari
    1/4 c oyster sauce
    2 c sliced green onions
    2 c bean sprouts
    1/4 c vegetable broth
  • Directions:
    Heat sesame oil in pan on high heat, add cubed tofu, and simmer for 5 minutes.

    Add green onions, bean sprouts, and vegetable broth. Continue to simmer until tender.

    Add soy sauce/tamari, sugar, and oyster sauce and toss until warm and coated. Serve warm.
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  • Servings: 8
  • Ingredients:
    ½ package of Morinaga Silken Tofu - Soft

    2 Tbsp of water

    5oz cream cheese

    1 cup sour cream

    1tsp vanilla extract

    1Tbsp lemon juice

    ¾ cup condensed milk

    1 egg yolk

    1 Tbsp corn starch

    1 pie crust, unbaked

    fruit preserves or canned fruit pie filling of choice for fruit topping

    sugar for sweetening fruit topping, if necessary
  • Directions:
    Preheat oven to 350 degrees.

    Puree the tofu with water in a blender or food processor until smooth, then mix with cream cheese and sour cream until fully blended. This can be done by hand; no need for a blender or mixer.

    Slowly add egg yolk, condensed milk, lemon juice, vanilla, and cornstarch while mixing until everything is smooth.

    Pour into pie crust and bake at 350 degrees for 30-35 minutes.

    Cool in the fridge for at least a half-hour. A full day is best!

    Serve topped with fruit preserves or pie filling of choice.
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