{"id":6801,"date":"2022-08-12T09:36:00","date_gmt":"2022-08-12T13:36:00","guid":{"rendered":"https:\/\/meshell.ca\/blog\/?p=6801"},"modified":"2022-08-12T14:52:50","modified_gmt":"2022-08-12T18:52:50","slug":"big-mountain-foods-soyfree-tofu","status":"publish","type":"post","link":"https:\/\/meshell.ca\/blog\/big-mountain-foods-soyfree-tofu\/","title":{"rendered":"Big Mountain Foods – Soyfree Tofu"},"content":{"rendered":"\n
\"Two<\/figure>\n\n\n\n

I’m always excited to see more plant based protein options – especially for folks allergies – so when I had the opportunity to try Big Mountain Foods soy-free tofu recently, I was very excited. Their tofu is made from Canadian fava beans, and has a really efficient amount of protein per gram. <\/p>\n\n\n\n

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\"Nutritional<\/figure>\n\n\n\n
\"Nutritional<\/figure>\n<\/figure>\n\n\n\n

Since I am pretty into food science, specifically plant based innovation, and further still interested in what’s going on with beans and legumes in the Prairies (I mean, I was the prairie vegan once upon a time), I stay up to date with Protein Industries Canada. There were some announcements coming out of Winnipeg with Prairie Fava<\/a> and the Prairie Research Kitchen<\/a> mentioning some cool partnerships, and I’ve been eager to get my hands on it. <\/p>\n\n\n\n

This isn’t the first soy-free tofu I’ve eaten, but I think this one is my favourite so far. The two non-soy tofus I’ve tried in the past are Burmese tofu, which is made from chickpeas, and Pumfu, which is a commercially available tofu made from pumpkin seeds. Both are made with a different process than traditional tofu, and I’m not sure exactly how this one is made, but Big Mountain Foods and the Prairie Research Kitchen can keep their secrets there. <\/p>\n\n\n\n

They are available in regular, and smoked, and both packages are really eye catching – and I like the bright bold colours, the windows show what each of the tofu’s look like. <\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

I was interested in using it for some of the usual tofu things I like to do, but I didn’t end up using it for a scramble – so I can’t speak to its efficacy there. But I did turn it into an “eggy” kind of thing in a sandwich (try this recipe from Tasty<\/a>.) My favourite use for it were the marinated tofu steaks I made for JC’s birthday. They were absolutely delicious. I also used it diced and panfried with a ramen dish with great success. <\/p>\n\n\n\n

One of the things we all like to do with smoked soybean tofu is just slicing it and eating it uncooked – but with the soy free smoked block – the smoked flavour did not quite penetrate the entire tofu, so I don’t think I would eat it plain and sliced in the future. But was great pan fried or air fried in slabs or strips. <\/p>\n\n\n\n

Unfortunately, in my case it did not pass the kid test – our 6 year old likes to eat cold sliced tofu, but did not want to do that with this one. So, there are clearly some differences between this and soy tofu, but I think this is a great option, especially for people that can’t eat soy. <\/p>\n\n\n\n

I am not likely to exclusively replace soy based tofu with it, but I would definitely buy it in the future for some variety. Check the Big Mountain Foods store locator <\/a>for suggestions on where to find it for yourself. <\/p>\n\n\n\n

Disclaimer: Some nice marketing folks reached out to me about this product, and these tofu's were gifted by Big Mountain Foods. Generally, I won't accept a product unless I'm already curious or excited about it, and free or not, my review is honest and unbiased.<\/code><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

I’m always excited to see more plant based protein options – especially for folks allergies – so when I had the opportunity to try Big Mountain Foods soy-free tofu recently, I was very excited. Their tofu is made from Canadian fava beans, and has a really efficient amount of protein...<\/p>\n","protected":false},"author":1,"featured_media":6813,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1537],"tags":[],"class_list":["post-6801","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cpg-review"],"_links":{"self":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/posts\/6801","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/comments?post=6801"}],"version-history":[{"count":12,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/posts\/6801\/revisions"}],"predecessor-version":[{"id":6821,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/posts\/6801\/revisions\/6821"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/media\/6813"}],"wp:attachment":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/media?parent=6801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/categories?post=6801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/tags?post=6801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}