The Culinary Institute of America

Latest Episodes:

Roasted Brussels Sprouts, Cauliflower, and Butternut Squash with Baked Teriyaki Tofu Jun 10, 2023

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Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make these flavorful and healthy roasted vegetables with baked teriyaki tofu. You can make this with any vegetables that are in season, but in this recipe Chef Toni uses a delicious combination of Brussels sprouts, cauliflower, and butternut squash. Delicious year round, you will love this simple vegan dinner! The sweetness of the baked teriyaki tofu is the perfect pairing to any of your favorite roasted vegetables!

Get the Roasted Vegetables with Baked Teriyaki Tofu recipe here!

Vegan Enchiladas with Tofu, Black Beans, and Zucchini Jun 09, 2023

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These mouthwatering vegan enchiladas are packed with flavor and plant-based protein! Chef Toni Sakaguchi from The Culinary Institute of America stuffs them with Nasoya Plantspired’s Garlic and Herb Toss’ables, black beans, zucchini, and butternut squash, then tops them with red chile enchilada sauce. You will love these deliciously smoky, hearty vegan enchiladas that are great for any meal of the week!

Get the Vegan Enchiladas with Tofu, Black Beans, and Zucchini recipe here!

Vegetarian Sloppy “Bos” Jun 08, 2023

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This sloppy "bo" is a fun, delicious, and vegetarian twist on sloppy joes. In place of ground meat in tomato sauce, this sandwich is filled with a plant-based tofu Bolognese sauce. Made with super-firm tofu, Nasoya Plantspired’s Classic Bolognese Sauce has the same meaty texture of ground beef, making it an ideal replacement for any animal protein. Rich and satisfying, this healthy spin on sloppy joes delivers the same great taste even meat lovers will enjoy!

Get the Vegetarian Sloppy “Bos”recipe here!

Loaded Sweet Potato with Caramelized Kimchi and Tofu Crumbles Jun 07, 2023

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These loaded sweet potatoes with caramelized kimchi, tofu crumbles, and a drizzle of gochujang crema are a healthy twist on loaded baked potatoes. The caramelization process transforms kimchi from tangy and crunchy, to deeply rich and savory with a jam-like consistency. For added protein, Chef Toni Sakaguchi from The Culinary Institute of America tops the sweet potatoes with Nasoya Plantspired’s Zesty Mexican Style Superfood Skillet. It’s the perfect addition to a loaded sweet potato!

Get the Loaded Sweet Potato with Caramelized Kimchi and Tofu Crumbles recipe here!

Korean BBQ Dumplings with Kale and Spicy Chogochujang Mayonnaise Jun 06, 2023

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These vegan pan-fried Korean BBQ dumplings are served with spicy chogochujang mayo and delicious kale and mushroom salad. Made with Nasoya Korean BBQ Dumplings, you will love the combination of the sweet and savory dumplings, spicy, creamy mayo, and crunchy salad. Enjoy!

Get the Korean BBQ Dumplings recipe!

Mediterranean Cauliflower Eggroll with Harissa Dipping Sauce Jun 05, 2023

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These Mediterranean eggrolls with chermoula-roasted cauliflower are served with a deliciously spicy harissa dipping sauce. Crispy and flaky on the outside with a savory, aromatic filling on the inside, these eggrolls are made with Nasoya Vegan Egg Roll Wraps. Your guests will love these Mediterranean eggrolls as a fun and tasty shared appetizer.

Get the Mediterranean Cauliflower Eggroll recipe here!

Molletes with Crumbled Tofu, Refried Black Beans, Salsa Fresca, and Crema Jun 03, 2023

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These delicious Molletes are like Mexican open-faced sandwiches, but made with a plant-based twist. Chef Toni Sakaguchi from The Culinary Institute of America tops these Molletes with spicy crumbled tofu, refried black beans, salsa fresca and cilantro crema. For the plant-based protein, she uses Nasoya Plantspired’s Zesty Mexican Style Superfood Skillet. You will love this protein-packed, plant-based version of a Mexican classic!

Get the Molletes with Crumbled Tofu recipe here!

Spicy Glazed Pan-Fried Tofu Jun 03, 2023

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You’ll love the sweet, spicy, and umami-packed flavors of this tasty pan-fried tofu! Chef Toni Sakaguchi from The Culinary Institute of America shows us how to prepare perfectly crispy tofu using Nasoya’s Organic Super Firm High Protein Tofu, which she tosses in cornstarch before pan-frying. Simple and absolutely delicious, you will love this spicy glazed pan-fried tofu!

Get the Spicy Glazed Pan-Fried Tofu recipe!

Grain-Free Tofu Tabbouleh with Parsley, Tomatoes and Cucumbers Jun 02, 2023

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Tabbouleh is a Mediterranean salad traditionally served as part of a mezze, made with parsley, tomatoes, cucumbers, and bulgur. Chef Toni Sakaguchi from The Culinary Institute of America is making a grain-free version of this dish by using crumbled Nasoya Extra Firm tofu in place of bulgur. The secret to getting that perfect meaty texture is to freeze and thaw out your tofu beforehand. This extra step will also remove excess moisture and help absorb the marinade. This tofu tabbouleh with parsley, tomatoes, cucumber, chilies, and sumac is a delicious salad full of plant-based protein. Enjoy!

Get the Tofu Tabbouleh here!

American Lamb and Sustainability Jun 01, 2023

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American sheep ranchers and their livestock are the unlikely heroes fighting climate change. Learn from American sheep producers how properly grazing these ruminants provides a holistic approach to land management, fights wildfires, and is a natural alternative to herbicides and pesticides in vineyard and orchard production.

Find recipes and learn more about American Lamb at https://www.ciaprochef.com/americanlamb/