From Our House To Your Plate by house-foods

FROM OUR HOUSE TO YOUR PLATE

HOUSE Garden Grove, CA

House Foods has been dedicated to providing the most affordable, highest quality and safe and easy to prepare products since our business began in 1983. Headquartered in Garden Grove, California with a second manufacturing facility in Somerset, New Jersey has enabled us to provide the freshest tofu to the foodservice industry nationwide.

Somerset, NJ

PRODUCTS Tofu The firmness level of tofu depends primarily on the amount of water it contains. The more water that is pressed out, the firmer it becomes. Bulk Tofu Super Firm has more water pressed out than conventional retail tofu, which makes it firmer. Unlike most retail tofu, Bulk Tofu Super Firm comes without water and is vacuum sealed for your companyâ&#x20AC;&#x2122;s needs. Organic Bulk Tofu Cutlet has been deep fried in organic canola oil. Due to the water content of tofu, it may be difficult or even dangerous for some facilities to deep fry it. We eliminated those concerns with this convenient, ready-to- use product.

Shirataki A traditional Japanese food, tofu shirataki is the ultimate gluten-free, keto-friendly, low calorie noodle alternative. Made by blending the flour of Konnyaku, an Asian yam, and tofu, these noodles are low in carbs and calories, making them ideal for those who are diabetic, watching their weight, or have gluten sensitivity.

Soy Chorizo Soy chorizo has a smoky flavor, infused with authenthic and robust seasonings similar to meat chorizo. This product is certified organic, free from hexane and preservatives, and contains zero cholesterol.

Tofu

HOW TO

To prepare tofu, remove it from the package and cut it into your desired size. Tofu is very versatile and can be roasted, braised, or pan-fried and added to soups, salads, or even used as an ingredient in baking. Since our tofu is pasteurized during the manufacturing process, it is safe to eat without further cooking. Tofu has a very mild flavor and can be seasoned to complement any number of dishes.

Shirataki To prepare tofu shirataki, remove noodles from the bag and drain the liquid. The noodles can then be parboiled for a couple of minutes, or rinsed under running water to help remove most of the unique aroma. The noodles can then be pan-fried to remove excess water. Kitchen shears can be used to cut the noodles into more manageable lengths. At this point, the noodles are ready to eat since they are precooked. For cold dishes such as salads, tofu shirataki can be simply combined with other ingredients and dressings. These noodles are also great in soups, salads, and casseroles, in stir-frys and with virtually any type of sauce.

Soy Chorizo To prepare soy chorizo, remove it from the package. In a large skillet over medium-high heat, sautĂŠ soy chorizo, breaking it up into pieces as it cooks for about 8-10 minutes. When soy chorizo reaches 165Â°F, remove from heat. Serve in a variety of dishes, from traditional Mexican to American classics.

PREPARE

BULK TOFU SUPER FIRM

Vacuum sealed super firm tofu that holds its shape for a variety of recipes.

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E NTRÉ E

GLAZED TOFU M E AT L O A F

G L U TEN-FRE E L OW CA L

This dish combines traditional meatloaf seasonings and ground beef with tofu, keeping the loaf moist and flavorful.

I NGR E D IE N T S

METHOD

1 pkg. House Foods Bulk Organic Tofu Super Firm, crumbled 1 cup onion, chopped 2 Tbsp. garlic, minced 4 lbs. ground beef ½ cup fresh thyme, finely chopped ¾ cup fresh parsley, finely chopped 1 cup gluten-free panko 4 eggs 1 cup milk or heavy cream

1. Preheat oven to 350°F. 2. In a pan on medium-high heat, sauté onion and garlic until they are tender. 3. In a food processor, combine garlic, onion, and all other ingredients and pulse until well combined. 4. Grease loaf pans and place equal amount of mixture into each pan. Pour the sauce on top of the meatloaf and spread it into an even layer. 5. Bake meatloaf uncovered in the oven for 40-45 minutes (or until done). Once done, remove from oven and let the meatloaf rest for 8-10 minutes before serving.

Meatloaf Sauce: 2 cups onion, chopped 4 cups ketchup ½ cup brown sugar 4 tsp. ground mustard 4 tsp. onion powder 1 tsp. chili flakes Worcestershire sauce, to taste

SERVES: 32 (makes 4 loaves)

To make meatloaf sauce: In a pan on medium-high heat, add oil and sauté onion until they are tender. Add all ingredients into pan, stirring occasionally and simmer for about 10 minutes. Set aside. *Tip: Mixing 2 parts ground meat with 1 part tofu not only keeps this dish moist, but cuts cost by reducing the amount of meat and replacing it with tofu.

GREEN HARRISA TOFU HUMMUS

A PPE TI Z ER GL U T E N - FR EE V E GA N

A creamy garlic dip loaded with protein, fiber, and spicy flavor.

IN G RE D IE N TS

METHOD

1 pkg. House Foods Bulk Tofu Super Firm 1 cup Extra Virgin Olive Oil 1 cup lemon juice 2¼ tsp. lemon zest 9 garlic cloves 9 serrano peppers, seeded 2¼ tsp. ground coriander 1¼ tsp. ground cumin ½ cup parsley, chopped ½ cup cilantro, chopped 1½ Tbsp. salt To serve: pita chips or your choice of vegetables

1. In a food processor, purée tofu until smooth then add olive oil, lemon zest, juice, garlic, serranos, coriander and cumin. 2. Once ingredients are well combined, add herbs and pulse a few more times, season with salt. 3. Cover and refrigerate until chilled, at least one hour before serving.

SERVES: 64 (per 1oz.)

MAPLE BOURBON PECAN PIE

BAKERY V E GE TAR IAN

Sweet maple and cinnamon flavors combine with a rich, pecan-packed pie filling.

IN G RE D IE N TS

METHOD

1 pkg. House Foods Bulk Tofu Super Firm 1 lb. pecans plus extra, for topping 1⅓ cups vegetable oil ¼ cup coconut oil 4 cups dark brown sugar 1 tsp. salt ¼-½ cup bourbon 1 tsp. vanilla extract 1 cup maple syrup ⅛ tsp. nutmeg ½ tsp. cinnamon 4 pastry pie shells

1. Preheat oven to 350°F. 2. In food processor, blend pecans. Set aside. 3. In a medium saucepan, combine the oil, brown sugar, and salt. Bring to a boil over medium-high heat, stirring frequently. Continue to boil for 1 minute. 4. Remove from heat and stir in bourbon and vanilla extract. Set aside to let the sugar mixture cool down. 5. In a food processor, combine mixture with tofu and maple syrup. 6. Once well combined, add spices and blended pecans. 7. Evenly distribute pie mixture into pastry pie shell. Bake 40-50 minutes or until pie is set (the center should not be jiggly). Be sure to check your pie 25 minutes into baking and periodically after that, if the crust is beginning to brown too quickly, cover your pie with foil to prevent over-browning. 8. Cool for at least 2 hours before cutting and serving.

SERVES: 32 (make 4 9-in. round pies)

TOFU SPINACH L A S AG N A

E N T R ÉE V E GAN L OW C AL

This lightened up version combines tofu and vegetables for a hearty dish.

IN G RE D IE N TS

METHOD

1 pkg. House Foods Bulk Organic Tofu Super Firm, crumbled 1–2 lb. eggplant, chopped 1–2 lb. zucchini, chopped 1–2 lb. mushrooms, chopped 1 tsp. dried oregano 1 tsp. dried parsley 1 tsp. dried basil Salt and pepper, to taste ¼ cup oil 2–3 tsp. onion powder 1–2 tsp. garlic powder 2–3 cups frozen spinach, thawed with water squeezed out Lasagna pasta sheets 64 oz. marinara sauce 1 cup fresh basil, chopped

1. Preheat oven to 375°F. 2. Toss eggplant, zucchini, mushrooms, dry herbs, salt and pepper, and oil in a bowl. On a large sheet pan, place vegetables on it; roast for 30 minutes. Once done, remove from oven and let cool. 3. While vegetables roast, cook lasagna pasta sheets according to manufacturer’s instructions and set aside. 4. In a food processor, combine tofu, onion powder, garlic powder, salt and pepper to taste. Once tofu has crumbled, pulse in spinach; set aside. 5. In a half-size hotel pan, add a bit of oil then spread a thin layer of marinara sauce on the bottom of the pan. 6. To assemble: Place a layer of oven ready pasta, add more sauce and spread half the vegetables over pasta. Top vegetables with more sauce and place another layer of pasta. Add sauce over pasta and then spread half the tofu and spinach mixture over pasta. Top tofu and spinach with a bit of sauce then repeat process. 7. Cover lasagna well and bake for 1 hr. Once done, remove from oven, and top with basil leaves.

SERVES: 24

ZUCCHINI RAISINS NUT BREAD

BAKERY V E GA N V E GE TA R IAN

A mix of zucchini, walnuts and raisins are combined with tofu for a boost of protein in this sweet treat.

IN G RE D IE N TS

METHOD

1 pkg. House Foods Bulk Tofu Super Firm 3 cups water 1⅓ cups vegetable oil 2½ Tbsp. vanilla extract 3½ cups sugar 3 cups all-purpose flour 2¾ cups whole wheat flour 2 tsp. baking soda 2½ Tbsp. baking powder 2 tsp. cinnamon 2 tsp. salt 3 medium zucchinis, grated ¼ cup walnuts, chopped ⅓ cup raisins, chopped Turbinado sugar, for sprinkling on top of bread

1. Preheat oven to 350˚F. Prepare four medium-sized loaf pans with parchment paper. 2. In a food processor, blend tofu and water until smooth. Then add vegetable oil and vanilla extract. Once well combined, set aside. 3. Squeeze out as much water from zucchini as possible. Set aside. 4. In a large mixing bowl, combine all dry ingredients. Add the dry ingredients to the tofu mixture, along with zucchini. 5. Fold in raisins and walnuts into batter, do not overmix. 6. Pour batter into pans and top with turbinado sugar. Bake for an hour or until tester inserted in the center comes out clean. Once done, remove from oven and let cool. Serve warm or at room temperature.

SERVES: 32 (makes 4 loaves)

BULK ORGANIC TOFU CUTLET

Made from USDA Certified Organic soybeans, this vacuum sealed tofu has been deep fried for your convenience and safety.

B U F FA LO T O F U WINGS

A PPE TI ZER V E GA N L OW CA L

Crispy tofu ‘wings’ coated in a spicy buffalo sauce.

IN G RE D IE N TS

METHOD

1 pkg. House Foods Bulk Organic Tofu Cutlet 3 cups buffalo wing sauce 4½ cups panko or bread crumbs 3 tsp. garlic powder 3 tsp. paprika 3 tsp. cayenne pepper Salt and pepper, to taste

1. Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking. 2. Slice one block tofu cutlet in half horizontally, leaving you with 2 smaller blocks. Cut each smaller block vertically into 5 strips, then each strip in half horizontally, resulting in 20 pieces. Repeat with remaining 2 blocks of tofu cutlet. 3. Add the tofu strips to a large bowl and coat in wing sauce. Marinate for 1 hour. 4. Combine dry ingredients into a large bowl and mix well. Toss the tofu in the dry ingredients, making sure each side is coated. Bake for 15 min. on each side. Serve hot with ranch or your choice of dipping sauce.

SERVES: 15 (makes approx. 60 wings)

T E R I YA K I T O F U VEGGIE BOWL

E N T R ÉE GL U T E N - FR EE V E GE TA R IAN

Sweet and savory glazed tofu is paired with vibrant veggies for a nutrient-packed dish.

IN G RE D IE N TS

METHOD

1 pkg. House Foods Bulk Organic Tofu Cutlet, sliced into ½ in. strips 1½ lbs. broccoli florets ¾ lb. carrots, julienned To serve: brown rice

1. Mix all teriyaki sauce ingredients (except cornstarch and cold water) in a saucepan on medium-high heat. 2. Mix cold water and cornstarch in a cup and dissolve. After sauce is simmering, add the cornstarch mixture, whisking until thickened. Continue to heat and whisk until sauce reaches desired thickness. Set aside. 3. In a skillet, add a bit of oil over medium-high heat and cook tofu until each side starts to crisp. Add the teriyaki sauce mixture and cook until heated through. 4. Steam broccoli and carrots until softened. Season with salt and pepper to taste. 5. To assemble: Add rice, vegetables, and tofu to a bowl. Drizzle leftover teriyaki sauce and serve hot.

Teriyaki Sauce: ½ cup low sodium tamari 1½ cups water 1 tsp. ground ginger ½ tsp. garlic powder 3 Tbsp. brown sugar 2–3 Tbsp. honey 2½ Tbsp. cornstarch 2½ Tbsp. cold water

SERVES: 12

TOFU STEAK WITH WALNUT SAUCE

E N T R ÉE GL U T E N - FR EE V E GA N

Crispy tofu paired with a sweet and spicy sauce and topped with crunchy walnuts.

IN G RE D IE N TS

METHOD

1 pkg. House Foods Bulk Organic Tofu Cutlet 1 cup roasted walnuts 3 Tbsp. tamari 3 Tbsp. sugar 1½ Tbsp. Gochujang (Korean hot pepper paste) 1½ tsp. sriracha sauce 6 scallions, minced 3 Tbsp. sesame oil 3 Tbsp. cornstarch 1½ tsp. garlic powder 1½ tsp. onion powder ¼ tsp. salt ¼ tsp. pepper

1. In a food processor, add walnuts and pulse a few times so that they are chopped into small pieces. 2. In a small bowl, mix together tamari, sugar, sriracha sauce and Gochujang. Add walnuts and scallions and toss to coat. Set aside. 3. Cut the tofu block in half vertically, and then in half again widthwise. 4. Mix together cornstarch, garlic powder, onion powder, salt and pepper. Coat the tofu in the cornstarch mixture. 5. In a non-stick skillet, heat sesame oil over medium-high heat. When the oil is hot, add the tofu to the skillet and cook all sides until golden brown (8-10 minutes total). Take the tofu steaks out of the skillet and plate, topping evenly with walnut sauce.

SERVES: 6

TOFU THAI GREEN CURRY

E N T R ÉE GL U T E N - FR EE

This Thai inspired curry is packed with flavorful ingredients and can be made vegan by omitting the fish sauce.

IN G RE D IE N TS

METHOD

1 pkg. House Foods Bulk Organic Tofu Cutlet, cut into ½ in. cubes 1 large shallot, thinly sliced 3 tsp. sesame oil ¾ cup Thai green curry paste 60 oz. hot vegetable stock 42 oz. coconut milk 2 Tbsp. Thai fish sauce 3 medium eggplant, cut into ½ in. cubes 12 kaffir lime leaves 3 green bell peppers, thinly sliced 2 cups snow peas 2 cups baby corn, cut in half Juice of 3 limes, plus wedges to serve To garnish: fresh coriander, finely chopped To serve: jasmine rice

1. In a large stockpot on medium-high heat, add sesame oil and fry shallots for 2–3 minutes. Stir in the curry paste and fry for 1 minute. 2. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to a boil. Reduce the heat and simmer for 5 minutes. 3. Add the eggplant and lime leaves and cook for 10 minutes. 4. Add tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the snow peas and baby corn and squeeze in the lime juice. Cook for 3 minutes. 5. Serve curry with rice and garnish with coriander and lime wedges.

SERVES: 10-12

VIETNAMESE SPRING ROLLS

A PPE TI Z ER GL U T E N - FR EE V E GA N

Fresh veggies and lightly fried tofu wrapped in spring rolls makes for a refreshing appetizer.

IN G RE D IE N TS

METHOD

1 pkg. House Foods Bulk Organic Tofu Cutlet Rice paper spring roll wrappers 3 medium cucumbers, sliced into thin strips 5 medium red bell peppers, sliced into thin strips 2 large carrots, peeled and sliced into thin strips 1 bundle fresh cilantro To serve: peanut sauce or sauce of choice

1. Slice one block of tofu cutlet horizontally into approximately 16 thin strips. Cut each strip vertically in half, resulting in 32 thin strips. Repeat with remaining two tofu cutlet blocks. 2. Pour water into a shallow dish and set aside. Dip one edge of the wrap in water, and quickly rotate in a circle until the wrap is wet. Gently transfer the wrap to a cutting board, ensuring it is smooth and not overlapping. 3. Add two strips of tofu and layer with cucumber, red bell pepper and carrots. Gently fold over once, tuck in edges on both sides, and continue rolling until it is sealed. 4. Transfer to a plate, seam side down, underneath a damp towel to keep fresh. Repeat with remaining filling and rice paper. Serve with peanut sauce or your choice of dipping sauce.

SERVES: 16 (makes approx. 48 spring rolls)

BULK TOFU SHIRATAKI

A gluten-free, non-GMO verified pasta alternative with only 10 calories and 3g of carbs per serving. Great for soups, salads, pasta and stir-fryâ&#x20AC;&#x2122;s.

CAJUN SHRIMP S PAG H E T T I

ENTRÉE GL U T E N - FR EE L OW CA L

A creamy pasta topped with shrimp and cherry tomatoes with a cajun kick.

IN G RE D IE N TS

METHOD

1 pkg. House Foods Bulk Tofu Shirataki Spaghetti, rinsed and cut 1 lb. large shrimp, peeled and deveined, tails removed 1-2 Tbsp. Cajun spice mix Salt and pepper, to taste Olive oil ½ cup yellow onion, diced 1 tsp. dried thyme or 2 Tbsp. fresh thyme, finely chopped 2 Tbsp. garlic, finely chopped 1 cup cherry tomatoes, halved 2 medium red bell peppers, sliced ½ cup milk or heavy cream 1 Tbsp. cornstarch ¼ cup parsley, chopped Optional: Parmesan or Mozzarella cheese

1. In a large pan, heat oil on medium-high heat. Once oil is hot, add onions. 2. Cook onions until tender and then add garlic and thyme and sauté for about a minute. 3. Season shrimp with Cajun spice mix, salt and pepper. Place shrimp in pan with onion mixture and cook for a couple of minutes on one side and then flip and cook for 2 more minutes. 4. Remove shrimp from pan. Add more oil (if needed) and cherry tomatoes. 5. Once cherry tomatoes begin to blister, add bell peppers. Sauté peppers over high heat then add shirataki. 6. Let water evaporate from the shirataki, and then add heavy cream. Season with Cajun spice, salt and pepper to taste. If sauce is too thin, make a slurry with cornstarch and add it to the sauce. 7. Add shrimp, cheese and parsley to shirataki and remove from heat; serve hot.

SERVES: 4-6

CHINESE DUMPLING NOODLE SOUP

E N T R ÉE

A warm, savory broth filled with noodles, fresh greens, and hearty dumplings.

IN G RE D IE N TS

METHOD

1 pkg. House Foods Bulk Tofu Shirataki Spaghetti, drained and rinsed 4 tsp. sesame oil 2 in. piece ginger root, crushed ½ cup garlic, minced 2 cups green onions, chopped 4-5 heads baby bok choy, roughly chopped 2½ quarts low sodium chicken broth 1 Tbsp. tamari Salt and pepper, to taste Frozen dumplings 8 cups baby spinach To serve: chili sauce

1. In a large pan, heat sesame oil. Add ginger, garlic and green onions and cook for 1 minute. Add bok choy and cook for 1-2 more minutes. Set aside. 2. In a large stockpot over high heat, add broth and tamari. Once the broth boils, add the bok choy mix, shirataki, salt and pepper. Adjust the heat so the broth simmers and cooks to lightly flavor with garlic and ginger, about 15 minutes. 3. When ready to serve, add the dumplings, and cook for 3 minutes. Stir in the spinach and cook until the spinach wilts, about 1 minute. 4. Divide among bowls and serve. Serve with chili sauce on the side if desired.

SERVES: 4-6

I TA L I A N S A U S A G E & B E L L P E P P E R P A S TA

ENTRÉE GL U T E N - FR EE L OW CA L

Classic Italian flavors tossed with colorful, crisp vegetables in a savory marinara sauce.

IN G RE D IE N TS

METHOD

1 pkg. House Foods Bulk Tofu Shirataki Spaghetti, cut and rinsed 1 Tbsp. vegetable oil 1 lb. Italian sausage, sliced ½ cup water 2 tsp. dried basil 2 tsp. dried oregano 2 Tbsp. garlic, minced ½ cup white or yellow onion, sliced 1 lb. crushed tomatoes ¼ tsp. chili flakes (optional) 2 medium multi-colored bell peppers, sliced 1 tsp. salt or to taste ½ cup shredded Parmesan cheese ½ cup shredded Mozzarella cheese 2 Tbsp. fresh basil, finely chopped

1. In a large skillet, heat oil on medium-high heat and add sausage. Cook sausage until browned, about 5 minutes, turning sausage often. Reduce heat to medium-low heat and carefully add ½ cup water to skillet. Cover and simmer sausage for 12 minutes or until sausage internal temperature reaches 160°F. 2. Once sausage is cooked, remove it from the skillet and add more oil if necessary. Add garlic and herbs, and sauté until fragrant; then add onion. 3. Let onion brown a bit and then add chili (optional) and shirataki. Cook shirataki until water has evaporated. 4. Once water has evaporated, add bell peppers and sauté them over high heat and then add tomatoes. Let tomatoes cook down and then return sausage to skillet. 5. Season shirataki spaghetti with salt if needed, and add cheese and basil. Remove from heat and serve.

SERVES: 4-6

MUSHROOM CHICKEN S PAG H E T T I

E N T R ÉE GL U T EN- FR EE

A delicious pasta with mushrooms, chicken and Parmesan cheese tossed in a rich white wine cream sauce.

IN G RE D IE N TS

METHOD

1 pkg. House Foods Bulk Tofu Shirataki Spaghetti, rinsed and cut 1 lb. chicken breast, cut into strips Salt and pepper, to taste 2 Tbsp. butter 2 Tbsp. oil ½ cup onion, diced 2 Tbsp. garlic, minced 5 cups cremini or button mushrooms, sliced 1 Tbsp. fresh thyme, chopped ¼ cup dry white wine ¼ cup heavy cream 1 Tbsp. cornstarch 1 Tbsp. water ½ cup grated Parmesan cheese, plus more for garnish 2 Tbsp. parsley, chopped

1. In a large pan set to medium-high heat, add oil and butter. Once hot, cook onions. 2. Once onions become translucent, add mushrooms. Add thyme and salt and pepper to taste. Sauté mushrooms until browned. 3. Season chicken with salt and pepper, and then add it to the mushrooms. 4. Brown chicken on both sides and then deglaze pan with white wine. 5. Once wine has reduced, add heavy cream and shirataki. 6. Cook until chicken is done, then add cheese and parsley. Remove from heat and serve.

SERVES: 4-6

S PAG H E T T I W I T H P A N C E T TA & P E A S

E N T R ÉE GL U T E N- FR EE

A light pasta tossed in a garlic butter sauce with pancetta and green peas with a hint of lemon and basil.

IN G RE D IE N TS

METHOD

1 pkg. House Foods Bulk Tofu Shirataki Spaghetti, rinsed and cut 1 lb. pancetta, diced 1 Tbsp. pancetta oil 1 Tbsp. butter ¼ cup garlic, minced ½ cup onion, diced ½ cup frozen peas Pepper to taste 1 Tbsp. lemon zest ½ cup fresh parsley, chopped ½ cup fresh basil, chiffonade 1 cup grated Parmesan and Romano cheese mix

1. In a large pan set to medium-high heat, cook pancetta until crisp. Once pancetta is crispy, place it over paper towels to drain excess oil. 2. Leave about 1 Tbsp. of remaining oil drippings in the pan and add butter. Set pan to medium-high heat and add onion; sauté until the onions are tender then reduce heat to medium-low heat and add garlic. 3. Sauté garlic until it becomes fragrant and begins to brown, then add shirataki. Cook until water evaporates. 4. Once water has evaporated from shirataki, add peas. Cook peas until tender (about 1-2 minutes) and add remaining ingredients and pancetta. 5. Season shirataki spaghetti with pepper to taste. Remove from heat and serve.

SERVES: 4-6

ORGANIC SOY CHORIZO

Certified organic and hexane-free with the authentic flavor of traditional chorizo.

V E G E TA R I A N CRUNCHWRAP

E N T R ÉE V E GE TA R IAN

A twist on a Taco Bell favorite, this meatless dish combines Soy Chorizo, cheese, lettuce and tomato wrapped in a flour tortilla .

IN G RE D IE N TS

METHOD

1 pkg. Organic Soy Chorizo 8 oz. nacho cheese 15 large flour tortillas 15 tostadas 5 cups shredded lettuce 4 cups tomatoes, diced 4 cups shredded Monterey Jack cheese Oil, for frying

1. In a large nonstick skillet over medium-high heat, cook soy chorizo until lightly browned, stirring occasionally (about 10 minutes). Set aside cooked soy chorizo and wipe skillet clean. 2. Heat up nacho cheese according to package. Set aside. To assemble crunchwrap: 1. Add a half cup of soy chorizo to the center of the tortilla, leaving a generous border for folding. Drizzle 1 Tbsp. of nacho cheese over the soy chorizo, and place a tostada on top. Then top with ⅓ cup of lettuce, ¼ cup tomatoes, and ¼ cup of cheese. Tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert crunchwrap so pleats are on the bottom and they stay together. 2. In the same skillet over medium-high heat, add oil. Add crunchwrap seam-side down and cook until tortilla is golden, about 1-2 minutes per side. Repeat with remaining ingredients.

SERVES: 15

*Tip: Alternate cooking method: Use a panini press to heat and cook the crunchwrap until golden brown.

S OY C H O R I Z O QUESO FUNDIDO

A PPE TI ZER V E GE TAR IAN

Tasty cheese dip packed with authentic Mexican spices.

IN G RE D IE N TS

METHOD

3 cups Organic Soy Chorizo 1 Tbsp. unsalted butter ½ cup onion, diced 1 Tbsp. all-purpose flour 1½ cups whole milk 1 cup shredded Monterey Jack cheese 2 cups shredded Oaxacan cheese For garnish: chopped cilantro or sliced jalapeño To serve: tortilla chips

1. Preheat oven to 400°F. 2. In a pan set to medium-high heat, add soy chorizo. Cook soy chorizo until lightly browned, stirring occassionally (about 10 minutes), then remove from heat. Set aside. 3. In a medium saucepan over medium heat, add butter and onion. Sauté onion until tender and then whisk in flour and cook for about one minute. 4. Whisk in milk and cook for about 3 minutes or until slightly thickened. 5. Remove from the heat and immediately add the shredded cheeses and two cups of soy chorizo and mix gently. Don’t over mix. 6. Pour the cheese mixture in an 8-inch cast iron skillet or baking dish and top with remaining soy chorizo. 7. Bake cheese until browned on top and then remove from heat. 8. Garnish with cilantro or jalapeño and serve hot with tortilla chips.

SERVES: 12 (fills approx. 4 8-in. skillet)

*Tip: For a gluten-free version, substitute butter and flour for ½ Tbsp. each cornstarch and milk to make slurry.

JALAPEÑO POPPERS W I T H S OY C H O R I Z O

A PPE TI ZER GL U T E N- FR EE V E GE TAR IAN

These jalapeño poppers are smoky, spicy, creamy and full of bold flavors.

IN G RE D IE N TS

METHOD

3 cups Organic Soy Chorizo 1 large onion, chopped 24 oz. cream cheese, softened 3 cups shredded Sharp Cheddar cheese 36 large jalapeños, cut in half and seeds removed Optional: shredded Monterey Jack cheese For the Cilantro Lime Dip: 2 cups plain Greek yogurt 1 (14oz.) pkg. House Foods Tofu Soft Juice of 4 limes 2 cups cilantro, stemmed and minced 1 tsp. honey Salt to taste

1. In a large nonstick skillet over medium-high heat, add the onions. Cook until the onions are tender, stirring occasionally. 2. Add soy chorizo to the skillet and cook until lightly browned, about 10 minutes. Remove soy chorizo from pan and let it cool completely. 3. In a large bowl, beat cream cheese using an electric mixer at medium speed until smooth and fluffy. Gently fold in soy chorizo and shredded cheese. 4. Spoon soy chorizo mixture into each of the hollowed pepper halves and top with Monterey Jack cheese. 5. Arrange stuffed jalapeños in a single layer on a lightly greased baking sheet. Bake in a 450°F oven for 15 minutes or until cheese is lightly browned and bubbly. 6. Serve immediately with cilantro lime dipping sauce.

SERVES: 24 (makes approx. 72 jalapeño poppers)

For the Cilantro-Lime Dipping Sauce: Add all ingredients to a food processor and blend until smooth and creamy. Refrigerate until ready to serve.

STREET CORN WITH S OY C H O R I Z O

A PPE TI ZER GL U T E N- FR EE V E GE TAR IAN

A delicious street corn salad with a spicy kick and rich flavor from cojita cheese and zesty lime.

IN G RE D IE N TS

METHOD

3½ cups Organic Soy Chorizo 6 lbs. canned corn ¾-1 cup Cotija or Parmesan cheese, crumbled 1-2 cups mayonnaise 1½ cups lime juice One bundle cilantro, chopped To serve: tortilla chips

1. In a large skillet, cook soy chorizo until lightly browned, stirring occasionally (about 10 minutes). Transfer to a bowl and set aside. 2. In the same skillet, heat oil over high heat and cook the corn until it starts to char. 3. Add soy chorizo and cheese and sauté for a few minutes. Remove from heat. 4. Transfer corn mixture to a large bowl and let it cool for a couple minutes. 5. Add mayonnaise and lime juice. Stir everything together until well combined. Once well incorporated, garnish with cilantro. Serve warm with tortilla chips.

SERVES: 24

TORTILLA E S PA Ñ O L A

E N T R ÉE GL U T E N- FR EE V E GE TAR IAN

This Spanish omelet combines eggs, potatoes, Soy Chorizo and vegetables for a delicious and hearty breakfast.

IN G RE D IE N TS

METHOD

1 cup Organic Soy Chorizo ½ lb. potatoes, peeled and thinly sliced 1 large bell pepper, sliced ½ cup onion, diced Extra Virgin Olive Oil Salt and pepper, to taste 1 dozen large eggs To serve: tortillas

1. In a large nonstick skillet over medium-high heat, cook soy chorizo until lightly browned, stirring occasionally (about 10 minutes). Set aside and wipe skillet clean. 2. Using the same skillet set over medium heat, add a bit of oil. Once oil is hot, add potato slices and onions and season with salt and pepper. Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. 3. As potatoes cook, beat eggs with some salt and pepper in a large bowl. Once potatoes are tender, remove from pan and set aside. 4. Add a bit of oil to the pan, if needed, and set it over medium heat. Gently add potatoes, onions, eggs, bell peppers, and soy chorizo. As soon as edges firm up, after a minute or so, reduce heat to medium-low and cook for 5 minutes. 5. Use a rubber spatula and go around the edges of the tortilla. If you are able to flip, proceed to do so using two plates to help you flip tortilla; continue cooking for 5 minutes. If you are unable to flip, place in oven at 375°F and cook until done. Serve warm with tortillas.

SERVES: 8

NOTES

FAQs

Q: Can I freeze tofu? A: Tofu freezes but it becomes spongy in texture and oftentimes changes to a darkish caramel color. Should you choose to freeze it, first drain the excess water. Then you can freeze it in a Ziploc bag or plastic container. To defrost, it is recommended to let it thaw in the refrigerator or in the microwave on a defrost setting. Q: Can I freeze tofu shirataki? A: We do not recommend freezing tofu shirataki; this will deteriorate the quality of the noodles and make them inedible. Q: What is the shelf life for tofu, tofu shirataki and soy chorizo? A: The shelf life for tofu is 65 days from manufacturing date. The shelf life for tofu shirataki is 180 days from manufacturing date. The shelf life for soy chorizo is 90 days from manufacturing date. Q: Is the soy chorizo precooked? A: No, soy chorizo must be cooked before serving. Q: What does hexane-free mean? A: Hexane is a chemical typically used to extract soy protein from soybeans. Some claim that it is toxic although the FDA does not currently impose a ceiling on hexane residue in soy products. Q:

What are the nutritional facts for your products?

Bulk Tofu Super Firm

Bulk Organic Tofu Super Firm

Bulk Organic Tofu Cutlet

Bulk Tofu Shirataki Spaghetti

Organic Soy Chorizo

PRODUCT INFORMATION Item Number

Qty. Per Case

01128

01138

01129

03130

Bulk Organic Tofu Cutlet

02205

Bulk Tofu Shirataki Spaghetti

04135

Organic Soy Chorizo

E000616

Products

Bulk Tofu Super Firm

Bulk Organic Tofu Super Firm

Unit Weight

Case Weight

Case Size (H” x W” x D”)

Pallet Layout

ITF

22 lbs.

6.4” x 11.65” x 13.5”

12 x 8

70076371011289

44 lbs.

6.65” x 13.5” x 20.9”

6x8

30076371011380

22 lbs.

6.4” x 11.65” x 13.5”

12 x 8

70076371011296

44 lbs.

6.65” x 13.5” x 20.9”

6x8

30076371031302

2 lbs.

22 lbs.

5.5” x 11.0” x 13.3”

12 x 8

70076371022056

076371022057

2 lbs.

25.7 lbs.

5.1” x 11.9” x 14.7”

10 x 8

70076371041354

076371041355

3.5 lbs.

15 lbs.

4.8” x 9.3” x 10.5”

16 x 7

3003698006169

036998006168

2 lbs.

UPC

076371011280

076371011297

For more information on our products, please contact our Foodservice Sales Department or visit our website. Questions? Contact us at info@house-foods.com.

Western U.S. 7351 Orangewood Ave., Garden Grove, CA 92841 Phone: (714) 901-4350 / Fax: (714) 901-4235

Eastern U.S. 801 Randolph Rd., Somerset, NJ 08873 Phone: (732) 537-9500 / Fax: (732) 537-0500

www.house-foods.com

Sodium (mg)

Fat (g)

Calcium (% DV)

Iron (% DV)

410

Green Harissa Tofu Hummus

Maple Bourbon Pecan Pie

330

Tofu Spinach Lasagna

210

340

Zucchini Raisin Nut Bread

260

220

Buffalo Tofu Wings (4 wings)

140

1070

Teriyaki Tofu Veggie Bowl

180

510

Tofu Steak with Walnut Sauce

480

640

Tofu Thai Green Curry

400

1080

Vietnamese Spring Rolls (3 rolls)

190

Cajun Shrimp Spaghetti

150

490

Chinese Dumpling Noodle Soup

410

570

Italian Sausage & Bell Pepper Pasta

330

1300

Mushroom Chicken Spaghetti

400

540

Spaghetti with Pancetta & Peas

530

1230

Vegetarian Crunchwrap (1 wrap)

600

670

Soy Chorizo Queso Fundido

280

310

Jalapeño Poppers (3 poppers)

260

180

Street Corn with Soy Chorizo

190

490

Tortilla Española

190

45 Minutes or Less

Fiber (g)

Low Cal

Protein (g)

Gluten-Free

Sugars (g)

220

Vegetarian

Carbs (g)

Glazed Tofu Meatloaf

Vegan

Calories

Recipe Index Bulk Tofu Super Firm (Organic/Conventional)

Bulk Organic Tofu Cutlet

Bulk Tofu Shirataki Spaghetti

Organic Soy Chorizo

Key To Recipe Nutrition • Each of our recipes are tested in the House Foods Test Kitchen. • All ingredients are readily available at major supermarkets. How We Analyze Recipes • All recipes are analyzed for

calories, fat, cholesterol, carbohydrates, sugars, protein, fiber, and minerals by using The Food Processor® SQL Nutrition Analysis Software. • Garnishes and optional ingredients are not analyzed.

Key To Column Labels %Daily Value: When a recipe provides 20% or more of the Daily Value (DV) of nutrients for adults eating 2,000 calories a day. • Vegan: No animal products. • Vegetarian: No animal products,

but contain egg and dairy products. • Gluten-free: No wheat, rye or barley. • Low Cal: Per serving, entrees have ≤375 calories; appetizers and bakery/dessert have ≤200 calories. • 45 Minutes or Less: Start to finish (total time) is 45 minutes or less.