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Murginns Organic Vegetable Tofu - Soy Paneer, 200 g

Murginns Organic Vegetable Tofu - Soy Paneer, 200 g

About the Product

We at Wellness Foods, manufacture dairy and non-dairy products, Fresh Cheese, Tofu, and Butter. Our tofu is 100% organic without any preservatives. Our cheese is handcrafted by an Italian cheesemaker, from milk directly procured from farmers. Ready to eat. 

Murginns’ fresh and firm Organic Vegetable tofu contains hand-cut fresh from farm vegetables (ginger, coriander, green chilli and carrots). It is the perfect non-dairy substitute to paneer or cottage cheese, made from organic soybeans. Tofu, also called bean curd, is a preparation made by soya milk coagulation. A good source of calcium, manganese, copper, selenium, protein, phosphorus and rich in vitamin B1.

Ingredients

Energy-137 Kcal, Protein-15 gm, Carbohydrates-8 gm, Calcium-235 mg, Fat-5 gm, Cholesterol-0 gm.
How to Use

  • Add small cubes straight into miso soups or salads. 
  • Cut the tofu into quarters, coat lightly in potato starch, and fry to make agedashi tofu.
$1.08
Murginns Organic Vegetable Tofu - Soy Paneer, 200 g
$1.08
Product image 1

Description

About the Product

We at Wellness Foods, manufacture dairy and non-dairy products, Fresh Cheese, Tofu, and Butter. Our tofu is 100% organic without any preservatives. Our cheese is handcrafted by an Italian cheesemaker, from milk directly procured from farmers. Ready to eat. 

Murginns’ fresh and firm Organic Vegetable tofu contains hand-cut fresh from farm vegetables (ginger, coriander, green chilli and carrots). It is the perfect non-dairy substitute to paneer or cottage cheese, made from organic soybeans. Tofu, also called bean curd, is a preparation made by soya milk coagulation. A good source of calcium, manganese, copper, selenium, protein, phosphorus and rich in vitamin B1.

Ingredients

Energy-137 Kcal, Protein-15 gm, Carbohydrates-8 gm, Calcium-235 mg, Fat-5 gm, Cholesterol-0 gm.
How to Use

  • Add small cubes straight into miso soups or salads. 
  • Cut the tofu into quarters, coat lightly in potato starch, and fry to make agedashi tofu.