UMass Amherst Dining Halls Are Now Serving Nasoya Plant-Based Meals
Nasoya has brought its line of plant-based meats and tofu to the menu at UMass Amherst.
Nasoya—maker of tofu, kimchi, wraps, and noodles—has had a busy year. They recently launched their Plantspired line of microwavable plant-based meals, and now Nasoya is expanding into college dining halls.
Nasoya’s Products Featured in Plant-Forward Dishes Across UMass Amherst Campus
UMass Amherst—which has the largest collegiate dining program in the country—is the first to team up with Nasoya to offer the brand’s food in its dining halls. A variety of Nasoya’s products are being featured in plant-forward and Asian-inspired dishes across campus. Nasoya is also collaborating with the school dining department to help create new dishes and develop culinary training programs for the staff.
In addition, Nasoya’s Plantspired line of marinated tofu and microwavable plant-based meals is available at on-campus retail stores. The line includes several varieties of marinated tofu, including Teriyaki, Sweet BBQ, and Sesame Ginger. The pre-made, microwavable vegan meals include a Breakfast Scramble, Hearty Chili, and Savory Tuscan Style protein crumbles. All meals can be microwaved or heated in a pan and will be ready in three minutes or less.
And for those college students that want to try tofu but don’t have the time to prepare and cook it, the Garlic & Herb Toss’ables are pre-cubed and seasoned tofu bites—perfect for a plant-packed lunch on the go.
Nasoya’s Plantspired Steak at WaBa Grill
Earlier this year, WaBa Grill was one of the first restaurants to team up with Nasoya to feature the new Plantspired line in their restaurants nationwide. The Plantspired Steak at WaBa Grill is marinated in-house and tossed in WaBa Sauce for a sweet and savory finish that’s completely vegan and packed with 16g protein per serving. To learn more about the launch of Plantspired Steak at WaBa Grill, click here.
Visit Nasoya.com for more information about the Plantspired line, and to see where you can buy the products near you.
Cayla has been writing for VegOut since 2020 and has been plugged into the LA vegan food scene since Veggie Grill was pretty much the only vegan restaurant in the city. Aside from writing articles, Cayla enjoys embracing their inner 85-year-old by listening to classical music, making playlists for their friends, and staying active through swimming, hiking, cycling, and yoga. In their free time, Cayla likes writing poetry, learning about outdoor survival and alternative lifestyles, and is always searching for the best loaf of sourdough bread.
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