Welcome to Snack Drop, a column where we give you the lowdown on all of the best new(ish) to market snacks that have come across our desks this month.
This month: rice bowl-ready soy ginger tuna, a dreamy ice cream collab, and tofu made for taking on the go (seriously).
TofuGo
Even before actually trying TofuGo, I had a strong feeling I’d become obsessed with it given my love for those blocks of smoked tofu (often flavored with five spice) commonly found in Chinese supermarkets. Once I got my hands on the product (which just launched last month), one bite was all it took to prove I was right—these deeply savory, soy-forward squares of shelf-stable compressed tofu are exactly what I want to eat at 3 p.m. when I need something to tide me over until dinner. While I love (and have long waxed poetic about) traditional protein bars, my cravings often lean savory in the afternoon, which is why I’ve loved having a stash of these in my desk drawer and work bag for easy snacking at the office or on the go. As I predicted, the texture of these is vaguely similar to that smoked tofu I grew up eating: firm and dense, with a slight chew reminiscent of jerky, all of which makes for an incredibly satisfying snack. —Alaina Chou, commerce writer
Fishwife Albacore Tuna with Soy Ginger
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I never considered eating tuna straight from the can until I tried Fishwife's new soy ginger albacore. It sounds simple at first (almost like something you could throw together yourself), but the ingredient list tells a different story: dashi, mirin, leek, and garlic all come together for an umami-packed bite with just enough sweetness to keep things balanced. On its own, I'll grab a fork and pile the tender fillets onto roasted seaweed snacks. For something more substantial, I mix it with Kewpie mayo and sriracha, slice up a cucumber and avocado, and roll it all up with sushi rice and Gimme's Sushi Nori sheets. I'd never made sushi at home before this. I've made it three times since. —Olivia Tarantino, senior commerce editor
McConnell’s x Soom Toasted Sesame & Raspberry
It’s safe to say our team is enamored with McConnell’s Ice Cream, the Santa Barbara–based brand that uses grass-grazed milk and cream to make a product that’s exceptionally luscious and velvety. Their newest flavor, a collaboration with the tahini brand Soom Foods, might just be my favorite yet. The creamy toasted sesame ice cream is swirled with housemade raspberry jam for a balanced, grown-up take on PB&J. I like my scoop (or scoops) topped with a sprinkle of Maldon salt to bring out all the flavor. —Kate Kassin, editorial operations manager
Cadootz
Cookbook author and creator Rachel Mansfield’s new line of crackers was technically made for kids, but that didn’t stop my whole team from devouring several boxes over the span of a week when we first received them. Available in three varieties (ranch, cheddar, and sea salt), Cadootz crackers are tiny in scale but deliver big when it comes to flavor: the ranch is dill-forward and tangy thanks to the addition of sour cream powder, the cheddar is packed with real cheese, and the sea salt is anything but boring. Oh, did I mention these are gluten-free? You’d never know it from the taste or texture, but the crackers are made of an oat flour and tapioca starch base that makes them a great option for any GF cracker fiends out there. —A.C.
While a relatively new brand in the States, Wa-Chaa has been around for decades in Asia under the name Huang Fei Hong. Recently rebranded and launched for the US market, the brand’s spicy, ultra-flavorful peanuts have quickly become a favorite snack amongst the whole BA commerce team. The original Sichuan pepper-flavored varieties will always hold a special place in my heart, but lately I’ve been into the newly-released Sichuan Barbecue and Salt and Sichuan Peppercorn flavors. The Sichuan Barbecue gets some heat from a combo of Sichuan pepper and chili pepper, which is perfectly offset by a hint of sweetness and an umami-packed seasoning blend featuring shiitake mushrooms. The Salt and Sichuan Peppercorn offers a bit of that tingly numbing sensation (a.k.a. mala) that Sichuan peppercorns are known for, without any added heat from additional chili. —A.C.
Firehook French Onion Crackers
I’ve been buying Firehook’s crackers for cheeseboards and snacking for years now, but this limited edition French onion flavor may be my favorite variety to date. A collaboration with Ithaca Hummus, it features little bits of dehydrated onion that make the crackers taste like an onion bagel in the best way. These pair nicely with a wide range of cheeses, from nutty Gruyère to soft Brie or goat, but they’re equally as delicious enjoyed on their own. —A.C.
Seven Sundays PB Puffs
At around 3 or 4 p.m. on most office afternoons, my colleagues can hear faint (or loud, perhaps) crunching coming from my desk. If it’s loud, chances are I’m indulging in a cereal break—and by that I mean eating handfuls of Seven Sundays cereal from my largest mug, which I’ve repurposed into a snacking bowl. And while I’m a huge fan already of the oat or sunflower protein cereals, the brand’s new peanut butter puffs now top my snack leaderboard. The peanutty puffs are delightfully salty-sweet from dates, maple syrup, and sea salt and boast 10 grams of protein (a blend of pea protein and upcycled oat protein) in each one-cup serving. —K.K.