Tofu is made similar to the way cheese is made except it is made from soybeans, water and some sort of coagulant and is entirely plant-based.
Tofu has been used in Asian food for a very long time. It’s also become extremely popular in western vegetarian cooking.
There are 2 main kinds of tofu, soft or silken tofu and firm tofu.
Tofu is an excellent source of protein for vegetarians and anyone else who uses it 🙂 There are over 10 grams of protein in a half-cup serving of tofu. It’s also a good source of calcium and iron.
Not only is it nutritious but it contains no animal fats, no cholesterol, low in sodium and calories.
How to use it?
Tofu is known for its ability to absorb the flavors of whatever it’s cooked in or with.
I’ve learned, from many blogs, you usually want to drain and press firm tofu before you cook it. You can search YouTube to learn how to do this.
I’ve seen some pretty awesome recipes that involve tofu. You can bake, stir-fry or saute it.
Look for tofu in the produce section of your grocery store.
I’ve tried tofu in different dishes. I just don’t care for it.
Tofu is one of the things I wish I liked but I just can’t get myself to like it. It’s not that the flavor is bad because I do think it picks up the flavors of the spices/marinades you put it in. I just can’t get over the texture. It’s a little bit spongy for me.
Do you like, tolerate or dislike tofu?
Disclaimer: I must say I’m not a registered dietitian. This post is based on my own personal knowledge, opinions and research.