To tofu or not to tofu? Let me give you a few free tofu tid bits.
If you’re into bite sized soft white bland blocks of a jelly like substance you’re in luck. Tofu is your go to for soy bean based protein. In my opinion, there is nothing tantalizing about Tofu. It has zero visual appeal but with that said, I do eat it.
Which is odd because in my past history, I don’t usually go for any white soft foods or accoutruments unless it’s sweet rich frosting on a layer cake. I notoriously thumb my nose down at sour cream, cottage cheese, mayonnaise, alfredo sauce, etc.
But Tofu is different and here is why.
For starters it’s a soy based food packed with protein and eight essential amino acids. It’s naturally gluten free and is an excellent source of iron, calcium and magnesium, copper, zinc and vitamin B1.
Tofu is versatile. Who knew right? Apparently, this delicate flabby food can be sautéed, baked, fried, grilled or served all la natural.
Look at this! Fried honey siracha tofu. It almost looks good right?
This is grilled chipotle tofu with a miso sauce. Recipe here ! Looks edibleno? My Mr. Chicken Fry would say…”yeah if it was a piece of pork chop or steak.” Lol. Fine, more for me!
Tofu is a “super food” from a nutritional and health perspective. (click the link to see my thoughts on Kale) It is thought to provide the same sort of protection against cancer and heart disease as soy beans.
Now, Yall, I love me some soy beans. I eatEDAMAME like it’s going out of style. Click on edamame for more yummy details.
A 100g serving contains:
Tofu originates from southeast Asia and has a subtle flavor. This is putting it mildly. I would call it tasteless. It’s most often used as filler for savory and sweet dishes. Personally I have only experienced tofu in miso soup. Again, it has zero flavor and is really just filler in the bottom of a hot onion based soup. BUT I LIKE IT! If you are a DIY kind of girl, add it to your chicken soup for added soy protein. Just plop a few cubes in and voila, just like that you do tofu!
If you are a practicing vegan or vegetarian, tofu is a sure staple in your diet. I would think it be nice served cold topped on a cold crisp salad with soy sauce and crunchy almonds. I would think it needs some crunch to off set the texture.
Tofu is associated with a lot of sushi and asian fusion cuisine. But don’t let that fool you. CostCo has a box of it in the freezer section. You don’t have to go to a speciality market or organic grocery store to purchase. You to can buy your own tofu from the convenience of Cost Co. God Bless America.
Target, Walmart and your local grocer will carry tofu. Fresh tofu is usually located by the soy meat products near the sausage and hot dogs or in the dairy section. The biggest question is, is it expensive? Tofu is usually priced around $2.50 $3 per pound which is very affordable.
Is TOFU safe?
The research is not yet complete. Tofu contains isoflavones such as phytoestrogens. Isoflavones may have both estrogen-agonist or estrogen-antagonist properties. These may help protect against SOME cancers, heart diseases and osteoporosis. However, overconsumption may also present some risks. (this is the great tofu/soy debate)
Tofu is made by coagulating soymilk to create curds. The curds are then pressed and compacted into the gelatinous white blocks recognized as tofu. What a name huh?
Fast facts on tofu
It may help lower bad “LDL” cholesterol.
It may offer relief for certain symptoms of PMS and menopause.
One block of tofu contains 177 calories.
The bottom line is tofu is a food you can live without.
Take it or leave it.
It’s not some big phenomenon that I would urge you to start consuming on a weekly basis. Like everything we do and eat in life, moderation is key. It’s my humble opinion that tofu, in balanced, moderate portions is healthy and beneficial. BUT, there is no need to make a big push for tofu because It’s really not a big deal. If you’re 20 or 50 or 65 years of age and have not yet experienced “tofu”, you haven’t missed much.
The truth, I almost feel sorry for it. Tofu has some really good components but man does it look and taste like a block of BLAH! Rubbery, cubed, cold or warm and all jelly like, it’s just very unattractive. Tofu you’re the ugly stepsister to the beautifully green tasty soy bean. It’s true.
What are your thoughts on tofu? Any special tofu worthy dish I need to try? Share your ideas.
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