Tofu

Tofu is a healthy food that gets a bad name. The bad name it gets is: TOFU. Ugh! Who would want to eat something called TOE-FOO? Is it scraped off of the Toes of Foo? Who is Foo anyway, and how clean are their Toes?  If Tofu doesn’t come from Foo’s Toes, where does it come from? Alternatively, Tofu is called Bean Curd. FAIL #2! I don’t even want to explore what kind of a procedure a helpless bean might be forced to endure to get its curd on. 

Tofu is made from Soymilk. Soymilk goes through a process of coagulation then pressing to remove the liquid whey, resulting in the formation of familiar white Tofu blocks. Soymilk is produced by soaking dry soybeans then grinding them with water, and has an amount of protein comparable to cow’s milk, with less fat. The coagulated protein from soy milk can be made into tofu, just as dairy milk can be made into cheese.  So...Tofu is the cheese of soymilk!? Cheese from Foo’s Toes! More appetizing visuals from yours truly at ParamedicCooks.com :)

All kidding aside, Tofu is a healthy and high source of Protein, scraping in at a whopping 10grams for 1/2 cup serving. It is also a good source of Calcium, and a decent source of Iron and other minerals such as Manganese, Selenium, Magnesium, and Phosphorus. Tofu is clipped on calories and fat at 88 and 5g, respectively. Tofu can be used as a polished main dish, or filed away as a side dish. Need a buffer against antioxidants? Tofu has 228mg of Omega 3 fatty acids, and 2019mg of Omega 6! 

My daughter used to eat tofu by the chunk, like it was candy. Sometimes I drizzled a little bit of honey over it and added chopped fruits for a little finger fruit salad. My favorite ways to use tofu are in egg salad, Fetuccine Alfredo, and soup. In egg salad, if you cut tofu the same size as the egg white, you would NEVER know it was there! Trust me! Toss it into your next egg salad then test it out on all of your loved ones and friends. It’s exhilarating knowing you’re providing enhanced nutrition...and getting away with it! In Fettuccine Alfredo it takes the place of some of the more fattening cream and cheese, and again you never know it’s there. For soups, just cube it and toss it in for added nutrition. Tofu is remarkable for its ability to pick up whatever flavors are cooking around it. It’s porous and easily influenced, and it adapts and hides as well as a chameleon. 

Get your hands (and feet) on some Tofu today! I find in the produce section, next to other refrigerated Soy products. It’s sold in a 14 ounce package usually, and can be “extra firm,” “firm,” or “soft.” It is packed in water and must be kept refrigerated and used within 2-3 days once opened, changing the water once daily. Share your Tofu recipes with us!