Let’s Talk about Tofu Recipe

Team Foodhall

It may look like paneer, but this soymilk curd has a lot going for it.

It’s a staple in vegetarian and vegan diets, but there are plenty of reasons everyone else should jump on to the tofu bandwagon.

It may have been created by accident

Theories about the origin of this superfood abound. Some historians say that it was created entirely by chance when someone in East Asia boiled and accidentally split a soybean soup 2000 years ago.

It’s cheese’s non-dairy cousin

Like cheese begins with coagulated milk, tofu begins with coagulated soymilk. The soymilk is curdled with either enzyme coagulants, acids or salts. Each method results in a tofu with a different texture.

It’s packed with protein

Tofu is an excellent source of protein for vegetarians and vegans, with more than 20 grams per cup, and essential nutrients like calcium and iron.

It has that distinct tofu-ey taste

Tofu has a very mild, slightly funky flavour, which makes it a versatile, easy-to-season ingredient. Marinate it in any dressing and it will take on the more intense flavours.

There are two main kinds

There are two main kinds of tofu: silken and regular. Silken tofu or Japanese-style tofu is very soft and falls apart if not handled carefully. Regular tofu or Chinese-style tofu is firmer and more common than silken tofu.

Have your tofu and eat it too

You can replace cream and egg with puréed silken tofu in salad dressings and sauces. And blended silken tofu is a good substitute for dairy in many vegan dessert recipes.

Regular tofu is great for stir-fries and tofu ‘steaks’. You can also use it to make vegan ‘scrambled eggs’ or as a substitute for ricotta cheese.

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