Another source of protein
Tofu, also known as soybean curd:
-
Made by adding a calcium or magnesium salt to hot soy milk (an iron rich liquid extracted from ground, cooked soybeans)
-
Like a gelatinous cheese with a high moisture content and soft smooth texture
-
Has no identifiable flavor on its own but will take on the flavor of anything you cook it with.
Comes in 4 grades of firmness:
Firm & extra firm tofu - ideal for stews, casseroles, grilling and stir frys.
Soft & silken tofu - ideal for spreads, sauces, dressings and desserts
Tofu Tips
- If tofu is packaged in water, rinse and cover with fresh water and keep in refrigerator for up to 7 days. Change water daily.
- Tofu can be frozen up to 3 months - freezing changes the texture making it slightly chewier
- Good source of vegetable protein, calcium and iron
- It is low in calories, sodium, fat and it is cholesterol free
