Tofu is a primary ingredient in many vegetarian or vegan diets and is a great way to add protein to your meal. The best part about Tofu is its versatility. It can be served hot or cold and has an amazing capacity to take on the flavours of the recipe it is prepared with.
Tofu, like many soya foods, originated in China. Legend has it that tofu was discovered when a Chinese cook accidentally curdled soymilk when he added nigari seaweed about 2000 years ago!
A good all-rounder, Tofu has many nutritional goodies including:
1. All eight amino acids; isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine.
11. Vitamin B1
Did you know there are many different types of Tofu? Here are some varieties you might like to try:
||Tofu a la minute
Pre-cooked and ready to eat
If you have a history of oxalate containing kidney stones, or women who have or have had oestrogen-sensitive breast tumours, you should avoid large amounts of tofu and other soy products in your diet. We suggest restricting your intake to no more than three servings per week as tofu and other soy products contain large amounts of oxalate. As always consult a medical professional.