Tofu is a great source of protein & phytoestrogens, and often it contains calcium.
I use it frequently because it is plant-based, packed with protein, and is so versatile.
Its flavour is fairly bland (unless you buy a marinated or smoked type). But I like that blandness because it can be used in dishes & therefore not add any new flavours, instead, it takes on the flavour of the dish.
One of my frequently asked questions is how to use it?
The first thing to know is that tofu is already prepared for eating, so you can add it into a dish straight from the packet if you wish. Tofu comes in 2 different types/forms - ‘firm' and ‘soft’ (sometimes soft is called ‘silken’).
The silken tofu is much softer & is great added to salad dressings or blended into dishes as it can make a creamy base. See my recipe for creamy tofu mayo here.
On the other hand, firm tofu is higher in protein & firmer in texture. On average, firm tofu contains about 16.5g protein per 100g, that's almost as much as salmon.
Firm tofu can be crumbled into lots of dishes to boost protein content. I like to cut it into chunks, or crumble it into dishes or use it by making a ‘cheese’ style, a bit like crumbled feta here in this recipe.
This recipe shows how to use tofu in the ‘cheese style’.
If you'd like to see the a video tutorial of how I make my tofu 'cheese' please head over to my YouTube channel here.
I use it frequently because it is plant-based, packed with protein, and is so versatile.
Its flavour is fairly bland (unless you buy a marinated or smoked type). But I like that blandness because it can be used in dishes & therefore not add any new flavours, instead, it takes on the flavour of the dish.
One of my frequently asked questions is how to use it?
The first thing to know is that tofu is already prepared for eating, so you can add it into a dish straight from the packet if you wish. Tofu comes in 2 different types/forms - ‘firm' and ‘soft’ (sometimes soft is called ‘silken’).
The silken tofu is much softer & is great added to salad dressings or blended into dishes as it can make a creamy base. See my recipe for creamy tofu mayo here.
On the other hand, firm tofu is higher in protein & firmer in texture. On average, firm tofu contains about 16.5g protein per 100g, that's almost as much as salmon.
Firm tofu can be crumbled into lots of dishes to boost protein content. I like to cut it into chunks, or crumble it into dishes or use it by making a ‘cheese’ style, a bit like crumbled feta here in this recipe.
This recipe shows how to use tofu in the ‘cheese style’.
If you'd like to see the a video tutorial of how I make my tofu 'cheese' please head over to my YouTube channel here.
