Tofu

Rumor has it that a Chinese cook discovered tofu more than 2,000 years ago by accidentally mixing a batch of fresh soy milk with nigari.

Nigari is what remains when salt is extracted from seawater. It is a mineral-rich coagulant used to help tofu solidify and keep its form.

Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks.

It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm.

Sodium: around 10mg per serving

Most of the world’s soybeans are currently grown in the US.

Tofu is high in protein and contains all the essential amino acids your body needs. It also contains fats, carbs and a wide variety of vitamins and minerals.

One 3.5-oz (100-gram) serving of tofu contains:

• Protein: 8 grams.
• Carbs: 2 grams.
• Fiber: 1 gram.
• Fat: 4 grams.
• Manganese: 31% of the RDI.
• Calcium: 20% of the RDI.
• Selenium: 14% of the RDI.
• Phosphorus: 12% of the RDI.
• Copper: 11% of the RDI.
• Magnesium: 9% of the RDI.
• Iron: 9% of the RDI.
• Zinc: 6% of the RDI.
• This comes with only 70 total calories, which makes tofu a highly nutrient-dense food.
• Tofu May Reduce the Risk of Heart Disease
• Tofu is Linked to Reduced Risk of Some Cancers
• Tofu May Reduce the Risk of Diabetes

Source: https://www.healthline.com/nutrition/what-is-tofu#section1

Tofu can be used in many ways. Stir-fries, Kebabs, Nuggets, Pan-Fried, Scrambles, Soups, Tacos Sandwiches, Baked Goods and so on.

A simple tofu recipe I like is to simply cube it and add it to soups. Another is a breakfast taco on homemade flour tortillas.

You can find tons of recipes online at sites like http://www.nasoya.com/how-to-prepare-use-tofu/ Or http://www.nasoya.com/healthy-tofu-recipes/

I hope you give it a try!