Why I Eat Tofu

 by Francine

photo via whitesagelanding.net

Not that you asked, but I'll tell you.

Tofu is easy to digest. The fiber has been removed and there it is--the off-white creamy block of stuff that willingly and easily picks up its surrounding flavors.

Most soy-foods, including tofu, help to reduce cholesterol. How? By helping to maintain the level of good HDL It does this by lowering the levels of bad LDL cholesterol. Tofu even helps to absorb the cholesterol you've ingested from other foods!

Tofu is rich in isoflavones, which reduce the risk of osteoporosis (the B-vitamins in tofu contribute to this too), breast cancer (and for men--prostrate cancer).

And then of course there's the lazy factor. When I get home from work, I can easily mash it, slice and saute it, cube it and throw it into a stir-fry. No big deal. As much as I love to eat and enjoy preparing 'semi' lavish meals, usually when I get home from work--I just want to EAT, sip a glass of wine, and relax. A bit of tofu takes care of the protein element and gives me something to work with--quick and easy. Tofu goes SO well with vegetables of all kinds. And remember you can mix it with other (more expensive proteins). I love to make a stir-fry with shrimp or chicken as well as tofu.

And let's not forget the price tag. Compared to other proteins, tofu is ridiculously inexpensive. And a little bit goes a long way. Meaning that all you need is a small amount to fulfill your protein requirement for a meal.

If you don't use up the package (i.e. if you're cooking just for you), be sure to put the unused portion in a container and cover the tofu with fresh cold water. If you don't use the leftover tofu the next day, replace the water. You can do this a few days. But I recommend not letting tofu (unpacked) sit in your refrigerator for longer than two or three days. After that, the texture starts to change. It can get a bit slimy and the color starts to yellow. And of course the taste starts to change. . .

Resources:

squido.com