Tofu Nutrition

Tofu nutrition provides essential protein, B-vitamins, iron, and calcium. Made from coagulated and curdled soybeans, tofu forms the basis of many vegetarian and vegan meals.

Tofu originated in ancient China, and spread to Japan, Korea and other Asian countries. Tofu spread throughout Asian on the heels of Buddhism, probably providing a much-needed alternative to meat for followers of the religion that promotes vegetarianism. Over time, tofu became gourmet fare, especially in Korea. Some Korean restaurants feature only tofu on the menu and stews, dishes, and seasonings made from tofu!

Because tofu is practically tasteless and odorless, it works very well in seasoned dishes. Stir fry dishes, stews, and casseroles benefit from the addition of tofu. Tofu can be fried, baked, stewed and cooked with a filling. Each country favors different cooking methods and different seasonings to create unique flavors.

Tofu nutrition proponents believe that the isoflavones in tofu help balance hormones in women, and prevent or mitigate hot flashes and other menopausal symptoms. Opponents contend that the compounds in tofu mimic natural estrogen too much and can upset the body’s delicate balance of hormones. Research is ongoing into the health benefits of tofu, nutrition elements, and any other benefits of this wonder food.

For vegetarians and vegans, tofu provides a welcome plant-based protein source that adds nice texture to many dishes. From tofu turkey to tofu stir fry, here’s to tofu nutrition!

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