Tofu: Don't Be Afraid of This Versatile Food

Tofu is a staple in most vegetarian and vegan diets. Yet, it’s probably one of the most misunderstood veggie foods among omnivores.

Tofu, also known as soybean curd, is made from curdling hot soymilk with a coagulant. The result is an extremely versatile food rich in iron and B vitamins that has a neutral taste itself but absorbs the flavors of ingredients surrounding it.

I’ve encountered several folks who get nervous around tofu, going so far as to refuse to sample even the tiniest bite. If you or someone you know also is hesitant to try tofu, yet would love to reap the benefits of this high-protein cholesterol-free food, I highly recommend giving it a try in a recipe that practically disguises it.

What do I mean? Tofu can be used as a base to make flavorful yet lower-fat substitutes of foods such as ricotta cheese, ranch dip, egg salad and much more!

In fact, this week I made two vegan desserts---a no-bake Frozen Peanut Butter Pie as well as Carrot Cake Squares---which utilize silken tofu as a main ingredient… but you’d never know! The recipes are that delicious!

The recipes can be found on the Nasoya website, under the “Recipes” tab. While there, you also can register to learn more about tofu via Nasoya’s “Tofu U” and receive coupons as a reward for participating in the free informational program.

What kind of tofu recipes do you enjoy? If you haven’t tried tofu, what’s stopping you? I’d love to hear your thoughts!