What is tofu? Let’s examine together the tofu, which has become popular thanks to vegans and vegetarians, is very high in protein and other nutritional values and we have started to hear the name of.
What is tofu?
It is formed by pressing and solidifying soy milk into solid white blocks in a process roughly similar to cheese making and is originally of Chinese origin. Tofu, a food that we can call low-calorie, is rich in protein.
Although it is almost an escape point for vegans / vegetarians who are bored with peanut butter and falaffel, it is also loved and consumed by individuals with different eating habits than the ones I have mentioned.
Among the vitamins that tofu is rich in, which contains countless vitamins besides protein, can be calcium, potassium and iron.
What are the nutritional values?
According to the values announced by BBC Good Food, 100 grams of tofu is about 73kcal.
- 1 g of protein,
- 2 g of fat,
- 7 g of carbohydrates,
- It contains 0.5 g of saturated fat.
How to cook it?
First of all, before you start baking, you need to cut it to the desired shape and size (slices, cubes or crumbled pieces). Then, according to your taste and wishes, you can roast, grill, fry, boil and deep fry the tofu.
In fact, as a frequently preferred method, you can crumble it into small pieces like making scrambled eggs, then flavor it with the spices you want and roast it in the pan for 3-5 minutes and consume it for breakfast.
In which geographies do we frequently come across?
Tofu, which is of Chinese origin, is also often used in the cuisines of many countries outside of China. Especially in Japan, Korea and Southeast Asia, tofu is highly used in food. Since it has become a product that is becoming popular every day in our country, you can easily find it in the markets.
Being aware that consuming too much of everything can harm the body, you can consume tofu without overdoing it and thus diversify the source of protein you take into your body.
Source: Xing-Gang Zhuo, Melissa K. Melby, Shaw Watanabe The Journal of Nutrition, Volume 134, Issue 9, September 2004, Pages 2395–2400, https://academic.oup.com/jn/article/134/9/2395/4688788