TOFU

Tofu, also known as bean curd, is a food made from soybeans. It’s created by curdling soy milk and pressing the resulting curds into soft white blocks. Tofu is a popular source of protein, especially in vegetarian and vegan diets, and it’s known for its versatility in cooking.

There are different types of tofu, which vary based on their texture:

1. Silken Tofu – Soft and creamy, often used in smoothies, desserts, soups, or as a dairy substitute in recipes.
2. Firm Tofu – Has a denser, more solid texture, making it ideal for stir-fries, grilling, or baking.
3. Extra-firm Tofu – Even more dense, making it suitable for grilling, frying, or using in dishes where it needs to hold its shape well.

Tofu has a neutral flavor on its own, which makes it adaptable to a wide variety of savory or sweet dishes. It absorbs the flavors of marinades, sauces, or spices, and can be cooked in many ways: sautéed, grilled, fried, scrambled, or added to soups and stews.

Beyond its taste, tofu is a nutritious food choice. It’s a good source of plant-based protein, contains all nine essential amino acids, and is rich in iron and calcium (depending on how it’s made). It’s also low in saturated fat, making it a heart-healthy option.