Demystifying tofu protein (firm or silken?)
Tofu has been eaten for thousands of years in the Far East. It’s made from from bean curd, and made in the same way as cheese (with ‘curds and whey’).
Tofoo is both organic and made in Yorkshire!
Tofu is made from soy milk curds pressed into blocks. It’s mild and gentle, and you can buy it in textures from silken to extra-firm. Silken tofu blends into smoothies, sauces, and desserts.
Japanese people have been eating tofu for thousands of years, and they are a lot healthier than us. Viva! has a good article by a nutritionist on the hormone debate and soya.
A quick primer:
- Firm tofu is chopped up and used ‘instead of chicken chunks’ in curries and savoury dishes.
- Silken tofu is a bit like custard, and usually used in puddings like mousses.
Read up on food safety for people and pets. For tinned ingredients, rinse/remove lids (or pop ring-pulls over holes) then step on upper cans to pinch rims together, to stop wildlife getting trapped.
Unless you have food waste bins, just bin pepper and allium scraps (onion, leeks, garlic, shallot, chives), citrus/tomato/rhubarb scraps. To avoid acids harming compost creatures.
Firm tofu is chopped up to replace chicken in curries. Silken tofu (which looks like custard) is used for puddings. It has no taste, it just absorbs the flavours of whatever you marinate it with.
Saying you don’t like tofu, is like saying you don’t like cake flour (chef Sarah Kramer)
Oumph! is another good soy brand in stores. It’s Swedish and sources soy from Europe, rather than from South America.
