I don't know anyone who remembers loving tofu the first time they ate it. I've heard that people think tofu is bland, boring, unpalatable in appearance, and well, downright revolting. I guess I have to say that they're right. However, according to my scientific study, which includes data collection from a local big chain grocery store - some people must love it because they're buying the stuff. There are some new packages on the shelf every time I go there - which is as little as possible. Oh, did I forget to tell you that my scientific study is a 'random' sampling. I would hazard a guess that if people are buying tofu, they must be eating it. What other reason could there possibly be?

All kidding aside, I'm a converted tofu lover. It's the health spin offs that make this food so tantalizing. I just can't resist the appeal of what this seemingly dull stuff does for my body. It seems every week I read or hear about the benefits of eating this food as a regular part of any diet. Not only that, it truly can be cooked, whipped and grilled into delectable appetizers, meals and desserts. To add to the possibilities, the soy in tofu is also found in soybeans, soy milk, tempeh, miso and soy flour.

A few facts from our local district health unit include the following. The soy in tofu is not only high in protein, I can eat it without worrying that I've overdone my cholesterol and saturated fat intake because soybeans are cholesterol free and low in saturated fat. Instead, soy products contain polyunsaturated fat, including omega-3 fatty acids. Research (a tad more scientific than mine) has shown that these omega-3 fatty acids help lower the risk of heart disease. Soy can also help to lower high blood cholesterol. Isoflavones are the plant chemicals in soyfoods, and are thought to help prevent some forms of cancer. Tofu made with calcium sulphate, textured soy protein, and calcium fortified soymilk, provide a good source of calcium which is well absorbed by the body. This may help in reducing women's risk of osteoporosis. Since there doesn't appear to be any risk to eating soy (or is there? See sidebar on GMOs),

and with all the exciting benefits, if the only thing that's holding you back is how to get past tofu's less than appealing taste and appearance, here's a few helpful hints:

Tofu is soybean curd made from soy milk, and can be purchased in different forms:
Silken: smooth, good for dips, sauces, soups or puddings.
Soft: use instead of cottage cheese in lasagna (delicious!), or season with condiments and onions and make a sandwich spread, similar to egg salad.
Firm: holds it shape and can be cut up and marinated and/or used in stir frys. * to keep tofu fresh, change the water it floats in daily.

Other Soy Products include: Soy flour - You can get this in powder, or in granules or chunk size pieces called TVP (Textured Vegetable Protein - no wonder they use the initials!). The flour can be used in baking, TVP can be added to spaghetti sauce or chili to add the texture of hamburger, or for extra crunch in cereals.
Soy milk - Comes in regular, low fat and non fat liquid or powder. Use it to replace milk in cooking or on cereal. It’s better than Carnation in coffee! Soy milk is lactose free; great for people with lactose intolerance, and makes a mean peanut sauce .
Miso, tempeh - fermented soybean pastes, that are usually salty - used in soups, various ethnic recipes, on crackers or as a condiment.

Now all you need is a tried and true recipe, right? Personally I don't have one since my culinary skills are limited to reheating food in the microwave (which I feel OK about because I'm sure I read somewhere that eating tofu protects me from harmful microwaves), but I've reheated many a fine tofu dish cooked by others. Fortunately, someone loaned me a recipe. I urge you to try it out - if you like it, please bring me some!
Sources: TBDHU Healthy Eating Newsletter, authors & editors brains

A high proportion of the soybean crop in North American comes from genetically engineered varieties. In fact, much of the potential contamination of our food by genetically modified plants comes from soybean products (eg soy protein, soybean oil, soya lethicin), which are contained in the majority of processed food items. The solution? Buy organic tofu and soy products - there is usually very little difference in price, and organic standards preclude the use of genetically modified ingredients. Then, your soy products will not only be nutritious, they will also be free of pesticides.

Try websites like:
www.rafi.org or
www.grain.org
for more information.

Source: A Canadian Consumer’s Guide to ingredients which may have been genetically altered.

Canadian Biotech Action Network, B.C.