This week it’s tofu health benefits from Kat’s Kitchen as Veganuary kicks in!
Whether you’ve decided to go full Vegan or just reduce your meat intake for January, tofu is an excellent way to give your body something a little different for a change. There is both firm and silken tofu – I tend to use the firm variety more often in stir fries and salads, although the silken version is great in soups – with noodles and vegetables. I’ve also made some pork and tofu dumplings which store fabulously in the freezer and taste great!
Tofu is made from soy milk by coagulating the soy protein with calcium or magnesium salts which can often be in the form of nigari seaweed. The liquid (whey) is discarded and the curds are pressed together. It’s the degree of pressing which produces either soft, regular or firm tofu.
Here are a few reasons to include more tofu into your diet:
Soybean Health Benefits
- Soybeans are an excellent source of protein and molybdenum. Soybeans themselves contain 38% protein! They are also a good source of essential fatty acids with a total fat content of 18%.
- These essential fatty acids support its cholesterol-lowering and anticancer effects.
- They contain lecithin which improves liver and gall bladder function and supports various neurological orders.
- The properties of soybeans have also been investigated in the treatment of Alzheimer’s disease and Parkinson’s disease.