What is Tofu?

Tofu is the Japanese name for soybean curds, borrowed from the Chinese words for curdled beans. It’s got a smooth texture, kind of like cheese, but unless it’s fermented or marinated, tofu doesn’t have much taste on its own.

Tofu is made by coagulating soy milk with salts (e.g., calcium sulfate, magnesium chloride and calcium chloride; plain tofu is a low sodium food). The more water pressed out, the harder the tofu.

Tofu originated in China at least 2,000 years ago, and its use quickly spread across many Asian regions and cuisines.

Tofu and other whole soy foods have nutritional and health benefits, a fact often obscured by misinformation generated by the meat and dairy industries.

To learn more about soy nutrition, health benefits, and myths, check out our comprehensive article: ​​Soy Facts: Is Soy Healthy or Harmful?

(Excerpt taken from Food Revolution Network)