You walk into your local store and you see Tofu and you think, “Tofu, (or beancurd as it is sometimes called) what is it and what do I do with this stuff and which one do I eat? Silken, soft, firm, medium, hard, organic, natural, etc. What do they all mean? Will eating Tofu be healthy for me? I’ve had it before and it tasted terrible.

Well here are a few answers and if you have more, feel free to ask. Tofu is made from Soybeans. The silken tofu is best for desserts or soups or you can use it for a variation on a scramble. The firm tofu can be used for stir-fry’s, marinating, teriyaki, tofu burgers, frying, etc. Then there is the pressed and seasoned beancurd, it is a harder, thicker density tofu and is great for stir-fry’s also.

A few interesting facts that you might like to know: Tofu is a great replacement for chicken dishes. It is high in protein, but a key point that you may not realise is that the protein levels vary greatly according to the density of the Tofu. The firmer it is, the higher the protein content. The other thing that is necessary to consider is that organic is incredibly important, due to the high degree of spray that is used and absorbed into the non-organic soybeans. It is true that Tofu on its own doesn’t really taste, it needs to be seasoned, fried or marinated to give it flavour. The other thing to be aware of is that Tofu should be eaten in moderation, as should everything, as it affects your hormones if eaten in excess. So three times a week is a good balance.

This was one of my favourite dishes to eat for breakfast when I was growing up. There are so many variations that you can create with this yummy way to cook tofu. I have cooked this many times for people who have never had a vegetarian meal before in their life. It is a great introduction to learning to cook tofu with flavour and it takes minutes to prepare. It is a delicious way to get your protein in the morning as a replacement for eggs.

If you like to eat a full cooked breakfast or want to impress guests that are visiting, you can fry some vegetarian sausages that are made with a soy or wheat protein. I love to fry a few button mushrooms and fried green tomatoes with lemon pepper or spike and some cooked spinach leaves. Serve with some toasted sourdough or rye bread.

This particular recipe is my own version of what I remember my mum making. I often slice cubes of zucchini and slices of mushroom to put in with the tofu and finish it with some spinach or arugula (rocket) sprinkled in at the end.

Coming Up This Week:

TUES - ALMONDS AND ALMOND AND PEPPER DIP

WED - VEGETABLES AND VEGETABLE MINESTRONE SOUP

THURS - PESTO AND PASTA WITH PESTO AND SUNDRIED TOMATO

FRI - PROBIOTIC AND VARIOUS BREAKFAST SHAKES