What is tofu?
Definition: Tofu is made from soybeans, water and a coagulant, or curdling agent. It is high in protein and calcium and well-known for its ability to absorb new flavors through spices and marinades. Due to its chameleon-like qualities and nutritional value, tofu, a staple of Asian cuisines for hundreds of years, has recently become popular in Western vegetarian cooking. So popular, in fact, that it is celebrated with its own annual festival and has almost become synonymous with vegetarianism itself. Look for tofu in the produce section of your regular grocery store. (definition from http://vegetarian.about.com/od/glossary/g/Tofu.htm)
The cool thing about tofu is that it takes on the taste of whatever you marinade it in or season it with and is very versatile in dishes. I have used tofu to make a “cheese”cake. I have used the silken tofu in smoothies. I have cooked and baked it in different ways, so it hardly ever tastes the same. There are TONS of recipes that use it.
The drawbacks as I see them: There is so much soy in most American’s diet because it is a subsidized crop. Many packaged goods have soy in them in some form or fashion. I truly think that when I was eating too much soy, it was throwing my hormones off. Soy contains phytoestrogens, and that is a hormone. Men don’t need too much of it…therefore, I don’t buy or cook with it often. Also when I was eating too much, I felt more bloated. So I suggest tofu or other soy products only a couple of times a week…but that is just my opinion.
Here is a good article on the pros and cons of tofu…http://www.naturalchoice.net/articles/TofuProCon.htm.