I’m a huge fan of tofu and eat it almost daily. When I was first introduced to tofu many years ago, it was the silken kind, which I hated. I convinced myself that I didn’t like tofu until I came across the firm and extra firm versions; it was love at first bite. This article discusses some of the primary health benefits of tofu. The article discusses as well some of the potential concerns about food processing, although it provides no citations to support these statements, which I take with a pinch of salt. I think there is a lot of misinformation about GMOs in general, based often on scare tactics and an assumption because something isn’t “natural” it must automatically be bad for you. Many GMO foods are perfectly harmless and also nutritious; their sale is regulated in Canada. This same fear is often extended to all processed foods, even though they are not necessarily harmful. Ultimately, it all comes down to balance. This article provides the nutritional breakdown of 100g of tofu and its role in helping to reduce levels of LDL cholesterol. This article discusses the potential impact of tofu on Type 2 diabetes and osteoporosis.
Tofu is an important source of protein and calcium for me, and adds substance to green salads, rice dishes, and so forth. My favourite way to eat tofu is to marinate it in a simple sauce, usually teriyaki, and then to saute it. I also like to grill it with barbecue sauce. This site has some suggested vegan tofu recipes.