Ever since I made the impulsive decision to become a vegetarian as a sixth grader, my mother has made an unnecessarily colossal effort to get me to fall in love with tofu. So, after disguising the squishy, watery blocks in a variety of sauces and dishes, she succeeded in converting me: I’m now a proud tofu lover.
But the other day, as I was reaching to add this mystery food to my lunchtime salad, I hesitated a little. I realized that I had absolutely no idea what tofu was, despite the fact that I had been conditioned to appreciate it so much. Curious, I began to embark on a journey (propelled by Google, thank god for search engines), determined to dissect the protein source. After sifting through multiple webpages, I gathered an abundance of information.
What is tofu?
According to bbcgoodfood.com, tofu’s origins can be traced back to China. To make it, you curdle fresh soymilk, condense it into a block, and then cool it.
What’s the nutritional craze all about?
For vegetarians and vegans who are constantly on the prowl for protein-packed products, tofu might as well be gold. Each 100-calorie serving, as vegetarian.about.com noted, contains 11 whopping grams of protein. Compare that to the 8.9 grams in 100 calories of ground beef and the 6.2 grams in 100 calories of cheese, and tofu doesn’t look too shabby to carnivores and herbivores alike! (Although, to be fair, grilled chicken does take the cake with just under 22 grams per 100 calories).
As cited by Medical News Today, tofu also carries about 44% of one’s daily calcium needs, 9% of magnesium, and 40% of iron. The nutrition-packed pieces also hold a multitude of vitamins, including vitamin K, thiamin, niacin, and folate.
So what does this all mean for my health?
Being of soy base, tofu contains isoflavones. Yeah, I had no idea what those were either, but after looking them up, I found out they actually have some serious superpowers. Containing antioxidant properties, these isoflavones can help relieve menopausal systems (personal air conditioner?!), lower risks of breast cancer, and assist young women in cognitive function.
Tofu sounds great, but looks nasty. How do I possibly keep that down?
Tofu is a master of disguise. Seriously, it’s impressive. Bake it, fry it, drown it in soy sauce—whatever you like best. Once you get past the less-than-palatable texture, you’ll go crazy for the stuff. Or maybe not. But it’s worth a shot!
Any drawbacks?
Soy is great, but only in moderate amounts. The tofu creating substance contains a lot of goitrogens, which can create thyroid problems and slow your metabolism. Soy also packs a lot of estrogen. This doesn’t mean eating tofu is going to get you up a cup size. Too much soy could interfere with your hormone balance, potentially causing fertility issues. But don’t worry! As long as you eat it in moderation (as with most foods), you shouldn’t have anything to worry about.