It’s Tuesday News Day – Tofusion!
How do you feel about tofu? Does it conjure up images of hippies and The Enchanted Broccoli Forest? Have you heard opposing views about its health benefits? Me, too!!
Well, I had the pleasure of attending a couple of UH-maaaazing nutrition lectures last week and I got some interesting info about the magical and mysterious bean curd product. When I emailed Tammy Schwartz for more scoop, this is what she wrote back:
“key things w/soy:
1 & 2–so much of our soy foods in the US are genetically modified and/or highly processed
**we want to choose organic (or may say non-GMO or non-GE) and choose whole foods (soybeans/edamame, tempeh, tofu, soy milk) vs’ soy hotdogs, processed soy meats,etc.
3-there is concern over phyto-estrogens in soy due to the estrogenic properties it is believed to have. It acts like human estrogen in that it binds to estrogen receptor sites in the body–which is actually health protective as it is blocking human estrogen from binding to those same sites. We do not want high levels of estrogen as it is connected to many things–including more symptoms with PMS, menopause,etc. as well as increased risk of breast cancer,etc. SO…if we can block it with phytoestrogens–it is a good thing! These are actually plant compounds proven to be very health protecting in many ways.
4-watch where negative info comes from–much has stemmed from the dairy industry who certainly has a vested interest in why that is! and Weston Price group–absolutely not based on science.
The healthiest people on the planet are consuming soy in the whole food form–in moderation in their diet like everything else. Remember all around it is the totality of the diet vs’ inclusion or exclusion of any food.”
Of course we all need to make our own decisions about what we eat and serve our loved ones, and I just want to be educated! I also wanted to know how tofu is made, and I found this short video: TOFU
Well, no post on tofu would be complete without a recipe and here’s one I got from Whole Foods about a million years ago. As a matter of fact, I am pretty sure it came chiseled on a stone tablet…!!
Eggless Egg Salad
1-10.5 ounce package lite silken tofu
¼ cup celery chopped
¼ c veganaise or your favorite mayo
¼ finely chopped onions
2 tsp vinegar 2 teaspoons dried chives
½ tsp turmeric
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp dill weed
¼ tsp salt (optional)
Place the tofu in a med bowl. Mash with fork or bean masher until finely crumbled but not smooth. Add the remaining ing mix well. Chill at least 2 hours before serving to attain the best flavor and bright yellow color. Serve with crackers or your favorite sandwich bread. YUMMY! EASY!
What’s YOUR favorite way to use tofu?
Well, tofu friends, I am off like a prom dress. Enjoy LEAP DAY!! And I’ll “see” you on Friday.
Cheers, Dears! xo