Well, like it or not, consider it: tofu, the dish of healthy people. Right! You may not be the bets fan of it, but tofu contains a lot of advantage, has all the benefits of yogurt, without the lactose, and is as versatile as eggs or flour.

Tofu can be grilled or whipped into a natural cream substitute, the possibilities are actually endless since, even if tofu itself is kind of tasteless and formless, it absorbs the taste of whatever food is cooked together with.Imagine that!

Tofu is low in calories, contains beneficial amounts of iron (especially important for women of child-bearing age) and has no saturated fat or cholesterol. Depending on the coagulant used in manufacturing, the tofu may also be high in calcium (important for bone development and maintenance), and magnesium (especially important for athletes). Tofu also contains soy isoflavones, which can mimic natural human estrogens and may have a variety of harmful or beneficial effects when eaten in sufficient quantities.

Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, most tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans.

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