Soya bean products: tofu Recipe: Low Fat, Low Sugar

Tofu is soya bean curd. The beans are soaked and then ground to a paste. The soluble sugars and proteins are then washed out and gypsum is added to the liquid to precipitate the protein out as a white solid. It can be kept refrigerated in an air-tight container full of water for up to four days.

Tofu has little taste but absorbs the flavours of herbs and spices to produce excellent protein meals. protein starchsugarfat / oilcalcium/100g Tofu8.1%0.2%0.3%4.2%510mg note: carbohydrates includes starch, sugar and fibre.

Texturised vegetable protein is manufactured by extracting protein from a range of plants, including soya, artificially fortifying it with a range of vitamins and minerals, and then reforming it into chunks. It is probably more healthy to eat the wide range of vegetables!

Copyright Peter Thomson 2012-May-19