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Tofu is cheese. It is made, as cheese should be, from milk... But not cow’s or even goat’s, but soybean. It is not surprising that vegetarians and vegans are actively interested in the product: it perfectly compensates for the lack of protein in the diet, saturates, and simply enriches the menu. In this article I will look at popular recipes with tofu cheese, and also remember its benefits. Well, at the end I’ll remind you who shouldn’t indulge in this product!
Why is it considered useful?
The composition of the cheese is primarily soy (vegetable) protein, which is absorbed faster than animal protein. There is more of it here than in beef and eggs! But unlike these products, which have a reputation for being healthy and healthy, cheese does not contain cholesterol. The composition of this product is low in carbohydrates and fats. Well, just a “weight loss” dream come true!
But what is in abundance here is:
- calcium, iron, magnesium, selenium,
- amino acids (tofu contains 8 acids),
- vitamins (E, F, group B).
NB! The calorie content of tofu cheese is 73 kcal per 100 g. Therefore, it is not only possible, but also necessary to put it in your refrigerator when losing weight.
What good does it give to our body?
- Tofu removes dioxin from our body, thereby preventing cancer.
- Its composition is rich in phytoestrogens - natural analogues of female hormones. Thanks to this, cheese is useful for women, especially during menopause, when there is a lack of hormones in the body.
- It helps dissolve gallstones and improves kidney function.
- Since it contains a lot of iron, the product plays an important “violin” in hematopoiesis and actively helps the body with anemia.
- And copper, which cheese is rich in, is an important element for the prevention of rheumatoid arthritis.
- Calcium strengthens bones, at the same time protecting against arthritis or osteoporosis, so it is also recommended to eat tofu in adulthood.
- By the way, about age! Selenium, which, as mentioned above, is also present in cheese, will delay aging for a long time.
- This dish is also considered anti-stress: choline and lecithin restore brain cells, help concentrate, and improve memory. Therefore, it is useful for them to treat schoolchildren and students (especially during periods of tests and sessions), and it will also help mental workers not to get tired and to be “in the ranks” all the time.
- Tofu is allowed for diabetics.
- Finally, the composition of this cheese allows it to often be on the table of people suffering from dairy allergies.
NB! Thanks to the large amount of protein, just a few pieces of cheese will chase away your hunger, so the product is often used for diet snacks.
How exactly is it produced?
Now no one can say who first thought of making such cheese. Of course: the first mentions of the product date back to the 2nd century BC. The Chinese believe that once sea water got into the soy puree, the mass curdled, and people liked the result so much that they began to try to prepare this “pseudo-curd” themselves.
In modern factories, of course, there is no sea water. The basis of the preparation is soy milk, obtained from beans. The protein in it is “folded” using coagulants (magnesium chloride, calcium sulfate, citric acid). Then the product is pressed and packed into sealed packages, not forgetting to add brine inside. Sometimes the taste of the product is improved by adding chopped nuts, mushrooms or seasonings.
NB!The normal shelf life of such “briquettes” is several weeks.
How to properly store this product?
After purchasing or personally preparing soy tofu cheese, immediately place it on the refrigerator shelf. The product absorbs odors like a sponge, so you need to keep it not open or even in a bag, but in a light brine. Fill it in - and the oriental delicacy will not spoil for up to 7 days.
Do you want it to “last” longer? Place it in the freezer. Frozen cheese will “live” up to 5 months. The only “but”: after defrosting it will become denser, and the taste will change a little. However, this will not affect the nutritional properties in any way.
NB! Vegetarians, who were former meat eaters and miss animal proteins, claim that defrosted tofu is most similar to meat. Thanks to its dense structure, it is most convenient to cut and fry.
The best tofu recipes
This product can become the basis of many delicious and unusual dishes. Recipes with tofu cheese are almost all light and vegetarian.
- Omelette. Finely chop the tofu, lightly fry in vegetable oil. Beat the eggs and pour into the frying pan. Cook until the eggs are set. Don't forget about salt, pepper, herbs.
- Stew. Cut vegetables (different seasonal ones are useful: onions, carrots, zucchini, eggplant, peppers, tomatoes, asparagus, beans, or a frozen vegetable mixture that was in the freezer), stew them in a saucepan or deep frying pan. Crumble the tofu into the still boiling mixture, season the stew with a teaspoon of honey and 3 tablespoons of soy sauce.
- Greek salad. It's simple: take the vegetables from the classic recipe, and instead of the traditional feta for Greek salad, cut tofu. Finally, season the dish with vegetable oil and balsamic.
- Soup. Prepare the frying: onions, carrots, peppers, chopped cheese, garlic. Add fried potatoes to the meat broth; cook until the potatoes are done. This first course is also usually flavored with sesame seeds and soy sauce.
- Cheese in batter. The batter can be anything: eggs and crackers, eggs and beer, beer and flour, flour and milk. Any of these compositions also require spices. Marinated tofu is dredged in any of these batters and fried.
How to cook it yourself?
Tofu cheese at home is made either from beans (the “long” way, which we won’t talk about) or from soy flour.
It's simple: mix a cup of water and the same cup of flour. Grind the “gruel”, add a couple more cups of water. Boil the “porridge” for 15 minutes, pour in 6 tablespoons of lemon juice, and you can remove the pan from the stove. After some time, the curdled mass will sink to the bottom of the vessel. Drain it in a colander lined with a piece of gauze. The cheese will be soft. Do you need something tougher? Press it down with a press.
When is it harmful?
Harm to tofu occurs when you are too enthusiastic about the product. That is, don’t overeat, and you will be healthy and happy! If a man engages in gluttony, his sperm may become weak; If a woman leans too much on tofu, all her previous thyroid diseases will come back to haunt her. It is also believed that a fanatical love for tofu does not have the best effect on brain function.
The product also has contraindications:
- violation of uric acid metabolic processes;
- thyroid diseases;
- diarrhea (the product is weak);
- pregnancy, planning a child;
- young age (cheese can cause inhibition of puberty).
NB! How much can you eat per day without causing harm? You are allowed to consume 50, maximum 100 g per day - a larger amount is already considered harmful. To ensure you don't overdo it, don't eat tofu every day.
The benefits and harms of this cheese are incompatible, so it can be called useful for almost everyone. Since it contains “diet” calories, dishes with this oriental delicacy will only make your sides and waist look slimmer. And to avoid possible harm, just control yourself. There are many other products in the world that are equally healthy and dietary. You can read about many of them on my website. Change your menu every day, get acquainted with new vegetables and fruits, and you will always be slim and healthy!
How do you feel about soy tofu? Do you find this product useful or vice versa? I want to invite you to go on a short tour and find out in as much detail as possible about the taste and types, as well as the contraindications of this product.
Types, what tofu is made from and taste
Product types differ in consistency (moisture content). Of these, the most popular are hard and soft cottage cheese.
Firm tofu
"West"– has a dense and hard consistency, somewhat reminding us of everyone’s favorite Mozzarella cheese. This type of tofu is popular mainly in Europe, where it is usually added to goulash, stir-fries, stews, or simply browned with grilled vegetables.
"Asiatic"– has a more watery and soft consistency. Cheese is great for preparing first courses, such as soups, salads and even desserts. This cheese is most loved in Southeast Asia (Vietnam, Cambodia, China, Korea, Malaysia, Japan).
Firm tofu can be fried, boiled, smoked and stewed, and is also convenient to eat ready-made with chopsticks.
Soft or silken tofu (silkentofu)
With the highest concentration of water among all types, the delicate curd resembles pudding or custard. Bean curd is added to miso soup and various steamed dishes. It can be eaten with pickles, soy sauce, green onions, spices and as a dessert.
What is tofu cheese made from?
Tofu cheese (curd) is made from soybeans (soybean powder), which contain a small amount of fat and carbohydrates, and a lot of protein. Thanks to its amazing properties, this product is becoming increasingly popular all over the world, including in Russia.
Is it possible to eat tofu cheese during Lent?
Cottage cheese can be consumed during Lent, because it does not contain substances of animal origin. Therefore, soy cheese is a real salvation for many meat lovers (smoked tofu resembles ham).
Patriarch of All Rus' Alexy II (1929-2008) most of all during Lent loved a salad with tofu, eggplant, zucchini and tomatoes.
Recipe: cut the vegetables into rings, add salt and pepper, then fry them separately until partially cooked, transfer to a salad bowl, add tofu and mix thoroughly.
What does tofu cheese taste like?
Cottage cheese does not have a pronounced taste and smell, i.e. you could say it's bland. The main advantage of such a product is that it perfectly absorbs all the aroma and taste of the products with which it is prepared. Thus, during culinary experiments, tofu can be both salty and sweet, as well as sour, hot or spicy.
Soy cheese tofu: composition and calorie content
Tofu is an extremely amazing and low-calorie product with a rich mineral composition. According to the USDA Nutrient Database, 100 g of firm tofu cooked with calcium sulfate and magnesium chloride (nigari) contains:
- Glycemic index of the product – 15
- Phytoestrogens – 27 mg (not destroyed during cooking)
- Water – 82.93 g
- Proteins – 9.04 g
- Fats – 4.17 g (of which saturated – 0.793 g, monounsaturated – 1.127 g, polyunsaturated – 1.649 g)
- Carbohydrates – 2.85 g (of which fiber – 0.9 g, sugar – 0.6 g)
- Calorie content per 100 g: 78 kcal.
Chemical composition
Minerals: iron - 1.61 mg, potassium - 148 mg, calcium - 201 mg, magnesium - 37 mg, sodium - 12 mg, phosphorus - 121 mg, zinc - 0.83 mg.
Vitamins: thiamine (B1) – 0.06 mg, riboflavin (B2) – 0.06 mg, niacin (B3 or PP) – 0.1 mg, B6 – 0.07 mg, folic acid (B9) – 19 mcg, vitamin C – 0.2 mg, vitamin E (alpha tocopherol) – 0.01 mg, vitamin K – 2.4 mcg.
Composition and calorie content of soft (silken) tofu cheese
- Water – 87.26 g
- Proteins – 7.17 g
- Fats – 3.69 g (of which saturated – 0.533 g, monounsaturated – 0.814 g, polyunsaturated – 2.081 g)
- Carbohydrates – 1.18 g (of which fiber – 0.2 g, sugar – 0.7 g)
- Calorie content per 100 g – 61 kcal.
Chemical composition
Minerals: iron - 1.11 mg, potassium - 120 mg, calcium - 111 mg, magnesium - 27 mg, sodium -8 mg, phosphorus - 92 mg, zinc - 0.64 mg.
Vitamins: vitamin A – 7 mg (IU), thiamine (B1) – 0.047 mg, riboflavin (B2) – 0.037 mg, niacin (B3 or PP) – 0.535 mg, B6 – 0.052 mg, folic acid (B9) – 44 mcg , vitamin C – 0.2 mg, vitamin E (alpha tocopherol) – 0.01 mg, vitamin K – 2.0 mcg.
Fried tofu
- Water – 50.52 g
- Proteins – 18.82 g
- Fats – 20.18 g (of which saturated – 2.918 g, monounsaturated – 4.456 g, polyunsaturated – 11.390 g)
- Carbohydrates – 8.86 g (of which fiber – 3.9 g, sugar – 2.72 g)
- Calorie content of fried soy cheese per 100 g: 270 kcal.
Chemical composition
Minerals: iron - 4.87 mg, potassium - 146 mg, calcium - 372 mg, magnesium - 60 mg, sodium -16 mg, phosphorus - 287 mg, zinc - 1.99 mg.
Vitamins: vitamin A – 27 mg (IU), thiamine (B1) – 0.170 mg, riboflavin (B2) – 0.050 mg, niacin (B3 or PP) – 0.100 mg, B6 – 0.099 mg, folic acid (B9) – 27 mcg , vitamin E (alpha tocopherol) – 0.04 mg, vitamin K – 7.8 mcg.
Soy cheese tofu: benefits and harms
The beneficial properties of cheese are due to the fact that it is made from soybeans (powder). Soybeans contain various minerals that play an important role in many vital processes of the body, as well as a large amount of protein.
Soy protein is easily digestible, is a good replacement for animal protein (meat, eggs, milk) for vegetarians and is especially indispensable for people who have problems digesting lactose (found in dairy products).
Tofu has a wide range of positive effects on the body of women, men and children, and can also be used as a mild laxative for constipation.
7 Health Benefits of Soy Cheese
Beneficial properties for men
Tofu is especially useful for athletes, men who work hard physically and want to lose weight. It perfectly saturates with energy, promotes the growth of muscle mass and the reduction of excess subcutaneous fat.
What are the benefits of tofu cheese for women?
Soy contains phytoestrogens (isoflavones), which are similar in structure to estradiol, and may have an estrogenic and (or) antiestrogenic effect (estrogens are female sex hormones).
Thanks to isoflavones, tofu cheese effectively relieves the symptoms of menopause syndrome (menopause or menopause in women). They maintain estrogen balance, both in case of excess and deficiency.
Isoflavones also have anti-carcinogenic properties, have a beneficial effect on the skin and, in combination with vitamins and microelements, strengthen the bone skeleton (during menopause there is a high risk of osteoporosis). 100 g of tofu contains approximately 27 mg of phytoestrogens.
Several scientific studies have found that consuming soy products at least once every 7 days reduces the risk of developing breast cancer by 48-56% due to isoflavones.
It has been proven that if you consume at least 40 mg of soy isoflavones per day for 2-3 months, you will notice an increase in skin elasticity and a decrease in wrinkles.
Contraindications and harm of soy products
Consumption of tofu (soy) in excessive quantities can lead to negative health effects. For example, with the reproductive system in men, especially those with excess weight, due to the presence of isoflavones (reduced sperm production). At the same time, China, Korea or Japan, where soy products have been consumed for centuries, including tofu, have no problems with fertility, and the life expectancy of the same Japanese is one of the highest in the world.
According to some experts, people with impaired thyroid function should use soy with caution, as well as those with diseases of the endocrine system, since its excess can cause exacerbations.
Some scientific studies have found that excessive soy consumption increases the risk of prostate cancer by 32-51%, but much depends on the type of gut bacteria.
Some people have an individual intolerance to soy products, which results in allergic reactions (urticaria, nausea). At the same time, soy is an officially recognized allergen.
Controversial issue. Some experts claim that tofu may worsen oxalate-containing kidney or gallstones because it contains oxalates. Other scientists believe that soy products, on the contrary, can help people with kidney stones.
Attention! The product can be made from genetically modified soybeans - carefully read the labeling on the packaging (“non-GMO” or “GMO-free”) or from soy grown in contaminated areas - choose producers with a good reputation.
Pregnancy and breastfeeding
It is not advisable for expectant mothers to consume tofu, so as not to affect hormonal levels. Some doctors believe that isoflavones can negatively affect pregnancy.
The consumption of soy during breastfeeding is perceived ambiguously among scientists. The rich mineral composition of cheese is beneficial for the growth of the baby and gives strength to the mother, but at the same time, according to experts, isoflavones can disrupt the development of the baby’s reproductive organs. Therefore, unless advised by your doctor, do not consume soy products during pregnancy.
Children and teenagers
Starting from the age of 2, you can start giving tofu to children in moderation. Because after eating cheese, they may experience diarrhea.
If a child is allergic to eggs and cow's milk, then soy cheese will be an excellent alternative for their growth and development, as well as strengthening bones and teeth.
Popular misconception. Many magazines write that children and adolescents with excessive soy consumption may experience early sexual desire. However, based on the results of clinical studies, such a relationship could not be established. Source: phytoestrogens (Wikipedia).
Soy for diabetes
One study found that blood sugar levels decreased by -15% and insulin levels by 23% when postmenopausal women consumed 100 mg of soy isoflavones.
Supplementation of 30 g soy protein isolate to the diet of postmenopausal diabetic women reduced plasma insulin levels by 8%, LDL cholesterol by 7%, total cholesterol by 4% and insulin resistance by 6.5%.
Another study documented improvements in insulin sensitivity while reducing the risk of heart disease when taking isoflavones daily for a year.
One recent study found that natural soy protein was more effective in lowering blood sugar than isoflavones or soy isolate alone.
How much tofu can you eat per day?
We all know very well that medicine can become poison if the dose is exceeded. This can certainly be applied to soy curd, excessive consumption of which can lead to negative consequences for the body.
I could not find the exact consumption rate for soy cheese in the public domain among authoritative sources (for example, WHO). In general, the following data comes across: 50-70 g, 100 g and up to 200 g per day (Elena Malysheva in the “Live Healthy” program).
The norm may vary depending on the age and body weight of the person. In my opinion, in order for tofu cheese to bring benefits and not harm, in addition to the daily intake, the frequency of its consumption, as well as the intake of other soy products, plays an important role.
How to choose tofu, shelf life, storage and where to buy?
On store shelves you can often find not only classic tofu, but also with various additives (mushrooms, olives, garlic, spices and herbs, nuts, dried fruits), marinades and sauces.
Soy cheese is most often sold in sealed packages with added liquid, this allows it to preserve its original neutral taste and aroma. Don't forget to read the label: the healthiest and most natural tofu consists of soybeans, drinking water and a coagulant (nigari, calcium sulfate, delta-gluconolactone, magnesium chloride or an aqueous solution of calcium chlorine dihydrate).
I advise you to buy tofu in its pure form (“classic”) for the first time in order to feel its taste and have the opportunity to prepare more dishes.
Adviсe
- Tofu with the maximum amount of calcium, due to the use of calcium to coagulate soy milk, is designated on the packaging as “calcium-precipitated”, or it contains calcium sulfate.
- Hard soy cheese is fattier than soft (silk) cheese, and it also has a higher protein concentration.
- Don't forget to check the production date and expiration date.
- Protein is easier to digest from fermented cheese (like any soy product), since it neutralizes the enzyme inhibitor trypsin, which is responsible for protein digestion.
How to eat tofu correctly?
Before use, bean curd must be rinsed under running clean water, and then it can be eaten immediately or used to prepare any dish.
How to store and shelf life of soy cheese
Typically, tofu is pasteurized during production, in which case the unopened package can be stored outside refrigeration. Well, as for unpasteurized cheese, it needs to be kept in a cool place.
In sealed vacuum packaging, the shelf life of classic tofu is usually about 20 days, in sweet and sour sauce - 10 days. After opening the package, if you have not eaten all the soy cheese, you need to rinse it under running water, put it in an airtight container (glass jar or food container) and fill it with boiled water.
Place the cottage cheese in the refrigerator for storage, on the coldest shelf (closest to the freezer) and change the water every day (twice a day is even better), then the tofu can be stored and remain fresh for up to seven days.
If the smell of soy cheese becomes sour, then it can be boiled (no more than 10-12 minutes), after which it will increase slightly in size, and the taste will only improve.
Freezing
To preserve the product for several months (up to five!), place it in the freezer (-6 °C) in its original packaging. After thawing, soy tofu will become firmer and spongier, and will resemble meat. The frozen product can be added to various salads, pickled or fried.
Where can I buy tofu soy cheese and how much does it cost?
In order to purchase tofu, you do not need to go to luxury stores or eco-shops. You just need to go to a large supermarket and walk into the rows where a variety of cheeses are presented.
The cost of bean curd depends on its type, processing method, packaging, store and manufacturer. For example, a product with additives (mushrooms, herbs, vegetables, etc.) costs more than pure tofu.
I can give you approximate prices that I have seen.
- “Korshop.ru”: 500 g – 98 rubles, there is also soft soy curd 500 g – 190 rubles.
- Internet hypermarket "Utkonos": "Classic", TM "Zhitnoye Podvorye", 300 g - about 100 rubles. Fried tofu “Sveli” in sweet and sour sauce, IP “Kim S.R.”, 200 g – 120-140 rubles.
Tofu cheese for weight loss and diet
According to the results of one study, after taking soy isoflavones from 2 to 12 months in a row, the average weight loss was 4.5 kg more than the control group.
In Japan, nutrition experts have developed tofu-based diets that help you lose weight by 7-14 kg. The essence of the diet is only to replace meat with soy cheese without restrictions on food intake and lifestyle changes.
Three day diet
A short-term diet allows you to get rid of a few extra pounds in just three days, but you can resort to it no more than once every four months.
- Breakfast: two-egg omelette, 200 g of tofu and greens.
- Lunch: any dish with soy cheese (chicken soup, rice, salad with vegetables).
- Dinner: salad with tofu and seafood, seaweed or mushrooms.
Adequate consumption of clean water and green tea.
Popular dishes and what can you eat tofu with?
Soy tofu is delicious boiled, stewed, baked, smoked (reminiscent of ham), salted, marinated and fried (for example, deep-fried with a crispy crust and a creamy center).
What do you eat tofu with?
Cottage cheese can be added to soups, salads and desserts (for example, chocolate cream, etc.). Soy cheese can be eaten with vegetables (avocado, eggplant, broccoli, cucumber, tomatoes), herbs (arugula, spinach), mushrooms, seafood, rice, noodles and eggs.
17 Most Popular Tofu Dishes
Salads (Greek, Chinese, with vegetables, seafood, etc.), soups (miso, chicken, mushroom, tomato, etc.), fried tofu with vegetables. Omelette, cutlets, noodles (buckwheat, pasta, rice, funchose), cheesecakes, rice with tofu, desserts (cream, pie, sweets). Tofu in batter, sushi (spring rolls), pizza, pate, sauce, sandwich, kebab and cheesecake.
Tofu is bean curd, well known to all vegetarians, which came to Japanese cuisine from China.
Soybean curd is made by adding a thickening agent to fresh hot soy milk. Typically, nigari is used to make tofu (it consists of calcium sulfate, a natural mineral). Tofu can also be produced using acidifying products such as lemon juice or vinegar. Then the cottage cheese is pressed into a dense briquette.
Tofu began to be used in China as early as 200 BC. Although the history of the creation of tofu is lost to centuries, Chinese legend says that tofu was first prepared by accident. One Chinese chef added nigari to soybean puree for flavor, and accidentally created curd, which is now called tofu.
Today, tofu is one of the everyday products in Asian cuisine and is very actively used by vegetarians around the world. Delicate bean curd is sold in thousands of specialty shops and from stalls on Asian streets.
Tofu is a tasteless and odorless product; its consistency allows you to prepare a variety of dishes from it. It is good at making sauces and pastes. It can be used in the preparation of soups and main dishes of vegetables and grains. It is successfully used in making puddings and ice cream, and in baking pies and cakes.
There are two types of tofu: soft and hard. For making soups, it is better to use softer varieties of tofu. Firm tofu works better in other dishes. Firm tofu is easier to process. The protein content is directly related to the consistency of the product. Dense and less moist cottage cheese contains more proteins.
Tofu is usually sold in vacuum sealed bags filled with water. Most brands of tofu are pasteurized in processing plants. Pasteurized tofu does not require any refrigeration while unpasteurized, but unpasteurized tofu should be stored in a cool place. Leftover unused tofu should be washed and filled with water. Change the water every day and use the tofu within a week. The water keeps the tofu from absorbing the flavors of other foods.
Tofu can be frozen for up to 5 months. At the same time, its consistency becomes more elastic, “meaty”, and the taste of the finished dishes changes. Thawed tofu has a pleasant, caramel color and is great for marinating or frying.
Useful properties of tofu
Tofu is an excellent source of high quality protein. It contains all nine amino acids that people need to consume to maintain good health. Tofu is also a good source of calcium and dietary fiber.
Tofu is a valuable and healthy product that is suitable for preparing dietary, low-calorie dishes. In Japan, tofu is used to make baby food. Dioxin is well removed from the human body in the diet of which tofu is present. The product is indicated for lowering cholesterol levels. The product contains a significant amount of microelements and vitamins.
Tofu contains components that prevent the occurrence of chronic diseases: cancer and heart disease.
Extremely nutritious, low in fat and sugar, tofu is made from soybeans that are first boiled and pounded, then the resulting soy milk is separated and curdled using a coagulant. The warm soy mass is placed in molds for several hours and then in a tank of water for further cooling. Tofu becomes firmer in water. The bottom of the molds in which the tofu is placed is covered with a cotton cloth: it holds the tofu, but allows water to pass through.
Pieces of tofu made this way often have a characteristic fabric imprint on the sides. This type of tofu is called regular or momen goshi (cotton-strained tofu), in contrast to the more delicate and soft kinu-goshi (silk-strained) sold in the West as silken tofu. Kinu-goshi is made from thicker milk and does not squeeze the water out of it. Both momen goshi and kinu goshi are creamy white in color.
Dangerous properties of tofu
Despite such a huge number of beneficial properties, doctors pay special attention to the content of phytic acid in this product, which during digestion binds many minerals, such as iron, calcium, magnesium and zinc.
Soy products, which include tofu, are not advisable for infants and pregnant women. In addition, their regular use helps reduce sperm concentration in men.
They learned to prepare soy delicacy for the first time in China, from where the product came to Thailand and Vietnam, where it became one of the indispensable dishes in the national cuisine. In the West, it has become popular as a main ingredient in vegetarian diets.
The benefits and harms of tofu cheese as a substitute are numerous and varied. It lowers cholesterol, prevents the development of cancer, slows down the aging process and strengthens bone tissue. The benefits of tofu cheese are known as a product that is a source of calcium and vitamin B.
Made from ground meat, it is rich in protein, but is significantly cheaper than meat. The only difference from animal products is that you need to eat more tofu to feel full.
A significant benefit of tofu lies in its isoflavones. They act as a strong antioxidant, which means they can neutralize free radicals. In addition, consuming the product can serve as a good prevention of osteoporosis and heart disease. The thing is that soybeans contain genistein and daidzein, which neutralize the effects of estrogen, which leads to the preservation of bone mass in the lumbar spine. In addition, scientists have found that the isoflavones included in the product increase bone density.
The benefits of tofu cheese are known as a means of giving us energy. It contains a high concentration of selenium and iron, which leads to increased physical strength. The product is recommended for use by athletes under heavy loads.
The harm of tofu cheese mainly depends on the amount of the product eaten. It is known that soy in large quantities can provoke thyroid diseases. In addition, its high consumption can negatively affect the reproductive system of men and women, as well as provoke early maturation in adolescents.
Excessive addition of treats to your diet can cause a slowdown in brain activity. In addition, tofu cheese may be harmful, due to its ability to act as a laxative, it can cause diarrhea.
Also, doctors have recorded cases of allergic reactions to this product. The harm of tofu cheese can be expressed in case of individual intolerance in the form of urticaria and nausea.
The benefits and harms of tofu cheese largely depend on the protein it contains. It helps improve the condition of tissues and cells, and is also easily digestible. In addition, due to its high calcium content, the product is useful for strengthening teeth. A serious advantage of tofu is its ability to regulate the functioning of the kidneys and digestive organs. A real boon for vegetarians that helps people avoiding
Probably not every housewife knows how to make tofu soy cheese at home, since this cheese is not often found in our diet. This product is made from soybeans and contains a lot of proteins. This cheese is loved by vegetarians, people who watch their figure and stick to a diet. Its taste is neutral, which makes it possible to use it in cooking, which is why tofu recipes are so varied. Fried tofu can be deep-fried, steamed, or marinated. Tofu makes delicious first and second courses, sauces, desserts, and various snacks. The cooking process is simple, the main thing is to be patient, as it will take a lot of time. The longest part of cooking is preparing the soybeans themselves, actually soaking them.
Soy cheese Tofu recipe at home
A step-by-step photo recipe will show you how to first make soy milk, make bean curd from it, and then make tofu cheese based on it.
Required ingredients:
Ingredients:
- Soy 300 g
- Citric acid 1 tsp.
- Water 1.8 l
Cooking process:
So let's get started. Before soaking, inspect the soybeans and remove any debris or bad grains. Rinse thoroughly under running water. Place in a deep container, fill with cold water and leave for one day (24 hours). To prevent the soybean from turning sour during this time, change the water from time to time, rinse the soybean and again fill it with cold water.
After soaking for a day, the beans had increased in size. Drain in a colander and rinse thoroughly. Allow excess water to drain.
Scroll the soybeans through a meat grinder about 2-3 times and place in a saucepan.
Pour in the amount of cold water indicated in the recipe. Stir and leave at room temperature for 5 hours. Every 30-40 minutes, mix thoroughly so that the soybean cake completely releases the milk.
Now you need thick fabric. Do not use gauze, as it will allow pieces of cake to pass through. Line a colander with a thick cloth. Discard the cake with liquid. Squeeze carefully so that the soy mixture does not get into the milk. You can make soy cutlets from the cake.
Pour the soy milk into a saucepan. Send it to the fire. Stirring, bring to a boil.
Dissolve citric acid in two tablespoons of boiled water at room temperature. As soon as the vegetable soy milk boils, reduce the heat and, stirring, pour in the citric acid solution. Keep on low heat until flakes form. Once the curds have formed, remove the pan from the heat.
Gather the edges to the top and tie them into a knot. Hang it so that all the whey drips off. Do not keep it for a long time so as not to dry out the cottage cheese, about an hour is enough.
You can stop at this step if your goal is to prepare a sauce or cream.
If you want to get a dense cheese for cutting into cubes, preparing salads, frying or other dishes, you need to place the tofu in cheesecloth and put a small weight on top. Leave for several hours so that the cheese is well compressed.
Tofu cheese is ready at home. Store it in the refrigerator, first wrapped in paper, for up to five days. Bon appetit!
Svetlana told how to make tofu cheese at home, recipe and photo by the author.
