I lived and breathed tofu and other soy products while developing the recipes for both books. Several years later, I am still cooking with it because I firmly believe in its health benefits and because it is cheap and so easy to add to any dish. At the age of 61, I feel and look great (so I'm told!), have good bone density, and enjoy general good health. Genes play a part, no doubt, but I can't help but give some credit to my soy-rich diet. |
Just look in the produce section of your grocery store and you'll see an array of tofu products: plain or flavored tofu in a variety of textures, tofu burgers and sausages, even custard-like desserts. |
Traditionally in the U.S., tofu was eaten by vegetarians as a protein substitute for meat. It was generally served plain, in large chunks completely devoid of flavor. |