Tofu - article

[Guest guest]

For those who think they don't like it and those who

do - this article from University Daily Kansan came to

me via IFU-Veg-News today. It has tofu's nutritional

facts in it, and there's a link to the entire article

at the end of the message. Worth a read.

Love, Pat

 

 

 

[from University Daily Kansan]

 

Tofu gets a bad rap. Its pale color and rubbery

consistency keep many

Americans away from this vegetarian champion. But as

health-conscious

eaters begin to accept the benefits of soy protein, it

may be time for

tofu's second first impression.

 

For years tofu has been associated with veggie-eating

hippies. Nancy

O'Connor, education and outreach director at The Merc,

901 Iowa St.,

says there are a couple reasons tofu has a tough time

in American

cuisine. First, O'Connor says, since tofu didn't

originate in the

States, it makes our fast food-driven society leery.

 

" Tofu is an easy food to pick fun at, " she says. " It's

a lightning rod

for people who want to poke fun at natural foods. But

really, it's

another option in a varied diet for a protein source

that doesn't have

any cholesterol, is pretty affordable and pretty

versatile. "

 

Still, O'Connor, who teaches tofu cooking classes at

The Merc, says

poorly-prepared tofu is enough to turn anyone away for

good, and that

many people who have tried tofu and didn't like it

probably just

tasted a badly-cooked dish.

 

When cooking with tofu, O'Connor says it's important

to consider the

white block you're dealing with as an ingredient – not

an end product.

" You don't eat tofu like you eat cheese, " she adds.

--

full story:

http://www.kansan.com/stories/2006/jan/25/tasting_tofu/