Tofu is the most economical and healthiest source of protein available. It contains no cholesterol, few calories and is higher in protein than steak or eggs.
Tofu is made from soybeans and is sold in fresh cakes packed in water. Although tofu comes in many forms, the 3 most commonly used are:
Soft (Kinugoshi) - A custard-like tofu most often pureed for dips and sauces.
Regular (Japanese) - A medium firm tofu ideal in casseroles, soups and salads.
Firm (Chinese) - A firm tofu used for crumbling, stir frying and deep frying.
I have had regular tofu, coated with sausage spices and fried, served with eggs. It was an excellent substitute for the real thing.
Tofu Raspberry Smoothie
1 pkg. (14.2 oz.) soft (Kinugoshi) tofu
1 ripe medium banana, peeled and sliced
1/4 cup honey or sugar
1 tsp. vanilla
1 pkg. (12 oz.) frozen unsweetened raspberries
In food processor blend tofu, banana, honey or sugar, vanilla and salt. While processing add raspberries gradually. Continue to process until mixture is smooth and creamy. Serve immediately. Serves 4
