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".....Utilizing Traditional Chinese Medicine in Tonifying Energy flow to the Reproductive System Channels In Men and Women for Natural Conception, including Couple Who were diagnosed with Unexplained causes of Infertility...." Chantel M.

Friday, November 9, 2012

What to Do With Tofu

Posted by Chantel M. Article contributed By

Tofu has been the staple diet of millions across Asia for years, yet us Westerners seem to just be discovering it. It has a reputation of being bland and unappetising so many people wouldn't even think to try it however it has many good reasons to put it on your menu. It is high in protein, a good source of B vitamins and iron, low in saturated fat, and contains no cholesterol making it ideal for a healthy diet.
Initially it was eaten by vegetarians as a protein substitute for meat back in the 1970's and is still used as a substitute in burgers, sausages and even some desserts. Tofu can be used in place of mayonnaise for egg salad and spiced up with herbs, seasonings, onion or curry or in place of cream cheese, sour cream or even tartar sauce. It is versatile enough to be blended with curries and mustards, it can be frozen, crumbled and added to meat loaf, used as a spread on a sandwich, goes well in dips and soups or simply in a stir fry.
There are many tofu cookbooks about making it easy to incorporate into meat dishes and the good news is that it is low in kilojoules. Ideally one should have at least 25 grams of soy protein per day especially for women going into menopause.
There are a number of varieties ranging from soft to firm and silken.Soft-textured tofu is good for soups, dips, smoothies, puddings, and creamy pasta sauces and as a substitute for soft cheese, sour cream, and eggs. The firmer tofu is more versatile and is used for baking, grilling, in stir-frys or in scrambled eggs. It has a meaty taste and for a meatier texture can be frozen before using. Firm tofu is higher in protein, fat, and calcium than other forms. The silken variety is Japanese and delicate. It is smooth like cream making it a good substitute and you can add it to eggs, milk, other dairy products, mayonnaise, soups and drinks.
To give tofu more flavor and texture be sure to remove all moisture by pressing it with paper towels to start which lets it absorb flavors better. Flavorings usually work well and you can afford to be liberal with them. Another way to add texture is add salt and pepper to pieces and fry them in olive oil then add them to salads.
If unpackaged it can be stored for about a week in the fridge in a container with fresh water but you must change the water daily. You can also buy tofu in sealed containers. So why not try something different in your stir fry next time?

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