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Do you eat tofu? If not, why? Did you have a spongey, watery, bland block of tofu on a salad once, and think that’s all it is? Have you always assumed it’s gross, and never bothered to try it? Do you think it’s too complicated to prepare, so you leave it out of your meals? I think it’s time to give tofu another chance. It’s a versatile source of protein that is low in fat and free of cholesterol, but high in iron and calcium. It can take on any flavor you want. And depending on the preparation, it can be soft, crumbly, chewy, or crisp. It can take center stage, be a supporting player, or completely disappear into a dish. What’s not to love?