Tofu is a low-calorie, low-fat and cholesterol-free food, but very rich in vegetable proteins. For 100 g of product, there are on average 1 g of carbohydrates, 10 g of fat and 15 g of protein: for this reason it is one of the best protein sources for vegans and vegetarians, replacing meat and fish press tofu.

Tofu is also perfect for celiacs and gluten intolerant, because it is completely gluten-free. It is a healthy food, suitable for any diet and which can be consumed by everyone, unless you are allergic to soy or suffer from hypothyroidism. Although there is still no scientific evidence in this regard, it seems that the isoflavones contained in soy prevent the production of some thyroid hormones, thus favoring a dysfunction in the activity of the glands. Be careful even if you are allergic to nickel, because tofu contains it.

Tofu: characteristics and properties

If its appearance is reminiscent of fresh cheeses, so much so that it has earned the nickname of “soy cheese”, the taste is very light and delicate. Its neutral and light flavor, however, has a great advantage: it makes it suitable for both sweet and savory recipes. Tofu can be natural or flavored with spices and other ingredients. But depending on its shape.

Tofu, in all its variations, can easily be found in shops selling ethnic food products. In the Chinese neighborhoods of big cities it is not so unusual to come across shops and small artisan workshops that produce fresh tofu , even of different varieties.