Tofu FAQs & 'How To' Videos
What is tofu?
Tofu is made by curding soymilk made from the mighty soybean, much in the same way cheese is made from milk. Making tofu starts with grinding soybeans with water and heating them. The soymilk is separated from the solids. The hot soymilk is stirred and a natural firming agent known as a coagulant is added. Curds form and when ready they are poured into a forming box and the liquid (whey) is pressed out. The pressing action forms the curd into a tofu block which is known as bean curd.
Nasoya tofu is sold in grocery stores and natural food markets nationwide! Look for our tofu in the produce department within the vegetarian section. You may also find it in the dairy case.
What does tofu taste like?
Tofu acts like a sponge and will absorb the flavor of the ingredients in your recipe. It really has no flavor at all, which makes it a great meat or egg substitute (without all the fat, calories and cholesterol!). You can use tofu in a stir-fry, as a ricotta cheese filling, in a smoothie, or create a healthy dessert. Be sure to check out our easy recipe section for ideas.
What can I do with tofu?
There are many things you can do with tofu. Most people use it as a meat substitute but you can also use it to make healthier sauces, soups, dips, smoothies, desserts & more! Tofu has very little flavor and will absorb the flavors of your recipe which is why tofu is so versatile – and it’s good for you too! Tofu also acts as a binder so it is perfect for substituting eggs and dairy.
What is the difference between tofu textures?
Tofu is made with natural coagulants which creates different textures depending on how much is used. The texture also varies depending on how much water is used for each type. Simple as that!
How do I open and prepare tofu?
Tofu that is packed in water should be drained. Extra Firm, Firm and Soft varieties can be pressed to add additional firmness.
- Peel open the film and drain the water from the package. Feel free to water your plants with it!
- Place the tofu between two paper towels and place on a plate
- Press the tofu by using a couple of cans, a book, or a pan for about 10-20 minutes
How do I store tofu?
Tofu must be refrigerated until you are ready to use it. Since our tofu is packed in water it must remain in water so that it keeps it fresh and doesn't dry out before it is used. Once opened, it must be stored in fresh water and refrigerated. For best results, place your tofu in an air tight container and change the water daily.
How can you tell if tofu has spoiled?
Tofu has gone bad when you notice an unpleasant odor or taste. Sometimes, you might even see a gelatinous or discoloration to the product. In either case, check the Use By or Best Before Date – if the date has passed, your tofu is no longer good and you should discard it. If the tofu is still within the Use By Date and you feel the product has spoiled, please contact our Consumer Relations Department.
Why eat tofu?
Tofu is not just for vegans, it’s a healthy choice for all! For starters, a diet that limits beef and pork proteins and emphasizes plant protein is better for your health. So how does tofu stand up nutritionally against animal-based protein? The numbers tell it all:
- Beef - A 4 oz serving of 85% lean ground beef contains 17g of fat, 7g saturated fat, and 100mg of cholesterol.
- Pork - A 4 oz serving of ground pork contains 24g of fat, 9g saturated fat, and 105mg of cholesterol.
- Chicken - A 4 oz serving of skinless chicken contains 4g of fat, 2g saturated fat, and 94mg of cholesterol.
- Tofu - A 4 oz serving of extra firm tofu contains 6g of fat, 0g saturated fat and 0mg cholesterol!
So there you have it…tofu is low in fat and calories, has zero saturated fat, cholesterol-free, rich in protein and provides bone-healthy minerals, like calcium, potassium, and magnesium.
Nasoya tofu can be found in grocery and natural food stores nationwide! You can find tofu in the produce department within the vegetarian products or in dairy.
How do I prepare with the different tofu textures?
- Stir-frying? Use Extra-Firm.
- Baked BBQ? Use Firm.
- Need a quick salad? Use Cubed.
- Making a creamy dip or soup? Use Soft.
- Blending a smoothie? Use Silken.
Can I prepare tofu just like meat?
Yes, tofu is very versatile and absorbs the flavors of your recipe. Add your favorite sauce or marinade to tofu and prepare just like you would any other protein. See: How to Prepare Tofu
Can I replace tofu for products other than meat?
Yes! Instead of using cheese or cream in your recipes try using tofu. Lactose intolerant? Replace milk for tofu. And remember...tofu absorbs the yummy flavors in your recipe so you may be able to sneak it in without anyone even noticing!
- To replace milk, blend silken tofu with water until it has the consistency of milk
- To replace cream cheese or ricotta, use an equal volume of soft or firm tofu
- To replace eggs that are being used for binding and set-up, 1 egg equals 1/2 cup silken tofu. This works especially well for pies.
- Give our Nayoniase a try!
- To replace Mayonaise, swap evenly with soft tofu
Can I freeze tofu?
Freezing tofu changes its consistency, making it more firm and dense. After it thaws it is almost like ground beef, perfect for soups, chilies, and sauces.
- Be sure to drain the tofu before putting it in the freezer
- Either pre-cut the tofu or wrap the tofu in plastic or a storage bag
- Freeze overnight or until you are ready to use it
- Thaw in the refrigerator
- When soft, press remaining water
Is tofu dairy and gluten free?
Is tofu cholesterol free?
Is tofu vegan?
What are the health benefits of Nasoya Sprouted tofu plus?
Nasoya Sprouted tofu plus is made with sprouted soybeans, aids in the absorption of nutrients, is easy to digest, a good source of vitamin K, and is an excellent source of protein & calcium. Sprouted soybeans are allowed to germinate and are easy to digest. Vitamin D is added to aid in the absorption of calcium which is critical for bone health. Vitamin K is also a necessary component of bone health. Recent research indicates that vitamin k has a protective effect on bone mineral density and fracture risk (Pearson 2007). Source: Pearson DA., Bone Health and Osteoporosis: The Role of Vitamin K and potential Antagonism by Anticoagulants. Nutr Clin Pract 2007: 22:517-44