Tofu cheese

Although many argue that this cheese is absolutely tasteless and, in general, why such a thing is needed, it is this property of tofu that makes it sometimes an indispensable component of many dishes. It not only brings additional volume, but also endows the finished dish with useful amino acids and trace elements. This quality is especially important during fasting, when food is distinguished by the absence of many amino acids in animal products.

By consistency, tofu cheese can be divided into two types: hard, which resembles mozzarella cheese, and soft, which is also called silk and is very similar to pudding. Hard tofu is most often used for frying, frying and smoking, while silk cheese is usually added, usually to sauces, soups and sweet dishes.

With regard to culinary use, tofu cheese can be called a universal product, because it, like a sponge, is able to absorb the odors and tastes of other components of the dish. If chilli sauce is added to it, then the final dish will taste like this sauce, and if you mix tofu with cocoa and sugar, the result is an excellent low-calorie chocolate cake filling.

Tofu cheese is very common in vegetarian cuisine, because for adherents of plant food it is an ideal source of easily digestible protein, which is also perfectly suitable for any dish. And if you drink the cubes of soy cheese well, in the end you can get something like vegetarian ham, so in this case the benefits of tofu are beyond doubt.

Tofu composition

In principle, tofu and cheese are difficult to call. Rather, it's white curd with a neutral smell and taste. Tofu, first of all, includes soy milk, which is the basis for the manufacture of this product. It is fermented with a coagulant, for example, nigari (magnesium chloride, calcium sulfate or citric acid). In addition, in Okinawa, milk is rolled up with sea water, and the finished product is called island tofu there.

Of the useful substances in tofu, there is a mass of high-quality vegetable protein (up to 11%), replaceable and all essential amino acids along with a large amount of iron and calcium.

Tofu benefits

That is, based on the composition of this product, we can confidently say that the benefit of tofu lies in the ability to completely replace meat in the diet of people without harm to the body. At the same time, the calorie content of tofu is completely insignificant and is 76 kcal per hundred grams.

In addition, this soy cheese does not contain cholesterol at all, therefore, along with a decrease in body weight, it contributes to the stabilization of the state in cardiovascular diseases. The benefits of tofu are also relevant for people with allergic reactions, as it can easily replace milk and eggs.