Tofu. It’s what’s for dinner. Sandra Darling, D.O.

…and breakfast, lunch, beverages, etc. Tofu Basics Made from coagulating soy milk and pressing the resulting curds Ingredients: water, soybeans, coagulant Salt coagulants: calcium sulfate, magnesium chloride, calcium chloride

Tofu Prep: Baking use extra firm tofu 1.Slice open one side of package and drain liquid. 2.Cut into ¼” to ½” slices.

3. Lay out on a greased casserole dish or cookie sheet. 4. Bake at 400° for 35 minutes. 5. Add to stir-fry dishes, salads, or layer on a sandwich.

Tofu Prep: Frying use firm or extra firm tofu 1.Slice open the package and drain liquid. 2.Press slices or entire block between layers of paper towels. 3.Add weight to press out the water.

4. Fry slices or cubes in a little bit of oil (vegetable, olive, or sesame) in a pan over medium-high heat. 5. Remove from pan and sauté your favorite vegetables. 6. Mix together with a marinade and serve over rice.

Recipe Ideas All recipes are on your handouts

Lemony chickpea stir-fry

Tofu steaks with miso and ginger

Miso soup

Smoothies

Bon Appetit!