This delicious white soft block of soybean protein often presents a consumption problem. Not everyone is aware of the versatility of this gorgeous food. Tofu, also known as bean curd is a versatile, easily digestible form of vegetarian protein, high in phyto oestrogens, calcium and cholesterol-free. Tofu is made by pureeing partially cooked soy beans and extracting the soy milk from the puree, which is then solidified using either magnesium or calcium. It has been called the “food of 10,000 flavours” as it picks up the flavours of the other foods it is cooked with.

Tofu is best kept covered in water in the fridge, changing the water every other day. It can also be frozen, which changes its texture slightly, making it spongier and chewier.

Tofu does not need to be cooked, it is quite delicious cut up in a salad or in a sandwich or even better mashed with avocado or baked sweet potato and used as a spread or dip. It is of course delicious in stir fries and added to baked vegetables and is especially flavoursome if marinated in tamari and fresh herbs, prior to being added to a stir-fry.

Tofu-Tahini Dressing

• 100 g tofu
• 2 tablespoons unhulled tahini
• 3 tablespoons balsamic vinegar
• 3 tablespoons filtered water
• 1 tablespoon lemon or lime juice
•  ½ bunch coriander or parsley

Combine all ingredients in a blender and puree at high speed until creamy.

This dressing is a delightful addition to a plate of steamed vegetables providing an easily digestible form of good quality protein with a high calcium content.