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  • The Australian Women’s Weekly Food

    Spotlight on Tofu & tempeh

    Aug 30, 2021 5 minutes

    Know your tofu

    For vegans, soy products such as tofu and tempeh are high-quality sources of protein, complete with essential amino acids. They’re also low in unsaturated fats (the exception being tofu puffs) and contain zinc, calcium, iron and B vitamins.

    Tofu, also called bean curd, is an off-white, custard-like product made from the ‘milk’ of crushed soybeans that is sold fresh as soft or firm. Refrigerate leftover fresh tofu in water (change it daily) for up to 4 days.

    Silken tofu is undrained and unpressed tofu.

    SILKEN TOFU

    SOFT Perfect for blending into smoothies, desserts, dressings, sauces and dips. Works as an egg substitute in baking. Fresh soft silken tofu can be spooned into a bowl and miso broth ladled on top with sliced green onions. Drizzle with agave or maple syrup for a sweet treat.

    FIRM This and extra-firm silken tofu are used in

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