Danish Tofu Dishes - Healthy and Delicious Recipes

1. Tofu - definition and manufacturing process

2. Tofu - Nutritional Content

3. Tofu and its impact on health

4. Controversy surrounding soy

5. Types of tofu

6. How to store tofu

7. Original and creative recipes for tofu dishes

8. Checkered dish with mushrooms and tofu

9. A plant-based treat of crumbled tofu and onions

10. Fried tofu cubes in marinating blend

11. Sweet Chocolate Spread

1. Tofu - definition and manufacturing process

Tofu is a food product made from soybeans, created from a soy beverage by adding a coagulant that separates the liquid from the solid (tofu particles). Citric acid, nigari, calcium sulfate, or magnesium chloride can be used for coagulation. The resulting mass is then pressed and condensed to form blocks. Tofu has a soft texture reminiscent of curd, which is why it is also known as soy curd or vegan curd.

2. Tofu - Nutritional Content

Tofu is a low-calorie product that is naturally gluten-free. It is characterized by a high content of high-quality protein, which is easily digestible and has a similar amino acid composition to meat protein. The nutritional content of tofu (per 100 g): - Energy value: 145.1 kcal, - Protein: 12.8 g, - Fat: 9.9 g, - Carbohydrates: 4.4 g, - Calcium: 345.1 mg, - Iron: 2.7 mg, - Magnesium: 53.3 mg. Tofu also contains phosphorus, potassium, zinc, selenium, manganese, choline, and small amounts of B vitamins - B1, B2, B3, B6, and folic acid.

3. Tofu and its impact on health

Tofu is free from cholesterol and hardened plant fats. It can be consumed by individuals dealing with cardiovascular disease. It aids in decreasing the concentration of total cholesterol and LDL lipoproteins in the blood. Tofu is a source of isoflavones, which exhibit strong antioxidant properties. Isoflavones are particularly important for women in menopause, as they decrease the frequency and intensity of unwanted symptoms such as hot flashes. Isoflavones also limit the growth of cancer cells, reducing the risk of developing breast cancer. Furthermore, isoflavones delay the loss of bone density, especially in women post menopause.

4. Controversy surrounding soy

The primary ingredient of tofu is soy, which is predominantly genetically modified. The first modifications were implemented in 1988. The initial objective of the modifications was to lower the production costs of soy. Soy is a plant with high demands regarding soil quality, sunlight, and temperature (20–30°C). Soybean seeds have been genetically modified to increase yields, improve resistance to infections, or increase tolerance to plant protection products. The Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) have determined that products derived from genetically modified plants do not pose a health risk. Nevertheless, many individuals express concerns about consuming soy from such cultures. When purchasing soy products, such as tofu, it is worth checking the labels to ensure that these products do not contain genetically modified ingredients. According to Regulation (EC) No. 1829/2003, food products containing genetically modified ingredients should have one of the following pieces of information on the label: – „genetically modified“, – „contains genetically modified (name of the organism)“, – „produced from genetically modified (name of the ingredient)“, – „contains (name of the ingredient) produced from genetically modified (name of the organism)“.

5. Types of tofu

One can find natural tofu or smoked tofu in stores. Smoked tofu exhibits a particularly appealing taste, especially for those who appreciate a meaty flavor. Such a type of tofu has a distinctive taste and harmonizes well with dishes that are a source of numerous nutrients. On the contrary, natural tofu possesses a subtle, neutral taste, making it exceptionally suitable for sweet recipes.

6. How to store tofu

Tofu is usually available in single packages. Due to its high water content, it is prone to microbiological infections. Manufacturers recommend storing the product in its original packaging under refrigeration (2-8°C). Tofu has a relatively long shelf life. After opening the package, it is recommended to rinse the tofu, cover it with water, and store it in the refrigerator. To maintain the freshness of tofu, the water should be changed frequently.

7. Original and creative recipes for tofu dishes

Tofu can be consumed raw, baked, grilled, or pan-fried, owing to its neutral flavor, it can be prepared in both savory and sweet versions, from vegan pulpets to vegan cakes (known as tofurnik). Tofu can serve as an alternative to cottage cheese, small cuts of meat, and eggs.

8. Checkered dish with mushrooms and tofu

Ingredients: 4 mushrooms, 1 tomato, 1/2 onion, 1 garlic clove, 1/2 block smoked tofu, 1 tablespoon olive oil, 1 tablespoon tomato paste, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1 tablespoon soy sauce, 1/2 teaspoon turmeric, 1 tablespoon parsley. Peel and finely chop onion. Peel and press garlic clove through a press. Wash and slice mushrooms. Wash, blanch, peel and chop tomato. Cut tofu into cubes. Heat oil in a preheated pan. Sauté onion and garlic. Add spices and mix well. Add mushrooms and sauté for about 2 minutes, stirring occasionally. Add tomato, tomato paste and simmer covered for about 10 minutes. Add tofu and simmer for another 20 minutes. Arrange checkered dish on a plate, sprinkle with parsley and serve with bread.

9. A plant-based treat of crumbled tofu and onions

Ingredients: - a block of smoked tofu, - onion, - 1 tablespoon of olive oil, - 1/2 teaspoon of smoked paprika, - salt, - pepper, - 1 teaspoon of lemon juice. Crumble the tofu with a fork or blend it into a smooth paste. Peel and chop the onion into small cubes. Heat the oil in a pan and fry the onion in it. Add the tofu and all the ingredients, mix them together with the spices and lemon juice. Serve with toast or as a side dish to salads.

10. Fried tofu cubes in marinating blend

Ingredients: packaging of natural tofu, 2 tablespoons of olive oil, 1 and a half tablespoons of soy sauce, 2 teaspoons of garlic, 1/2 teaspoon of ginger, 1 teaspoon of cayenne pepper, 1 teaspoon of honey, a handful of spinach, 2 teaspoons of yeast flakes. Drain the excess liquid from the tofu packaging, pat dry with a paper towel, and cut into cubes. In a large bowl or zip-top bag, prepare a marinating blend of olive oil, soy sauce, garlic, ginger, cayenne pepper, and honey. Toss the tofu cubes in the marinating blend until well coated. Allow the tofu to marinate in the refrigerator for several hours or overnight. Heat oil in a pan and fry the tofu until golden brown on both sides. Add spinach and yeast flakes and cover the pan, allowing the spinach to wilt. Serve as an appetizer or main course with rice or pasta.

11. Sweet Chocolate Spread

Ingredients: – natural tofu block, – a bar of bitter chocolate, – 1⁄2 cup of plant-based drinks, – 2 teaspoons of cocoa, – one tablespoon of date syrup. Melting chocolate in a water bath. All components are processed in a blender. Pour into cups and store in the refrigerator.