Someone sent me this article regarding an article from the journal Food Research International on how the bean used to make tofu could also have powerful anti-cancer properties. I found it an interesting article and decided I wanted to try cooking tofu, which I never have.
I went to the store and saw lots of varieties of tofu but was clueless on what to buy. I’m kind of “weird” when it comes to the texture of my food and didn’t want anything I thought might be “slimy” or too chewy. So, now that I have a Vegan Friend, JL Fields, I reached out to her, asking if she had any tips for our readers (and me), when it comes to anything tofu. Of course she did! Not only does she have great tips on the different textures and how to cook them, she has a TON of delicious looking recipes she’s sharing!
http://jlgoesvegan.com/tofu-tips-vegan-mofo-13/
I went back to the store and bought a firm texture tofu which I then cooked with onions, peppers and mushrooms for a “tofu breakfast scramble”….delicious and I couldn’t tell it was tofu instead of eggs, except for the fact that I put tofu in instead of eggs!