Tofu Four Ways

Try one of these easy weeknight meals and turn even the most “to-phobic” into a fan.

According to a 2005 study by the U.S. Soybean Board, 30 percent of Americans consume soyfoods or beverages at least once a month. That means 70 percent of Americans are eating soy protein less than once a month—if at all. Why? Tofu is an economical, low-fat and cholesterol-free protein source. And consuming 25 grams of soy protein a day, such as that in tofu or soymilk, may help reduce risk of heart disease. But Americans still seem to avoid it. Maybe they don’t think they’ll like the taste or the texture. If that’s true for you, try our Kung Pao Tofu with extra-firm tofu cooked to a toothsome texture and dressed in a full-flavored sauce. Southwestern Tofu Scramble will convince you that tofu’s crumbly texture (it mimics scrambled eggs) can be an asset, not a detractor. Wow any crowd with Skillet Tofu Parmigiana—tender, breaded tofu patties, flavorful marinara and melted mozzarella. Give tofu another try, for your health and your taste buds.

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