Go Vegetarian One Day a Week
Tofu is amazingly versatile and adaptable. It absorbs the flavors of the ingredients it’s paired with and works in a variety
of cooking methods.
All About Tofu
Neutral-tasting tofu is known for readily absorbing flavor from other ingredients. It adapts to any flavor profile and works
in a variety of cooking methods. Nutritionally, it supplies protein and heart-healthy fats. Plus, if you buy a variety containing
calcium sulfate, you can also get a dose of calcium. You’ll need to look carefully at the nutrition label to verify that the
tofu you are buying is made with calcium sulfate. Nigari (magnesium chloride) is another common coagulating agent used to
make tofu, but it has a lower calcium content—4 ounces of tofu made with nigari has about 200 milligrams of calcium compared
to 600 milligrams found in 4 ounces of tofu made with calcium sulfate. Once opened, refrigerate tofu and use it within three
to four days. When storing water-packed tofu, you’ll need to place it in an airtight container and cover it with water; change
the water daily to keep it fresh.