For the Love of Tofu

This dish consists of:

-Tofu

-Tomato medley

-Mushrooms

-Shredded carrots

-Onions

-Bell peppers

All ingredients were cooked on the stove top with pepper, lemon, and a tad of olive oil – and added on top of cauliflower rice!

And because I love avocados, they tend to be added on top of a lot of my meals – as does Cholula hot sauce! ­čÖé

Tofu is a good source of protein and contains all eight essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium and phosphorous which help with bone structure and bone metabolism. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1. It is thought to provide the same sort of protection against cancer and heart disease as soya beans.

Tofu can be found in bulk or individual packages (both of which are refrigerated). It’s also sold in sealed containers kept at room temperature, which do not need refrigeration until they are opened. When opened, all tofu should be rinsed, covered with water, and stored in a refrigerated. To keep the tofu fresh for up to one week, the water should be changed often. If kept in the original package, you can freeze tofu for up to five months.

Given its neutral taste and range of consistency, tofu works with almost all types of flavors and foods! Extra firm tofus are best for baking, grilling and stir-fries, while soft tofu is suitable for sauces, desserts, shakes and salad dressings. You can try slicing, marinating and grilling it or chopping it into smallish pieces and frying it with garlic until golden.

Let me know how you decide to cook it!

 

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