Interesting facts
Tofu was first made around 2000 years ago in China during the Han Dynasty (206 BC–220 AD). The process of making Tofu is very similar to making cheese. The process starts with soy milk.
Tofu
Source of
- Manganese
- Calcium
- Selenium
- Phosphorus
- Soy isoflavones
Key health benefits
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Tofu is rich in isoflavones which are plant based oestrogens and for this reason the intake of tofu has been debated for decades. There is now resounding scientific evidence that shows that tofu is a highly nutritious addition in your diet for many reasons.
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May lower risk of heart disease. Soy isoflavones can reduce blood vessel inflammation and also dilates the blood vessels thus lowering blood pressure (1).
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May protect against breast, digestive and prostate cancers. Strongly linked to a reduction in the risk of breast, bowel and prostate cancer (2) (3) (4)
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May improves skin elasticity. Tofu is believed to help improve skin elasticity which means less wrinkles (5).
Caveat: Eating tofu for most people is beneficial. If you’re worried about the negative health effects, make sure you double check with your health care provider.
Cooking tips
Once opened, tofu blocks need to be rinsed prior to use. Leftovers can be kept in the refrigerator for up to one week by covering with water, as long as you change the water often.
