by Christine Pesta
While most tofu produced throughout the world might arguably be consumed by vegans and vegetarians, it is by no means only consumed by those two groups. Many omnivores eat it as well – whether purposely as part of a meal, or as one of many ingredients in a food product they may consume.
Although it may still, believe it or not, be the butt of some jokes among the “meat-eating” crowd, it has gained vast popularity and respect in recent years. Increasing numbers among the general public have begun to try it and incorporate it into their diet, having educated themselves to what it actually is and how it might help them. The scientific and medical communities have also jumped on the bandwagon when it comes to the many nutritional and health benefits it can provide.
Tofu is not just, “that hippie food”, as your grandfather may have called it, but an extremely versatile and nutritious food that can be found in breakfast scrambles, burgers, casseroles, tacos, sandwiches, smoothies, desserts, soups, and many other dishes. Below are some fun facts about this ancient culinary wonder; and if you’ve never had it before, you must definitely give it a try!
1.) Tofu is made from soybeans. Soy milk is condensed and pressed into blocks and can vary in texture: silken, soft, firm, or extra firm.
2.) Tofu, as it is popularly called, is a food product of Chinese origin, where it is called, in Mandarin, doufu. Tofu is actually the Japanese word for it.
3.) China introduced tofu to Japan in the 8th century, but it has it’s origins dating back approximately 2,000 years. It became popular with the growing Buddhist populations of Japan and Korea, as it was an excellent source of protein for their vegetarian diet.
4.) The country which is the largest producer of soybeans used for the production of tofu is the United States.
5.) The first recorded mention of tofu in the United States, came from Benjamin Franklin, who was made aware of it in 1770 by a merchant named James Flint while on a trip to London. He sent a letter, along with a few soybeans, to a friend in Philadelphia, John Bartram, and described to him that the process for making it was much like the process for making cheese.
6.) The first recipe book for cooking with tofu is believed to have been written in 1782. Called, Tofu Hyakuchin, it contained 100 recipes.
7.) The first factory to produce tofu in the west was established in France in 1908, by Li Yuying. Li was a vegetarian who held degrees in biology and agriculture, and began mass production of tofu as vegetarianism began to grow in popularity in Europe. By the 1950’s and 1960’s, it became increasingly available throughout the world. Most countries in the West saw an even more significant increase in it’s popularity throughout the last couple of decades of the 20th century. Today, it is commonly found in local supermarkets and restaurants all across the globe.
8.) The majority of soybeans grown for the production of tofu have been genetically modified. It is recommended that if you wish to consume a healthier and more environmentally friendly tofu product, opt for only those labeled “Non-GMO” and “Organic”.
9.) Many studies have concluded that a diet containing tofu and soy milk can help reduce the risk of cancer. It can also help to lower the risk of cancer returning to patients whose cancer is in remission.
10.) Tofu is an excellent source of protein. a 3.5 ounce serving can provide just as much, if not more, than a serving of meat. That same serving is also extremely low in carbs (3 grams), and is high in calcium, magnesium, and vitamin A, while also being low in calories. Those who would prefer not to eat meat, or for whom meat is not recommended, will find tofu to be a much healthier and humane substitution.
Christine Pesta is a writer, and the owner and Executive Editor of Live Your Life Vegan. You can follow her here, on Live Your Life Vegan, where she contributes regularly, as well as on social media.
