Tofu cheese, or soy cheese, with its centuries-old history and unusual taste raises many questions about its usefulness. How and to whom this product is shown, as well as the features of its preparation will be of interest to many.

Tofu cheese - what is it?

Tofu is one of the curdled dairy products that can be purchased at almost any supermarket. It is usually white, presented in sealed packaging, where there is no air, but distilled water is added. Due to this, it acquires a long shelf life, tofu can be stored for 15-30 days.

After opening the package, soy cheese should be placed in water, where it can stay for a maximum of one and a half weeks, however, the liquid must be changed every day. It is also allowed to put tofu in the freezer, but at the same time it will most likely change its white color to yellow, the taste may also change, become slightly harsh.

A little about the benefits of unusual cheese

Tofu cheese has health benefits that are different from the traditional one made from cow's milk. Among the most significant qualities are the following:

1. The protein contained in this product in a large volume makes this raw material indispensable for vegetarians whose diet does not include meat products. Tofu can easily replace all dairy products, which is important for patients suffering from lactose allergy and animal protein intolerance.
2. The amino acids contained in the product are involved in the normalization of the functioning of the kidneys, metabolic processes. Thanks to this component, stones in the gallbladder are better crushed.
3. Soy protein is responsible for regulating cholesterol levels in the blood. It is this component that prevents the accumulation of this substance on the vascular walls. As a result, the risk of blood clots is minimal.
4. Vitamins and minerals, which are many in soy cheese, strengthen the immune system and protect the human body from SARS.
5. The role of active components involved in the removal of dioxins from the body - harmful components that provoke the development of oncological tumors, is difficult to overestimate.
6. The composition of soy cheese has a place for vegetable proteins, which are very necessary for the growth of muscle mass. Therefore, a useful product is appreciated, first of all, by athletes. Tofu is also in service with nutritionists, who recommend this product to be taken by those patients who have experienced severe physical injuries.
7. Tofu contains iron, which means that you can count on increasing immunity. The calcium content is essential for bone health.

The health benefits of tofu cannot be overestimated. However, it is possible to talk about the undeniable benefits of the product only if we are talking about real, high-quality raw materials.

Who benefits from tofu

Tofu cheese is especially needed for vegetarians who do not eat meat. The high protein content in the soy product makes up for its absence. In addition, such raw materials are an excellent alternative to natural dairy products, so it will be indispensable on the table of allergy sufferers.

Due to its low fat content, tofu can be safely consumed by anyone who wants to lose weight.

From the use of the product does not cause a feeling of overeating, so tofu is especially valuable for people involved in sports, as an assistant in maintaining good shape.

The presence of tofu in the diet of diabetics allows a positive effect on carbohydrate metabolism, and elderly patients are able to balance their diet and get the full range of necessary components without causing the stomach to overload.

Soy cheese has been proven to have positive effects on skin, hair, nails and teeth.

Some experts are convinced that tofu can alleviate the condition of a woman with menopause.

Harm of tofu cheese

Despite a number of useful qualities, tofu can cause harm to the human body. If soy cheese is taken in unlimited quantities, then you may encounter the following problems:

1. development of thyroid disease.
2. Failures in reproductive function in both men and the female half.
3. The rapid maturation of adolescents and, as a result, the occurrence of problems with the reproductive system.
4. With regular daily consumption of a large amount of this cheese, a slowdown in the functioning of the brain can develop.
5. Tofu is also a laxative. Its use may cause diarrhea.

It's no secret that more and more counterfeit products are entering the market, which may not bring harm, but there is no benefit from it either. Therefore, it is important to choose the right soy cheese.

How to choose tofu

Tofu cheese can be easily found in any supermarket, both the classic version and with a variety of additives (mushrooms, spices, dried fruits, nuts, etc.). The product is sold hermetically sealed with liquid inside (this is required in order to preserve the original neutral taste).

When buying soy cheese, you should not ignore the labels on the packaging. So, for example, if tofu is natural, healthy, then it should have the following composition:

• soya beans;
• drinking water;
• coagulant represented by calcium sulfate, nigari, delta-gluconolactone, magnesium chloride.

It is advisable to purchase classic tofu for the very first time, so that its real taste is felt to the end.

Hard tofu is fatter than its soft counterpart. In the first variant, the protein concentration is higher.

It is very important to pay attention to the production date and expiration date.

Many diets are based on tofu. And this is understandable, because the soy diet makes it possible to lose from 7 to 14 kilograms. At the same time, it is not at all necessary to change your usual way of life and impose restrictions on the amount of food you eat. Simply, instead of meat, soy cheese is introduced into the patient's menu, and soon it will be possible to enjoy the result.

Tofu cheese is consumed already in the form in which it is sold.

Hard tofu - Momen - can be taken for a sandwich, cut into cubes for salad, fried in breadcrumbs. Pickling is also allowed. And lightly smoked hard tofu tastes just as good as ham.

The tender, soft curd - Kinugoshi - has another name - "silky". This variety is used for making sauces, soups and desserts.

Soy cheese has also been used in cooking. It can be used to prepare main dishes, desserts, sweets. Such a component is indispensable in Asian cuisine. Before use, it is recommended to marinate for a short time. For these purposes, it is best to use soy sauce or lemon juice.

Tofu pasta is delicious.

To prepare them you will need:

• pasta - 200 gr.;
• butter - 2 table. spoons;
• grated hard cheese - 110 g;
• soy milk - 0.5 cups;
• tofu - 225 g.

Cooking

1. To begin with, the pasta is boiled, and water is drained from them.
2. After that, to them you need to put the tofu cheese cut into cubes, soy milk, butter, salt, pepper to taste.
3. All components, together with pasta, are sent to the stove and boiled over low heat until the excess liquid has completely evaporated.
4. Before serving, the dish is sprinkled with hard cheese on top.

The use of tofu in cosmetology

Soy cheese has found application not only as one of the ways to lose weight. This product is also in demand in cosmetology. Women in China have been using tofu for a long time to whiten their skin, which after using this product becomes softer and velvety.

To prepare such a healthy mask, soft Japanese curd is rubbed with olive oil, taken in the amount of 1 teaspoon. The composition is distributed over a thoroughly cleansed and steamed face with light patting movements of the fingertips. After 10 minutes, this consistency is washed off with cool water. This procedure is repeated 1-2 times a week.

Tofu cheese is a healthy product rich in microelements, which has gained particular popularity not only in the countries of the East, but also in many other cuisines of the world. Due to its beneficial properties, this product is used not only in cooking, but also in cosmetology.

Video: tofu vs regular cheese

What is tofu? Europe learned about its existence only in the second half of the twentieth century. Can we say that tofu is a product of globalization? Hardly ... Yes, and the Chinese say the opposite. They believe that tofu was invented in the Celestial Empire in the second century. Around the eighth century after the birth of Christ, this "cheese" became known in Japan. Even later, he gained popularity in the countries of Southeast Asia. Many Vietnamese and Korean cuisines are inconceivable without tofu. The harm and benefits of this product will be discussed in this article. This cheese is perceived with a bang by vegetarians, especially those who avoid dairy products. Tofu can also be eaten by people suffering from lactose intolerance. What about everything else? What is the chemical composition of tofu? We will also talk about this.

How tofu is made

According to legend, soy cheese arose by a happy coincidence. A Chinese chef, whose name has been lost for centuries, decided to add nigari seasoning to the puree to flavor the dish. In this case, magnesium chloride, which is part of the spice, acted as a coagulant. He curdled milk. Thus, the process of making tofu is similar to the cheese-making method. Only the raw material is not cow, goat or vegetable - soy. First, tofu curd is obtained. It is pressed, kept for some time. This results in a white, porous, soft cheese-like product. It is sold in sealed packaging filled with water. Once opened, tofu should be stored in the refrigerator, adding cool water twice a day. This cheese, like a sponge, absorbs foreign odors, so it should not be kept near strong-smelling foods.

What chefs say about tofu

And cheese is like a "blank sheet of paper" that is waiting for the master's brush. It has no taste or smell. But soy tofu perfectly absorbs other flavors. He perfectly "gets along" with all the products that cooks use in the kitchen. Therefore, culinary specialists deservedly call tofu a universal ingredient in dishes. It is used for the first and second. A soy delicacy is good for a snack, and even for a dessert. It is boiled, fried, baked, smoked and pickled - in a word, it is subjected to all kinds of culinary processing. But, since tofu is practically tasteless, it always goes side by side with some other ingredients. The porosity of the cheese allows it to be served with a variety of sauces - from ketchup to jam. It is customary to add tofu cottage cheese or its soft varieties to soups. And when preparing the second, hard cheese is used. Shanghai cuisine uses "stinky tofu" - the Chinese version of Roquefort. It is almost unknown to Europeans. But you can buy "silk tofu". This creamy cheese is similar to everyone's favorite Yantar.

Tofu: composition

Now let's talk about what are the ingredients of this product. So, we found out that tofu is a soy cheese obtained by fermenting bean milk. Thus, its composition is rich in complete vegetable protein. In hard cheese it is 10.7 percent, and in cottage cheese - 5.3%. You should know that vegetable protein is better absorbed by the human body than a substance of animal origin. It contains essential amino acids for health. At the same time, soy cheese is low-calorie: only 73 kcal per hundred grams of tofu. The composition of the product says a lot about its benefits. Here you have iron - which helps fight anemia, and calcium, which, as you know, is a "building material" for bones. Tofu does not contain cholesterol, but it has a lot of vitamins. Among the line of useful substances, it is necessary to single out group B. This vitamin is responsible for good memory, strong teeth and nails, for shiny and thick hair, healthy skin.

Tofu: harm and benefit

All the properties of soy cheese, both positive and negative, are due to its composition. Since the product does not contain cholesterol, it is good for cores. Vegetable protein derived from cooked and mashed soybeans is highly digestible. Therefore, it is prescribed to patients with a weak stomach. The low nutritional value of tofu (reviews often mention this) makes it indispensable in nutrition. Prescribe soy cheese and athletes. Regular consumption of tofu slows down aging and is an excellent prophylactic against cancer, as it removes dioxin, the causative agent of oncological changes, from the body. Soy delicacy helps to more successfully fight osteoporosis, menopause, and heart disease. And, of course, tofu is just a gift for allergy sufferers, those who cannot tolerate dairy products. It is also good for those who have recently suffered fractures. Soy cheese helps bone tissue recover and makes it denser and stronger.

Who benefits from tofu

We can say that everyone. In China, the homeland of the product, soybeans were treated as a product of the poor. In Ukraine, they say that for a beggar and honey mushrooms - chicken. And in the Celestial Empire, it is believed that soybeans are "meat without bones." However, the demand for this product was raised by vegetarians. There were "chops", "goulash" and, of course, "cheese". To get enough, you need to eat more of these cutlets than their meat counterparts. But this is almost the only minus of tofu. Its price is quite democratic - 150-290 rubles per package (depending on weight and type). Of particular note are the benefits of tofu for people who care about their appearance. Soy cheese contains isoflavones - the strongest antioxidants that neutralize free radicals. It also contains the substances daidzein and genistein, which prevent the action of estrogens. Thus, cheese saturates our body with energy, strengthens bones, and the selenium and iron contained in it give us physical strength.

Harm of soy cheese

All foods - depending on the amount of their use - have positive and negative properties. Tofu is no exception. The harms and benefits of this product are mainly dependent on the dose. Do not abuse soy cheese. This can lead to thyroid diseases, adversely affect the reproduction of women and men. Bean curd and cheese should be given to children with extreme caution. Tofu can cause diarrhea and, in teenagers, provoke early sexual activity. However, this product can act as a mild laxative for constipation. By the way, not all allergy sufferers can use it. Doctors recorded several cases of allergic reactions to tofu, which were expressed in nausea and hives. This is caused by individual intolerance to soy products.

What can be made from soy cheese

In Japan, many diets have been developed in which tofu is the main product. The harm and benefits of this product have already been considered by us. It remains only to add that the soy diet allows you to lose seven to fourteen kilograms. And this despite the fact that you do not need to change your usual lifestyle and limit yourself in the amount of food. Just replace the meat with soy cheese - and the result is obvious. Now consider how this product is. Simply consuming it as it is sold is like eating Dutch cheese. Momen - hard tofu - can be put on a sandwich, cut into cubes in a salad, fried in breadcrumbs. It can be marinated. And if you smoke dense soy cheese tofu, then you won’t be able to distinguish it from ham. Kinugoshi (“silk”) is a delicate soft curd. It is used for soups, desserts and sauces. Sometimes on sale you can find tofu with fillers (spices, herbs, nuts) or sweetened - for making "vegetarian cheesecakes".

Benefits in cosmetology

Women use soy tofu for more than just weight loss. Chinese women have long used it to whiten the skin and make it velvety and soft. In order to prepare such a mask, you need to grind this Japanese curd with one teaspoon of olive oil. The face must be thoroughly cleansed and steamed before application. Apply the mask to the skin with light patting movements with your fingertips. Hold in a state of absolute rest for about ten minutes. After that, rinse with cool water. The procedure should be repeated once or twice a week.

Tofu cheese has gained extraordinary popularity in eastern countries. This product is in demand by many cuisines of the world for its versatility and saturation with useful trace elements.

Europe learned about the existence of this cheese only in the twentieth century. Tofu has been used in Asian cuisine for centuries. For an unknowing person, this is an exotic and rather unusual product, but at the same time it is very popular with most gourmets.

More and more unusual tasty dishes are prepared from light curdled cheese mass, they are added as an ingredient that emphasizes the main taste of the dish. Soybeans, from which the cheese is made, are the main source for this amazing cheese. Tofu is made by folding vegetable protein. The curd mass is pressed and kept under vacuum.

You can store tofu cheese in the refrigerator for a long time - if you change the water in which it is in the package twice a day and do not put strong-smelling foods next to it. Tofu is like a sponge soaks up any smell.

benefits of tofu

Tofu has great benefits, as it is rich in important substances for the human body. Useful properties of Tofu can support health. Cheese is also distinguished by the presence of 9 essential amino acids. Cheese is an excellent source of calcium. The composition of tofu includes dietary fiber that can maintain the figure of dieters. Often this cheese is added to low-calorie dishes.

Tofu cheese is a low calorie product

The Japanese even make baby food out of tofu. It perfectly removes dioxin from the human body. The unique properties of cheese are able to lower the level of cholesterol in the blood. Tofu is loaded with micronutrients and important B vitamins.

The unique components of cheese prevent the formation of even cancer cells and can save a person from heart disease.

The nutritional value of cheese is justified by the content of a small amount of sugar and fat. As already mentioned, cheese is made from beans. Cooked and crushed beans let out "milk" that needs to be rolled up. Previously, the resulting cheese was even called a “square egg” and it was because it had a high protein content, but compared to the real one, it completely lacked cholesterol.

Tofu is indicated for those people who suffer from lactose intolerance and who exclude dairy products from their diet.

Harm from tofu

Among all the positive qualities, it should be noted that tofu brings not only benefits, but also some harm. All because of phytic acid, which experts ask to pay attention to. Phytic acid is able to combine minerals:

• calcium
• magnesium
• iron

For men, this threatens to reduce the concentration of spermatozoa. People suffering from endocrine diseases should avoid eating tofu. The cheese production factor is also important: if soybeans are grown in adverse conditions, they can turn out to be a low-quality product, that is, tofu will be bad for eating.

What do you eat tofu with?

Tofu is a popular food in Japan and China. This cheese is not uncommonly called "meat without bones" for the abundance of useful properties in it. To put it simply, tofu is a Japanese cottage cheese to which sea salt or magnesia is added.

Tofu happens:

• soft
• solid
• very hard

Soft tofu is called "Silk" and its consistency is more like custard. This cream cheese is served in bowls or saucers filled with water.

How to store tofu cheese?

Unfortunately, this product is quite perishable. It must be stored at -7°C. Fresh tofu has a sweetish taste. Tofu with sourness needs to be boiled for 10 minutes.

Tofu cheese in a package

Cooking will help it swell and become porous. Freezing also makes the tofu porous, but the cheese becomes much firmer.

Tofu is eaten in:

• cheese
• fried
• marinated
• smoked

What does tofu taste like?

Tofu has almost no taste. This allows you to combine it with many sauces. The structure of the cheese can be amenable to a variety of thermal treatments.

Tofu goes well with:

• beans
• asparagus
• sesame
• wheat
• oats
• peanuts
• rice
• barley
• coconut

Tofu is incredibly popular with vegetarians around the world as it is highly nutritious and filling. Cheese lends itself to frying, boiling, deep-frying and baking in the oven. Tofu can be stored in the refrigerator for a long time and not pay attention to black spots that appear on the surface. Pickling the cheese will help get rid of the unpleasant odor.

How to cook delicious tofu cheese?

There are several winning uses for tofu with different ingredients:

• with eggs
• vegetables
• rice
• tofu in salads
• fried in batter

The bland taste of tofu is able to absorb other flavors well and complement them. When cooking dishes with tofu, the use of different spices and sauces is a must!

To prepare a delicious tofu omelette, you need to finely crumble it and lightly simmer the cheese in sunflower or olive oil. Next, beat the eggs in a separate bowl and add them to the cheese. Fry the omelet until the eggs "grab". Season the omelet to taste:

• salt
• a mixture of peppers
• greenery

Like any omelette, this type goes well with mushrooms and any other vegetables.

rice with tofu

First you need to sauté some vegetables in a frying pan, in sunflower or olive oil. Prioritize:

• carrots
• pepper

When the onion turns golden, add the tofu and half-cooked rice. The dish is stewed over low heat until the rice becomes a little golden. After that, a small amount of water is added and the dish is stewed until the rice is ready. A few minutes before the end, the rice is seasoned with spices. It is recommended to add some soy sauce.

Steamed vegetables with tofu

Preference can be given to your favorite vegetables:

• zucchini
• eggplant
• carrot
• pepper
• broccoli
• asparagus
• beans
• celery

Add crumbled tofu, three tablespoons of soy sauce and one teaspoon of honey to the stewed vegetables. The dish turns out incredibly tasty and fragrant.

Tofu Salads - Recipes

Incredibly tasty and at the same time dietary salads are obtained using tofu. You can even take the well-known "Greek" salad as a basis and replace the feta with tofu. It is necessary to add balsamic vinegar to the salad and season with any oil.

Salad "Greek" with tofu

Korean carrots combined with chopped tofu have good taste. You can also add fried mushrooms and beans to the salad. In a salad, you need to use only fried tofu.

The original salad can be made with seaweed, soy sauce, fried tofu and sesame seeds. Some variations include the Chinese shiitake mushroom, which can easily be substituted for pickled oyster mushrooms.

Tofu in batter is delicious and interesting. For batter, you can use variations such as:

• milk and flour
• eggs and crackers
• beer and eggs
• beer and flour

The main rule is to pre-marinate the tofu and add spices to the batter for a rich taste.

Soup with tofu

Soup with tofu can be prepared with both chicken broth and vegetable broth. Peeled and chopped vegetables are sautéed in oil with crumbled tofu. In frying go: leeks, onions, carrots, peppers. Spinach and garlic can be added if desired. Ready frying is added to the broth, diced potatoes are added.

The soup is cooked until the potatoes are ready. You can add sesame seeds for flavor, as well as soy sauce for flavor and color.

Video: Tofu cheese. Hello from China

How do you feel about soy cheese tofu? Do you find this product useful or vice versa? I want to invite you to go on a short tour and learn as much as possible about the taste and types, as well as the contraindications of this product.

Types of what tofu is made of and tastes

Product types differ in consistency (moisture content). Of these, hard and soft curds are the most popular.

Firm tofu

"West"- it has a dense and firm texture, which reminds us of everyone's favorite Mozzarella cheese. This type of tofu is popular mainly in Europe, where it is usually added to goulash, stir-fries, stews, or simply browned with grilled vegetables.

"Asiatic"- has a more watery and soft texture. Cheese is great for preparing first courses, such as soups, salads and even desserts. This cheese is most loved in Southeast Asia (Vietnam, Cambodia, China, Korea, Malaysia, Japan).

Firm tofu can be fried, boiled, smoked, and stewed, and is also conveniently eaten ready-made with chopsticks.

Soft or silky tofu (silkentofu)

With the highest concentration of water of any kind, the tender curd resembles pudding or custard. Bean curd is added to miso soup and various steamed dishes. It can be eaten with pickles, soy sauce, green onions, spices and as a dessert.

What is tofu cheese made from?

Cheese (cottage cheese) tofu is made from soybeans (soybean powder), which contain a small amount of fat and carbohydrates, and a lot of protein. Thanks to its amazing properties, this product is becoming more and more popular all over the world, including in Russia.

Can I eat tofu cheese in Fasting?

Cottage cheese can be consumed during Lent, because it does not contain substances of animal origin. Therefore, soy cheese is a real salvation for many meat lovers (smoked tofu resembles ham).

Patriarch of All Rus' Alexy II (1929-2008) most of all in Lent liked salad with tofu, eggplant, zucchini and tomatoes.

Recipe: cut the vegetables into rings, salt and pepper, then fry them separately until half cooked, transfer to a salad bowl, add tofu and mix thoroughly.

What does tofu taste like?

Cottage cheese does not have a pronounced taste and smell; you can tell it's fresh. The main advantage of such a product is that it perfectly absorbs all the aroma and taste of the products with which it is prepared. Thus, during culinary experiments, tofu can be both salty and sweet, as well as sour, spicy or spicy.

Tofu soy cheese: composition and calorie content

Tofu is an extremely amazing and low-calorie, mineral-rich food. According to the USDA Nutrient Database, 100 g of hard tofu prepared with calcium sulfate and magnesium chloride (nigari) contains:

• Glycemic index of the product - 15
• Phytoestrogens - 27 mg (not destroyed during cooking)
• Water - 82.93 g
• Proteins - 9.04 g
• Fats - 4.17 g (of which saturated - 0.793 g, monounsaturated - 1.127 g, polyunsaturated - 1.649 g)
• Carbohydrates - 2.85 g (of which fiber - 0.9 g, sugar - 0.6 g)
• Calorie content in 100 g: 78 kcal.

Chemical composition

Minerals: iron - 1.61 mg, potassium - 148 mg, calcium - 201 mg, magnesium - 37 mg, sodium - 12 mg, phosphorus - 121 mg, zinc - 0.83 mg.

Vitamins: thiamine (B1) - 0.06 mg, riboflavin (B2) - 0.06 mg, niacin (B3 or PP) - 0.1 mg, B6 - 0.07 mg, folic acid (B9) - 19 mcg, vitamin C - 0.2 mg, vitamin E (alpha-tocopherol) - 0.01 mg, vitamin K - 2.4 mcg.

Composition and calorie content of soft (silk) tofu cheese

• Water - 87.26 g
• Proteins - 7.17 g
• Fats - 3.69 g (of which saturated - 0.533 g, monounsaturated - 0.814 g, polyunsaturated - 2.081 g)
• Carbohydrates - 1.18 g (of which fiber - 0.2 g, sugar - 0.7 g)
• Calorie content in 100 g - 61 kcal.

Chemical composition

Minerals: iron - 1.11 mg, potassium - 120 mg, calcium - 111 mg, magnesium - 27 mg, sodium - 8 mg, phosphorus - 92 mg, zinc - 0.64 mg.

Vitamins: vitamin A - 7 mg (IU), thiamine (B1) - 0.047 mg, riboflavin (B2) - 0.037 mg, niacin (B3 or PP) - 0.535 mg, B6 - 0.052 mg, folic acid (B9) - 44 mcg , vitamin C - 0.2 mg, vitamin E (alpha-tocopherol) - 0.01 mg, vitamin K - 2.0 mcg.

fried tofu

• Water - 50.52 g
• Proteins - 18.82 g
• Fats - 20.18 g (of which saturated - 2.918 g, monounsaturated - 4.456 g, polyunsaturated - 11.390 g)
• Carbohydrates - 8.86 g (of which fiber - 3.9 g, sugar - 2.72 g)
• Calorie content of fried soy cheese in 100 g: 270 kcal.

Chemical composition

Minerals: iron - 4.87 mg, potassium - 146 mg, calcium - 372 mg, magnesium - 60 mg, sodium - 16 mg, phosphorus - 287 mg, zinc - 1.99 mg.

Vitamins: vitamin A - 27 mg (IU), thiamine (B1) - 0.170 mg, riboflavin (B2) - 0.050 mg, niacin (B3 or PP) - 0.100 mg, B6 - 0.099 mg, folic acid (B9) - 27 mcg , vitamin E (alpha-tocopherol) - 0.04 mg, vitamin K - 7.8 mcg.

Soy tofu: benefits and harms

Useful properties of cheese are due to the fact that it is produced from soy "beans" (powder). Soy contains various minerals that play an important role in many life processes of the body, as well as a large amount of protein.

Soy protein is easily digestible, is a good substitute for animal protein (meat, eggs, milk) for vegetarians and is especially indispensable for people who have problems digesting lactose (found in dairy products).

Tofu has a wide range of positive effects on the body of women, men and children, and can also be used as a mild laxative for constipation.

7 Health Benefits of Soy Cheese

Useful properties for men

Tofu is especially useful for athletes, men who work hard physically and want to lose weight. It perfectly saturates with energy, promotes the growth of muscle mass and the reduction of excess subcutaneous fat.

What are the benefits of tofu cheese for women?

Soy contains phytoestrogens (isoflavones), which are structurally similar to estradiol, and may have estrogenic and/or antiestrogenic effects (estrogens are female sex hormones).

Thanks to isoflavones, tofu cheese effectively relieves the symptoms of menopausal syndrome (menopause or menopause in a woman). They maintain the balance of estrogen, both in excess and in its deficiency.

Isoflavones also have anti-carcinogenic properties, have a beneficial effect on the skin and, in combination with vitamins and trace elements, strengthen the bone skeleton (at menopause, there is a high risk of osteoporosis). There are approximately 27 mg of phytoestrogens in 100 g of tofu.

Several scientific studies have found that eating soy products at least once every 7 days reduces the risk of developing breast cancer by 48-56% thanks to isoflavones.

It has been proven that if you consume at least 40 mg of soy isoflavones per day for 2-3 months, you will notice an increase in skin elasticity and a decrease in wrinkles.

Contraindications and harm of soy products

Excessive consumption of tofu (soy) can lead to negative health effects. For example, with the reproductive system in men, especially those who are overweight, due to the presence of isoflavones (decrease in sperm production). At the same time, in China, Korea or Japan, where soy products have been consumed for centuries, including tofu, there are no birth problems, and the life expectancy of the same Japanese is one of the highest in the world.

According to some experts, people with impaired thyroid function should use soy with caution, as well as those with diseases of the endocrine system, since an excess of it can cause exacerbations.

Some scientific studies have found that excessive consumption of soy increases the risk of prostate cancer by 32-51%, but much depends on the type of intestinal bacteria.

Some people have an individual intolerance to soy products, which is expressed in allergic reactions (urticaria, nausea). At the same time, soy is an officially recognized allergen.

Controversial question. Some experts claim that tofu can worsen oxalate-containing kidney or gallstones because it contains oxalates. Other scientists believe that soy products, on the contrary, can help people with kidney stones.

Attention! The product can be made from genetically modified soybeans - carefully study the label on the packaging ("non-GMO" or "GMO-free") or grown in contaminated areas - choose producers with a good reputation.

Pregnancy and breastfeeding

Expectant mothers are undesirable to use tofu, so as not to affect the hormonal background. Some doctors believe that isoflavones can adversely affect gestation.

The use of soy in food during breastfeeding among scientists is perceived ambiguously. The rich mineral composition of the cheese is useful for the growth of the baby and gives strength to the mother, but at the same time, according to experts, isoflavones can disrupt the development of the baby's reproductive organs. Therefore, unless advised by your doctor, do not consume soy products during pregnancy.

Children and teenagers

From the age of 2, you can start giving tofu to children in moderation. Since after eating cheese, they may have diarrhea.

If a child is allergic to eggs and cow's milk, then soy cheese will be a great alternative for their growth and development, as well as strengthening bones and teeth.

Popular misconception. Many magazines write that children and teenagers with excessive consumption of soy can begin early sexual desire. However, according to the results of clinical studies, such a relationship could not be established. Source: phytoestrogens (Wikipedia).

soy for diabetes

In one study, blood sugar decreased by 15% and insulin by 23% when consuming 100mg of soy isoflavones in post-menopausal (menopausal) women.

Dietary supplementation of 30g soy protein isolate in postmenopausal diabetic women reduced plasma insulin levels by 8%, LDL cholesterol by 7%, total cholesterol by 4%, and insulin resistance by 6.5%

Another study documented an improvement in insulin sensitivity and at the same time a reduction in the risk of heart disease with daily intake of isoflavones for a year.

One recent study found that natural soy protein was more effective at lowering blood sugar levels than isoflavones or soy isolate alone.

How much tofu can you eat per day?

We all know very well that a medicine can become a poison if the dose is exceeded. This can undoubtedly be attributed to bean curd, the excessive consumption of which can lead to negative consequences for the body.

In the public domain among authoritative sources (for example, WHO), I could not find the exact rate of consumption of soy cheese. In general, the following data come across: 50-70 g, 100 g and up to 200 g per day (Elena Malysheva in the Live Healthy program).

The norm may vary depending on the age and body weight of a person. In my opinion, in order for tofu cheese to bring benefits, and not harm, in addition to the daily allowance, the frequency of its use, as well as the intake of other soy products, plays an important role.

How to choose tofu, expiration date, storage and where to buy?

On the shelves of the store, you can very often find not only classic tofu, but also with various additives (mushrooms, olives, garlic, spices and herbs, nuts, dried fruits), marinades and sauces.

Soy cheese is most often sold in sealed packages with liquid added to preserve its original neutral taste and aroma. Remember to read the label: the healthiest and most natural tofu is made from soybeans, drinking water, and a coagulant (nigari, calcium sulfate, delta-gluconolactone, magnesium chloride, or an aqueous calcium chlorine dihydrate solution).

I advise you to buy pure ("classic") tofu for the first time in order to feel its taste and be able to cook more dishes.

Tips

1. Tofu with the maximum amount of calcium, due to the use of calcium to coagulate soy milk, is indicated on the package as “calcium-precipitated” or calcium sulfate is indicated in its composition.
2. Hard soy cheese is more fatty than soft (silk) cheese, and it also has a higher concentration of protein.
3. Remember to check the production date and expiration date.
4. Protein is easier to digest from fermented cheese (like any soy product), since it neutralizes the enzyme inhibitor trypsin, which is responsible for protein digestion.

What is the right way to use tofu?

Before use, bean curd must be washed under clean water, and then it can be eaten, immediately or used to prepare any dish.

How to store and shelf life of soy cheese

Typically, tofu is pasteurized during production, in which case unopened packages can be stored outside of cold stores. Well, as for unpasteurized cheese, it must be kept in a cool place.

In a closed vacuum package, the shelf life of classic tofu is usually about 20 days, in sweet and sour sauce - 10 days. After opening the package, if you have not eaten all the soy cheese, then you need to rinse it under running water, put it in an airtight container (glass jar or food container) and pour boiled water over it.

Put the cottage cheese in the refrigerator for storage, on the coldest shelf (closest to the freezer) and every day (twice a day is even better) change the water, then the tofu can be stored and stay fresh for up to seven days.

If the smell of soy cheese becomes sour, then it can be boiled (no more than 10-12 minutes), after which it will slightly increase in size, and the taste will only improve.

Freeze

To keep the product for several months (up to five!) put it in the freezer (-6 °C) in its original packaging. Once thawed, soy tofu will become firmer and more spongy, and will resemble meat. The frozen product can be added to various salads, marinated or fried.

Where to buy soy cheese tofu and how much?

In order to purchase tofu, you do not need to go to elite stores or eco-shops. You just need to go to a large supermarket and go through the rows, where a variety of cheeses are presented.

The cost of bean curd depends on its type, processing method, packaging, store and manufacturer. For example, a product with additives (mushrooms, herbs, vegetables, etc.) costs more than pure tofu.

I can give you approximate prices that I met.

• "Korshop.ru": 500 g - 98 rubles, there is also soft bean curd 500 g - 190 rubles.
• Internet hypermarket "Utkonos": "Classic", TM "Zhitnoye Compound", 300 g - about 100 rubles. In sweet and sour sauce, fried tofu "Sveli" IP "Kim S.R.", 200 g - 120-140 rubles.

Tofu cheese for weight loss and diet

In one study, after taking soy isoflavones for 2 to 12 consecutive months, the average weight loss was 4.5 kg more than the control group.

In Japan, nutritionists have developed tofu-based diets that help you lose 7-14 kg. The essence of the diet is only to replace meat with soy cheese without food restrictions and lifestyle changes.

Three Day Diet

A short-term diet allows you to get rid of a few extra pounds in just three days, but you can resort to it no more than once every four months.

• Breakfast: two egg omelet, 200 g tofu and greens.
• Lunch: any dish with soy cheese (chicken soup, rice, salad with vegetables).
• Dinner: salad with tofu and seafood, seaweed or mushrooms.

Sufficient consumption of pure water and green tea.

Popular dishes and what can you eat tofu with?

Soy tofu is delicious boiled, stewed, baked, smoked (reminiscent of ham), salted, marinated, and fried (such as deep fried with a crispy crust and a creamy center).

What do you eat tofu with?

Cottage cheese can be added to soups, salads and desserts (for example, chocolate cream, etc.). Soy cheese can be eaten with vegetables (avocado, eggplant, broccoli, cucumber, tomatoes), herbs (arugula, spinach), mushrooms, seafood, rice, noodles and eggs.

17 most popular dishes with tofu

Salads (Greek, Chinese, with vegetables, seafood, etc.), soups (miso, chicken, mushroom, tomato, etc.), fried tofu with vegetables. Omelet, meatballs, noodles (buckwheat, pasta, rice, funchose), cheesecakes, rice with tofu, desserts (cream, pie, sweets). Tofu in batter, sushi (spring rolls), pizza, pate, sauce, sandwich, barbecue and cheesecake.