Tofu cheese health benefits and harms

Benefits of soy tofu

Thanks to its microelement composition, tofu cheese has beneficial properties for the body. Among them are:

1. The presence of healthy vegetable protein completely satisfies the body's needs. This is important if you have an allergy to cow protein.
2. Amino acid components improve kidney function and reduce the risk of urolithiasis.
3. Regulation of cholesterol in the blood, reducing the risk of atherosclerosis, heart attack, stroke.
4. Using tofu cheese for weight loss.
5. Immunization of the body thanks to vitamins and microelements.
6. Strengthening bone and dental tissue with minerals (calcium).
7. Improved heart function thanks to potassium.
8. With the help of antioxidants, toxins that contribute to the appearance of malignant neoplasms (tumors) are eliminated.
9. Increased muscle mass. This criterion is valued by athletes, people with increased body weight, and patients undergoing rehabilitation after muscle surgery.
10. An increase in blood iron, which promotes increased production of red blood cells - cells that carry oxygen to tissues. Blood circulation and brain activity improves.

For women

Tofu contains analogues of female sex hormones, which are beneficial during pregnancy planning. When menopause occurs, the number of your own hormones sharply decreases, so the estrogens contained in the product help control their levels. The high content of fiber and proteins contributes to the regeneration (renewal) of the cellular composition of the skin, so tofu is useful for women.

For men

Due to the presence of a large amount of proteins and low fat content, cheese is useful for men who want to increase muscle mass. According to statistics, cardiovascular diseases are more common in males; cheese reduces the risk of developing heart disease.

For children

With the help of vitamin and microelement composition, cheese strengthens the immunity of children. Thanks to proteins, children's bodies grow. The absence of sugar and the presence of calcium makes teeth and bones stronger, reducing the risk of rickets and caries.

Tofu cheese: benefits and harm. What else do you need to know about tofu cheese?

Tofu cheese is a product that is received with a bang by people who adhere to a healthy diet. Those who are vegetarians are not against including this amazing type of cheese in their diet.

A lot of tofu cheese can be found in Asian cuisine. Surely only the lazy do not know this product.

However, not everyone likes soy tofu. Controversies sometimes arise about the benefits and harms of this nutrient.

Let us note right away: there can be no outright harm from eating cheese made from natural soybeans. But there are incredibly many benefits in this product. But more about everything.

History of the origin and spread of tofu cheese

The Chinese believe that soy tofu originated sometime in the 2nd century BC. That is, this product has been around much longer than many expected.

In Japan, this cheese was discovered a little later than in the Middle Kingdom. Then the product was successfully distributed in Asian countries. And to this day, many dishes of Chinese, Vietnamese, Thai, and Japanese cuisine are simply unthinkable without this amazing ingredient.

In European countries, the value of a healthy product rich in proteins and other essential microelements was recognized much later. Just in the last century, soy tofu cheese began to fill the shelves of grocery stores in Europe.

This amazing product also came to our country recently.

According to legend, tofu cheese was created by accident. Like many famous dishes and products, this element of tasty and healthy food was the result of a lucky coincidence.

A Chinese chef, whose name has been lost to centuries, decided to prepare a delicious soy puree with a new seasoning - nigari. This component was a coagulant, which provoked a characteristic “curdling” reaction of the mass.

The result was a delicate cheese product, which the cook then tried to compress and obtained an elastic, soft, pliable, pleasant-tasting cheese.

Soy tofu cheese: product features

According to the principle of preparation, this cheese is almost no different from classic sheep, goat, and cow cheese.

In the same way, milk is taken, which is curdled by adding a special ingredient, and then the curd mass is pressed and aged to the desired state.

However, regular cheese, made from animal milk, and tofu, made from soy milk, have some very noticeable differences.

1. Soy tofu does not have a characteristic smell or taste. It has a delicate consistency and porous structure. Cheese absorbs the aroma and taste of the products with which it is combined. This is both an advantage and a disadvantage of this product. This ability to absorb aromas and taste allows you to create incredibly tasty dishes using this component. But this product cannot be kept next to food elements that are too fragrant and rich in taste.
2. Tofu is based on soy milk. This product does not contain animal fats. This feature is good for those who adhere to a healthy diet, choose a meat-free diet, and live according to the principles of strict vegetarianism. Tofu is also good for those who suffer from lactose intolerance.

Tofu cheese: benefits and harms

To determine how harmful or beneficial a product is, you should first take care to study its composition. Let's look at what tofu cheese, famous for its taste, consists of.

tofu cheese

This product contains natural soy milk. And this is genuine vegetable protein, calcium, vitamins B and A, folic acid and vitamin E. Unlike animal cheeses, tofu does not contain harmful fats. Vegetable protein is perfectly digestible. The percentage of protein component: in the solid product is about 10.7%, in the soft curd mass - up to 5.5%.

Benefits of tofu cheese

It is important to familiarize yourself with the list of beneficial qualities of tofu cheese.

• This product is rich in protein and does not contain milk fat, and is not a source of bad cholesterol. Tofu cheese can be an excellent substitute for a meat and dairy source of protein. This version of the product saturates the protein component just as generously, but does not bring negativity to the body.
• This food element contains amino acids necessary for the human body. The product is useful for the nervous and urinary system. Eating this cheese does not harm the cardiovascular system.
• This product stabilizes the body's protective functions due to its high content of vitamins and minerals. By including it in your diet, you can eventually find that acute respiratory viral infections and colds begin to occur less frequently, the body has become stronger and can withstand infectious diseases.
• Calcium, which tofu is rich in, is necessary to strengthen bone tissue. However, it is believed that by consuming this product, a person reduces the risk of calcium stones forming in the gall bladder.
• Soybeans contain a lot of iron. This suggests that the soy-based product is useful in preventing and compensating for anemia.
• This food element has high antioxidant abilities. By eating this cheese, you can slow down the aging process, get rid of toxins, and rejuvenate your body and organism.
• Tofu is a low-calorie product. It does not provoke the deposition of excess fat reserves in the body. Cheese is perfect for dietary nutrition.

It is important to understand that all the benefits described in this list are typical only for genuine tofu, produced using a special technology developed in Asian countries. No substitutes or analogues of this product can be as healthy and tasty as the original tofu.

Harm of tofu cheese

In fairness, it is worth paying attention to the possible harm that excessive and improper consumption of tofu cheese can cause.

Possible troubles include:

• development of pathologies of the endocrine system (thyroid gland);
• hormonal imbalances during adolescence and the reproductive period;
• development of diarrhea.

tofu cheese

It is worth emphasizing that any failures and pathological disorders arise not from the use of the product, but from its abuse against the background of existing contraindications. That is, if a person has endocrine system disorders for which it is not recommended to consume this type of food, then ignoring this warning can provoke the development of problems.

Also, by overeating and clearly exceeding the consumption rate of tofu cheese, you may encounter some kind of disturbance in one or another organ system.

Therefore, when choosing this component for your daily diet, you should familiarize yourself with the recommendations for its use.

Another factor worth considering is that only genuine tofu cheese is not harmful. Unfortunately, the modern market is replete with not very high-quality offers.

Cheese created on a genetically modified basis, of course, is not as perfect as classic organic tofu. If the product is made from any analogues, substitutes or imitations of soy milk, it should not be purchased or consumed at all.

This kind of “tofu” can be harmful to health and certainly will not bring any benefit to the body.

How much tofu can you eat a day?

Incredibly tasty and delicate tofu cheese is allowed to eat no more than 50 - 70 grams per day. The maximum limit for an adult is 100 grams. This norm is presented for an adult with an average build and normal weight corresponding to his height. The standards for children are much lower.

Children (aged 3 years and older) can be given no more than a slice (10 - 15 grams) per day. It is advisable that the child does not use this product every day. Adult children (10 - 17 years old) can eat a little more of this cheese. But the permitted amount does not exceed 35 grams. During adolescence, it is better not to overeat this product.

Since they note some ability of the components that make up tofu to slow down the ripening processes. If a person is prone to stool disorders and has a weak intestine, he should not exceed the norm for consuming tofu more than 50 grams per day. All standards are approximate.

To obtain specific recommendations on standards in the presence of chronic diseases and other characteristics of the body, it is worthwhile to have a face-to-face consultation with a specialized specialist.

Is tofu okay for pregnant and nursing mothers?

Tofu is allowed during pregnancy and lactation. The main thing is to use it in limited quantities. If it is excessively contained in the diet, adverse reactions may occur: the number of estrogens (hormones) increases, the pancreas becomes inflamed, and kidney failure occurs. This property is dangerous for the body of a pregnant woman.

With limited consumption of tofu, the following beneficial qualities appear:

• folic acid content affects the development of the fetal nervous system;
• strengthening the bones of the fetus, developing its muscle mass;
• strengthening the mother’s muscles and bones, which is important when there is increased stress on the body during the growth of the uterus;
• strengthening the immune response to the penetration of pathogenic microorganisms;
• increasing the production of insulin, which helps lower blood sugar (this is especially important for diabetes mellitus in pregnant women);
• an increase in the amount of iron and hemoglobin in the blood, which is usually reduced in pregnant women;
• maintaining fat metabolism without harm to blood vessels.

For a nursing mother's diet, soybeans provide benefits for both mother and newborn. All useful minerals, trace elements, amino acids pass through milk to the baby. The immunity of the baby, who has not yet encountered foreign microbes, is strengthened.

After birth, all babies develop colic. When a nursing mother consumes tofu, the functioning of the baby’s gastrointestinal tract is normalized. Painful sensations go away, the formation of intestinal microflora is completed faster.

Negative properties

Although the product contains in abundance useful and necessary substances for humans, their excess can lead to negative consequences. The following factors should be taken into account:

• Legumes are quite allergenic foods , so it is recommended that young children be offered products containing soy no earlier than one and a half years old.
• Pregnant women should consult a doctor if eating tofu causes discomfort or rashes.
• People with thyroid problems and iodine deficiency, especially those taking appropriate medications, should consume tofu with caution.
• Soy contains phytoestrogens - plant analogues of female sex hormones. In some situations, they may be useful, but for women who have hormonal problems or are planning a pregnancy, it is advisable to include legumes in moderation, after consulting with your doctor.
• A large percentage of soybeans are now grown using genetically modified technologies; for ardent opponents of GMOs, this may be a reason to abandon tofu. To avoid low-quality products, preference should be given to cheese that has the appropriate certificates.

The use of tofu cheese in cosmetology

Cheese is used not only in the diet. Its benefits have been noticed in cosmetology. On its basis, professional facial skin maxis are made, which promote the regeneration of the upper layers of the epidermis and saturate cells with microelements.

The curd obtained at the stage of cheese preparation is used, to which olive oil is added. The mask is applied to the face and washed off after 15 minutes. The cosmetic product has a softening and whitening effect. This property is valued by women in eastern countries.

How to cook tofu at home

To make tofu cheese at home you need 3 ingredients:

• water (1.9 l);
• citric acid (1.5 tsp);
• soybeans (350 g).

Rinse the beans well in a colander several times. Fill with cool water. Let stand for several hours, change the water and rinse the beans. Repeat the procedure until completely softened, which takes a day.

Grind the softened beans in a blender or pass through a meat grinder 2 times. The result will be a paste of homogeneous consistency. It is filled with cool boiled water (1.9 l). Stir and let stand for 5-6 hours.

After time, strain the milk, boil it, add citric acid diluted in water. It will cause protein folding. Curd will begin to settle at the bottom of the container. It must be placed on cheesecloth, and a pan must be placed under it to allow excess liquid to drain. Leave overnight.

In the morning they look at the cheese and determine the required consistency. If it is soft, then the cheese is ready. If the product remains solid, then a weight is placed on it, which additionally squeezes out the liquid.

What can you make from tofu cheese?

Tofu cheese combines with other products, taking on their taste. It can be fried, boiled, frozen, stewed, pickled, and this will not make it soft or lose its consistency. It is baked with vegetables for breakfast, soup, salad, cold appetizers, and baked goods.

Tofu salad

To prepare tofu salad, you need the following ingredients:

• cauliflower (1 head);
• bell pepper (1 pc.);
• tofu (150 g);
• greenery;
• soy sauce (4 tbsp);
• sesame (1.5 tsp);
• salt.

Cut vegetables into small pieces. Cook the cauliflower in a double boiler for 15 minutes, use the bell pepper raw. Remove excess liquid from the tofu by pressing, crumble with a fork or cut with a knife. Chop the greens. Mix all ingredients, add salt to taste.

Vegetables for the salad are changed depending on preferences, for example, avocado is used instead of cauliflower.

We recommend reading: Useful properties and contraindications of avocados

Tofu soup

To prepare the soup you will need the following ingredients:

• buckwheat or rice noodles (100-150 g);
• tofu (300 g);
• carrots (1 pc.);
• spice mixture;
• Japanese seasoning - miso paste (1.5 tbsp.);
• Chinese or Chinese cabbage (200 g);
• broth with vegetables or meat (0.7 l);
• greens (parsley, cilantro);
• pepper, salt.

Recommended reading: What are the benefits of Chinese cabbage for the body?

Mix the spice mixture with salt, spread on the chopped tofu, fry the cheese on each side until crispy. Fry the Chinese cabbage. Boil the broth, add noodles, tofu, chopped carrots and cabbage. Pepper, salt, add herbs.

Types, what tofu is made from and taste

Tofu cheese has been known in the Celestial Empire since time immemorial; gradually it became widespread in the countries of East Asia. In recent decades, its taste has been appreciated in all corners of the globe, and it has become very popular, especially among people who prefer plant-based foods, abandoning meat. The product is unique and has no analogues.

Soybeans are soaked in water for a day. During the process, it is recommended to change the water every two hours. Then the beans are ground in a meat grinder, passed through a very fine sieve, placed in a saucepan, and water is added (half a kilogram of chopped beans requires one and a half liters of liquid). This mixture, after stirring, is infused for at least three hours, then squeezed through gauze. Then the procedure is repeated.

In the end there are three liters of soy milk left. It is boiled and lemon juice (half a teaspoon) is added. The resulting mass is curdled, wrapped in cloth and placed under a blanket and placed in the cold.

This is how tofu cheese is made - you will find photos of the finished product in various packaging in our catalog.

Tofu has virtually no taste. This allows you to combine it with many sauces. The structure of the cheese can be amenable to various temperature treatments.

Fried tofu

Tofu goes well with:

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

Tofu is incredibly popular among vegetarians around the world as it is very nutritious and filling. Cheese can be fried, boiled, deep-fried and baked in the oven. Tofu can be stored in the refrigerator for a long time and not pay attention to the black spots that appear on the surface. Marinating cheese will help get rid of the unpleasant odor.

There are several winning uses for tofu with different ingredients:

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

Tofu in Chinese Cuisine
The bland taste of tofu is able to absorb other flavors well and complement them. When preparing dishes with tofu, using different spices and sauces is a must!

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

Firm tofu

“Western” has a dense and hard consistency, 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.

“Asian” – has a more watery and soft consistency. 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 convenient to eat ready-made with chopsticks.

Soft or silken tofu

With the highest concentration of water among all types, the delicate 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.

Read more: How to take propolis with alcohol correctly for adults orally

What is tofu cheese made from?

Tofu cheese (curd) 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 increasingly popular all over the world, including in Russia.

Is it possible to eat tofu cheese during Lent?

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 during Lent loved a salad with tofu, eggplant, zucchini and tomatoes.

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

What does tofu cheese taste like?

Cottage cheese does not have a pronounced taste and smell, i.e. you could say it's bland. 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, hot or spicy.

Harm to tofu and contraindications

Tofu cheese brings not only benefits, but also harm, depending on the amount consumed. There are daily norms, when exceeded, the following violations occur:

• hormonal imbalance due to the presence of estrogens in the composition (especially affects the health of men and children);
• thyroid disorder due to hormonal imbalance;
• allergic reactions to soy milk;
• increased bowel function (peristalsis), which leads to diarrhea;
• increased insulin production, causing an excessive decrease in blood sugar, weakness and fainting.

How to select and store tofu cheese

The health benefits and harms of tofu cheese depend on the place where the beans are grown, the volume and quality of the fertilizer properties. Therefore, when choosing cheese in a store, they buy packaging labeled “Organic product.”

To prevent the product from drying out and preserve its beneficial properties, the cheese is sold in sealed packaging with liquid. It should be white, odorless and tasteless when opened. The composition includes only beans, water, citric acid (no chemical additives). Additives in the form of mushrooms, nuts, and spices are possible.

Store cheese in the refrigerator or freezer no longer than the period indicated on the package, otherwise it will cause harm to the gastrointestinal tract and other organs and will not be beneficial.

How to choose tofu

Tofu cheese can easily be 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 maintain the original neutral taste).

When buying soy cheese, you should not ignore the labels on the packaging. So, for example, if tofu is natural and 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 can be fully felt.

Firm tofu is fattier than its soft counterpart. In the first option, the protein concentration is higher.

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

benefits and harms of bran bread

On store shelves you can 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 added liquid, this allows it to preserve its original neutral taste and aroma. Don't forget to read the label: the healthiest and most natural tofu consists of soybeans, drinking water and a coagulant (nigari, calcium sulfate, delta-gluconolactone, magnesium chloride or an aqueous solution of calcium chlorine dihydrate).

Read more: Mozzarella cheese health benefits and harms

I advise you to buy tofu in its pure form (“classic”) for the first time in order to feel its taste and have the opportunity to prepare more dishes.

Adviсe

1. Tofu with the maximum amount of calcium, due to the use of calcium to coagulate soy milk, is designated on the packaging as “calcium-precipitated”, or it contains calcium sulfate.
2. Hard soy cheese is fattier than soft (silk) cheese, and it also has a higher protein concentration.
3. Don't forget 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.

How to eat tofu correctly?

Before use, bean curd must be rinsed under running 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 the unopened package can be stored outside refrigeration. Well, as for unpasteurized cheese, it needs to be kept in a cool place.

In sealed vacuum packaging, 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, you need to rinse it under running water, put it in an airtight container (glass jar or food container) and fill it with boiled water.

Place the cottage cheese in the refrigerator for storage, on the coldest shelf (closest to the freezer) and change the water every day (twice a day is even better), then the tofu can be stored and remain 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 increase slightly in size, and the taste will only improve.

Freezing

To preserve the product for several months (up to five!), place it in the freezer (-6 °C) in its original packaging. After thawing, soy tofu will become firmer and spongier, and will resemble meat. The frozen product can be added to various salads, pickled or fried.

Where can I buy tofu soy cheese and how much does it cost?

In order to purchase tofu, you do not need to go to luxury stores or eco-shops. You just need to go to a large supermarket and walk into 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 have seen.