LIVING AN EXCEPTIONAL LIFE #77

By Rhonda Jones

In one of my previous columns, I touched briefly on the benefits of soy, especially in fighting breast cancer. Soybeans are so nutritious and a vital part of a well-balanced plant-based diet. However, I do know that learning to cook with tofu (probably the most popular form of soy) can be challenging. It looks weird and really has no taste on its own.

But that is the beauty of tofu. It can be used in so many different ways. And, since it is so beneficial, I wanted to spend a little time helping you get to know soy, especially tofu, so that you can use it in many different ways. It will soon be apparent that adding soy products to your diet is very easy.

I love to get Edamame when I go to Chinese restaurants. It is fun to eat the beans out of the pods. The kids like to do that. But you can also get shelled and unshelled frozen Edamame (soybeans) in the store. Keep the unshelled beans on hand to shake on salads or add to soups. You can pretty much add the beans to anything from salads to casseroles or soups. Try throwing the soybeans into your spaghetti sauce for some added protein.

I also really like the taste of soy milk. I buy organic, unsweetened soy milk and really enjoy it in cereal and any dish that calls for milk. It can be used to replace any type of nut milk, and you will find that the texture is creamier than almond or even coconut milk. It makes a great coffee creamer and does not add any sugar or extra calories.

Here are some recipes to give you an idea of the versatility of tofu. Once you start cooking with it, you will find your own ways to create tasty dishes.

Peach Melba

4 fresh peaches (use canned if not in season)

1 ten-ounce package frozen raspberries, slightly thawed

1 tablespoon raspberry balsamic vinegar (optional but so good)

12 ounces lite firm silken tofu (Mori-Nu Lite Firm works well)

1/3 cup maple syrup (can also use date syrup)

3 tablespoons lime juice and the zest of one lime

Slice the peaches in half. (Peeling is optional)

In a food processor, process raspberries until smooth. Add the raspberry balsamic vinegar and blend well. Transfer to a bowl and set aside.

To the cleaned food processor, add the tofu, maple syrup, lime juice, and lime zest and blend until smooth. Refrigerate the mousse for at least 10 minutes.

To assemble, put a peach slice in a bowl and cut it into four pieces. Cover with 2 to 3 tablespoons of the lime mousse, then top with the raspberry sauce to serve. Yummy!!

Teriyaki Tofu

½ cup low-sodium tamari

¼ cup maple syrup

3 tablespoons ketchup or tomato paste

1 tablespoon minced fresh ginger

¼ cup toasted sesame seeds

12 ounces firm or extra firm tofu that has been pressed and most of the liquid drained out (cover it in paper towels a couple of times to release the moisture)

In a medium bowl, combine the tamari, maple syrup, ketchup, ginger, and sesame seeds. Set aside about a ¼ cup to use as a sauce on top. Add the tofu that has been cubed to the remaining mixture and toss until coated. Let it marinate for 30 minutes or more.

Heat the oven to 400 degrees and place the tofu on a sheet pan lined with parchment. Bake 20 to 30 minutes until browned. You can add extra marinade when serving. Great in a bowl with brown rice and steamed veggies!

(Recipes from “Be a Plant-Based Woman Warrior” cookbook)