Tofu cheese: health benefits and harms

Tofu is a specific kind of cottage cheese made on the basis of soy protein. It is a cheese widely used in the East and is used in Chinese, Thai and Vietnamese cuisines. It has a neutral taste, due to which it can be used in numerous dishes as an independent ingredient or as a substitute for meat. What is the use of tofu cheese, can it be given to children and how to eat it properly?

What is tofu and how is it produced

There is a legend that tofu cheese appeared by chance - grains of sea salt fell into a container with ground beans. They provoked the fermentation process, as a result of which bean curd was formed. It was first created in China, from there it spread to Japan and other nearby countries.

Tofu is obtained by stirring soy milk protein under the influence of temperature or filtration. Coagulation of milk is carried out using a coagulant, the function of which is performed by calcium sulfate, citric acid or nigari. In Japan, sea salt, which contains both calcium and magnesium, was the coagulant in the original recipe. Such a subspecies of tofu is called island.

After making tofu can put under the press. It depends on the specific technology of its manufacture. The process of making cheese is as much as possible identical to the process of getting cottage cheese from cow's milk with the only difference being that beans are the basis of tofu. As a result, the cheese has an elastic white consistency without a pronounced smell and taste. It goes on sale in sealed containers with a small amount of water (like some varieties of classic soft cheese).

Composition and calorie content

In 100 g of tofu cheese, only 73 kcal. This figure can fluctuate within 10 units depending on the manufacturer. But it still makes tofu a low-calorie product that is allowed to be consumed even on a diet. 100 g of the product contain 0.6 g of carbohydrates, 8.1 g of protein and 4.2 g of fat. It is considered a natural source of iron, amino acids, calcium, copper, phosphorus, zinc, silicon, chromium, B vitamins (B1, B2, B4, B6, B12), C, PP, E, K.

What is tofu cheese good for?

General benefit

Vegetable protein predominates in soy cheese, which is why it is considered a good alternative to meat. It contains no milk fat, so it is not a source of bad cholesterol. Due to the amino acids included in the product, it is extremely useful for the body, contributes to the proper functioning of the excretory and nervous systems.

The composition of the product includes isoflavones, which perform the function of the strongest antioxidant. They neutralize the work of free radicals, strengthen the immune system and prevent early aging. According to some scientists, their eating will serve as an excellent prevention against heart disease and osteoporosis. This is due to the fact that soybeans contain daidzein and genistein, which neutralize the effects of estrogen and maintain a normal state of bone tissue of the lumbar.

Due to the high concentration of selenium and iron, tofu increases endurance and performance. Therefore, it is worth paying attention to athletes and people engaged in heavy physical labor.

The advantages of this unique cheese include its following properties:

1. The polyphenols that make up tofu maintain vascular wall elasticity, prevent blood clots, and lower cholesterol.
2. Lecithin and choline in vegetable cheese are the key elements responsible for brain performance.
3. Cheese provides constant maintenance of hemoglobin at a high level.
4. Fiber not only improves intestinal motility, but also contributes to the rapid renewal of skin cells.
5. Reducing the likelihood of a stroke and heart attack due to phytoestrogens.
6. Tofu removes dioxins - substances that accumulate in the body that provoke cancer.
7. Dissolves gallstones.
8. It is a safe alternative to milk, so it can be recommended for people suffering from lactose intolerance.

For women

Tofu is extremely beneficial for women's health, especially when menopause occurs. At this time, the level of estrogen in the body is unstable, which negatively affects overall well-being. The phytoestrogens contained in tofu normalize the hormonal balance, reduce the frequency and intensity of hot flashes. Due to these same properties, it is recommended to eat and during PMS. But an excessive amount of it can in a woman of reproductive age cause a decrease in the level of hormones necessary for safe conception.

For men

Tofu will be useful for men, as it adds to their working capacity and favorably affects potency, but only if a safe daily dosage is observed. Otherwise, soy can reduce sperm concentration.

During pregnancy

Women in a position to consume tofu cheese are better off, because its effect on the fetus is not fully understood. Like some other foods that affect the hormonal system, soy can complicate the course of pregnancy. But in fairness, it should be noted that in eastern countries, soy is part of the daily menu of women, pregnant and even nursing mothers. The advantage of tofu is that it contains folic acid, which is considered almost the main vitamin necessary for women in the position, since it does not allow the formation of fetal malformations.

When breastfeeding

Tofu cheese is one of the plant foods that are not among the first types of cheeses required for a nursing woman. Despite its great benefits, it can act as an allergen and change the taste of breast milk. In the absence of individual intolerance to the product, you can try to introduce it into the diet, but not earlier than after 6 months.

For kids

Tofu will be an excellent solution for children suffering from intolerance to milk protein, and there are more and more of them every year. It is also distinguished by easily digestible calcium, which is necessary for a growing body to form a skeleton and strengthen bones. But doctors do not recommend parents to give their children a lot of soy products, because it contains indigestible carbohydrates.

With moderate use, allergic reactions should not occur, but before introducing the product, it is advisable to discuss the matter with the pediatrician.

When losing weight

A high protein concentration of 8.1 g per 100 g of product makes tofu a good alternative to meat. It is definitely necessary to pay attention to those who, along with proper nutrition, are actively involved in sports. Tofu increases endurance, increases muscle mass and helps to recover quickly after prolonged physical activity.

As for recipes with tofu for weight loss, there are a lot of them. But the simplest are cocktails based on it or with the addition of vegetable or animal milk. For example, as a snack, you can prepare the following smoothie: for 1 cup of any milk (almond, oat, even cow) you need to take 1/3 cup of soft tofu, 1 cup of seasonal berries (raspberries, strawberries, currants, blueberries) and 1 tablespoon chia seeds and agave syrup. All ingredients must be placed in a blender and beat until smooth.Pour into glasses and sprinkle chia seeds on top. Serve better chilled. Such a cocktail will perfectly satisfy your hunger and improve your general condition after training.

Tofu Cheese in Medicine

Due to its unique properties, soy is often used in medical practice as a product that, together with medicines, can improve a person’s condition. In some diseases, it is allowed for use, but in others it is better to refuse it.

With diabetes

Soy is considered a controversial product, but it is approved for use by patients with type 2 diabetes. It regulates carbohydrate metabolism, does not allow sugar drops. Tofu is useful for hyperglycemia, since it contains virtually no fats and carbohydrates, it is perfectly absorbed by the diabetic. Indirectly, this type of cheese helps fight digestive problems.

Important: the glycemic index of tofu cheese is 15 units.

With pancreatitis

In patients with pancreatitis, there are not many allowed foods in the diet. But tofu cheese is one of them. It can be consumed in any form, but not fried. It will perfectly complement salads, casseroles, desserts, satisfying hunger and saturating the body with minerals and vitamins. But in the acute phase of pancreatitis, it is better to remove it for a while and only after remission return to the menu.

With such a disease, you can cook a simple dessert, which will require 250 g of any natural yogurt, 200 g of tofu cheese, 4 tablespoons of low-fat cottage cheese, honey or sugar. All the ingredients need to be crushed in a blender, cool a little and serve.

With gastritis

Soy contains no components that could irritate the sensitive mucosa of the digestive tract. Therefore, you can periodically eat tofu cheese with gastritis. But, as with pancreatitis, it is advisable not to fry it, but to eat it raw in salads or in the first dishes. In the acute phase of inflammation, tofu must either be completely removed or left in boiled form, for example, as part of mashed soup, and consumed no more than 30 g per day.

With gout

With gout, doctors recommend paying attention to soybeans and all derivatives of them, including tofu cheese. This is due to the fact that soy cannot provoke accumulations in the joints of uric acid, which causes inflammation, due to the absence of purines in its composition. And if you take into account that most of all purines are in red meat, then tofu will become an excellent plant analogue with a high degree of digestibility.

It is due to the fact that in Japan tofu is the main component of many daily meals, the Japanese do not suffer from gout and arthritis.

Harm and contraindications

In addition to individual intolerance, harm from tofu is most often associated with the amount of food eaten. It is a proven fact that excessive use of soy in any form can cause problems with the endocrine system. Therefore, at the first symptoms of hormonal adjustment, you must stop using it. Since tofu has a laxative effect, too much of it in the diet can affect the functioning of the gastrointestinal tract.

If this kind of soy cheese is present in the diet every day, after a few months there may be a malfunction in the reproductive system of men and women. It must be limited to adolescents during puberty.

The potential harm from eating tofu is associated with poor-quality soybeans that underlie it. Indeed, today many manufacturers use genetically modified soybeans, which can significantly impair human health. Therefore, it is worthwhile to study the packaging in detail and give preference to companies that indicate the absence of GMOs.

Cheese allergy manifests itself in different ways. Some people may have stool disorder, while others may have specific skin reactions and redness accompanied by itching.

People suffering from recurring digestive problems should also not get involved in soy cheese, as it can make the problem worse. In the presence of chronic diseases, the use of tofu cheese, as well as its amount in the daily diet, should be discussed with a specialist.

When taking medications, you need to pay attention that tofu should be eaten in the interval 2 hours before / after taking them. This rule must be adhered to strictly.

How to choose and store tofu cheese

All soy cheese produced today can be divided by density of consistency into two large groups: soft and hard varieties. Soft ones are most often used for salad dressings, in sauces and desserts. They have a pleasant, silky texture that vaguely resembles classic soft cheeses. Solids are oriented to frying, baking in the oven or on the grill, because they hold their shape well. They have a higher percentage of fat content, which should be borne in mind by those who monitor the quality of food.

If tofu acts as the main source of calcium, then you need to look for products where calcium sulfate is indicated on the packaging as the first ingredients. Exactly the same situation with magnesium - on the package it is designated as "nigari". We are talking about a variety of coagulant - magnesium chloride, used for curdling protein. Fermented cheese is considered the most balanced in composition and characterized by a high degree of digestibility.

Tofu should be sold on store shelves with mandatory cooling. Otherwise, it will quickly deteriorate. If tofu is packaged under sterile conditions, cooling is not necessary until it has been opened. After opening, the package must be thoroughly washed and put in the refrigerator. Cheese is best kept in a separate container with a small amount of water. At the same time, you need to change it every day. This will help keep it fresh for the longest possible time. Each packaging must have a release date and an expiration date.

In the original factory packaging, tofu can also be removed in the freezer. There he can lie no more than 5 months. But you need to be prepared for the fact that this method of storage will change its original structure. It will become loose, malleable to water absorption. For some recipes, this is justified.

How to make tofu cheese at home

There are two technologies for making soy cheese. The simplest one is based on the use of soy milk and acid (it is best to take natural lemon juice). But not everyone has free access to the original soy milk, so consider the phased process of its preparation.

The main components:

• 0.9–1 kg of soybeans;
• 2.5 liters of water;
• a few pinches of soda.

Milk preparation technology:

1. Pour all the beans with water so that it completely covers them, and leave to insist for a day.
2. Put soda (it will help remove the characteristic plant flavor of soy).
3. Replace the water with fresh one more time.
4. Exactly a day later, the beans should swell. Rinse and grind them in a blender or scroll in a conventional meat grinder.
5. Strain the resulting slurry, as a result, soy milk is obtained, to which the enzyme is added.

To make soy cheese, you need to take 1 liter of soy milk and a couple of tablespoons of lemon juice.

Cheese technology:

1. Pour the base milk into a convenient container, set on a stove and bring to a boil.
2. Once it boils, turn off the heat and leave it under the lid for a few minutes. Its temperature should range from 80 to 85 degrees.
3. Add 2 tablespoons of lemon juice to the milk, stirring the mass, and bring it to a folding state.
4. Leave to infuse for 10 minutes.
5. Strain the resulting mass through cheesecloth.
6. Transfer the remaining curd into a container of any desired shape. The form of cottage cheese depends on this.
7. Put a press on top of the mass. The final consistency of cottage cheese (soft or hard) also depends on the degree of its pressure.

In just 1 hour, the finished cheese can already be eaten.

What can I make from tofu cheese: recipes

Soy cheese serves as the basis for any culinary experiments. It helps other components to open up, so tofu is often used in dishes with a lot of different ingredients.

Simple tofu salad

This is an excellent recipe for summer salad with the most affordable ingredients:

• tomatoes - 3 pcs.;
• cucumbers - 3 pcs.;
• onion - 1 pc.;
• soy cheese - 150 g;
• balsamic - 1 tsp;
• olive oil - 1 tablespoon

Sequence:

1. Fry a little tofu so that it has a characteristic crust.
2. Wash, dry and chop vegetables.
3. Chop the onion into quarters.
4. Transfer the onions, vegetables and cheese into a deep plate. Salt, pepper, sprinkle with balsamic oil and olive oil.

Tofu Cream Soup

In this recipe from the usual "soup" products, only potatoes are used, but if desired, it can be made more varied. To prepare the soup you need to take:

• potatoes - 450 g;
• soft tofu - no more than 250 g;
• leek - 1 pc.;
• cream 15% - 200 ml;
• nori seaweed sheet - 1 pc.;
• natural broth - 1 l;
• curry, salt, pepper - to taste.

Cooking Technology:

1. Finely chop the onion and dip in oil in a saucepan.
2. Wash the potatoes, peel and cut into classic cubes.
3. Transfer it to the onion, pour the vegetable stock and leave to cook until the potatoes are ready.
4. After pouring the soup into a blender and chop.
5. Warm the cream for a couple of minutes and pour them into the broth with cheese.
6. Put the resulting soup on the fire, salt, pepper and add curry.
7. Strain the soup through a fine sieve, crumble the sheets of dry nori.

How to fry

Tofu can be fried in several ways: in hot vegetable oil until golden brown or in batter. The first method should not cause any problems, and the second should be considered in more detail.

To fry soy cheese in a crispy batter you will need:

• tofu - 200-250 g;
• wheat flour - a few tablespoons;
• water - 30 ml;
• egg - 1 pc.;
• sunflower oil;
• salt, pepper - to taste.

Process:

1. The first step is to make a batter: break the egg into a separate container, pour a little water and beat with a whisk.
2. Gradually pour flour into it. The finished batter should resemble liquid sour cream in structure.
3. Salt the dough, pepper if desired.
4. Cut the tofu into compact squares, chop them on a fork, dip in batter, immerse in hot oil, fry.

Serve with sour cream or mushroom sauce.

What to eat tofu cheese with

Soy cheese is found in many Asian cuisines. There it is often combined with vegetables, rice, noodles, Beijing cabbage. Therefore, there are a lot of options for combining it with other products. Adapting it to dishes more familiar to us, we can recommend adding tofu to broccoli, all kinds of vegetable salads. It can act as an alternative to cheese.

Is it possible to eat raw

Tofu cheese can be eaten raw (not cooked in any heat) by adding it to a salad or first course. This poses no potential health hazard. But by itself, he does not have any taste. This is both a virtue and a disadvantage.

How much can you eat per day

Tofu cheese should not be eaten every day even in the absence of negative reactions to soy. Allowed to eat no more than 50 g per day. The maximum allowable amount for an adult is up to 100 g per day. Children under 3 years old should not be given, from 3 years old - no more than 10 g per day. The optimal amount of tofu for adolescents is no more than 35 g.

Is it possible to eat in a post

Tofu is completely made from a vegetable base, it does not have any components that would be forbidden during fasting, including the Great.

Interesting Tofu Cheese Facts

1. In the Middle Kingdom, tofu cheese has been part of the daily diet for more than 2000 years.
2. There is a legend according to which Buddhist monks were the first to discover tofu as an affordable alternative to meat.
3. Despite its widespread occurrence in the East, tofu first appeared in Western countries in the middle of the last century. One of the reasons for its popularity in Europe is the fashion for vegetarianism.
4. If hard varieties of tofu are an alternative to meat, then soft ones are intended for making all kinds of puddings and cheese cakes.
5. Tofu can be considered a chameleon cheese, because it does not have its own distinctive features, but absorbs aroma and taste from a neighboring product. It can be sweet, salty, sour or spicy.
6. According to the protein content per 100 g of tofu (and this is only half a glass), approximately half the chicken breast is accounted for.
7. Soybeans, respectively, and tofu, are among the few products of plant origin with a complete set of vegetable protein - it contains all the essential amino acids that the body cannot independently produce.

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