The first time we tasted the tofu, we were disgusted.
The second time, changed the recipe a bit 'better, but still knew very little.
Then I realized that the cooked tofu alone remains as it becomes tasteless ..... tasty when mixed with other ingredients.
For example ..
PATE 'OF TOFU AND OLIVE.
1 stick of tofu in natural (preferably organic).
green olives.
black olives.
Capers.
Apple Cider Vinegar.
A pinch of chilli oil
ages (than bono!).
Sale.
A dash of shoyu.
° A pleasure you can add parsley, basil, garlic, spices, etc etc.
PREPARATION Boil the tofu for at least 5 minutes.
Remove it from the water and whip with all the ingredients until you get a nice creamy mixture.
Perfect as an appetizer or simply paired with some beautiful vegetables.
Bon appétit,
Sabrina
* Tofu is rich in protein of high biological value, vitamins and minerals, while containing very few calories and fat. 100 grams of tofu contains about 9 grams of protein, corresponding to 18% of average daily protein requirement of an adult man. The same amount of tofu also contains 33% of the daily requirement of iron, as well as relatively large amounts of antioxidant minerals such as manganese, copper and selenium.
Since a portion of tofu provides about 80-100 calories and is virtually free of saturated fat, this food is presented as a valid alternative to meat or other protein products of animal origin, especially useful during low-calorie diets .
Tofu, however, has other properties beneficial to health. And 'it was observed that soy protein helps reduce plasma levels of total cholesterol, LDL cholesterol and triglycerides while raising HDL cholesterol concentrations. One effect of this, which helps to reduce the risk and incidence of cardiovascular disease. Its high content of antioxidants is also helpful for the prevention of many types of cancer.
With all these properties, the tofu can rightly be considered a good alternative to meat protein, not only for vegetarians but for anyone wishing to follow a balanced and healthy diet (low calorie or not), maintaining the low ' saturated fat intake.
The second time, changed the recipe a bit 'better, but still knew very little.
Then I realized that the cooked tofu alone remains as it becomes tasteless ..... tasty when mixed with other ingredients.
For example ..
PATE 'OF TOFU AND OLIVE.
1 stick of tofu in natural (preferably organic).
green olives.
black olives.
Capers.
Apple Cider Vinegar.
A pinch of chilli oil
ages (than bono!).
Sale.
A dash of shoyu.
° A pleasure you can add parsley, basil, garlic, spices, etc etc.
PREPARATION Boil the tofu for at least 5 minutes.
Remove it from the water and whip with all the ingredients until you get a nice creamy mixture.
Perfect as an appetizer or simply paired with some beautiful vegetables.
Bon appétit,
Sabrina
* Tofu is rich in protein of high biological value, vitamins and minerals, while containing very few calories and fat. 100 grams of tofu contains about 9 grams of protein, corresponding to 18% of average daily protein requirement of an adult man. The same amount of tofu also contains 33% of the daily requirement of iron, as well as relatively large amounts of antioxidant minerals such as manganese, copper and selenium.
Since a portion of tofu provides about 80-100 calories and is virtually free of saturated fat, this food is presented as a valid alternative to meat or other protein products of animal origin, especially useful during low-calorie diets .
Tofu, however, has other properties beneficial to health. And 'it was observed that soy protein helps reduce plasma levels of total cholesterol, LDL cholesterol and triglycerides while raising HDL cholesterol concentrations. One effect of this, which helps to reduce the risk and incidence of cardiovascular disease. Its high content of antioxidants is also helpful for the prevention of many types of cancer.
With all these properties, the tofu can rightly be considered a good alternative to meat protein, not only for vegetarians but for anyone wishing to follow a balanced and healthy diet (low calorie or not), maintaining the low ' saturated fat intake.
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