It’s the first tofu recipe I’ve made in a while because I’m adding soy back in after my last food sensitivity test with my naturopath.
Tofu can be hard to leave out of your diet when you prefer eating plant-based, and I was happy to find that it doesn’t trigger my symptoms.
I know there are lots of peeps that feel tofu is unhealthy, but like so much in the field of nutrition these days — there are always two (or three or 20, lol) sides and studies to the story.
I personally feel that it’s important to choose organic and non-GMO when purchasing soy products, and that fermented soy is a great option.
But if you're questioning for yourself whether to eat it or not? I believe you’ve got to make that choice for yourself. Don’t let someone else choose for you.
Do your own research based on your own health concerns, eat mindfully and pay attention to how foods make you feel.
If you're looking for a few articles, here's what I'd suggest:
And if you want to give these buffalo parmesan tofu bites a try, here’s what you’ll need:
INGREDIENTS
DIRECTIONS
Use a tofu press to get out the remaining water. If you don’t have one, wrap tofu with a clean towel or several paper towels, repeat a few times.
Cut tofu into bite-sized cubes, cover with hot sauce and keep in fridge to marinate for 4 hours or overnight.
When ready to make, set oven to 400 degrees F.
Grate about 1 1/2 cups parmesan and set aside in a shallow bowl.
Line a sheet pan with parchment, and take tofu out of the fridge.
Drain the hot sauce into a bowl (you can use it as a dip, or toss if that’s not your thing).
Roll bites in parmesan and place in parchment.
Place in oven and bake for about 25 minutes (flipping halfway) but keep watch as ovens can be different.
Serve with ranch and hot sauce. Great added to salads, too.