FAQ’s & Information

  • Is Tofu tasteless?

    Imagine if you had never tried rice, pasta or potatoes before. Beige, bland and boring would be the likely evaluation. Then factor in such additional information as potato leaves are deadly poisonous and any green areas on the tuber are toxic and must be sliced off. It’s no wonder Brits and Europeans took many decades before accepting such suspect newcomers as potatoes and other 16th century imports. Now our cuisines are hard to imagine without them.

    Tofu – although new to the western world – has a venerated Asian history going back two thousand years. Its porous blandness means it readily accepts the colours and flavours of the cook’s choosing. It can be sweetened, moistened and turned into a fluffy strawberry mousse, chocolate cheesecake or glamorous piped garnish. Whiz in the blender and create creamy dressings, sauces and toppings for pasta and baked potato. Grate it and it will convince people that it’s cheese. Cube it, spice it or marinate and use with stir-fries, kebabs and soups. Such blandness equals versatility and is a playful cook’s best friend.

  • Is it only milk that is good for bones?

    This is a partial truth. We do need calcium – but not necessarily milk – for healthy bones. Milk is only middling on the scale of calcium containing foods.

    The top source by far is seaweed. Tofu, parsley, watercress, figs, sesame seeds and paste (tahini), carob, almonds, pistachios, sunflower seeds, savoury yeast flakes, tinned salmon and sardines with bones, all of these rate higher than milk.

    Even more important than how much calcium we take in, is how efficient our absorption is. Foods high in phosphorous particularly limit the absorption of calcium and its equally significant partner, the mineral magnesium. Soft drinks, luncheon and other preserved meats – and dairy products – are high in phosphorous. While calcium (along with magnesium, boron and vitamin D) is an important construction tool for bone building.

  • Is soy an 'allergy' food?
    There are few absolutes in the field of nutrition but this is one:  no one whole food is categorically good or bad for everyone. Yes, some people do have allergies or sensitivities to wheat, citrus, tomato, fish, nuts or soy (and then often to the entire legume family of pod-bearing peas and beans). They must completely avoid these foods or put them on strict rotation. Some people with intolerances can handle the fermented versions of an otherwise troublesome food. In terms of soy, with the help of their health practitioner they can experiment with the introduction of tempeh, miso, natto and tamari.
  • How much protein does tofu offer?
    Is Tofu a complete protein? Soy protein such as that contained in Tofu receives the highest possible rating of one, in World Health Organisation methods of measuring the quality of protein. Exactly the same rating in fact as animal proteins. The idea of protein completeness or food combining to achieve protein completeness has now been superseded by new ways of thinking about protein.
  • How long does tofu keep for?

    Fresh bulk Tofu, the kind you buy packed in sealed bags with some water like our Tofu blocks, should be consumed within two or three days of purchase. Keep it covered in fresh water in your refrigerator.

    Bean Supreme vacuum packed Tofu will keep refrigerated while still sealed up to the expiry date on the packet – a twelve week shelf life. This Tofu is pasteurised inside its packet which dramatically extends its shelf life. Once you have opened the pack carefully place any unused Tofu in a shallow container and cover with water. The Tofu should last another four or five days if you change the water daily; though this may vary dependent on the performance of your refrigerator.

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