I use tofu in a lot of my recipes. Tofu is a great source of protein, calcium and iron and can be easily included in most dishes. We prefer the extra firm variety. I read a great tip in Vegetarian Times on changing the texture of tofu – freeze the tofu beforehand and then defrost/press. I find that this changes the consistency to a firmer, spongier texture. The tofu is also very porous and easily soaks up flavors and spices. Until recently, I usually bought either Melissa’s or WestSoy Extra Firm Tofu. These are both great, organic products and cook very well.
Last week, I discovered a new brand that I absolutely love: Wildwood Sprouted Tofu. According to the website, sprouted tofu offers a higher amount of protein, calcium and iron than regular
tofu. Also, this type of tofu is made from a soybean that has sprouted vs. the whole bean – making it more easy to digest. I should point out that sprouted tofu seems to have a bit more fat and calories than the traditional variety – just something to keep in mind. Overall, I am sold. The only problem is that sprouted tofu is hard to find. As far as I can tell, Wildwood is the only company that makes it. I discovered sprouted tofu in Seattle where it was readily available at Safeway. .. but now I am back home and having a hard time. My Whole Foods Market doesn’t carry it – yet anyway. The website store locator indicated that the new Sunflower Farmers Market in Denver may have it… we also have a location here in the Springs area. I will be on the lookout – this product is amazing!
