Tofu is fine sometimes, too
As environmental awareness grows, so does the diversity of our diet. We value quality in food and pay attention to ethical and sustainable production methods. We want to know where our food comes from. Anyone looking for an affordable food that is nevertheless not inferior in terms of quality and nutritional value can turn to tofu as part of a balanced diet.
Vegetarian and vegan products such as tofu are no longer foods consumed only by vegetarians and vegans. The general public has also discovered these plant-based foods for themselves. Tofu has been around for a very long time. It originally comes from Asia—presumably China—where it has been an important part of the diet for thousands of years.
Tofu is made from soybeans and can be used in many different ways. Steamed, pan-fried, grilled or baked, it is an excellent component of a substantial main meal. The slightly softer silken tofu variety is even used as a substitute for eggs and dairy products. It can be baked or used for ice cream and cream-based recipes. Panna cotta, tiramisu, chocolate mousse and cheesecake are all recipes that can be made with tofu instead of milk and cream. “Scrambled tofu” even replaces the breakfast egg.
Tofu is rich in protein and filling. It contains valuable amino acids that our bodies need for muscle building and cell renewal. Admittedly, unseasoned tofu tastes rather bland—but with the right creativity in the kitchen, and the right seasoning and preparation, excellent flavours, roasted aromas and textures from crispy to fluffy can be achieved.
It is therefore important with tofu, as with all other foods, to buy locally. Bianchi therefore sources its products from Swiss soy and tofu producers whose products are grown sustainably and without monocultures, and are also not genetically modified.
Versatile, nutritious and ecologically sound—tofu is part of today’s food culture and is a delicious option for a plant-based meal, not only in Asian dishes.