FitSugar

Tofu vs. Sprouted Tofu

FitSugar — Thu, 25 Sep 2008 14:30:00 PDT

Even though I am not a vegetarian, I am still trying to eat less meat. So it makes me happy to see tofu becoming more popular. There is high blood pressure and high cholesterol in my family, this soy product is a great alternative to meat being that it's cholesterol free, low in sodium, and high in protein. Tofu is such a wonderful ingredient because it's so versatile. Since it naturally tastes very plain, you can add diced or crumbled up tofu to soups, tomato sauce, and casseroles for some added protein. You won't even know it's there because it takes on the flavor of whatever it's mixed with.

If you enjoy cooking this soy product at home, you may have noticed a new tofu on the scene - sprouted tofu. To find out how it compares with regular tofu

read more. The big difference is in the name. Regular tofu is made from whole soybeans, but sprouted tofu is made with sprouted soybeans. When beans or seeds are sprouted, they're more nutritious and easier to digest than the regular beans or seeds. Wildwood Organics is the only company is the US to make their tofu with sprouted soybeans. As you can see from the chart below, the sprouted tofu contains more calcium, iron, and protein. However, it also contains more fat and calories as compared to regular tofu. I didn't notice much of a difference in taste and texture, so choose between the two based on your dietary needs. If you're trying to lose weight, you may want to choose the lower-calorie regular tofu. If you're a vegan and protein is on your mind, then I'd go for the sprouted tofu.

	Super Firm Tofu (79g)	Super Firm Sprouted Tofu (85g)
Calories	80	130
Total Fat	4g	8g
Saturated Fat	.5g	1g
Cholesterol	0mg	0mg
Sodium	0mg	5mg
Carbs	2g	1g
Fiber	1g	less than 1g
Sugars	0g	0g
Protein	8g	14g
Calcium	6%	15%
Iron	8%	10%
Ingredients	Water, Organic Whole Soybeans, Magnesium Chloride	Filtered Water, Sprouted Organic Non-GMO Soybeans, Calcium Sulfate, Magnesium Chloride

Fit's Tip: Sprouted tofu can be hard to find so call around to all the nearby health food stores and supermarkets to see who carries it. If you can't find this kind, see if one of those stores would consider special ordering it.

Fast & Easy Dinner: Teriyaki Tofu Pizza

partysugar — Thu, 01 May 2008 08:00:17 PDT

Grated tofu makes an excellent topping to vegetarian pizza. Instead of a typical tomato sauce, in this recipe, the pizza crust is covered with a thick layer of teriyaki sauce.

Peppers and mozzarella cheese complement the tofu topping. Garnished with bean sprouts and green onions, this pizza is fragrant, flavorful, and fabulous.

To check out the recipe all you have to do is,

Make This: Moist and Healthy Herb Chicken-Tofu Burgers

Leta Shy — Tue, 24 May 2011 11:32:58 PDT

I love any kind of burger, especially one that's flavorful without being a caloric bomb. So I decided to forgo my usual ground beef burger indulgence and make one using ground chicken. Since I was using lean chicken breast, I was worried that the burgers would be too dry, so I was looking for a way to keep them moist without having to add ingredients that wouldn't meet the "healthy" cut.

Of course, in times of culinary confusion I always turn to my mom, who suggested I add tofu to the mix, and it was perfect. The tofu added just the right amount of binding so I didn't have to add egg yolk or breadcrumbs, and it blended nicely with the ground chicken. The result was a juicy chicken burger patty that didn't taste anything like tofu.

Check out the full recipe after the break (bonus: it's easy to swap the herbs and spices with your own favorites)!

All About Sprouts

Anna Monette Roberts — Tue, 06 Sep 2011 14:15:14 PDT

Many people associate sprouts with those stringy, wormy-looking mung bean sprouts in stir-fry dishes. Otherwise, you might think of the bitter alfalfa sprouts used to fill sandwiches. Did you know that sprouting extends to a wide variety of grains, beans, and nuts, and sprouting these food items can tremendously increase nutrition and digestibility? While fairly recent salmonella and E. coli outbreaks have deterred people from eating sprouts, with proper hygienic conditions, you can reap the benefits of sprouts by easily growing them in your own home or buy cooked products with sprouted ingredients.

Sprouting grains, beans, and nuts neutralizes the enzyme inhibitors and phytic acid, which make digestion and nutrient absorption a difficult process for your body. However, with moist and warm conditions, these hard-shelled seeds, grains, and beans begin to soften, open up, and become phytonutrient-rich. As a result, the sprouting stage of growth makes these foods easily digestible, lower on the glycemic index, and nutrient-packed, having increased levels of vitamins and antioxidants. In addition, sprouted grains and legumes require shorter cooking times, because the tough exterior shell has already broken down during the soaking process.