Bob and I like to rotate our meals between containing animal protein, seafood and being vegetarian or vegan. This way of eating works best for us, as we have never found that subscribing to one strict way of eating was significantly more beneficial than another. I know we are fortunate, as not all people feel great eating all types of food, whether it be wheat, animal products, dairy, etc.
When I prepare vegetarian/vegan dinners for us, I typically include beans (home-cooked by soaking and boiling) or quinoa. About once per month, I’ll serve tofu. When we eat soy, I prefer to have tempeh. It is fermented soy and therefore less processed than tofu. However, every once in a while, tofu (I buy organic and non-GMO) is a nice change.
Recently, I came across sprouted tofu, and was curious as to how it might be different.
What is sprouted tofu?
Regular tofu is made from cooked soybeans. Sprouted tofu is made from sprouted soybeans. Since sprouting softens the beans and released phytates, the sprouted tofu is easier to digest, and is richer in protein, calcium, and iron.
Trader Joe’s Sprouted Tofu (4 oz. serving)
- 107 calories
- 12 g protein
- 6.7 g fat
I’m not especially creative with tofu. I’ll season it according to whatever we’re craving (usually tamari/paprika/cumin blend, or a barbeque sauce glaze) and simply bake it.
Baked Sprouted Tofu
Directions: Slice tofu into 1/2-3/4 in. thick pieces. Season or marinate as desired. Place slices on a pan and bake in the oven at 400°F for approximately 30 minutes. Flip once, at the 20 minute mark.
Sorry about all the meals containing brussels sprouts lately. What can I say? They’ve been on sale for $1.99/lb for the past few weeks. Too good to pass up right now.
Do you enjoy tofu? Tempeh? Have you tried sprouted tofu?