U.S. soy nutrition expert Pam Smith, RDN, connected with Grace Garwood at The Food Institute to discuss the nutritional benefits and versatile applications of tofu.
Tofu is enjoying a new era of popularity thanks to its adaptability and nutritional clout. But despite its position as a plant-based powerhouse, this longtime vegan staple has its own share of hurdles to overcome.
“As a soyfood, tofu is one of the few plant-based proteins that’s a complete protein, meaning it contains all nine of the essential amino acids in adequate amounts,” U.S. soy nutrition expert Pam Smith, RDN, told The Food Institute. “It is also a time-tested conduit for flavor development – the subtle taste of tofu takes on and enhances the flavors of the ingredients it is prepared with – thereby its culinary playbook is extensive in all cuisines.”
This article was originally published in The Food Institute.