organiqs

Hello my organiq friends 👋 

This week we’re staying in Asian cuisine and zooming in on its most known vegan staple.

Where does tofu come from, and how healthy is it really?

Let’s break it down.

Into cubes lol. 😉 

Starter

🌿 A Vegan Staple

Vegans couldn’t live without it.

Or at least struggle to find something to eat in some places.

It’s high in protein and maybe the best meat substitute in the world. 👀 

For over 2000 years it has been used as a cooking essential that has spread around the world.

It’s cheap to make, easy to prepare, and can be thrown into any dish.

But where does tofu come from?

And how healthy is it really? 🤔 

Main Course

🔍️ The Tofu Truth

What is tofu?

Tofu is a food made by curdling soy milk and pressing it into solid white blocks - similar to how cheese is made from milk. 🧀 

It’s soft, quite neutral in taste, and absorbs whatever you throw at it.

Where does it come from?

Tofu originated in China over 2,000 years ago and later spread across East and Southeast Asia. 🌏️ 

Today, it’s a global food staple you can find from vietnamese street food to meal preps in Berlin.

How is tofu made?

Pretty simple:

• Soybeans are soaked and blended with water

• The liquid gets heated

• A natural coagulant (like rice vinegar or lemon juice) is added

• The curds are pressed into blocks

That’s it! 😎 

So how healthy is it really?

When organically produced and minimally processed, tofu is healthy.

Consumed in moderation (not every day), it has been shown to:

• lower LDL cholesterol

• improve heart health

• reduce blood sugar

• reduce menopause symptoms (in some studies)

• promote bone health

• help with muscle maintenance

But why are people concerned about soy?

That’s why:

• Hormones: Soy acts a bit like estrogen, but weaker

• Cancer: Some studies show it increases the risk, but most studies show a decreased cancer risk

• Men & thyroid: It has little to no effect in healthy people

• Babies: Soy formula is shown to be mostly safe (if organic)

• Other concerns: GMO soy, digestion, and nutrient absorption need more studies

Dessert

👩‍🍳 My Top 5 Tofu Recipes

For years, I couldn’t really enjoy tofu.

It just tasted like a flavorless sponge.

But then I started getting a little more creative with it.

And suddenly it became delicous. 😍 

Here are my Top 5 Tofu Recipes that never disappoint:

🟡 Crispy Baked Sesame Tofu

Perfect as a protein add-on for bowls or salads.

Here’s the recipe.

👰 Marry Me Tofu

Creamy, rich, and guaranteed to impress your friends.

Here’s the recipe.

🍷 Balsamic Marinated Tofu

Turns a boring salad into a gourmet dish.

Here’s the recipe.

🪡 5-Minute Silken Tofu

Where tofu becomes the main character.

Here’s the recipe.

🔥 Baked Tofu

Minimal effort. Maximum flavor.

Here’s the recipe.

🤫 Secret Storage Tip:

Press out excess water, cut into cubes, and freeze.

Freezing makes tofu chewier and more porous, so it absorbs marinades like a sponge.

Store for up to 3-6 months.

Enjoy 🍴 

Snacks

Dad Joke of the Week

A Deep Question

What do I want to take from this year into next year?

A Friendly Reminder