Yesterday we took some time to explain what Tofurky is, however if you aren't familiar with its main ingredient, even that may have been a baffling description.

Tofu is a protein-rich, high-calcium mean substitute made from soybean curds, water and a coagulant (something that makes it curdle), and it often compared to cheese in terms of appearance and consistency, though not flavor. It is off-white and sold in blocks that also resemble the packaging for cheese.

History 
Tofu actually been around for a pretty long time, over 2000 years actually. It was discovered by the Chinese and occasionally referred to as "the cheese of Asia" because of its appearance. Though nobody knows exactly how tofu was discovered, the old tale is that a Chinese chef unintentionally added seaweed nigari to a pot of boiling soybean milk. The curdling that followed supposedly resulted in the first tofu ever made.

It was introduced in Japan as "okabe" sometime in the eighth century and was renamed "tofu" in the 15th century, though it did not become a household staple there until the 17th century.

Uses today
Tofu is often consumed by vegans and vegetarians who still want a good source of protein. It is also still used in many Asian dishes such as stir-frys, in a variety of ways including mashed, diced or crumbled. Because of its bland flavor, it will pick up the flavor of other ingredients in a dish. The types of tofu used today are regular and silken. A variety of textures are available in regular tofu, from extra firm to soft, which resembles the consistency of Jell-O. Silken tofu is well-suited for recipes where it is blended with other ingredients, such as pudding, dressing or purees.

How to cook it
Tofu can be eaten raw or cooked, though those planning to cook it will not want to do so for long, since it does not handle extended exposure to heat. When part of a bigger recipe such as stir-fry, tofu should be added in the final minute of cooking so it is just heated through. Besides stirfry and pudding, tofu can be used in a wide variety of other dishes including mousse, cream pies, smoothies, salads or scrambled with vegetables similar to how you might cook eggs. Because it absorbs flavors so well, it is also a great option for marinating with your favorite spices and flavors.

Health benefits
Tofu is often credited with lowering the risk of heart disease, as well as breast and lung cancers. It may also be responsible for lower cholesterol and blood pressure levels and improved bone density. Tofu has high levels of antioxidants, isoflavones and amino acids, and is also an excellent source of iron and vitamin B.

Controversy
Despite the aforementioned health benefits, tofu and soybeans in general have generated a fair amount of controversy because of their isoflavones. Isoflavones are phytoestrogens, which are a weak form of estrogen. Though researchers are reluctant to dismiss soy because of the numerous health benefits, it is possible they may increase the risk of breast cancer and thyroid cancer. Some researchers also believe soy is dangerous for children, especially young ones, partially because of the high content of manganese and aluminum. One of the biggest risks for kids also relates back to those phytoestrogens, which may be "the estrogenic equivalent of at least five birth control pills per day" and one cause of premature sexual development in girls and delayed puberty in boys.

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