Tofu Vegetable Stir-Fry
Photography by Yvonne Duivenvoorden
a) That “extra cushion” making a home for itself around your abdomen
b) A newfound paranoia about global warming – or are those hot flashes?
c) Your unsupportive husband and thankless children. Oh - and your mood swings.
d) Symptoms? What symptoms?
7. If you think you’ve never tried tofu, you may be mistaken. Which restaurant is most likely to have sneaked a little soy into your meal?
a) The sushi spot. Those white blobs in your miso soup? They aren’t chicken.
b) The Mediterranean bistro. Tofu is a common ingredient in hummus.
c) Burger King. The “beef” patties are half cardboard, half tofu.
8. Many tofu converts use it to replace meat in their favorite recipes. Unlike beef, pork and chicken, tofu:
a) Is entirely cholesterol-free
b) Can’t be fully digested by the human body
c) Is most nutritious when eaten un-cooked
d) Can only be purchased and used by vegetarians
9. Four ounces of lean steak contains 8 grams of fat, 3 of that saturated. How does a 4-ounce serving of firm tofu compare?
a) Tofu is fat-free
b) Around 5 grams of fat, less than 1 gram saturated
c) Close to 10 grams of fat, mostly saturated
d) Who cares about fat? Get me that sirloin!
10. Can tofu do no wrong? We’ve all got our flaws, and this miracle food is no exception. What’s one downside to tofu that’s been in the news?
a) Overdoing it on soy products may worsen a pre-existing thyroid condition
b) Regularly consuming tofu has been linked to taste bud disintegration
c) Parents who serve tofu report a decreased presence of their children at family meals
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Top image: Tofu Vegetable Stir-Fry by The Canadian Living Test Kitchen
