Imitation cheese

Imitation cheese
Magazine: April 2008

Sold under the erroneous denomination of Soya “cheese”, the pale pats of tofu made their fi rst appearance in Italy thanks to the wave of healthy food habits that took a stronghold in the ‘70s, heralded by the followers of macrobiotic philosophy. Being highly nutritious and low in fats and sugar the Soya milk “curd” has been propositioned by the devotees of this branch of dietary cuisine with masses of ultra light recipes, in contrast with Oriental habits where it is more commonly used in the preparation of richly fl avoured dishes. Tofu is full of protein and vitamin A and B, devoid of cholesterol and particularly indicated for those who suffer from high blood pressure.