>> Monday, April 2, 2012
I don't know why we stopped eating soy in the first place, but we did -- picking up a negative vibe some articles we skimmed and reports we caught the tail ends of. What I'm saying is: We didn't form a super strong opinion either way because we were lazy. Then when I learned I was pregnant, I read in several places to avoid soy. I tend to be an extremist, so -- naturally -- I decided to take it out of my diet almost entirely.
After a while, we didn't miss it anymore.
Slowly soy has been making a comeback into our weekly food routine. Once a week, we eat a tofu-based meal. And we have several bags of edamame in the freezer from our CSA share. So, I guess I have some mixed feelings about it. When I became a vegetarian at age 12, I learned to love tofu and soy milk. I gobbled and guzzled a ton of the stuff because, at the time, there were few other substitutions for dairy/etc.
Since then, I've learned a lot. And I'm sure this information is nothing new to most of you.
- "The quality of soy protein is rated as high as milk protein and egg, and higher than beef protein. As with all plant foods, soy has no cholesterol." (iVillage.com)
- "Soy's greatest advantage may lie in it being a rich source of isoflavones - plant hormones that have been linked to several health benefits. For example, researchers believe a soy-based diet could account for Asia's low rate of heart disease." (About.com)
- However, "Soy protein inhibits absorption of iron, making soy foods a poor source of available iron even though they contain this nutrient." (Savvy Vegetarian -- great article!)
- "Too much soy is harmful to infants, interferes with thyroid function, and may cause cancer." (The Globe and Mail)
Like with most things, I imagine the real answer is that anything in moderation is OK. I think that's how we'll treat it. We have switched to almond milk and soy-free Earth Balance, etc.
Regardless, here's a tasty new baked tofu recipe that we're chowing on tonight (steamed asparagus and brown rice on the side).
BAKED SESAME GARLIC TOFU WITH LEMON
What you'll need . . .
- 1/3 cup freshly squeezed lemon juice
- 2 large cloves of garlic, minced
- 2 tablespoons low sodium soy sauce
- 3 tablespoons sesame oil
- Black pepper to taste
- 1 cake of tofu, pressed and cut into cubes or triangles
Method . . .
- Preheat your oven to 400 degrees F. Spritz a baking pan with olive oil. Set your tofu slices inside.
- Whisk all ingredients together. Pour over tofu.
- Bake for 45 minutes to an hour. Mixing around every 20 or so minutes until the flavors are absorbed.
- Eat right away or chill -- works great on salads, too.
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