Tofu, some like to eat it crispy and marinated !

"Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm. Beyond these broad categories, there are many varieties of tofu. It has a subtle flavour, so it can be used in savoury and sweet dishes. It is often seasoned or marinated to suit the dish and its flavours, and absorbs flavours well. It is sometimes treated as a meat substitute. As a traditional component of East Asian and Southeast Asian cuisines, it has been consumed in China for over 2,000 years.

Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content depending on the coagulants used in manufacturing."

Crispy marinated tofu

Ingredients
Serves Two

2g net carbs per serving

1½ tsp sesame oil
1½ tsp tamari soy sauce
2 tsp ginger garlic paste
½ tsp cayenne pepper
14 oz. firm tofu, cut into 1-inch (2,5 cm) cubes

Instructions

can be found here

Soy

"Products made from soy, like tofu, can provide a good source of protein for vegetarians and vegans who follow a low-carb diet. However, concerns have been raised about the health effects of soy isoflavones based on animal and test-tube studies. By contrast, the research on soy in humans is mainly positive regarding safety and disease risk.

Although soy doesn’t seem to cause problems for people with normal thyroid function, there’s been conflicting evidence in those with subclinical hypothyroidism (also known as mild thyroid failure). 

Soy isoflavones may interfere with thyroid hormone absorption when iodine intake isn’t sufficient. Therefore, it may be important to get enough iodine when consuming soy regularly, especially for those with hypothyroidism. Good sources of iodine include iodized salt, seaweed, seafood, and yogurt.

At this time, some concerns remain about soy consumption in people with thyroid problems, as well as the long-term health effects of consuming ultra-processed products like soy protein powders and supplements. Choosing whole and/or fermented soy (tempeh, natto) might be a better option than other soy products. 

Some people have raised concerns that many soy products in the US may contain residues of glyphosate (Roundup), a controversial herbicide used on soy and other crops that requires further study. Fortunately, organic and non-GMO soy products contain no glyphosate. If you want to eat soy while avoiding glyphosate, choose tofu, tempeh, and natto labeled “non-GMO.” 

For people who want to avoid animal products, the benefits of soy seem to greatly outweigh the risks. Although the potential risk to thyroid function appears very small, those who consume soy on a regular basis may want to consider having their thyroid function monitored periodically and including iodine food sources in their diet."

Words above and all relevant research links can be seen here

Soy is a versatile and widely available source of plant protein that appears in many vegetarian and vegan recipes, however, it is not an ingredient I use. Having said that I know many of our readers do ... and as regular readers to this blog know, we bring a variety of recipe ideas and articles to this blog. However, it is important to note that not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan