Product Review: Trader Joe’s Sprouted Tofu
August 15, 2011 11 Comments
Why Sprouted? (we’re beyond ‘Why Tofu?’, right?!) Regular tofu is made from cooked soybeans while sprouted tofu is made from sprouted soybeans. Sprouted tofu is easier to digest (sprouting softens the beans and releases troublesome phytates), and is richer in protein, calcium, and iron. Too good to be true? Nope! Sprouted T is similar in calories, slightly lower in carbohydrates, and slightly higher in fat (but the good omega-3 fish-oil type).
Getting soy foods into your cauldron is a pretty good idea. They help lower blood pressure and cholesterol, especially the bad, garbage-on-the-curb-of-your-arteries LDL kind, while also curbing diabetes and preventing cancer and its recurrence.
Sprouted tofu is used just like regular tofu (in Chocolate Mousse, or any of these 200 recipes), but what about the taste? Sponge-tastic? I surveyed Team Reilly in comparison to Trader Joe’s organic regular extra firm tofu (which is a family favorite). Both tofus were uncooked and untouched.
During a blind taste-test, I asked the team which one they preferred and if they could tell which one was sprouted.
Bitchin’ Dietitian: Preferred the softer-textured sprouted tofu, and of course knew it was the sprouted tofu b/c she made up the test.
Bitchin’ Husband: Thought the regular tofu had more flavor, and that the sprouted tofu wasn’t bad, but tasted like nothing. Guessed that the one he preferred was the sprouted tofu, but it was actually the regular tofu.
5-Year-Old: MUCH preferred the sprouted tofu and ate more than her taste-test serving, but thought it was the regular one.
3-Year-Old: MUCH preferred the regular tofu and ate more than his taste-test serving, but thought it was the sprouted one.
1-Year-Old: Didn’t have a preference, and ate both quite vigorously. When asked which one he thought was the sprouted one, he said “eh eh eh.” Translation: “the one on the left” (the sprouted one).
Interpretation of Results:
Sprouted tofu–with its easier digestion, higher levels of protein, calcium, iron, and omega-3 fats–is a groovy alternative to regular tofu. Since few people eat tofu raw (thank your lucky stars you weren’t part of today’s test), stir-frying, and adding flavors to tofu will change both types similarly. Sounds like a Sprout-Out for TJ’s Sprouted Tofu!
Recipe op?… What are your favorite ways to do tofu, or, now, sprouted tofu?