Tofu is an intrinsic element of Japanese cuisine, being a soy cheese prepared by adding a coagulant (traditionally nigari) in soy milk.

Although it can be kept in its packaging for a longer period of time, it keeps the fresh taste of freshly prepared food.

It is prepared without the use of soy protein isolates, water retention coagulants, genetically modified soy or preservatives.

Gluten and lactose free product, with a low lipid content, certified by the Soil Association.

ingredients:

Whole soybeans * 26%, water, nigari (magnesium chloride - strong natural mineral coagulant).

* -cultivated in ecological conditions

Method of preparation:

It can be cut into slices, fried, mashed, marinated or boiled, tofu being a very easy ingredient to adapt to a very wide range of dishes. From soups to purees, it can be used with equal success in savory or sweet dishes.

For those who follow a vegan or vegetarian diet or simply want to reduce meat consumption, tofu is a recognized source of protein, always at hand.

Careful:
• Store in cool rooms (below 20 ° C).
• Does not freeze.
• Contains allergens - soy.