There appeared in China over 2,000 years, tofu is a paste made ​​from yellow soybeans, water and a coagulant. Etymologically, TO means “bean” and FU “to mass”.

Tofu has a bland taste. It absorbs the flavors of the ingredients with which it is cooked, so the tofu offers a multitude of possibilities of dishes, from appetizers to desserts. It can be prepared in various forms: diced in salads (marinated in balsamic vinegar for example), fried, sliced, shredded, or mixed for a smooth texture to sauces and foams.

Tofu is a protein source that is low in saturated fat and more importantly, it contains no cholesterol.
Therefore, the tofu is strongly recommended to prevent cardiovascular disease and cancer.
In addition, the iron intake is important and its calcium helps prevent osteoporosis.

Tofu is also a natural ally of menopause because of their content in phytoestrogens, which are hormones derived from plant sources. Consumption reduces the frequency and severity of menopausal symptoms (hot flashes).