Who doesn’t love easy quick soy dishes! Tofu is so versatile and easy to whip up loads of different dishes in minutes.
Here are a few points of information on why soy isn’t bad for our bodies.
Tofu, soymilk, miso, tempeh, edamame—these and other soy products, including the soybeans themselves, are high in nutrients you tend to associate with other legumes, including fibre, iron, magnesium, potassium, protein, and zinc. Soybeans naturally contain a class of phytoestrogens called isoflavones. People hear the word “estrogen” in the word “phytoestrogens” and assume that means soy has estrogen-like effects. Not necessarily.
Estrogen has positive effects in some tissues and potentially negative effects on others. Well, that’s what soy phytoestrogens appear to be. Soy seems to lower breast cancer risk, an antiestrogenic impact, but can also help reduce menopausal hot-flash symptoms, a proestrogenic effect. Meaning you can enjoy the best of both worlds.
Researchers have found that women diagnosed with breast cancer who ate the most soy lived significantly longer and had a significantly lower risk of breast cancer recurrence than those who ate less. The number of phytoestrogens found in just a single cup of soymilk may reduce the risk of breast cancer returning by 25 percent.
The improvement in survival for those eating more soy foods was found both in women whose tumours were responsive to estrogen (estrogen-receptor positive breast cancer) and those whose tumours were not (estrogen-receptor negative breast cancer). This also held true for both young women and older women.
For more information from reliable sources check out nutrition facts by Micheal Gerger. www.nutrtionfacts.org
250 grams of medium tofu sliced into sticks around 2 cm wide by 4 cm long
1 tablespoon coconut sugar
1/4 cup of orange juice fresh
2 tablespoon of tamari sauce
1 teaspoon grated ginger
1 tablespoon chilli sauce – can leave out
1 teaspoon coconut oil
- Start by heating a medium fry pan on medium to low heat with coconut oil
- Add in tamari, ginger, coconut sugar, and chilli sauce – cook for a few minutes until the sauce starts to thicken
- Add in orange juice and reduce sauce again until thick
- Add sliced tofu and cook each side around 2 minutes, you should start to get a nice golden colour each side and the sauce should be thickening and browning well
- Remove from pan and serve with your favourite green, red cabbage or brown rice
- Squeeze some fresh orange juice over the top to add extra flavour