The Book of Tofu: Protein Source of the Future--Now!: A Cookbook

An invaluable guide to all things tofu, featuring 250 delicious recipes, comprehensive instructions on making this plant-based protein at home, and stunning illustrations

“A seminal work.”—The Washington Post

“The most important book on food ever published for vegetarians—if not for all the world.”—The Vegetarian Alternative

A protein-packed, soybean-based food that makes fullest use of the earth’s nutritional resources, tofu was discovered in China more than 2,000 years ago and has long served as the backbone of East Asian diets. Lending itself to a wide variety of forms, tofu adapts well to any recipe and can easily become an essential ingredient in all your favorite dishes. Low in saturated fats and cholesterol-free, tofu is also an ideal food for controlling weight, maintaining heart health, aiding in digestion, and so much more.

This beautifully illustrated book is a complete guide to tofu, its forms, and its traditions, including:
• 250 gourmet recipes for all meals of the day, including soups, salads, dressings, mains, barbecued and deep-fried specialties, and desserts
• easy-to-follow instructions for making seven varieties of tofu at home
• a clear, scientific guide to nutritional benefits

With the expert advice in The Book of Tofu, you’ll never be at a loss for how to prepare this perfect vegan protein.

William Shurtleff and Akiko Aoyagi spent their formative years on opposite sides of the Pacific, in California and Tokyo respectively. Bill and Akiko began collaborating in 1972, doing research and writing books about soyfoods. They worked together for six years in East Asia, mainly in Japan, studying with top soyfoods researchers, manufacturers, nutritionists, historians, and cooks. William is currently the director of the Soyfoods Center, which he and Akiko founded in 1976, and lives in Lafayette, California. A freelance illustrator and graphic designer, Akiko lives and owns her own art business in Walnut Creek, California.