Is Tofu OK on induction?

[Mint T]

Tofu is made form soya bean curd, or soya milk that has something added to it to make it firm, so I'm guessing it's not ok on induction? Has anyone got any idea about that? :)

[Rachel1]

Some people will tell you tofu's not allowed, since it's made from soybeans, and beans aren't allowed. However, most of the starch has been removed from tofu, and what's left is primarily protein and fat. Tofu is the main source of protein for a lot of vegetarian lowcarbers, and they seem to do OK. Having said that, tofu does contain some carbs, so, if you choose to include it (and the choice is up to you), make sure you count the carbs carefully, and that you get most of your carbs from veggies (preferably green leafys).

Rachel

[Kisal]

I would say tofu is okay if you're a vegetarian and avoid all meat. OTOH, I wouldn't suggest that it be used during Induction by people who do eat meat.

If you can do a clean Induction -- strictly by the book, with no cheats -- you will have a greater chance of success.

If you decide to eat tofu (which I like very much, BTW!), then as Rachel noted, do be careful to count the carbs. :)

[Mint T]

Thank you both for the reply, I think I'll hold off on the tofu for a while!

[Elizellen]

From what I have read, Dr Atkins knew what we now call tofu as being called 'soy cheese' and included it as being induction-legal as one of the cheeses that we can have 3-4 ounces of.

[Mint T]

I wondered what he meant by soy cheese, as the soy cheese that I see in Holland and Barratt is made with potato starch!
Thanks for the info.

P.S. I love Dorset and expect Bournemouth is lovely at this time of year, and Wow 150lbs lost that is fabulous!

[Elizellen]

I wondered what he meant by soy cheese, as the soy cheese that I see in Holland and Barratt is made with potato starch!
Thanks for the info.

P.S. I love Dorset and expect Bournemouth is lovely at this time of year, and Wow 150lbs lost that is fabulous!
According to someone I read a thread somewhere who asked the Atkins centre back in the old days, Dr Atkins meant tofu.
Nowadays apparently there are two types of soy cheese available, neither of which count as the induction-legal variety - one made from just fermented soy beans
fermented soy cheese Notes: Made with fermented soybeans, natto is pungent, sticky, and highly nutritious. The Japanese like to serve it on rice or put it in sushi or miso soups. It's available in Japanese markets or health food stores either frozen, freeze-dried, or fresh in straw bundles.and the other made by adding soy protein to normal cheese ingredients Processed cheese made with soy
A method for preparing processed cheese containing significant levels of soy protein which possesses all of the melt, firmness, and flavor characteristics of regular processed cheese is provided. The method utilizes one or more emulsions containing dairy ingredients and a soy protein ingredient. The emulsion(s) are blended with natural cheese, and heated in the presence of emulsifying salts to form a homogeneous, pumpable fluid cheese material that may be formed into sheets, slices or other desired forms. Preferred sources of soy protein include soy protein concentrates and soy protein isolates. Process cheese products containing between about 9 to about 12 percent soy protein may be obtained.
Luckily I can manage real cheese so havent had to resort to tofu.