TasteOverTime Blog & Recipes

Tofu has been a traditional food in the Asian region for more than thousands of years, but this is 2025 and the US is lagging in consumption. Tofu doesn’t have to be camouflaged as a burger, or sauced beyond recognition as offered at some fast-food Asian outlets, but it does need to look and taste more appealing for increased acceptance—especially in US markets!

I’ve been fascinated by the ins and outs of soy for years in my own diet. For those who are aging, there may be less concern about soy and its relationship to estrogen and breast or endometrial cancers, but more concern about soy and cognition, thyroid function, and whether or not adding soy protein to your diet has cardiovascular benefits.

Tofu (soybean curd), filled with protein, calcium, fiber and potassium, is generally cheese-like in consistency and odorless. Its flavor depends upon processing, added ingredients and seasonings. Tofu easily absorbs flavors like the gingery marinade in my recipe for Sautéed Tofu Patties.

Mocktails. Non-alcoholics. Drinks with the alcohol removed or almost gone. Beverages such as these seem to be on the rise. First, good for you for going clean! A gift to your brain and body. Second, check out what you’re trading. Calories, carbs and sugars from non-alcoholic drink mixes or non-alcoholic beers may be more than you bargained. Here's non-alcoholic facts and fiction …

Hunger is typically satisfied by food of all kinds, while appetite is generally appeased by particular foods of longing. If you’re chronically not hungry, or eat too little and then want to eat only certain foods thereafter, this may be another matter. Read ahead for my Tiny Appetite fixes!

My Berry Crumble combines oats with insoluble fibers from fresh fruit and oat bran. This recipe can also be spooned alongside simply cooked protein, such as turkey, pork or lamb, to help moisten their lean protein and enhance their flavor.