Nutritional Cooking with Tofu

The recipes in this volume are imaginative and nutritious. They explore the large range of possibilities for using tofu as a primary-protein source in traditional Chinese dishes as well as creative interpretations of international and American dishes. Low in calories, sodium, fat and cholesterol, the recipes are high in protein and calcium. Christine has done careful and accurate calculations of ingredients: calories, carbohydrates, fiber, fat (including the percentage of saturated fat), cholesterol sodium, and calcium. This information should be a helpful tool in diet planning and in aiding those concerned with getting the most nutrition for the lowest cost.