Vegetables, processed savory

Tofu is inexpensive, nutritious, versatile, and can be served as a meat or cheese substitute. Yet, compared with meat or cheese, tofu contains fewer calories because of its higher protein/fat ratio. Tofu is also cholesterol-free, lactose-free, and lower in saturated fat. Because of its bland taste and porous texture, tofu can be prepared with virtually any other food. It is frequently served in soups or separate stir-fried dishes with meat and/or vegetables. Tofu can also be further processed into secondary products such as deep-fried tofu, savory tofu, and fermented tofu (sufu). 

Tofu is very versatile as a food it can be served fresh or cooked with vegetables and/or meat in thousands of different dishes and soups. It can also be further processed into various secondary tofu products, including deep-fried tofu, savory tofu (Fig. 14.2), grilled tofu, frozen tofu, dried-frozen tofu, fermented tofu, etcetera. In most cases, these processed tofu products have different characteristics, end uses, and commercial identities from the original plain tofu discussed previously. 

Food. Summer savory is quite extensively used as a flavor component in baked goods, meat and meat products (e.g., canned meats), condiments and relishes (e.g., spice blends), processed vegetables, soups, and gravies. 

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