TITLE

Tofu and More

AUTHOR(S)
Kiernan, Willie
PUB. DATE
April 2011
SOURCE
FoodService Director;4/15/2011, Vol. 24 Issue 4, p76
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article focuses on the inclusion of tofu, tempeh and seitan in the vegetarian and vegan options offered by foodservice operators in the U.S. Tofu, which is known for its nutritional benefits and versatility, is marinated in order to counter its blandness. The soy product called tempeh can be used in soups, spreads, salads and sandwiches, according Bon Appétit executive chef Lisa Kurth at TBWA\CHIAT\DAY in Los Angeles, California. The gluten extracted from wheat is known as seitan.
ACCESSION #
60309016

 

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