The Concept: Tofu
By Drina McDonald
Vegan, vegetarian, gluten free… we all know that one person who doesn’t eat something. This year, it seems like that one person has turned into two, or three… or seven. This years biggest food trend has emphasized a more plant based diet. While the idea of vegetarianism has been around for decades, the lettuce lovers of today have less to complain about and more to chomp and chew about with all these new and creative ways to prepare veggies. But if you’re nixing meat for peace, you probably wouldn’t want to thank a war for your tofu.
During World War 1 simple necessities were scarce for everyone, especially food. Meat products were rationed, and the livestock available proved to be more of a hindrance than a help to some[1]. To preserve both meat and grain, German soldiers began mixing animal fats and pea flour in what was known as a “pea sausage”…doesn’t sound too healthy or appetizing.
As the shortage increased, so did the culinary creativity[2]. Konrad Adenauer, the Mayor of Cologne during World War 1, began mixing minced meats with soy powders. Adenauer claimed this method made the compromise tastier, and more meat-like. He had this product patented. However, Adenauer spent several years trying to disguise soy protein alone as a more hearty substance. Some say Adenauer commercialized tofu[3], but there is no proof or patent.
Tofu today is anything but a slimy, pale patty. Several niche and mainstream restaurants have adapted more fad-friendly menus. Cade Vance has worked at Ramen Bowls since 2013 and says that one of their most popular dishes has always been the Green Goddess, made with a vegetarian broth and fried, spicy tofu[4].
“It’s based off the hokkaido, which is like, the most traditional style of ramen, but done vegetarian. Which isn’t really traditional ramen but, especially in a town like Lawrence, very important,” says Vance.
Vance says Lawrence has seen a huge push towards adding vegan and vegetarian options, but that is just a part of the food culture today. He says it almost wouldn’t be worth it to have a restaurant here without alternative proteins on the menu.
Although it does not provide the same nutrients as a filet mignon, tofu is full of protein and can be easily incorporated in your everyday diet. However, you have to eat a little more to consume the suggested 50 grams of protein each day. According to thespruceeats.com, tofu is a low calorie protein substitute; every 100 calories of tofu has 11 grams of protein, where 100 calories of beef only has about 9 grams of protein. Beef also has about three times the fat that plant-based proteins do.
Today, there is something for everyone. And if that something isn’t on the menu, a substitute can almost always be requested. Whether you’re trying a new recipe or a new lifestyle, saving money or the world, your protein-packed meal is more versatile than ever before thanks to the food scarcity that came of the first World War.
Sources[5]
[1] Nathan Zuntz, a German physiologist in World War 1, voiced the idea that animals and human beings are in competition for vegetation: you may have heard this argument before. However, Zuntz suggested that up to nine million pigs be slaughtered to save these grains. The swine was slaughtered, making little improvement on the food shortage.
[2] Typically, animal organs are used to hold meat products as sausage. The same chemical process photographers use in carbon prints was utilized to make gelatin and potassium dichromate castings for the meats rather than using more animal parts.
[3] Soy based foods have been recorded in China and Japan since the 15th century.
[4] Fresh tofu only lasts about 4-6 hours, even refrigerated. Frying tofu is a common method of keeping it more fresh for longer. Freezing tofu preserves it as well, however, there is a high chance of freezer burn or change in taste when using this method.
[5] https://www.soya.be/history-of-tofu.php
https://www.theguardian.com/world/the-h-word/2014/jul/07/saving-the-bacon-during-the-first-world-war
https://www.thevintagenews.com/2016/04/21/inventions-we-use-everyday-that-were-invented-during-wwi/
https://www.thespruceeats.com/tofu-nutritional-value-information-3376923