Tofu is made from coagulated soy milk and has little flavour or smell. As a result, it can be added to a variety of sweet and savoury dishes to enhance the other ingredients and flavours. Tofu contains high levels of protein and calcium as well as iron. Due to these nutritional benefits, in the Western world, it is often used in vegetarian meals as a replacement for meat. Tofu is also often commonly used in Asian cuisine where it is fried or stewed. Generally it is not used as a meat substitute in this type of cuisine. Country of Origin: New Zealand