But I do like the idea of a sprouted tofu, so on the rare occasions I eat tofu, it’s this one. Whereas some people think that tofu is not a highly processed food, I don’t think it looks much like a soybean and that makes me think otherwise. Sprouting is a process that makes the soybean more digestible and increases availability of nutrients. I recently found a sprouted, organic tofu at my local Whole Foods by Wildwood Organics. That said, I do occasionally eat tofu and fermented soy products, most often as a condiment and always organic, which implies non-GMO. See why I’m kind of not super gung-ho about tofu? Personally, I think genetically-modified foods are about as natural as and I don’t think they have been around long enough for us to really know what the long-term side effects are. Lastly, most of the soy in this country is genetically-modified, the safety of which is debated. Then there’s the controversy about soy, fermented or not, and the presence of phytoestrogens which mimic estrogen in the body and can cause disruptions in a woman’s natural processes. On the other hand, fermented tofu, such as tempeh, miso, shoyu and tamari have all been innoculated with a good bacteria, which has started the digestion process for you, in a way. Unfermented soy, which includes tofu, is not very easy to digest. I haven’t posted too many recipes with tofu because I am on the fence about it.