Komala’s Tips on Making Tofu

Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. Tofu and other soy products may be new foods to some metabolic balancers.

Komala Rohde
Komala Rohde, CPCC, ACC

Komala Rohde is a metabolic balancer in AZ who is very familiar with tofu. Komala is German born and has spent 4 years in Japan where she learned that tofu can come in many delicious textures and used for many purposes, even a delicate silky version for dessert.

Komala’s favorite is Japanese tofu. Fresh homemade tofu is the most flavorful. She has learned how to make tofu and shared with me the best practices for making tofu.

Komala is a Certified Professional Co-Active Coach® (CPCC). After losing 45 lbs. with metabolic balance®. She was so impressed with the program that she became a metabolic balance coach. You may contact Komala at komala@gmx.net

You may also enjoy this post, Are Soy Products Bad?

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Myra Nissen, CCH, RSHom(NA)I am Myra and I am a homeopath & a metabolic balance coach. If you like this post visit my other blog. If you have a story to tell about your metabolic balance journey, contact me.

Images used with permission from Tofu Cute

LCMB

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