Friday, June 28, 2024 11 Brooklin Town Crier Fabricland Award Ella Rose Governor General's Academic Medal Simran Bal Jacor Marketing Valedictorian Award Tyson Shiele Jacor Marketing Equity Award Brooklyn Anthony Lieutentant Govenor's Community Volunteer Award Owen Van Kampen The Mayor's Medal Scholarship Lola Roux Moffet and Duncan Architects Award Jacqueline Argier Ontario Power Generation Power to Achieve Award Kate Jackson Ontario Principals Council Secondary School Scholar- ship Jackson Burley Ontario Principals Council Secondary School Scholar- ship Rowan Campbell Ontario Principals Council Secondary School Scholarship Chelsea Monk Ontario Principals Council Secondary School Scholarship Maxwell White Rotary Club of Whitby Recognizes Results Award Gracie Capitelli School Community Council Award Hailey Barrett Skilled Trades Bursary Ryan George Whitby Orthodontics Leadership Award Luke King University of Toronto Book Award Brady Sullivan continued from page 10 Brooklin Village Public School put on an ambitious production of The Lion King Jr. musical in early June, its first ever such production. The show involved 81 students from grades 4-8, with 49 in the cast and 32 handling sets, costumes and audio-visuals. There were 10 performances over the week of June 10-13. Brooklin Village Mounts Successful Lion King Jr. Many say they don't like tofu, but in most cases, people have tried poorly cooked tofu. Like a chicken breast, tofu tastes bland. An unseasoned chicken breast is boring and often dry once cooked. What makes it taste good is how you season and cook it. Tofu is the same: delicious, seasoned well and cooked correctly, it's not only tasty, it's also good for you. Tofu is a complete protein like meat, containing all nine essential amino acids your body needs. Other plant-based proteins containing these amino acids are quinoa and buckwheat. There are different types of tofu. Silken tofu is soft, mushy, and suitable for baking. Soft tofu is used in miso soup. There's also medium and firm tofu, ideal for barbequing, marinating, and frying. I generally buy firm tofu for its texture and versatility. From China In some cultures, tofu is a staple made from soybeans. It originated in China centuries ago and was introduced to Japan in the late 8th century. The Zen monks who introduced it to Japan called it Chinese Curd and Japanese cooking has included tofu for centuries. It comes packed in water and needs to be drained before use. You can wrap it in a cloth towel and sit it on your counter to soak the water out of it. You can even freeze tofu to get a thicker, more meat-like texture. I use tofu to replace meat and as an egg substitute. Sometimes, I scramble it with spices and chopped veggies for breakfast. I marinate and air fry it as a source of protein for rice bowls. Healthy fat Tofu is higher in fat than most plant-based proteins, but most of that fat is healthy polyunsaturated fat. In the past, it was thought that soy interfered with estrogen levels, but those studies were done on rats, which process soy differently. Newer research debunks this. For more information, check out this link: https://www. webmd.com/food-recipes/benefits-tofu. A serving of 100 grams of tofu contains 53% of your body's calcium needs and is also a source of iron and various nutrients. Here's my favourite tofu scramble recipe: https://minimalistbaker.com/ southwest-tofu-scramble/ Sheree's hack: Double the recipe and make breakfast burritos, which you can freeze for busy mornings. Plant-based eating Yes, Tofu Is Good by Sheree Nicholson 2024 GRADUATING CLASS