Soy protein coagulated offering adaptable texture and very well-balanced nutrition profile.
Product derived from coagulated and pressed soy milk, containing about 8-15g of protein per 100g depending on firmness. Traditional low-calorie Asian food rich in minerals.
Tofu is made by pressing soy milk with a coagulant (nigari or gypsum), creating a paste that can be pressed to different levels to obtain various textures from soft to firm.
A complete protein source adaptable to support nutritional flexibility and bone health.
Vary tofu textures according to your preparations: soft for creamy sauces, firm for stir-fries and frying. Marinate natural tofu to enhance flavor and facilitate iron absorption by associating it with vitamin C-rich foods.
Tofu combines complete protein, culinary adaptability, and low environmental impact.
A question about Tofu nutrition? Ask our nutrition AI.
Ask a question