Tofu is made by adding a coagulant to soya milk, which causes the protein it contains to settle so that it can be pressed into a firm block. Depending on how much it is pressed, a distinction is made between softer and firmer varieties, which differ clearly in consistency and use. Besides the plain block, there are also smoked or marinated varieties, which already take over part of the seasoning.
Tofu typically provides around 12 to 16 g of protein per 100 g and is therefore regarded as one of the richest plant protein sources. Because soya protein has a fairly complete amino acid profile compared with many other plant sources, nutrition science often classes it as a high-quality plant-based alternative to animal protein. In taste, tofu is neutral and absorbs spices and marinades well. Thanks to this neutral base, tofu suits both savoury dishes and sweet preparations such as desserts.
Similar soya-based products are described in the entries Tempeh and Seitan. More on soya protein as an isolated powder is explained in the entry Soy protein.
