Tofu

Tofu is a food made from soybeans that have been soaked, ground into a milky liquid, and then coagulated and pressed into solid blocks. It originated in China over 2,000 years ago and is a staple food in many East Asian cuisines. Its texture can range from silken to firm, depending on the pressing process.

Tofu is primarily used as a protein source in vegetarian and vegan dishes, offering a neutral flavour that readily absorbs marinades and seasonings. Manufacturers use it in a wide variety of products, including meat analogues, dairy alternatives, and ready meals, where it provides a versatile plant-based ingredient.

Tofu is a nutritious food made from soybeans, which are a source of protein, iron, and calcium. It is not classified as a food additive in the UK. Research into the health effects of soy consumption, including tofu, is ongoing. Some studies suggest potential benefits, while others raise questions, particularly concerning hormonal effects, though evidence at typical consumption levels in the UK is generally considered reassuring by health bodies. EFSA has evaluated soy isoflavones, but tofu itself is a food, not an additive requiring an E-number.