Tofu: Water

Tofu is a food made from soybeans that have been soaked, ground into a slurry with water, and then precipitated with a coagulant. The resulting curds are pressed into blocks of varying firmness. It is a staple food in many Asian cuisines and is also popular worldwide as a plant-based protein source.

Tofu is primarily used as a protein source in plant-based diets. It can be grilled, baked, fried, or blended into sauces and desserts. Manufacturers use it in a wide range of products, including vegetarian meat alternatives, soups, stir-fry kits, and dairy-free desserts.

Tofu is generally recognized as safe (GRAS) by the FDA. It is a good source of protein and isoflavones, which are plant compounds that may have various health effects. Regulatory bodies like JECFA and EFSA have evaluated soy products, including tofu. Research on the long-term health effects of soy consumption is ongoing, with some studies suggesting potential benefits and others raising questions, but typical dietary intake is considered safe for most people.