Key findings
- 1Tofu is one of the least processed plant proteins, a 2,000-year-old food
- 2The coagulant (calcium sulfate or nigari) is a simple mineral, not an industrial chemical
- 3Flavored/marinated tofu adds extra seasonings and is somewhat more processed than plain tofu
- 4In our analysis, tofu averages a Processing Score of 3.5, which is Level 2
Why is Tofu Level 2 on average?
Tofu production mirrors cheesemaking: soybeans are soaked, ground with water, boiled to make soy milk, then coagulated with calcium sulfate (gypsum) or magnesium chloride (nigari). The curds are pressed into blocks. This is fermentation-adjacent processing that has existed since ancient China. Flavored or pre-marinated tofu may include additional ingredients (soy sauce, spices, preservatives) that increase processing level.
How 242 tofu products break down
Share of products at each processing level, in our analysis.
Tofu brand comparison
From least to most processed in our database.
How to read a tofu label
- 1
Plain tofu should list: soybeans, water, calcium sulfate (or nigari/magnesium chloride)
- 2
Flavored and marinated tofu contains additional seasonings and sometimes preservatives
- 3
Silken vs firm is a texture difference in processing method, not an additive difference
- 4
Organic tofu uses non-GMO soybeans; same simple process
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Frequently asked questions
Is tofu healthier than plant-based meat?
From a processing standpoint, plain tofu (soybeans, water and a coagulant) is far simpler than the Impossible Burger and its long ingredient list. Tofu is a traditional whole food; plant-based meats are industrial creations.
Is silken tofu more processed than firm tofu?
No. Silken tofu is coagulated in the package without pressing, while firm tofu is pressed to remove water. Both use the same simple ingredients; the difference is technique, not additives.