Tofu

Nutrition per ~90 g · ½ cup cooked

0.5 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 91.

Less a 2.0 anti-nutrient penalty (high saturated fat).

What it feeds primary sources only

Systems

Pathways

Overview

Tofu originated in China over 2,000 years ago and has become a cornerstone of Asian cuisine and Western plant-based diets. Made by coagulating soy milk and pressing the curds into blocks, tofu offers a complete protein profile with 52g per 100g—exceptional for a plant source. Its nutritional composition supports longevity through multiple pathways: high polyunsaturated fat content (17g per 100g) promotes cardiovascular health and reduces inflammation; bioavailable iron (9.73mg) and calcium (364mg) support blood oxygenation and bone density; and folate (92mcg) facilitates DNA repair and methylation cycles critical for aging. Tofu's isoflavones—genistein and daidzein—are phytoestrogens with emerging evidence for bone preservation, particularly relevant for postmenopausal women. The relatively low carbohydrate content (10g) with significant fiber makes tofu compatible with various dietary patterns. Its neutral flavor profile and versatility across cuisines facilitate consistent consumption, critical for realizing sustained health benefits. The minimal processing of traditional tofu (versus highly processed meat alternatives) preserves nutrient bioavailability.

Health benefits 5

Pairs with

• Pair with bell peppers or citrus because vitamin C dramatically increases non-heme iron absorption from tofu by reducing ferric to ferrous iron
• Pair with leafy greens (spinach, kale) because both provide complementary micronutrients (magnesium, folate) and the fat in tofu enhances fat-soluble vitamin absorption from greens
• Pair with turmeric and black pepper because curcumin's bioavailability is enhanced by tofu's fat content, and piperine further increases curcumin absorption for anti-inflammatory synergy
• Pair with omega-3 rich seeds (flax, chia) because both provide complementary fatty acid profiles—tofu's linoleic acid with seeds' alpha-linolenic acid—supporting comprehensive lipid metabolism

In the kitchen

• Press firm or extra-firm tofu before cooking to remove excess water, which improves texture, allows better browning, and increases nutrient density per serving
• Store opened tofu submerged in fresh water in a sealed container and change water daily; use within 3-5 days to prevent bacterial growth and maintain texture
• Marinate tofu in acidic liquids (citrus, vinegar) before cooking to enhance iron bioavailability and improve flavor absorption due to increased surface area
• Consume tofu with cooked preparations (stir-frying, steaming, baking) rather than exclusively raw to improve protein digestibility and reduce anti-nutritive compounds like phytates

When to eat it anytime

Tofu's complete amino acid profile makes it suitable for any meal; post-workout timing is particularly beneficial for muscle protein synthesis following resistance training, while midday meals provide sustained satiety without disrupting sleep

Breaks a fast

For fasting protocols, tofu breaks fasts due to protein and fat content; best consumed within 1-2 hours post-strength training when muscle protein synthesis is elevated