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TOFU FIRM

Common questions

Is TOFU FIRM healthy?

TOFU FIRM scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This tofu product is made from organic whole soybeans, water, and minimal coagulants, which are clean and simple ingredients.

How processed is TOFU FIRM?

TOFU FIRM is NOVA Group 3: Processed Foods.

Which ingredients drive TOFU FIRM's score?

In Scout's ingredient-by-ingredient analysis, Organic Whole Soybeans counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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TOFU FIRM

Simple Truth
85 Excellent

Analysis updated May 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Kroger
Category Tofu
Summary

This tofu product is made from organic whole soybeans, water, and minimal coagulants, which are clean and simple ingredients. The organic soybeans provide a good source of plant-based protein and essential nutrients, enhancing the product's health profile. Although it is processed, the absence of harmful additives and the use of organic ingredients contribute positively to its rating.

Key ingredients 4

Organic Whole Soybeans
Good

Organic whole soybeans are a good source of plant-based protein and essential nutrients. Being organic, they are free from synthetic pesticides and GMOs, which enhances their health profile. They provide a complete amino acid profile, beneficial for vegetarians and vegans.

Risks

Some individuals may have soy allergies or sensitivities, which can cause adverse reactions.

Benefits

Rich in protein, fiber, and essential nutrients like iron and calcium, supporting muscle health and bone strength.

Water
Neutral

Water is a neutral ingredient used as a solvent and to provide moisture. It is essential for the texture and consistency of tofu. There are no significant health impacts associated with water in this context.

See more about Water →
Calcium Sulfate
Neutral

Calcium sulfate is used as a coagulant in tofu production, helping to solidify the soy milk into tofu. It is generally recognized as safe and contributes to the calcium content of the tofu. Its use is common in tofu making and does not significantly impact health negatively.

Risks

Excessive consumption may lead to calcium imbalance, but this is unlikely in typical dietary amounts.

Benefits

Contributes to the calcium content of tofu, supporting bone health.

See more about Calcium Sulfate →
Magnesium Chloride
Neutral

Magnesium chloride is another coagulant used in tofu production, aiding in the formation of the tofu curd. It is a natural mineral salt and is considered safe for consumption. It does not significantly alter the nutritional profile of tofu.

Benefits

Provides a source of magnesium, which is important for muscle and nerve function.

See more about Magnesium Chloride →

Processing

Group 3 · Processed

Processed Foods

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