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ORGANIC FIRM TOFU

Common questions

Is ORGANIC FIRM TOFU healthy?

ORGANIC FIRM TOFU scores 88/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This organic firm tofu is minimally processed and made from high-quality ingredients, including organic whole soybeans and natural coagulants like nigari.

How processed is ORGANIC FIRM TOFU?

ORGANIC FIRM TOFU is NOVA Group 1: Unprocessed or Minimally Processed Foods.

Which ingredients drive ORGANIC FIRM TOFU's score?

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

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ORGANIC FIRM TOFU

Nasoya
88 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Nasoya Foods USA, LLC
Category Beans
Summary

This organic firm tofu is minimally processed and made from high-quality ingredients, including organic whole soybeans and natural coagulants like nigari. The absence of harmful additives and the use of organic soybeans enhance its nutritional profile, making it a healthy choice for plant-based protein.

Key ingredients 4

Organic Whole Soybeans
Good

Organic whole soybeans are a high-quality source of plant-based protein and essential nutrients. Being organic, they are free from synthetic pesticides and GMOs, enhancing 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 fatty acids, supporting muscle health and digestion.

Nigari (Sea Water Extract)
Good

Nigari, a natural extract from seawater, is used as a coagulant in tofu production. It contains magnesium chloride, which aids in the tofu's texture and nutritional profile. As a natural ingredient, it aligns with clean-label preferences.

Risks

Excessive consumption of magnesium chloride can lead to digestive issues, but it is unlikely in typical tofu consumption.

Benefits

Contributes to the mineral content of tofu, providing magnesium which supports muscle and nerve function.

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 a common and safe additive in food processing. It contributes to the calcium content of the tofu, although not significantly.

Benefits

Provides a source of calcium, which is important for bone health, although the contribution is minimal.

See more about Calcium Sulfate →

Processing

Group 1 · Minimally processed

Unprocessed or Minimally Processed Foods

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