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TOFU

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Common questions

Is TOFU healthy?

TOFU 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 magnesium chloride, which are clean and simple ingredients.

How processed is TOFU?

TOFU is NOVA Group 3: Processed Foods.

Which ingredients drive TOFU'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

365 Whole Foods Market
85 Excellent

Analysis updated September 2026 · How Scout scores

$2.79 · 14 oz · $0.20 / ounce
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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Whole Foods Market
Category Beans
Summary

This tofu product is made from organic whole soybeans, water, and magnesium chloride, which are clean and simple ingredients. The use of organic soybeans enhances its nutritional profile by avoiding synthetic pesticides and GMOs. Although it is a processed food, the absence of harmful additives and the presence of high-quality plant-based protein contribute positively to its healthiness.

Key ingredients 3

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

Soybeans may cause allergic reactions in some individuals and contain phytoestrogens, which can affect hormone levels if consumed in large amounts.

Benefits

Rich in protein, fiber, and essential fatty acids, supporting muscle health and digestion. Organic certification ensures minimal exposure to harmful chemicals.

Water
Neutral

Water is a neutral ingredient used as a base or solvent in many food products. It does not contribute any significant nutritional value. Its presence is essential for the texture and consistency of tofu.

See more about Water →
Magnesium chloride
Neutral

Magnesium chloride is used as a coagulant in tofu production, helping to solidify the soy milk into curds. It is a natural mineral salt that does not significantly impact the nutritional profile of tofu. Its use is common in traditional tofu-making processes.

Risks

Excessive consumption may lead to digestive issues, but it is generally safe in the amounts used in food processing.

Benefits

Provides a source of magnesium, an essential mineral for various bodily functions, though the amount in tofu is minimal.

See more about Magnesium chloride →

Processing

Group 3 · Processed

Processed Foods

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