Pressed Extra Firm Tofu

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 processing concerns associated with water in this context.

Organic soybeans are a high-quality source of plant-based protein and essential amino acids. Being organic, they are grown without synthetic pesticides or fertilizers, reducing potential exposure to harmful chemicals. They also provide beneficial isoflavones, which may support heart health.

Calcium sulfate is used as a coagulant in tofu production, helping to solidify the soy milk into tofu. It is a source of calcium, which is beneficial for bone health. The use of calcium sulfate in tofu is minimal and generally considered safe.

Magnesium chloride is another coagulant used in tofu production, aiding in the curdling process. It is generally recognized as safe and contributes to the mineral content of the tofu. Its use is standard in tofu making and does not pose significant health concerns.