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Extra Firm Tofu

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Extra Firm Tofu healthy?

Extra Firm Tofu scores 83/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This extra firm tofu is made from sprouted organic whole soybeans, which are a high-quality source of plant-based protein and enhance nutrient absorption.

How processed is Extra Firm Tofu?

Extra Firm Tofu is NOVA Group 3: Processed Foods.

Which ingredients drive Extra Firm Tofu's score?

In Scout's ingredient-by-ingredient analysis, Sprouted 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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Extra Firm Tofu

Jenny's Tofu
83 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Phoenix Bean
Category Beans
Summary

This extra firm tofu is made from sprouted organic whole soybeans, which are a high-quality source of plant-based protein and enhance nutrient absorption. The product is processed but contains minimal ingredients, with no harmful additives or preservatives, making it a clean choice within its category. The use of organic soybeans ensures the absence of synthetic pesticides and GMOs, contributing positively to its health profile.

Key ingredients 3

Sprouted Organic Whole Soybeans
Good

Sprouted organic whole soybeans are a high-quality source of plant-based protein. The sprouting process enhances nutrient absorption and reduces anti-nutrients. Being organic, they are free from synthetic pesticides and GMOs.

Risks

Soybeans can be allergenic for some individuals and may interfere with thyroid function if consumed in large amounts.

Benefits

Rich in protein, fiber, and essential amino acids, supporting muscle health and digestion. The sprouting process increases bioavailability of nutrients.

Water
Neutral

Water is used as a solvent and to aid in the texture of tofu. It is a neutral ingredient with no direct nutritional impact. Its quality depends on the source and treatment.

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 food additive with a long history of safe use. It provides a source of calcium, though not in significant amounts.

Risks

Excessive consumption may lead to digestive discomfort, but it is generally recognized as safe in typical food amounts.

Benefits

Provides a small amount of calcium, which is essential for bone health.

See more about Calcium Sulfate →

Processing

Group 3 · Processed

Processed Foods

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