Tofu has a more than 2,100-year history and is made from soybeans. It was first produced in ancient China.

Green and nutritious tofu is rich in high-quality protein as well as a number of trace elements that are essential for the body.

Although tofu is completely flavourless and bland, it is a superb flavour absorber and readily takes on the flavours of any other ingredients or spices when used in cooking.

Because of this, tofu is a chef favourite. Tofu may be made into a delicious dish by talented cooks.

Tofu is a high-protein, low-calorie food. Tofu has only 70 calories and 8 grammes of protein per 100 grammes.

Tofu is a fantastic source of calcium to supplement the body because it is high in calcium; 100 grammes of tofu contain 140–160 mg of calcium.

100 grammes of tofu contain 28 mg of soy isoflavones, making it a great source of these compounds. The American Cancer Society emphasises the anti-cancer qualities of soy isoflavones.

Tofu has a rather high purine concentration, with 100 grammes containing roughly 75 milligrammes of purine. Gout sufferers should avoid tofu.