Tofu

Tofu, also known as bean curd, is made by coagulating soy milk into soft white blocks. It has been a staple food in Asian diets for over 2,000 years and is one of the most versatile plant-based protein sources.

A 100 g serving typically provides 8–10 g of complete plant protein, containing all nine essential amino acids. It is also naturally low in saturated fat.

Benefits:

• Provides complete plant protein.

• Low in saturated fat.

• Rich in iron and magnesium.

• Often an excellent source of calcium when calcium-set tofu is used.

• Contains naturally occurring isoflavones, plant compounds studied for their role in healthy ageing and women's health.

Did you know...

Unlike most plant proteins, soy protein is considered complete, meaning it naturally contains all nine essential amino acids needed by the body.