Firm reduced-fat tofu

Reduced-fat firm tofu is a food made from the curd of soy milk, pressed to remove excess liquid, which gives it a dense and consistent texture ideal for cooking. Unlike traditional tofu, this version has a reduced fat content, making it a healthier option without sacrificing its protein content.

Tofu originated in Asian cuisine, especially in China, where it has been consumed for over two thousand years. Today, it is an essential ingredient in many vegetarian and vegan recipes around the world, valued for being an excellent source of plant-based protein and its versatility in the kitchen.

Among its properties, reduced-fat firm tofu stands out for being low in calories and saturated fats, rich in high-quality protein, calcium, and iron, which benefits muscle and bone health. Furthermore, it is suitable for gluten-free and cholesterol-free diets.

In the Hispanic American context, tofu may have different names depending on the region, although it is commonly known simply as tofu. In some countries, it is also called soya cheese or soy cheese, although these terms are less frequent.