Low-fat tofu

Low-fat tofu is a variant of traditional tofu that contains a reduced percentage of fats, making it ideal for low-calorie diets without sacrificing its nutritional value. Tofu, also known as soybean curd, is a food made from the curd of soy milk, which is pressed and molded into soft and firm blocks.

Its origin dates back to ancient China, over 2,000 years ago, and since then it has become popular in many Asian cuisines as a versatile and nutritious ingredient. Low-fat tofu offers a delicate texture that easily absorbs the flavors of spices, marinades, and sauces, making it perfect for both savory and sweet recipes.

Regarding its properties, it is an excellent source of complete plant-based proteins, low in calories and saturated fats, and rich in iron, calcium (especially if fortified), and beneficial phytochemicals for health. Furthermore, it is suitable for vegan and vegetarian diets, and for people with lactose intolerance.

In Latin America, in addition to "low-fat tofu," it is common to simply call it light tofu or tofu light. Some regions also know it as low-fat soybean cheese, although "tofu" is the most universal and recognized term.