Low-fat soft tofu

Low-fat soft tofu is a food made from the curd of soy milk, characterized by its delicate and creamy texture, ideal for preparing a variety of both sweet and savory dishes. Unlike firm tofu, soft tofu has a higher water content, which gives it a silkier mouthfeel.

This ingredient has its origins in traditional Chinese cuisine, where it has been consumed for centuries as an important source of plant-based protein. Its production involves coagulating soy milk and pressing it lightly, maintaining a low-fat content, which makes it a healthy option for low-calorie and low-fat diets.

Regarding its properties, low-fat soft tofu is an excellent source of plant-based proteins, iron, and calcium, in addition to containing very little saturated fat. It is ideal for people looking to reduce their consumption of animal products or who follow a vegan or vegetarian diet.

In different regions of Latin America, this type of tofu may also be known as soft soy cheese, soy curd, or simply soft tofu. It is a versatile ingredient that can be used in smoothies, soups, desserts, and as a base for sauces or dressings.