Knowledge
Has Tofu Gone Mainstream?
Tofu is enjoying a new era of popularity thanks to its adaptability and nutritional clout. But despite its position as a plant-based powerhouse, this longtime vegan staple has its own share of hurdles to overcome.
Also known as bean curd, fresh tofu is prepared by coagulating soy milk and pressing the curds into solid blocks of varying softness: silken, soft, firm, extra firm.
“As a soyfood, tofu is one of the few plant-based proteins that’s a complete protein, meaning it contains all nine of the essential amino acids in adequate amounts,” U.S. soy nutrition expert Pam Smith, RDN, told The Food Institute. “It is also a time-tested conduit for flavor development – the subtle taste of tofu takes on and enhances the flavors of the ingredients it is prepared with – thereby its culinary playbook is extensive in all cuisines.”
Much like meat alternatives, the pandemic era boosted overall sales and adoption of tofu products. Per Nielsen data, tofu’s sales in the U.S. increased 40% in the first half of 2020, however, 2023 has presented growth challenges for most plant-based categories, as households tighten budgets and less devoted shoppers leave the category.
By Grace Garwood
