This delicacy of Asian cuisine is a kind of soft soya cheese with a rather neutral taste. Tofu is rich in high-quality vegetable proteins (essential amino acids), in isoflavones, in iron, magnesium, potassium, copper, calcium, zinc, phosphorus and vitamins of the group B. It is light, easily digestible, it has a low fat and carbohydrate content and contains no gluten or cholesterol. To produce tofu, soya beans are soaked, ground and cooked. This mixture is passed through a sieve, after which nigari (sea salt extract) and potassium chloride is added for coagulation. The soya flakes thus obtained are compressed in rectangular moulds.

Water, soybeans*, coagulatore (nigari, calciumsulfate)

Percentage organic : 100%

225 g

Tofu can have any flavour you desire : natural, mild, spicy or even sweet. Tofu will very quickly become an all-round ingredient! Steamed, fried, grilled or roasted : tofu can be used in salads, in grain cakes or in stuffings. When marinated in soya sauce for a few hours or sprinkled with spiced salt, tofu also yields excellent results. We use it as a basic ingredient of our delicious bread spreads.