Vegan - Vegetarian RecipesTofu (Soy Bean Curd) - Ingredients Descriptions and Photos
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Ingredients Descriptions and Photos
Tofu (Soy Bean Curd)

Tofu (Soy Bean Curd)
(Tofu (Soy Bean Curd)) This is a one pound block of firm tofu, a bean curd made from soy beans.  Tofu is a very versatile product.  It can be broiled or roasted.  It can be used in salads, soups, stir fries, dips, and in making cream sauces.  Tofu has very little flavor of its own, but readily picks up the flavor of the other ingredients.  See nutritional information below.

Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) (1)

NDB No: 16126

Nutrient Units Value per
100 grams of
edible portion 		Sample
Count 		Std.
Error
Proximates
Water
g
83.69
2
 
Energy
kcal
77
0
 
Energy
kj
322
0
 
Protein
g
8.04
2
 
Total lipid (fat)
g
4.46
2
 
Carbohydrate, by difference
g
2.97
0
 
Fiber, total dietary
g
0.4
2
 
Sugars, total
g
0.60
1
 
Ash
g
0.84
2
 
Minerals
Calcium, Ca    (2)
mg
162
2
 
Iron, Fe
mg
1.45
2
 
Magnesium, Mg    (2)
mg
46
0
 
Phosphorus, P
mg
147
1
 
Potassium, K
mg
176
2
 
Sodium, Na
mg
8
2
 
Zinc, Zn
mg
1.01
1
 
Copper, Cu
mg
0.240
1
 
Manganese, Mn
mg
0.724
1
 
Selenium, Se
mcg
9.4
0
 
Vitamins
Vitamin C, total ascorbic acid
mg
0.2
0
 
Thiamin
mg
0.093
1
 
Riboflavin
mg
0.103
1
 
Niacin
mg
0.010
1
 
Pantothenic acid
mg
0.065
1
 
Vitamin B-6
mg
0.061
1
 
Folate, total
mcg
33
1
 
Folic acid
mcg
0
0
 
Folate, food
mcg
33
1
 
Folate, DFE
mcg_DFE
33
0
 
Vitamin B-12
mcg
0.00
0
 
Vitamin A, IU
IU
8
0
 
Vitamin A, RE
mcg_RE
1
0
 
Lipids
Fatty acids, total saturated
g
0.646
0
 
14:0
g
0.013
0
 
16:0
g
0.474
0
 
18:0
g
0.159
0
 
Fatty acids, total monounsaturated
g
0.985
0
 
16:1 undifferentiated
g
0.012
0
 
18:1 undifferentiated
g
0.973
0
 
Fatty acids, total polyunsaturated
g
2.519
0
 
18:2 undifferentiated
g
2.221
0
 
18:3 undifferentiated
g
0.298
0
 
Cholesterol
mg
0
0
 
Amino acids
Tryptophan
g
0.125
7
 
Threonine
g
0.328
13
 
Isoleucine
g
0.398
13
 
Leucine
g
0.611
13
 
Lysine
g
0.530
14
 
Methionine
g
0.103
15
 
Cystine
g
0.111
13
 
Phenylalanine
g
0.391
13
 
Tyrosine
g
0.269
12
 
Valine
g
0.406
13
 
Arginine
g
0.535
12
 
Histidine
g
0.234
10
 
Alanine
g
0.330
12
 
Aspartic acid
g
0.888
12
 
Glutamic acid
g
1.390
12
 
Glycine
g
0.314
12
 
Proline
g
0.434
11
 
Serine
g
0.379
12
 

Footnotes:
1. Descriptive terms (soft, firm, extra firm) vary in usage between manufacturers as there are no standards for the various types of tofu.
2. Manufacturers use either magnesium chloride (nigari), calcium sulfate, or both in varying quantities to precipitate the protein. Calcium and magnesium contents will vary accordingly.

USDA Nutrient Database for Standard Reference, Release 14 (July 2001)

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Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!