Tofu: Nutrients, Benefits, Downsides, And More - Healthline

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Nutrition

Evidence BasedTofu: Health Benefits and Risks

Medically reviewed by Imashi Fernando, MS, RDN, CDCES — Written by Alina Petre, MS, RD (NL) — Updated on January 10, 2025

Basics
Nutrition
Antinutrients
Isoflavones
Heart health
Cancer
Diabetes
Other benefits
Risks
Selection
Bottom line

Tofu is condensed soy milk that people press into blocks of different firmness. It is a nutrient-dense food that is high in protein and contains all the essential amino acids your body needs.

As a registered dietitian, I frequently field questions about tofu.

Is tofu healthy? Will it mess with my hormones? Can I give it to my kids? Is there a maximum daily amount I shouldn’t exceed?

Tofu has been around for centuries and makes regular appearances in my family’s meals. Still, many of my clients remain somewhat wary of it or wonder whether it’s truly as healthy as it’s said to be.

This article takes a deep dive into the latest research about tofu and its health effects to help you decide whether to eat it.

Sex and gender exist on spectrums. This article uses the terms “men“ and “women” to refer to a person’s sex assigned at birth.

What is tofu?

Tofu, which originated in China, is made of condensed soy milk that’s pressed into solid white blocks in a process similar to cheese making.

Nigari, a mineral-rich coagulant that’s left over after salt is extracted from seawater, is used to help tofu solidify and keep its form.

Most of the world’s soybeans are grown in Brazil, and the second largest producer is the US. A large proportion of the world soybean crop is genetically modified (GMO). GMO crops have genes added to them to improve their growth, pest resistance, nutrient content, and ease of farming.

Although more studies are needed on the long-term health effects of GMOs, some people are concerned about their effects on the environment and human health — particularly for those who are predisposed to allergies.

In the meantime, if you’re worried about GMOs, try purchasing only tofu that’s labeled organic and GMO-free.

Contains many nutrients

Tofu is high in protein and contains all the essential amino acids your body needs. It also provides fats, carbs, and a wide variety of vitamins and minerals.

Each 3.5-ounce (oz), or 100-gram (g), serving of firm, calcium-set tofu offers:

Calories: 144
Protein: 17 g
Carbs: 3 g
Fiber: 2 g
Fat: 9 g
Calcium: 53% of the Daily Value (DV)
Manganese: 51% of the DV
Copper: 42% of the DV
Selenium: 32% of the DV
Vitamin A: 18% of the DV
Phosphorus: 15% of the DV
Iron: 15% of the DV
Magnesium: 14% of the DV
Zinc: 14% of the DV

Since tofu has a lot of nutrients in relatively few calories, it’s very nutrient-dense.

The nutrient content of tofu varies depending on the type of coagulant used to make it. For instance, nigari-set tofu contains slightly more fat but less protein, fiber, potassium, and calcium than calcium-set tofu.

Contains antinutrients

Like most plant foods, tofu contains several antinutrients. These compounds are naturally found in plant foods and lower your body’s ability to absorb nutrients from food.

Tofu contains these two types of antinutrients:

Phytates: These compounds may reduce the absorption of minerals such as calcium, zinc, and iron.
Trypsin inhibitors: These compounds block trypsin, an enzyme needed for the proper digestion of protein. This may also cause indigestion, trigger abdominal pain, and reduce the absorption of certain minerals.

Antinutrients aren’t typically a cause for concern if you follow a varied, nutrient-rich diet. However, these compounds may make it more difficult to meet your nutrient needs if you follow a nutrient-poor or very restricted diet.

Soaking or cooking soybeans is a good way to reduce their antinutrient content.

Sprouting is another helpful strategy. According to one older study, sprouting soybeans before making tofu reduces phytates by up to 56% and trypsin inhibitors by up to 81% while increasing protein content by up to 13%.

Fermentation can also reduce antinutrient content. For this reason, the nutrients found in fermented, probiotic soy foods — such as miso, tempeh, tamari, and natto — tend to be more easily absorbed.

In certain cases, antinutrients may even provide a few health benefits. For example, phytates may act as a natural iron regulator, protecting your body from absorbing high levels of iron from animal foods.

Contains beneficial isoflavones

Soybeans contain natural plant compounds called isoflavones.

These function as phytoestrogens, meaning that they can attach to and activate estrogen receptors in your body.

In some cases, isoflavones behave like the hormone estrogen, although their effect is weaker. In other cases, these compounds don’t act like estrogen. For example, oral isoflavones don’t stimulate vaginal maturation or increase markers of inflammation.

Each gram of soy protein provides about 3.5 milligrams (mg) of isoflavones.

To put this into perspective, a 3.5-oz (100-g) serving of firm, calcium-set tofu offers about 60 mg of soy isoflavones, while 1 cup (240 milliliters) of soy milk contains only about 28 mg.

Many of the health benefits of tofu — including reduced risk of cancer, diabetes, and heart disease — are attributed to its high isoflavone content.

One common fear is that the isoflavones in tofu may increase the risk of cancer, especially in people who are postmenopausal.

However, a comprehensive 2015 review of relevant studies by the European Food Safety Authority (EFSA) concluded that isoflavones don’t increase breast, thyroid, or uterine cancer risk in peri- and postmenopausal women.

May reduce heart disease risk

Soy foods such as tofu are renowned for their cholesterol-lowering effects. In fact, the evidence is so strong that regulators in the United States and Canada have approved health claims linking soy protein to a lower risk of heart disease.

For instance, according to a 2019 review, soy protein could lower LDL (bad) cholesterol by 3%–4% while also reducing levels of total cholesterol.

Experts believe that tofu’s combination of fiber, protein, and isoflavones may cause its heart health benefits. This specific combination may also explain why whole soy foods such as tofu appear to be more beneficial for lowering cholesterol levels than soy supplements.

A 2023 meta-analysis of 29 studies that found soy intake was associated with a 21% lower risk of heart disease and 17% lower risk of type 2 diabetes.

Although research is mixed, soy isoflavones may also help lower blood pressure, high levels of which may increase your risk of heart disease.

Linked to a reduced risk of some cancers

Adding tofu to your diet may also help reduce your risk of certain cancers.

Breast cancer

A 2019 review suggests that women who eat a soy-rich diet may be 16% less likely to die following cancer diagnosis than those who eat very little soy.

Another study in both pre- and postmenopausal women with soy-rich diets reported that every 10 mg/d increase in soy isoflavone intake may lower breast cancer risk by 3%.

One recent review of studies on tofu itself suggests that women who regularly eat tofu may be up to 22% less likely to develop breast cancer than those who rarely eat it.

The same review suggests that eating an additional 10 g of tofu per day may reduce your risk of breast cancer by 10%. However, some studies have found little to no protective effect.

A 2024 study found that soy isoflavones were associated with a 26% reduced risk of breast cancer recurrence, with the greatest risk reduction at 60 mg/d of isoflavones.

Overall, at least some people may benefit from regularly eating soy-rich foods, including tofu — though more research is needed to determine which populations would benefit most.

Other types of cancer

A soy-rich diet may also help lower your risk of other types of cancer, including endometrial, colon, stomach, and prostate cancers.

For instance, a review of 23 studies linked soy-rich diets to a 10% lower risk of dying from cancer, especially cancers of the stomach, large intestine, and lungs.

Another review of 13 studies linked high intakes of soy isoflavones to a 19% lower risk of endometrial cancer.

People who regularly eat soy-rich foods such as tofu may also have a significantly lower risk of prostate cancer.

Experts suggest that small but frequent servings of soy-rich foods offer the best protection. That said, this may depend on the amount you eat and the types of gut bacteria you have.

Therefore, more research is needed before recommendations can be made.

May reduce your risk of diabetes

Tofu may also protect against type 2 diabetes.

A 2020 review of studies concluded that participants who regularly ate tofu were less likely to develop this condition.

In an older study, people with gestational diabetes who ate a diet rich in soy protein for 6 weeks had significantly lower blood sugar and insulin levels than those who ate no soy protein.

The soy isoflavones found in tofu may be partly responsible. A 2017 study found that soy foods (including tofu) and isoflavone intake was associated with a lower risk of type 2 diabetes.

Moreover, older studies suggest that the protective effects of soy foods against type 2 diabetes may not apply to all soy foods. Therefore, more research is needed.

Other potential benefits

Due to its high isoflavone content, tofu may offer additional health benefits, including:

Stronger bones: Recent reviews suggest that soy isoflavones may help reduce bone loss or increase the mineral density in bones.
Improved brain function: Recent studies note that soy isoflavones may improve memory, attention, processing speed, and overall brain function in some — but not all — adults.
Fewer menopause symptoms: Soy isoflavones may help reduce symptoms of menopause, including fatigue, mood disturbances, and hot flashes.
Antidepressant effects: A study in pregnant people suggests that eating an average of 1.8 oz (49 g) of tofu per day may reduce the risk of developing depression during pregnancy.

Although these results are promising, studies are limited and more research is needed.

Health risks of eating tofu

Eating tofu and other soy foods every day is generally considered safe. That said, you may want to moderate your intake if you have:

Breast tumors: Because of tofu’s weak hormonal effects, some doctors suggest that people with estrogen-sensitive breast tumors limit their soy intake.
Thyroid issues: Some professionals also advise people with poor thyroid function to avoid tofu due to its goitrogen content.

However, a report from the EFSA concluded that soy and soy isoflavones pose no concerns for thyroid function or breast or uterine cancers.

In addition, many of my clients worry about whether eating too much tofu can be harmful to men or children.

According to recent research, dietary soy and soy isoflavones are unlikely to affect testosterone levels in men, regardless of the amount of soy they eat.

Few studies have examined the long-term effects of soy in children. However, based on available data, the amount of soy a child eats doesn’t appear to negatively affect their hormones, nor does it appear to affect development during puberty.

Instead, some research suggests that eating soy during childhood or adolescence may protect against breast cancer into adulthood, although more research is needed.

Moreover, a 2018 review of recent evidence failed to link soy infant formula to any developmental irregularities.

That said, one 2016 study suggests that baby girls given soy formula in their first 9 months of life may experience changes in vaginal cells and a difference in how genes get turned on or off, compared with those fed cow’s-milk formula.

It’s still unclear whether these differences have any long-term effects. As such, more research is needed.

If you have any particular concerns about the amount of tofu in your diet, consult a doctor or registered dietitian.

Varieties and shelf life

You can purchase tofu in bulk or in individual packages. It ranges in consistency from soft to extra-firm.

It’s available in both refrigerated and shelf-stable varieties. You can also find it dehydrated, freeze-dried, jarred, or canned.

Plus, you can make your own tofu using whole soybeans, lemon juice, and water.

Store-bought tofu doesn’t generally require much processing, so most varieties have relatively few ingredients — usually soybeans, water, optional seasoning, and coagulants such as calcium sulfate, magnesium chloride, or delta gluconolactone.

Once you’ve opened tofu, you can refrigerate it for up to 1 week by storing it in a jar, submerged in water. Just make sure to change the water every day or so. You can also freeze it in its original package for up to 5 months.

Be sure to rinse tofu blocks before using them.

The bottom line

Tofu is high in protein and many healthy nutrients.

It’s available in many forms and consistencies and is a versatile addition to dishes such as stir-fries, smoothies, soups, sauces, and even desserts.

Compounds in tofu appear to protect against illnesses such as heart disease, diabetes, and even certain types of cancer. In addition, this soy food may promote brain and bone health and have several other benefits.

As such, tofu makes a great addition to a well-rounded diet.

Just one thing

Try this today: Baked tofu strips are a favorite in our family. They’re crunchy, tasty, relatively quick and easy to make, and easy for little hands (that are just getting used to solid foods) to hold.

Here’s one of my favorite recipes in case you’d like to give them a try. I personally skip the Buffalo sauce to make them more child-friendly.

How we reviewed this article:

SourcesHistoryHealthline has strict sourcing guidelines and relies on peer-reviewed studies, academic research institutions, and medical journals and associations. We only use quality, credible sources to ensure content accuracy and integrity. You can learn more about how we ensure our content is accurate and current by reading our editorial policy.

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Evidence Based

This article is based on scientific evidence, written by experts and fact checked by experts.

Our team of licensed nutritionists and dietitians strive to be objective, unbiased, honest and to present both sides of the argument.

This article contains scientific references. The numbers in the parentheses (1, 2, 3) are clickable links to peer-reviewed scientific papers.

Medically reviewed by Imashi Fernando, MS, RDN, CDCES — Written by Alina Petre, MS, RD (NL) — Updated on January 10, 2025

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Nutrition

Nutrition

What is tofu?

Contains many nutrients

Contains antinutrients

Contains beneficial isoflavones

May reduce heart disease risk

Linked to a reduced risk of some cancers

Breast cancer

Other types of cancer

May reduce your risk of diabetes

Other potential benefits

Health risks of eating tofu

Varieties and shelf life

The bottom line

Just one thing

How we reviewed this article:

Evidence Based

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