Tofu

Tofu (Japanese: 豆腐, Hepburn: Tōfu; Chinese: 豆腐; pinyin: dòufu; Korean: 두부; RR: dubu) or bean curd is a food prepared by pressing the curds of coagulatedsoy milk into solid white blocks of varying softness: 'silken', 'soft', 'firm', and 'extra (or super) firm'.

It originated in China and has been consumed for over 2,000 years. Tofu is a traditional component of many East Asian and Southeast Asian cuisines; in modern Western cooking, it is often used as a meat substitute.

Nutritionally, tofu is low in calories, while providing a rich source of protein. Cultivation of tofu has one of the lowest needs for land use (1.3 m/ 1000 kcal) and emits some of the lowest amounts of greenhouse gas emissions per gram of edible protein of any food (1.6 kg CO₂/ 100 g protein).