An overview of Tofu: History, Types, manufacturing process and Health benefits

Soy tofu is widely used in plenty of culinary dishes for its health benefits and nutrition. it is often called as the poor man’s meat. It replaces dairy products because of its relatively low cost and rich source of protein, iron, calcium and other minerals. Quality of tofu varies based on the methodology, addition of coagulant and diversity in bean. The tofu making procedure is still at its preliminary stage and the production is limited to cottage level. Tofu is made of condensed soymilk that is pressed into solid blocks. It is buttery, fine textured and palatable. This cheeselike food is made from fresh hot soymilk with one or more coagulants by curdling process. Tofu originated in China and it is a traditional ingredient of the cuisines of Indonesia, Japan, Korea, Vietnam, Singapore and Thailand. It is a rich source of protein and excellent source of essential amino acids calcium, iron, and some minerals. Tofu is made from other bean curd also, however, chick pea tofu is an easy alternative to soy-based tofu and India is the largest producer for chick pea in the world. Hence, this article reviews the historical aspects and characteristics of traditional tofu and more focus on fortified tofu from chick pea milk, manufacturing processes, types and health benefits to create its significance in the world market. This review article also mentioned about the alternative resources for the preparation of tofu.