Oman today_ Tofu, sometimes referred to as soy curd, is a rich source of protein and isoflavones. It is made from soy milk and solidified by adding compounds such as calcium or magnesium salts, which allow the proteins to coagulate and form a cheese- or curd-like texture. When tofu is prepared with calcium, this mineral plays a key role in its structure and nutritional value.
The texture of tofu can vary depending on the production method, ranging from extra firm to soft or silky. Extra-firm tofu is ideal for replacing meat in various dishes and for frying, while soft and silky tofu works best in soups and desserts.