Koya tofu is light yet dense – a smart and delicious way to enjoy plant-based protein.
Through freeze-drying, its water is removed, concentrating its nutrients:it contains about six times more protein than regular tofu.
Packed with calcium, iron, and potassium, koya tofu is a highly nutritious ingredient
perfect for vegan and vegetarian diets.
Koya Tofu – A Nutrient-Dense Plant Protein
Known as the “meat of the field,” soybeans are a rich source of plant-based protein.
Koya tofu, made by concentrating and freeze-drying soybean components, is packed with nutrients.
One of its most remarkable features is its high protein content: over 50% of its weight is plant protein (51.7g per 100g), including valuable soy proteins like glycinin and β-conglycinin.
It’s also rich in calcium (490mg/100g) and iron (5.8mg/100g) – essential nutrients for supporting daily vitality, muscle function, and overall well-being.
In recent years, maintaining muscle strength and oral function has become a key focus in promoting healthy and independent aging.
Thanks to its firm texture and high protein content, koya tofu supports both nutrition and chewing activity – making it a smart choice for all generations.
Koya tofu is more than just an ingredient – it’s a time-honored food with modern nutritional power.
