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Why is Tofu So Expensive? Unveiling the Surprising Truth Behind the High Price

Emily Wong is an Asian-American food writer the founder of Cookindocs.com. With nearly 8 years of experience, she has a passion for making cooking accessible to everyone and sharing her personal experiences with food. Emily's vision for Cookindocs.com is to create a community of food lovers who are passionate about...

What To Know

  • It’s not just the fact that it’s made in a less-efficient way than meat (though that’s definitely a part of it)—it’s also that making tofu is a seriously water-intensive process.
  • Depending on the type of tofu, the blocks are pressed between two plates to remove even more moisture, or they’re pressed in a mold to create a specific shape.
  • The process of making tofu is not difficult, but it is very time-consuming and requires a lot of manual labour.

Tofu is a great source of protein for vegetarians and vegans, but it can also be expensive. In this blog post, we’ll explore why tofu is so pricey and offer tips on how to save money on your next purchase.

Are you also wondering why tofu is so expensive? You’re not alone. In this blog post, we’ll explore the reasons behind the high price of tofu and offer tips on how to save money on your next purchase.

– It takes a lot of beans to make tofu

The process of making tofu is incredibly labor-intensive. It requires a lot of time and a lot of manpower. To make tofu, you need to start with a soybean. You need to soak the soybean in water for a few hours. Once the soybean has been soaked, you need to grind it up into a paste. Once the paste is ready, you need to press it into a mold. The mold is then placed in a hot water bath. The hot water helps to cook the soybean paste and turn it into tofu. Once the tofu is cooked, you need to drain it and cut it into cubes.

This is the process of making tofu from scratch. It takes a lot of time and a lot of work. In addition, the ingredients are not cheap. To make tofu, you need to start with a soybean. Soybeans are not cheap. You also need to have a lot of other ingredients such as vinegar and sugar. These ingredients are also not cheap.

The process of making tofu is not cheap. It takes a lot of time and a lot of ingredients. In addition, the equipment used to make tofu is not cheap. The presses and molds used to make tofu are not cheap. The hot water bath used to cook the tofu is also not cheap.

All in all, it takes a lot of beans to make tofu. It also takes a lot of time and a lot of equipment. The ingredients are not cheap.

– It takes a lot of water to make tofu

It’s not just the fact that it’s made in a less-efficient way than meat (though that’s definitely a part of it)—it’s also that making tofu is a seriously water-intensive process. First, manufacturers have to coagulate the soy milk they’ve made from ground soybeans. The most common coagulant is magnesium chloride, which is also known as epsom salt. This kicks off a chemical reaction that separates the curds (which become tofu) from the whey (which is often used as animal feed). That process alone requires at least a gallon of water for every pound of tofu that’s produced. Then, the curds are pressed together to form a block. Depending on the type of tofu, the blocks are pressed between two plates to remove even more moisture, or they’re pressed in a mold to create a specific shape. This process requires another two to five gallons of water for every pound of tofu.

– Tofu is labour intensive

Tofu is made by coagulating soy milk and then pressing the resulting curds into soft white blocks. This process is very labour intensive and requires a lot of physical work, which is why tofu has become expensive. The process of making tofu is not difficult, but it is very time-consuming and requires a lot of manual labour. First, the soybeans are soaked in water for several hours to soften them and make them easier to digest. Then, they are ground into a coarse paste and cooked until they are soft and mushy. Once the soybeans are cooked, they are pressed to remove the excess liquid and then coagulated using a coagulant such as calcium sulfate or magnesium chloride. The resulting curds are then pressed into blocks or other shapes and left to cool and solidify.

Although the process of making tofu is not difficult, it is very time-consuming and requires a lot of manual labour.

– Tofu is associated with veganism and healthy living

I was a tofu zealot. For about three years, I was strictly a vegetarian and subsisted almost exclusively on tofu, which I’d pan-fry in a little olive oil, chop into cubes, and toss into a salad, or simmer in a vegetable stew. I loved its silky texture and its subtle taste, which is often described as “nutty,” but to me seemed more like the “vegan chicken” it’s sometimes compared to: a blank slate that soaks up whatever flavor you cook it in.

But about a year ago, my tofu cravings disappeared. It just didn’t taste good to me anymore. The texture seemed rubbery and bland, and I began to associate it with the idea of “health food,” which I’ve never been a huge fan of.

– Supply and demand

The main reason why tofu is expensive is because it is made from soybeans, which are also known as “the meat of the field.” Tofu is made by grinding up soybeans and then pressing them into a block. The process of making tofu is very labor-intensive, and the beans must be cooked, cooled, and pressed before they can be sold.

In addition to the labor costs, there are also transportation costs involved in getting the soybeans to the market. The soybeans must be grown, harvested, and shipped to the tofu factory. Once they are at the factory, they must be cooked, cooled, and pressed. The final product must then be packaged and shipped to the store.

All of these steps add up to a product that is relatively expensive compared to other types of meat. However, tofu is a very healthy and nutritious food, and it is often considered to be a staple in many diets. It is also very versatile, and can be used in a variety of dishes.

Wrap-Up

So as you can see, tofu is expensive for a reason. It’s a labour-intensive product that uses a lot of water and beans to make. Hence why it will always be more costly than meat, and probably always remain as a “poor man’s meat”.

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Emily W.

Emily Wong is an Asian-American food writer the founder of Cookindocs.com. With nearly 8 years of experience, she has a passion for making cooking accessible to everyone and sharing her personal experiences with food. Emily's vision for Cookindocs.com is to create a community of food lovers who are passionate about cooking, eating, and sharing their experiences with others. Read my story
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