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豆腐或豆腐是廚房裡最通用的“蔬菜肉”。其豐富的蛋白質，礦物質，維生素和異黃酮使其成為寶藏。
豆腐是豆腐，因為它是通過牛奶的沉澱獲得的。大豆是世界上消費量最大的豆類，高於扁豆，鷹嘴豆和豆類。它是世界上一半的傳統，特別是亞洲國家，它是食物的基礎之一，無論是豆類，豆腐，奶昔還是醬油。
沒有白費，大豆是已知蛋白質含量和質量最高的豆類。
豆腐的特性
豆腐是肉類的絕佳替代品，其優點是脂肪含量低，生產成本低得多，既經濟又環保。
好蛋白質
豆腐不僅具有大量的蛋白質（10％至20％，硬度），其大多同化，但是生物體同化以及為必需氨基酸及其組合。
僅將大豆的優點歸於其異黃酮是不公平的，儘管它們對其產生的荷爾蒙調節是正確的。大豆含有許多其他有益健康的營養素，如纖維，必需脂肪酸和蛋白質，具有心血管和消化功能。
植物雌激素有助於預防骨質疏鬆症，這是一種在絕經期和絕經後婦女中非常普遍的現象，與男性相比，骨折風險增加一倍。
大豆在骨骼系統中的益處很多，眾所周知，食用豆腐的人習慣性地比不服用大豆的人減少30％的骨質疏鬆症。