Smoked tofu

Smoked tofu is a variety of tofu that has undergone a smoking process to add an intense, deep, and slightly woody flavor. It is a food made from soybean curd, which retains the soft and compact texture of traditional tofu but with the characteristic aromatic touch of smoking. It is widely used in vegetarian and vegan cuisine as a plant-based source of protein, adding versatility and a unique flavor to various preparations.

Tofu originated in ancient China, where it has been consumed for over two thousand years. The smoking process can vary by region, using specific woods to infuse the product with particular aromas. Although tofu has become popular worldwide, its consumption in Latin America has been increasing, especially in healthy and Asian-inspired recipes.

Properties: Smoked tofu is an excellent source of plant-based protein, low in calories, and cholesterol-free. Additionally, it is rich in iron, calcium (especially when fortified), and contains essential amino acids. Thanks to the smoking process, it can provide additional antioxidants and a flavor that enriches dishes without the need for added fats or salt.

Regarding its synonyms in Spanish, in different Hispanic American countries, it may simply be known as tofu ahumado. Although the term is quite universal, in some places it may be called queso de soya ahumado or requesón de soya ahumado, referring to its cheese-like texture.