Calories in Tofu
Updated July 2026 · Source: USDA FoodData Central

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Nutrition Facts
* % Daily Value based on a 2,000 kcal diet.
Vitamins & Minerals — per 100g
| Nutrient | Amount | % Daily Value | Bar |
|---|---|---|---|
| Calcium | 201mg | 19% | |
| Manganese | 0.61mg | 27% | |
| Copper | 0.19mg | 21% | |
| Selenium | 9.9µg | 18% | |
| Iron | 1.6mg | 9% | |
| Phosphorus | 97mg | 8% | |
| Magnesium | 30mg | 7% | |
| Zinc | 0.8mg | 7% | |
| Potassium | 121mg | 3% | |
| Sodium | 7mg | 0% |
Calories in Tofu by Weight
| Weight | Calories | Protein | Net Carbs | Fat |
|---|
Macronutrient Breakdown — per 100g
Firm tofu. Silken tofu: 55 kcal/100g, 5g protein. Extra firm: 80-90 kcal, 10g protein. Fried tofu: 271 kcal. GI ~15. Pressing removes water and increases calorie density slightly.
Key Nutrients
Tofu Health Benefits
Complete Plant Protein at Extremely Low Calories
At 76 kcal/100g with 8.08g complete protein, tofu has one of the best protein-to-calorie ratios of any plant food. For vegans and vegetarians managing weight while meeting protein targets, tofu's near-zero carb content, complete amino acid profile, and extremely low calorie density make it exceptional.
Calcium — More Than Milk Per Calorie
Firm tofu provides 201mg of calcium per 100g (19% DV). At 76 kcal/100g, tofu provides more calcium per calorie than any dairy milk: milk (113mg Ca / 61 kcal = 1.85mg/kcal) vs tofu (201mg / 76 kcal = 2.64mg/kcal). For vegans seeking calcium without dairy, tofu is one of the most effective sources.
Isoflavones — Evidence-Based Benefits
Tofu's soy isoflavones have documented benefits in clinical trials: significant reduction in menopausal hot flash frequency and severity, modest improvement in bone density, reduction in LDL cholesterol (FDA-approved health claim for soy protein), and reduced risk of breast cancer in Asian populations with lifelong consumption.
Culinary Versatility
Tofu's near-neutral flavour and ability to absorb marinades makes it extraordinarily versatile: stir-fried, scrambled as an egg substitute, blended into sauces and smoothies, pressed and grilled, marinated and baked, or crumbled as a ground meat alternative.
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Sources
Nutrition values from USDA FoodData Central. Not medical advice.