Soy, like many legumes, contain a lot of natural toxins. Phytates (fibers that bind minerals such as calcium), some goitrogenic substances (impair Iodine absorption and thyroid functions), protease inhibitors (bind with protein-digesting enzymes) and others (some like isoflavones are toxins in excess, but very healthy in moderation).

Cooking destroy many of these toxins. Fermentation or sprouting is ideal.

Tofu seems very low in fibers, which mean a low phytate content. Thus, absorption of minerals shouldn't be much of a problem.

From what I read, during the production of tofu, they use either magnesium chloride or calcium sulfate. Both are well absorbed forms of their respective minerals.
(Soy by itself is a poor source of calcium, most of the time calcium is added to soy products).

Hi acnebegone,

If man has Refined and or Processed it , then it may not be much good to eat!

Any soy product as an isolate or separated protein has been processed!

But there is a soy product which may have some good valve and it is called full fat soy powder! It is the soybean which has been cooked and ground to a fine powder and not to be considered to be Processed, just cooked and ground for direct use!

But it is a very powerful food which may be used ,yet in "very small amounts" to provide any protein one may need in vegetable form!

Smile Tis your choice.

soy cheeses contain casein which is milk protein. Casein is basically glue. This is one of the most unhealthy things about dairy products so it isn't like eating soy cheese is any better than eating regular cheese. soy cheese is pretty much plastic, anyway. It's so processed.