getabiteTofu and soy protein guide
A soft-to-firm scale of silken tofu, tempeh, seitan, yuba, natto, and more. Names in origin languages, prep tips, and nutrition from the shared food file.
From silken to seitan
Silken tofu → 
Seitan
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Soy and wheat protein
Soft → firm
- Silken tofu
- Natto
- Fermented tofu
- Firm tofu
- Yuba (tofu skin)
- Extra-firm tofu
- Smoked tofu
- Tempeh
- Textured soy protein
- Seitan
Questions
Is the scale a lab measurement?
No. Positions are a practical cooking guide from soft custard textures to chewy wheat protein. Brands still vary.
Where do nutrition numbers come from?
From the shared curated nutrition file (USDA FoodData Central plus tofu-guide extras). Values are per 100 g.
Why highlight seitan separately?
Seitan is wheat protein (gluten). The note states that it is not suitable for coeliac disease or a gluten-free diet. No medical advice beyond that label fact.
What does the cooking filter do?
It dims products that are a poor match for scramble, fry, soup, or dessert patterns, so the scale stays readable.