266

Tofu is the winner. Scientist creates new holistic scoring system to measure the impact of food (phys.org)

submitted 6 days ago* (last edited 6 days ago) by supersquirrel@lemmy.ca to c/solarpunk@slrpnk.net

118 comments fedilink hide all child comments

In a paper published in Frontiers in Sustainable Food Systems, Dr. Chris Macdonald explored the best sources of protein currently available.

To answer the question, Macdonald had to build a new holistic scoring system that combines measures of environmental impact, health, affordability and availability into a single framework.

Applying the scoring system to 20 commonly consumed protein-rich foods, the analysis found a striking pattern: every product in the highest-scoring quintile was plant-based, while every product in the lowest-scoring quintile was animal-based. Tofu ranked first overall, while cheddar cheese ranked last.

The paper argues that many existing food rating systems focus on only one aspect of a product. While useful, these single-dimension labels can obscure important trade-offs and make it difficult to compare foods comprehensively.

TOFU DOMINATION

Link to open access article https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2026.1677796/full

you are viewing a single comment's thread
view the rest of the comments

[-] JustAnotherKay@lemmy.world 8 points 5 days ago

Press your tofu for 2-4 hours, wrapped in paper towels. You wanna get it real dry. Microwave it for like 1-2 minutes. Get it REALLY dry. Once all that water is out, you wanna rehydrate it with some sauce + seasonings, basically like a marinade. Once it’s soaked up the goodness, air fry it (preferably) or pan fry it. Should end up with a texture almost similar to chicken. It’s still gonna be softer than real meat, but getting it just absurdly dry first is the first step to getting it close

[-] UnequalExchange@lemmy.world 2 points 5 days ago

Can I just slice it into slices and dehydrate it in a low temperature oven for hours and hours?

Like can I make 'dehydrared tofu chips' is what Im asking.

Or does anyone please know any brand of CHEAP dehydrated tofu chips already made and sold in canada?

Also does anyone please know how much of the essential amino acids tofu offers per 100grams of tofu (and I do mean any form of tofu. Fermented tofu , whatver form you pick) and then compare it to the essential amino acids 100 grams of ground beef gives.

Thanks