However tofu is used fresh, and cheeses are aged with salt. They are both good sources of protein, but cheese comes with a hefty dose of fat, much of it saturated, which is best consumed in limited amounts. The little or moderate amount of fat in tofu is not the artery clogging kind, and it's cholesterol-free, vegetarian for those that care, kosher and cheap. Soy products, especially the isoflavones, have been shown to offer a myriad of benefits, including possible prevention of many kinds of cancer, heart disease, diabetes, osteoporosis, for starters. In general, soy shows great promise for health promotion.
Research is very active.
Known in China for over 1000 years, tofu appears to have originated in Japan. The Chinese quickly adapted it to their varied cuisines and season it more heavily than the Japanese, who frequently consume it very fresh and unadorned. Note that the Japanese people enjoy the world's greatest longevity. What tofu really needs is an advertising genius to come up with a better, catchy name. Nonetheless, tofu is one of the most versatile foodstuffs you can think of.