Pregnant women are generally at higher risk of getting ill or harming the baby from certain foods, particularly raw food. Although technically tofu is not raw food, it is not prepared as a ready-to-eat food. The safety aspects of raw tofu also depend on the production process, which may vary between one factory to another. To avoid pathogenic and harmful bacteria, it is suggested to cook the tofu before consumption, especially when served for pregnant women, children, elderly people, and people with weakened immune systems.