Considered a “soy cheese”, or “soy curd”, traditional tofu is obtained by physico-chemical reaction and gelation of proteins, after adding nigari (magnesium and calcium salt) while hot. The high quality of Tofu Extra Sojabio and more generally of all our products is due to the lactofermentation they undergo during their manufacture, a natural process that transforms the sugars contained in soy milk into lactic acid. We obtain food with multiple advantages, mainly due to the quality of the lactic acid bacteria selected by us: they promote intestinal balance and enrich the microbiota. they are bioavailable and aid digestion. they help neutralize pathogenic bacteria and reactivate immune defences.