Switzerland's tofu boom transforms diets with plant-based protein and health perks

Tofu has become far more popular in Switzerland over the past decade. Production has surged by 8–12% each year, driven by growing demand for plant-based proteins. New research also suggests that soy products like tofu may reduce breast cancer risk, challenging earlier concerns.

In 2016, Switzerland produced around 1,500 tonnes of tofu annually. By 2025, that figure had risen to over 4,000 tonnes, with local brands like Taifun capturing 15% of the plant-protein market. Supermarkets and organic stores now stock a wide range of flavoured tofu options, making it easier for consumers to incorporate into meals.

Tofu's versatility in cooking adds to its appeal. Draining excess water before cooking helps it absorb marinades better, while freezing and thawing can improve texture. A simple cornstarch coating before frying creates a crispy finish. Even plain tofu can take on bold flavours when seasoned properly, though marinating in soy sauce or teriyaki isn't always needed.

Nutritionally, tofu is a strong alternative to animal protein. A 100-gram serving of firm tofu contains 15 grams of protein, with a complete amino acid profile. It's also rich in unsaturated fats, which support heart health. Recent studies further suggest that isoflavones in soy may lower breast cancer risk, contradicting past warnings.

Journalist Julia Hofer, who writes for Beobachter on sustainability and health, shares plant-based cooking tips in her newsletter, En Guete. Structured like a mini-course, it offers weekly recipes and advice for making the most of ingredients like tofu.

Swiss tofu production has expanded rapidly, reflecting a shift toward plant-based diets. With improved availability and cooking techniques, it's now a practical and nutritious choice for many. The latest health findings also position it as a beneficial addition to balanced eating.