Morinaga Mori-Nu Shelf Stable Silken Tofu Firm
Photo: Open Food Facts contributors (CC BY-SA)

Tofu

Morinaga Mori-Nu Shelf Stable Silken Tofu Firm

10.8 oz, 307 g

Score

Excellent 87 out of 100 High confidence

Why it scores 87

Morinaga Mori-Nu Shelf Stable Silken Tofu Firm scores 87 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. minus 8 points Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
  2. minus 2.5 points Soy protein isolate / concentrate: An ingredient typical of ultra-processed foods (NOVA group 4). Info
  3. minus 2.5 points Calcium chloride: An additive class typical of ultra-processed foods (NOVA group 4). Info

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Mori-Nu Shelf Stable Silken Tofu Firm

START100

Ingredients

  • Soy protein isolate / concentrate minus 2.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Calcium chloride minus 2.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
subtotal−5

Processing

  • Processed (NOVA 3) minus 8 points
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [1]
subtotal−8

TOTAL 87Excellent

100 − 13 = 87


GTIN 00085696608044 · 2026-07-07

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy59 kcal
Fat2.4 g
Saturated fat0 g
Trans fat0 g
Carbohydrates2.4 g
Sugars0 g
Added sugars0 g
Fiber1.2 g
Protein7.1 g
Salt0.1 g

Serving: 3 oz. (85 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

WATER, SOYBEANS, SOY PROTEIN ISOLATE, GLUCONO-DELTA - LACTONE, CALCIUM CHLORIDE.

Allergens and diets

Contains: Soy

  • Vegan
  • Vegetarian
  • Gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Packaging

Composite material

Context only: no points in v1.

Sources

  1. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org