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Tofu is the winner. Scientist creates new holistic scoring system to measure the impact of food (phys.org)
submitted 2 days ago* by to c/solarpunk@slrpnk.net
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In a paper published in Frontiers in Sustainable Food Systems, Dr. Chris Macdonald explored the best sources of protein currently available.

To answer the question, Macdonald had to build a new holistic scoring system that combines measures of environmental impact, health, affordability and availability into a single framework.

Applying the scoring system to 20 commonly consumed protein-rich foods, the analysis found a striking pattern: every product in the highest-scoring quintile was plant-based, while every product in the lowest-scoring quintile was animal-based. Tofu ranked first overall, while cheddar cheese ranked last.

The paper argues that many existing food rating systems focus on only one aspect of a product. While useful, these single-dimension labels can obscure important trade-offs and make it difficult to compare foods comprehensively.

TOFU DOMINATION

Link to open access article https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2026.1677796/full

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[–] 6 points 1 day ago (2 children)

I've made my own tofu and it is not a big thing with many steps. Soak beans overnight, blend beans in blender, cook resulting slurry, strain, add coagulant, place in container and apply weight.

It's about the same amount of work as baking bread. However it is not cheaper than buying tofu from the store unless you can find very cheap soybeans.

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  • [–] 3 points 1 day ago (1 child)

    Sounds a little similar to making cheese. Which you can do at home easily too. It just takes a lot of milk for not much cheese. Usually only do it if I obtain several litres of milk for free that would otherwise be wasted.

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