Plant-based food
Tofu is made from soybean liquid set with a coagulant. It is not dairy cheese.
Plant-based · non-dairy · everyday
A different route to familiar food.
TOFIT brings soy-based tofu into familiar Indian meals. It can take the culinary place of paneer in many dishes when you want a plant-based direction, while remaining a distinct food with its own label and allergen information.
Understand the choice
Clear facts, without inflated promises.
Food choices are personal. TOFIT explains the role of tofu responsibly and leaves medical or nutrition decisions to qualified professionals and the final product label.
Culinary alternative
Plain or Masala Tofu can stand in for paneer in many curries, grills, bhurji-style dishes, wraps and bowls.
Lactose context
Lactose is the natural sugar in milk. People managing lactose intolerance should still read every final label and follow personalised clinical advice.
Soy allergen
TOFIT contains Soy. Always check the physical pack and every other ingredient used in the meal.
What responsible wording means
Simple information is more useful than a sweeping claim.
TOFIT does not use “chemical-free” as a food claim. Tofu is made by coagulating soybean liquid, and approved food labels must name the actual ingredients used. The final physical pack—not a website illustration—is the source of truth for ingredients, allergens, storage and Best Before information.
TOFIT is also not presented as a medical treatment or as nutritionally identical to paneer. It is a versatile soy food that gives cooks another practical option.
Everyday possibility
Make the choice work for your table.
Start with the dish, the people eating it and the flavour direction you want. Choose Plain for maximum control, or Masala for a savoury head start. Then build the meal with vegetables, grains, breads, herbs and sauces that fit your routine.
Explore TOFIT Recipes
Evidence note
Sources behind the general guidance.
General descriptions were checked against the Food Safety and Standards Authority of India definition of tofu, the U.S. National Institute of Diabetes and Digestive and Kidney Diseases guidance on lactose intolerance, and USDA MyPlate guidance that includes tofu among soy-based protein foods.
This page provides general food information, not medical advice. Anyone managing an allergy, intolerance or medical condition should follow the final label and guidance from a qualified clinician or dietitian.
Choose your starting point
Plain or Masala—make tofu work for your dish.
Explore both TOFIT products, then ask the Kolkata team about current availability.
