For the many people living with chronic kidney disease (CKD) who struggle to figure out what’s ok for them to eat and what’s not, there are actually quite a few versatile, kidney-friendly foods that can be enjoyed by carnivores, omnivores, and vegetarians alike. Tofu, derived from soybeans, is one of them. Learn why tofu can be a great base for an entrée or an addition as a side dish if you find meal-planning to be a challenge on a renal diet.*

Tofu’s Compatibility with Kidney Health

Tofu is a nutrient-dense plant-based food, high in protein, as well as:

• Calcium and magnesium,
• Omega-3 and omega 6 fatty acids,
• Fiber, and 
• Isoflavones (substances that help protect against cardiovascular disease and certain cancers). 

These nutrients assist with protein synthesis and energy, among other benefits, and promote overall health and well-being. 

Regarding kidney health, tofu is generally safe for dietary inclusion, though you may need to adjust your portions depending on your stage of CKD. It offers a low-phosphorus, low-potassium, and low-sodium alternative suitable for various kidney conditions and treatments. Whether you’re navigating early phases of a disease, undergoing dialysis, or managing kidney stones, you can embrace tofu as a nourishing component of your diet.

Tofu Tips and Culinary Inspiration

Tofu is versatile and easily adaptable to many different types of taste and texture preferences, and can be substituted for meat or cheese in cultural and ethnic cuisines. It has a very mild flavor, taking on the taste of whatever seasonings or marinades you add to it. If you’re trying tofu for the first time and need some inspiration, here’s a simple recipe to try.

Sesame Greens with Tofu 

Serving Size: 4

Ingredients

• 4 cups mixed greens of your choice
• 1 tablespoon (Tbs) olive oil
• 1 cup thinly-sliced onions
• 1 teaspoon (tsp) curry powder
• 1 Tbs low-sodium soy sauce
• ½ cup unseasoned rice vinegar
• 8 ounces firm tofu, cubed
• ½ tsp sesame oil
• 1 tsp sesame seeds

Instructions

• Cut greens into 2-inch-long shreds. 
• Drain tofu and pat dry with a paper towel.
• Heat oil in a pan.
• Sauté tofu for 3 to 5 minutes until golden. Set aside.
• Sauté onions until translucent, about 2 minutes.
• Sprinkle curry over onions and add greens. Cover.
• Reduce heat and let greens steam, about 3-5 minutes. 
• Stir halfway through cooking. Don’t overcook greens.
• Add soy sauce and vinegar, then bring to a boil.
• When the sauce is slightly thickened, remove from heat and add the tofu.
• Garnish with sesame oil and seeds. Serve with rice or pita bread.

Other Handy Ways to Use Tofu

Tofu can be cooked and used in a wide variety of ways, including:

• Cubed in soups for protein
• In breakfast scrambles as a substitute for eggs
• In smoothies for protein and added thickness

You can also try tempeh, which is fermented tofu. Tempeh tends to be more dense than regular tofu, and has a stronger taste.

*National Kidney Foundation. (n.d.) Tofu and Kidney Disease. https://www.kidney.org/atoz/content/tofu 

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