Tofu, which originated in China, is made of condensed soy milk that’s pressed into solid white blocks in a process similar to cheese making. Nigari, a mineral-rich coagulant that’s left over after salt is extracted from seawater, is used to help tofu solidify and keep its form. Most of the world’s soybeans are grown in the United States, and a large proportion is genetically modified (GMO). GMO crops have genes added to them to improve their growth, pest resistance, nutrient content, and ease of farming.

Source: Healthline