For several years, tofu has gradually established itself as an essential product in vegetarian and flexitarian diets in Switzerland. Once considered a niche food reserved for a few exotic cuisine enthusiasts, it now generates growing interest, both for its nutritional qualities and its role in a more sustainable diet. This popularity has a marked impact on the local economy, as more and more Swiss players are investing in the production, processing, and distribution of tofu nationwide.

In this article, we delve into the workings of the local tofu economy in Switzerland, exploring the origins of this product, its production context, its rapidly expanding market, as well as its nutritional and environmental benefits. We will also examine the challenges faced by Swiss producers and distributors, while suggesting ways to ensure the sustainability of this sector and support the local economy.

1. The Origins and Growing Popularity of Tofu in Switzerland

Tofu originates from China, where it is traditionally made from fermented soybeans, before being adopted throughout Asia. In Switzerland, interest in tofu initially emerged with the macrobiotic and vegetarian wave of the 1970s. For a long time, however, it remained confined to the shelves of specialized organic stores or Asian groceries.

Today, the landscape has completely changed. Several factors have contributed to this evolution:

• The rise of vegetarianism and veganism: A growing number of Swiss people are choosing to reduce or eliminate their consumption of animal proteins, for ethical reasons as well as for their health or environmental preservation.
• The popularity of flexitarianism: Even among consumers who do not adopt a strictly vegetarian diet, tofu is increasingly considered an excellent alternative to meat once or several times a week.
• Better access to information and recipes: Culinary blogs, online cooking channels, and social media influencers highlight enticing tofu-based recipes, making this product less intimidating and more easily integrated into everyday dishes.

This growing popularity of tofu and the general enthusiasm for plant-based alternatives provide fertile ground for the development of a local economy focused on the processing and distribution of tofu throughout the country.

2. The Specificities of Tofu Production in Switzerland

2.1 Soybean Cultivation and Raw Materials

Tofu is mainly made from soybeans, which are soaked and then ground to release soy milk, which is then coagulated to form a smooth block. In the Swiss context, the origin of the soybeans is crucial to support the local economy. Two possibilities emerge:

1. Local soybean cultivation: In Switzerland, soybean cultivation remains relatively confidential, although it tends to develop. Varieties adapted to the Swiss climate must be carefully selected. Several farmers are trying to capitalize on the growing demand for plant proteins by starting organic soybean production.
2. Importation of European soybeans: When local quantities are insufficient or quality is lacking, some players prefer to turn to importing soybeans from European countries, such as France or Austria. This allows for maintaining a reasonable carbon footprint compared to transoceanic soybean imports.

For tofu manufacturers concerned with sustainability, obtaining local and high-quality raw materials is a major challenge. However, as demand increases, the sector is beginning to structure itself, promoting the rise of partnerships between Swiss farmers and processors.

2.2 Processing Steps

Once the soybeans are selected, here are the essential steps in tofu production:

• Soaking: The beans are soaked for several hours, usually overnight, to soften their shell and facilitate grinding.
• Grinding and cooking: After soaking, the beans are ground with water, then the resulting puree is cooked to extract the soy milk.
• Filtration: During this step, the milk is separated from the okara, the soybean pulp that can be used for other preparations (biscuits, patties, etc.).
• Coagulation: The soy milk is coagulated using a natural coagulant (usually nigari or calcium sulfate). A curd mass then forms.
• Pressing: The tofu mass is pressed into molds to remove excess liquid and give it its characteristic shape.
• Cooling and packaging: The tofu is finally cooled and packaged for sale, either plain or with added spices and herbs.

The process requires a certain artisanal know-how, which can be adapted to larger-scale professional equipment. In Switzerland, several small and medium-sized enterprises have specialized in the artisanal and sustainable production of tofu, with particular attention to the traceability of raw materials and waste reduction.

3. The Swiss Tofu Market: Players, Distribution Channels, and Economic Dynamics

3.1 Key Players in the Sector

The tofu sector in Switzerland is structured around different players, often of varying sizes:

• Small artisanal companies: They focus on the quality of their raw materials, the originality of their recipes, and the image of a local product. Some develop ranges of tofu with local herbs or smoked versions to enrich the offer.
• National and international brands: They can offer tofu on a larger scale, often available in most supermarkets and specialized grocery stores.
• Distributors and retail chains: Major Swiss supermarkets, as well as organic and specialized stores, offer an increasing choice of local or imported tofu, reaching a wide audience.
• Catering: There is an increased presence of tofu in vegetarian restaurants but also in those offering traditional cuisine, which sometimes incorporate it into their menus to meet the demand of a varied clientele.

3.2 Distribution Channels

Tofu is now distributed through various channels:

1. Supermarkets: Coop, Migros, and other chains have significantly expanded their range of vegetarian products. They stock several brands of tofu, whether local or imported.
2. Specialized stores: Organic shops or fine grocery stores focus more on quality, traceable origin of raw materials, and product specificity (farm tofu, silken tofu, original marinades, etc.).
3. Markets and AMAPs: Some small local producers sell their tofu directly at village markets or through associations for the maintenance of peasant agriculture (AMAP), strengthening the links between producers and consumers.
4. Online sales: More and more sites specializing in vegan and organic products offer Swiss tofu for home delivery, a trend reinforced by the development of food e-commerce.

3.3 The Economic Weight of Tofu in Switzerland

Although it is difficult to obtain official figures on the exact market share of tofu, the trend is upward. Some indicators confirm this dynamic:

• The constant increase in sales of vegetarian products in supermarkets.
• The diversification of the offer, with the appearance of flavored, smoked, or pre-cooked block varieties.
• The multiplication of production workshops and innovative start-ups developing tofu recipes or derivative products (sausages, nuggets, plant-based cheeses, etc.).

The rise of tofu in Switzerland generates positive economic benefits, notably through the creation of local jobs, the promotion of local soybean crops, and innovation in the food sector.

4. The Benefits of Tofu for Consumers and the Local Economy

4.1 Nutritional Interest of Tofu

Tofu has remarkable nutritional advantages, making it particularly appreciated in a vegetarian or flexitarian diet:

• High protein content: Tofu is rich in high-quality proteins, containing all essential amino acids.
• Low in saturated fats: Unlike some animal protein sources, tofu is low in saturated fats, contributing to a better lipid profile.
• Minerals and nutrients: Depending on the coagulant used, tofu can be a good source of calcium, iron, and magnesium.
• Culinary versatility: Tofu absorbs the flavors of the herbs and sauces in which it is cooked, making it an extremely adaptable ingredient.

Thanks to these characteristics, consuming tofu contributes to diversifying one’s diet and meeting plant protein needs in a healthy way.

4.2 Economic Benefits for Switzerland

Beyond consumer interest, local tofu production in Switzerland can stimulate the economy at several levels:

• Support for local agriculture: Developing soybean crops adapted to the Swiss climate allows for land valorization and creates a strong link between farmers, processors, and distributors.
• Job creation: The rise of artisanal and organic tofu production promotes local employment, whether in agriculture, processing, or logistics.
• Innovation and diversification: The exploration of new tofu techniques and recipes encourages research and development in plant-based food and nutrients, contributing to Switzerland’s prominence in the agri-food sector.
• International visibility: Some Swiss tofu producers focus on quality to export their products, enhancing Switzerland’s visibility in the field of plant-based alternatives.

4.3 Positive Environmental Impact

Tofu production generally consumes fewer resources (water, animal feed, agricultural land) than animal protein production. Moreover, when the sector relies on local soybean crops, it reduces imports of raw materials from distant regions, thus decreasing the overall carbon footprint. This approach promotes more environmentally friendly agriculture on a national scale.

5. Persistent Challenges for the Local Tofu Economy in Switzerland

Despite the many opportunities offered by local tofu production, several challenges complicate the consolidation of this sector:

1. The lack of soybean crops in Switzerland: The rise of national tofu production is limited by the quantity (and quality) of locally available soybeans. Farmers sometimes lack sufficient financial incentives to engage in this demanding crop.
2. Competition from imports: Large volumes of tofu imported from Asia or European countries with large production capacities can be offered at more competitive prices. Swiss companies must therefore focus on quality, traceability, and the artisanal aspect to stand out.
3. Public perception: While tofu is increasingly popular, it still suffers from preconceived notions about its alleged blandness or lack of taste. Producers must therefore redouble their efforts in culinary innovation and communication to win over a wider audience.
4. Distribution: Small artisanal companies often struggle to access supermarkets due to logistical constraints, required volumes, and price pressure.

To address these challenges, close collaboration between farmers, processors, distributors, and public authorities is necessary to sustainably support the local tofu sector.

6. Improvement Paths and Promising Initiatives

6.1 Encouraging Soybean Cultivation in Switzerland

For the local tofu economy to thrive, it is crucial to strengthen the agricultural aspect:

• Financial support and technical assistance: Subsidies or training programs could encourage Swiss farmers to engage in soybean cultivation.
• Selection of adapted varieties: Agronomic research can contribute to the development of varieties resistant to climatic hazards in Switzerland, for more stable yields.
• Cooperatives and farmer groups: Working collectively facilitates seed purchasing, machine sharing, as well as soybean storage and marketing.

6.2 Enhancing the Reputation and Quality of Local Producers

To stand out against imports, Swiss producers must emphasize:

• Traceability and certification: Clearly display the origin of soybeans, sustainable farming practices, and obtain quality labels (organic, IP-Suisse, regional labels).
• Product innovation: Offer original recipes, bold marinades, and reassuring flavor combinations.
• Consumer awareness: Highlight the environmental and health benefits of local tofu and promote the image of artisanal, human-scale production.

6.3 Valorizing Okara and By-products

To create a circular economy and reduce waste, tofu producers can valorize okara (the solid residues from soy milk filtration). It can be used for:

• Making vegetable patties or fiber-rich biscuits.
• Animal feed, especially for pigs or poultry, if regulatory allowed and if the farm orientation is mixed.
• Developing sauces or vegetable spreads, which complement the range of products sold.

6.4 Collaborations between Restaurateurs, Cooking Schools, and Producers

Tofu’s visibility will also depend on better integration into local gastronomy:

• Encourage chefs to include creative tofu-based dishes in their menus.
• Offer training in hotel schools or amateur cooking on tofu preparation, making it a familiar ingredient for future cooks.
• Organize tasting or tofu discovery workshops at fairs, exhibitions, and festivals to raise public awareness.

7. Future Trends and Impact on Consumption in Switzerland

Current societal changes suggest an increasingly important role for tofu in the local economy:

• Search for sustainable alternatives: Concerns about climate and food traceability are pushing more and more Swiss people to favor local and plant-based products.
• Dynamic offer: The variety of tofu recipes and forms is constantly expanding, attracting an audience seeking culinary novelty.
• Urbanization and new lifestyles: Eating out or quick-to-cook products also favor interest in practical plant proteins, such as marinated and precooked tofu.

As this demand increases, the tofu economy could further rely on cooperative structures for soybean cultivation and a dense network of local producers, distributors, and restaurateurs.

8. Conclusion

The tofu sector in Switzerland is a rapidly expanding reality, driven by the growth of vegetarianism, the search for sustainable solutions, and the enthusiasm for plant proteins. Producing tofu locally represents an asset for agriculture, employment, food innovation, and environmental preservation.

However, many challenges remain: the still timid development of soybean cultivation in Switzerland, the competition from low-cost imports, the lack of visibility for tofu, and the persistent preconceived notions among some consumers. To overcome these obstacles, it is necessary to continue communication efforts, support the know-how of local tofu artisans, and accompany the structuring of the sector.

Initiatives already encourage a virtuous dynamic: establishment of cooperatives, partnerships between soybean producers and processing companies, culinary innovations, dedicated training, or highlighting sustainable production in markets and large distribution. These approaches contribute to anchoring tofu in the daily lives of Swiss people while supporting a more resilient and environmentally friendly local economy.

Ultimately, understanding the local tofu economy in Switzerland means grasping the importance of a balance between tradition and innovation, between local roots and openness to the world, all driven by a common desire to build a healthier and more respectful food future. Tofu represents much more than just a food: it embodies the emergence of a new culinary, sustainable, and supportive approach at the heart of the plates of today’s and tomorrow’s Swiss people.