Home tofu makers can't accurately predict protein content in homemade batches

DIY tofu makers lack reliable methods to measure how much protein transfers from soybeans to finished tofu, making it impossible to track nutritional content or optimize their recipes. Current solutions rely on generic USDA data for commercial tofu, which doesn't account for individual preparation methods, bean quality, or coagulant choices. This creates frustration for health-conscious home producers and those using tofu as a primary protein source.