[axioms_End]

They mention that "nearly all" alternatives are marked as ultraprocessed, which is kinda meaningful. Tofu and tempeh can be easily made in home environment, basic soy milk (water + soy) also, so alternatives that stay ultraprocessed are either modified in other ways (added sweeteners, etc) or are ready meals (like burgers and breaded cutlets). And difference in nutritional values between those categories is rather stark.

[isodev]

What I don’t get though is why ultra-processed means bad even if the ingredients are what you expect to find inside.

In case of tofu, even if you manage to invest the time to make it at home, you still need to marinate it so it tastes like something (adding all kinds of things here)… and then fry/cook it into a meal. Maybe you control everything that goes into it (“ultra processed by hand”?), but not in a very sustainable approach in terms of water and energy that goes into it.