How green is tofu?

Remember that Friday Nov 13 is the date for my online book-launch party to celebrate the arrival of my book on Buddhism and vegetarianism: Vegetarianism: A Buddhist View.

Slate has an interesting article on the CO₂ footprint of tofu:

Soybeans themselves are a highly efficient source of protein: According to one recent study, it takes about 0.2 calories of fossil fuels to make a calorie of soybean protein, a little more than one-thirtieth of the total for chicken. Soy is also much better from a global-warming perspective: In conventional production, a kilogram of raw beans generates about 150 grams to 300 grams of carbon-dioxide equivalent, as opposed to 2,500 grams for the equivalent quantity of edible chicken meat. (Organic soybeans should produce even less CO2 equivalent.

So that’s really an amazing saving in CO2 emissions, especially when you consider that red meat generates four times as much greenhouse gas as chicken. Soy beans therefore produce, weight for weight, over 30 times less greenhouse gas than beef.

Unfortunately, by the time you process soybeans into tofu, much of the benefit compared to chicken has been lost:

…a kilogram of tofu sold in the Netherlands produces about two kilograms of carbon-dioxide equivalent (PDF) from the farm to the supermarket. That’s only a little less than Dutch chicken, at 3 kilograms of CO2-equivalent per kilogram of meat.

However, that’s still a reduction of 33%, which is considerable. And the article adds the caveat that the Netherlands doesn’t produce soybeans and imports them. In the US, soybeans are produced closer to home and the CO2 impact would be much less.

What is true for soy would likely be equally true for other beans. If you’re interested in radically reducing your carbon footprint, moving to a diet that includes more beans (preferably not processed into tofu). A veggie chili made with kidney beans and other legumes would be not only delicious, but environmentally beneficial as well. Just to give you an idea, here’s a recipe from the Whole Food recipe website:

Cookoff-Winning Veggie Chili

Serves 4 to 6

This uniquely rich chili combines warm spices and chocolate — like a Mexican mole sauce with traditional vegetarian chili ingredients. Delicious with fresh corn-studded corn bread and maple butter and a crisp, light green salad. Serve garnished with sour cream and avocado slices, if desired. Veggie chilis cook much quicker than meat based ones. If you want to simmer this for a while, turn to low and add another cup of broth.
Ingredients

3/4 cup frozen corn kernels, thawed and drained (or kernels from 1 ear corn)
3 tablespoons extra virgin olive oil, divided
1 medium eggplant, peeled and diced (about 3 cups)
4 garlic cloves, finely chopped
1 medium white onion, peeled and chopped
1/2 jalapeño pepper, minced, more or less to taste
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon smoked or regular paprika
1/2 teaspoon chili powder
Sea salt and black pepper
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
1 (14.5-ounce) can fire roasted or regular diced tomatoes with juices
1 cup gluten-free vegetable broth
1 tablespoon fresh lime juice
2 tablespoons dairy-free semi-sweet chocolate chips

Method

In a large heavy skillet, roast corn kernels over medium-high heat, stirring constantly, until beginning to brown, 3 to 5 minutes. Remove and set aside. Add 2 tablespoons of olive oil to the skillet over medium heat and cook eggplant with a pinch of salt until golden, about 10 minutes. Set aside.

In a large saucepan, heat remaining tablespoon of oil over medium heat. Add garlic and cook for 1 minute, then add onion and cook until translucent, about 5 minutes. Stir in jalapeño, cumin, cinnamon, coriander, paprika, chili powder, salt and pepper. Cook for 1 minute, stirring frequently. Stir in tomatoes, beans, vegetable broth and lime juice. Bring to a simmer. Simmer 15 minutes, stirring frequently. Stir in corn and eggplant. Add chocolate and stir just until melted. Taste and adjust seasoning. Serve immediately.