Tofu, eggs, affects the absorption of protein.

2. Tofu-brown sugar produces denatured precipitation, which is not conducive to absorption.

Tofu-spinach, calcium and magnesium in tofu combine with oxalic acid in spinach to form calcium oxalate and magnesium oxalate which are not easily absorbed by human body.

3. Tofu-onion produces calcium oxalate which is not easily absorbed.

Tofu milk reduces the nutritional value.