Tofu Shortages Hit Germany as Demand for Plant-Based Protein Skyrockets

Tofu has become a mainstream kitchen staple, no longer just a niche health-food product. Its reputation as a clean, protein-rich food with simple ingredients is driving demand—so much so that German supermarkets faced shortages in early 2026.

The surge in tofu's popularity began with Veganuary 2026, when over 30 million people worldwide tried plant-based diets. German retailers like Rewe, Lidl, and Edeka reported emptied shelves as demand outstripped supply. Sales jumped by 26.1% in 2025, far outpacing the 3.1% growth of other meat substitutes.

Tofu now makes up over 20% of the meat-analog market, overtaking products like veggie schnitzels. Its nutritional benefits—essential amino acids, fibre, B vitamins, iron, magnesium, and calcium—have cemented its place as a heart-healthy protein source.

The market remains fragmented, with Taifun leading in organic specialty trade and private labels dominating conventional supermarkets. However, established brands like Taifun and Berief are struggling to keep up due to production limits. New competitors, such as Vienna-based New Originals Company, are also entering the space, adding pressure.

Germany's double-digit growth mirrors trends in Austria, with retailers blaming supply chain strains and production bottlenecks for the shortages.

The rapid rise in tofu consumption has exposed gaps in production and supply chains. With demand continuing to climb, manufacturers and retailers must adapt to prevent further shortages. The shift towards plant-based proteins shows no signs of slowing down.