Vegetarian Proteins: How Long Tofu & Soy Keep

This is the smallest category on the site and the spread inside it is wide: dry textured soy protein holds 2 years in the pantry, miso keeps 1 year in the fridge, and tofu is the perishable one at 1 week from purchase. Water is the whole rule — dry soy protein lasts like any other dry good, and the moment you re-hydrate it, it drops to the 3–4 days every cooked food gets. Soy flour runs the opposite way from what you’d guess: the fridge holds it three times as long as the pantry does, because the fat in it is what turns first. All five are below, with pantry, fridge, and freezer windows for each.