Spirulina vs Tofu: shared flavor compounds
97 of 267 flavor compounds are shared (Jaccard 0.36) — the molecular basis for whether Spirulina and Tofu pair well or work as substitutes. Full side-by-side breakdown below.
“Reported” counts reflect the compounds characterized for each ingredient across the studies and databases we aggregate — a measure of coverage, not an exhaustive census. Different analyses target different compound classes and methods, so read these as what has been characterized, not the total number of molecules present. Jaccard measures shared coverage, so it rewards overlap rather than highlighting the ratio differences that distinguish two ingredients.
Why they pair: shared-compound network
12 of 97 shared shownEach molecule in the middle is shared by both ingredients — the chemistry bridging Spirulina and Tofu. Node color is chemical class and node size is perceptual potency (bigger = lower odor threshold, so it drives aroma at smaller amounts); a copper ring marks compounds flagged as key aromas in published GC-O studies. Zoom with the +/− buttons or a pinch, drag the background to pan, drag a node to pin it, click any molecule for its full profile.
Showing the 12 highest-impact of 97 shared compounds (key aromas first). Sign in for the full network, including the compounds unique to each ingredient.
Where they differ: aroma character
Profile distance 0.15The Jaccard above measures overlap; this compares each ingredient’s aroma-family mix side by side — the wider the gap between the two bars, the more that family sets the ingredients apart. Spirulina reads left, Tofu reads right.
Shares are fractions of each ingredient’s labeled compounds (179 of 198 for Spirulina, 161 of 166 for Tofu) — compositional lean, not concentration. Aroma labels come from our compound enrichment and cover most, but not all, characterized molecules.
Pro names the molecules behind each difference — the specific compounds in each aroma family that one ingredient has and the other doesn’t. Sign in to see them.
Published recipes using both
1 foundReal dishes from our 610K+ curated recipe corpus that combine spirulina and tofu — proof the pairing works in practice.
Side-by-side ingredient comparison — including the unique compounds in each ingredient — is a Pro feature.
Try the pairing tools for full recipe-aware scoring, or explore spirulina's profile.
Cite this analysis
Compound Kitchen (2026). Compound similarity analysis: Spirulina vs Tofu. https://compkitchen.com/compare?a=spirulina&b=tofu. Accessed 2026-09-28.
@misc{compkitchen_compare_compound_similarity_analysis_spirulina_vs_tofu_2026,
title = {Compound similarity analysis: Spirulina vs Tofu},
author = {{Compound Kitchen}},
year = {2026},
url = {https://compkitchen.com/compare?a=spirulina&b=tofu},
note = {Accessed: 2026-09-28}
}
Methodology DOI: 10.5281/zenodo.19719459 · CC BY 4.0 · Citations are a request, not a requirement.