In this work the study and characterization of the textura! properties of tofu prepared in the region San Martin , the general objective was the characterization and profiling of tofu texture was performed , the equipment used for the experiments was the texturometer STENTOR RSIC 11 software and to obtain data. Finally for data analysis and statistical analysis the Origin 5.0 and Statistica 7.0 software were used respectively. The variables analyzed were: the type of coagulant, coagulant (%), pressing and pressing time, and the response variables were profile texture (adhesiveness, cohesiveness, elasticity, gumminess, hardness and chewiness), Test Relaxation ('t1 and 't2) and Breakpoint. The feedstock was soybean originating in the region of Aserradero, Bagua, Amazonas and coagulants used were magnesium chloride and calcium sulfate. The methods used in the analysis of Tofu soy were: to d...