The aim of this study was to check the impact of the addition of selected flavoring herbs on the organoleptic and antioxidant properties of homemade tofu. as well as the possibility of its storage extension by freezing. The optimization of homemade tofu production based on organic soy and the enrichment (2% w/w) of obtained tofu with dried plant additives (wild garlic. basil. https://cuttingedgecutleryco.shop/product-category/flatware-set/