What it is
Soy milk set with a mineral salt and pressed — a traditional East-Asian food, but a curd, not a ferment.
Why your biology objects
Real, minimally processed soy and broadly safe in the population data — but unfermented, so it keeps the intact isoflavones (ERβ phytoestrogens) and phytates that fermentation would have cut. The fermented forms — natto, tempeh, miso — are the ancestral upgrade (and natto builds vitamin K2). A real food with the soy footnote, one tier below the ferment.