Patients who take warfarin can eat tofu. Warfarin is an anticoagulant, which is a vitamin K inhibitor. Eat foods high in vitamin K, such as green vegetables, cabbage, spinach, celery, and soybeans, soybean oil, olive oil, canola oil, etc. These foods are high in vitamin K, which will reduce the efficacy of warfarin. When eating large amounts of the above foods, the dosage of warfarin needs to be increased appropriately. Foods such as garlic and papaya will increase the anticoagulant effect of warfarin, and the dosage of warfarin should be appropriately reduced when these foods are consumed in large quantities. Therefore, it is recommended that the diet structure should be relatively constant during oral warfarin administration. If the diet structure varies, it is recommended to increase the number of rechecking of coagulation indicators to keep the INR value within a reasonable range, which is generally required to be between 2 and 3.