This study simulated the preservation of tofu pieces (both fresh and freeze-dried) in an infusion of extra virgin olive oil (EVOO) at 8 °C for seven days. Tofu, known for its high protein content, is becoming increasingly popular, while EVOO is traditionally used as a medium for food preservation. EVOO contains hydrophilic phenols and previous studies suggest possible interactions between proteins and phenolic compounds. When tofu and EVOO come into contact with each other, water can migrate from the tofu into the oil and oil into the tofu, resulting in a decrease of hydrophilic phenols in the oil and an increase in the tofu. The sensory properties of the oil can also change. The total phenols in the oil and in the freeze-dried tofu were measured spectrophotometrically using the Fast Blue BB reagent and the physico-chemical and sensory quality indicators for the oil were determined. In addition, the taste preference test of fresh tofu was carried out with 47 participants using the ranking method. During the seven-day storage period, the phenolic content in EVOO in contact with fresh tofu decreased significantly more (approx. 56 %) than with freeze-dried tofu (approx. 25 %). This indicates that water migration from tofu to oil plays an important role. The trend and dynamics of the increase in total phenols in freeze-dried tofu were consistent with the decrease in phenols in the oil infusion. Although the seven-day contact with fresh tofu did not lead to unfavourable changes in the physico-chemical quality indicators of the oil, undesirable slight sensory changes and a reduction in desirable properties placed the oil in a lower market quality category. When applying the ranking method used in the consumer preference test, no preference was found for tofu that had been in contact with EVOO. Understanding the interactions between proteins and phenols is important due to their potential impact on the bioavailability of phenols. However, the results of this study suggest that the decrease in phenol content in EVOO upon contact with fresh tofu is not only due to the binding of the phenol to the proteins, but also to the dissolution of the phenol in the water that migrates from the tofu into the oil.