<![CDATA[Traditional tofu factories in Indonesia still rely on conventional processing methods, which often affect product quality and contribute to environmental pollution. This study proposes the integration of a Soybean Center, tofu factory, restaurant, and retail kiosk within a single complex using the principles of Industrial Architecture. This approach emphasizes functional workspace efficiency, optimal material utilization, and introduces soybean education for visitors. The research adopts a qualitative method with a descriptive approach, involving direct observations of traditional tofu factories to understand production, operational, and environmental requirements. The objective is to develop a multifunctional building design that balances functional, aesthetic, economic, production, and environmentally friendly aspects. The design outcome is expected to create a modern tofu factory that enhances product quality, reduces environmental impact, and supports local food education, while simultaneously opening economic opportunities through an integrated restaurant and retail kiosk within a cohesive industrial architectural concept.]]>
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