Does calcium-set firm tofu have high oxalates?

I'm looking to incorporate more plant protein in my diet to hit my daily requirements.

I know that certain soy products are high in oxalates, but how about calcium-set tofu?

I was looking at a pack of firm tofu (two blocks) in a supermarket. Each block is about 225g in weight, 30g of protein, and has 780+mg of calcium, which I think it's from the calcium sulfate (E516).

Does the presence of calcium blunt or reduce the amount of oxalates in tofu?