Last week Matthew wrote a letter to the editor in response to the North Coast Journal’s Table Talk Column about Silk soy milk, the use of the chemical hexane to process soy, and the misleading use of the label “natural” on non-organic products. In case you didn’t see it, here’s the letter.

Editor:

The Journal’s Table Talk column in the last issue caught my attention. The article titled “Un-Natural Foods” made some important points about the quality of certified organic food and also the questionable use of the claim “natural” for some food products potentially exposed to hexane, a processing solvent used during oilseed extraction. The article spotlighted Silk, one brand of “natural”, non-organic soymilk.

First, I would like to assure customers of locally-made and certified organic Tofu Shop brand soymilk, veggie burgers and other tofu products, that our products are free from any potential hexane tainting. We process our own certified organic soybeans in-house in small batches, using traditional methods of grinding and open-kettle cooking.

While there is good information in the article, it passed over the equally important underlying story of the saga of White Wave, the company that first developed Silk soymilk and what can happen to a product’s quality when small companies are bought out by larger ones.

Much like Humboldt’s own Tofu Shop Specialty Foods, White Wave was born in the mid-1970’s. Riding a wave of demand for vegetarian, ethnic and soy food products, White Wave tofu became a national brand. In the 1990’s it introduced Silk, an organic soymilk. At the same time, major research on soy suggested protective health benefits for heart disease, some cancers, and other ailments.

Soymilk sales soared. White Wave approached Dean Foods, perhaps the largest dairy distributor in North America, as an investor. Dean Foods eventually bought out White Wave and over time has changed most of the Silk line from “organic” to “natural.”

Here at Tofu Shop Specialty Foods, we remain a local/regional company and are committed to the well-being of our local community. Regarding the last paragraph of the Journal’s article which attacks soy in general, it is largely held by reputable health experts, that soy—when consumed as traditionally processed, whole foods like tofu and soymilk (as opposed to soy protein isolates or concentrates)—is a very healthy addition to most diets.

I encourage folks to visit our website and go to the page on “Soy and Health” for more information. We also have an informative page about how we make our tofu.

Thank you, Matthew Schmit

Organic Tofu Shop tofu-how we make our organic tofu

Organic Tofu Shop products

Thanksgiving is just around the corner. The Tofu Shop wants to share our organic, artisan tofu turkey recipe with you.

This delicious recipe is a seasonal favorite. It was perfected over many years, when it was served to thousands of people at the former East West Center for Natural Health Education in Eureka, California.

Serve with mushroom gravy and fresh cranberry sauce.

Serves 16

Happy Thanksgiving!

Tofu Turkey

5 pounds fresh Tofu Shop firm, organic tofu

Homemade Stuffing Seasoning

1/4 C sage

2 Tbsp each: marjoram, thyme, savory or rosemary (half the amount if the herb is powdered)

1 Tbsp celery seed

1 tsp black pepper

Combine all ingredients

Herbed Bread Stuffing

2 Tbsp canola or sesame oil

1 C diced onion

1 C mushrooms, sliced (wild or cultivated)

2 large cloves garlic, pressed

1 Tbsp Homemade Stuffing Seasoning (see above)

1/4 tsp unrefined sea salt

1/4 cup soy sauce or tamari

4 C whole wheat bread, cut into 1/2 inch cubes

1/2 C chopped parsley

Water

Basting Liquid

1/4 C canola or sesame oil

1/4 soy sauce or tamari

Instructions

1. To prepare tofu turkey, mash it well in a large bowl. Transfer to a large colander lined with cheesecloth. Press down to even out and smooth tofu. Fold edges of cloth over tofu and place a 5-10 lb weight on top for 1 hour (try iron skillets or dumbells)

2. Prepare stuffing by heating oil in a skillet. Saute the vegetables briefly. Add seasonings and 1/4 C water. Simmer for 5 minutes until veggies are soft. Add bread cubes and parsley and stir. Add more water if dry. Preheat oven to 400 degrees F.

3. Hollow out tofu to within an inch of the colander. Pack in the stuffing, then cover it with the remaining tofu. Pat surface until firm. Oil a baking sheet and flip the tofu onto it and remove the cheesecloth. Mix basting liquid and brush half of it onto the surface. Cover with foil and bake for 1 hour. Remove foil, baste again, and return to the oven to bake for another hour, until tofu is golden brown. Allow to cool slightly before carving.

Per serving:

Calories: 232, protein: 18g, carbohydrates: 6g, fat: 14g, fiber: 1g, saturated fat: 2g, cholesterol: 0, sodium: 90mg, calcium: 65mg, magnesium: 11mg, calories from protein: 33%, carbohydrate: 10%, fat: 57%

Recipe developed by Linda Redfield, D.C., N.E., www.holistichealing.com, with Matthew Schmit of the Tofu Shop and Meredith McCarty, www.healingcuisine.com

Organic Tofu Shop tofu – where to buy

In June we announced that we’re changing all of our products to gluten free. These are the latest.

• Breakfast Sausage
• Vegie Burgers
• Smoked Tofu Spread
• Humboldt Sloppy Joe

Organic Tofu Shop products

Organic Tofu Shop tofu-where to buy

A variation on a classic Chinese dish from Hunan Province.  Serve with a seasonal, locally grown vegetable like bok choi.

• 2 lbs Tofu Shop firm tofu, drained
• 1 cup sliced green onion
• 2-3 tsp fresh ginger, grated
  
• 2-3 Tbsp fresh garlic, pressed
• 2 tsp fresh turmeric, grated, or 1 tsp dry
• 1/4 cup naturally brewed soy sauce
  
• 1/4 cup lemon or lime juice, or vinegar
• 2 Tbsp sweetener of choice (optional)
• 2 Tbsp mirin or other cooking wine (optional)
• 2 Tbsp fresh red peppers, or pinch of cayenne (optional)
• 1/2 cup water
• 1-2 Tbsp toasted sesame oil

• Preheat oven to 400 degrees F
• Slice tofu into four pieces and then into 3 pieces for a total of 12 pieces per pound
• Combine marinade ingredients, except for the oil, in a baking dish sized to fit snugly
• Marinate for 2-4 hours or bake right away
• Add the toasted sesame oil and bake for about 1 hour, turning pieces over halfway through cooking

Makes 8 servings.

Tofu Tip: When marinating tofu, it’s best to add any oil at the end of the marinating, just before cooking, so the flavors can be better absorbed

Per serving:  Calories: 164, protein: 14g, carbohydrate: 8g, fat: 8g, fiber: 0g, saturated fat: 2g, cholesterol: 0, sodium: 531mg, calcium: 65mg, magnesium: 11mg. Calories from protein: 34%, carbohydrate: 20%, fat: 46%

Recipe developed for Tofu Shop Specialty Foods, Inc. by Linda Redfield, D.C., N.E., W.C.

Organic Tofu Shop products

Organic Tofu Shop tofu – where to buy

It’s the last weekend of September, the midst of Indian Summer, and there are lots of great events coming up.  The Tofu Shop donated products to support these worthwhile organizations and events. Check them out.

Community Garden Open House and Bike Tour, Sat 9/25, 2 to 5 pm

Redwood Community Action Agency’s Community Garden Collaborative hosts this event at community gardens throughout the county. Green Wheels will lead a bike tour of gardens in Eureka. A Garden Dinner Party follows at 4 pm at Garden of Eatin’ (South and Central Avenues, Eureka) with live music, benefit drawing, and meal for $5 suggested donation.

Surf4Peace Competition, Sat 9/25, 8 am

This non-profit event at Trinidad State Beach benefits coastal and environmental sustainability.  This is the competition’s 7th year and proceeds will benefit the Humboldt Surfriders Foundation in Arcata.

The Chesbro Humboldt Family BBQ, Sat 9/25, 1 to 4 pm.

HSU Green Campus vegetarian BBQ, Wed 9/29

The Green Campus Program at Humboldt State University is one of thirteen California campuses working towards increased energy efficiency and decreasing institutional and system-wide carbon footprint.

Organic Tofu Shop products