Before we closed in 2024, we handcrafted our organic tofu traditionally, in small batches, in our certified organic kitchen.

We started with whole, organic, non-GMO soybeans, soaking them in filtered water until they’re soft.

Then we ground them with stainless steel blades into a paste known as “go“ in Japan. We cooked the go traditional-style, in boiling water in an open kettle. Most larger producers have replaced the traditional kettle with the industrial anaerobic chamber.

Organic, non-GMO soybeans

Once ready, the soy milk was pressed from the soybean pulp, or okara. Okara was our main byproduct and potential source of waste. Instead of throwing it away, we gave over 230,000 pounds of it each year to local farmers for animal feed.

Making organic tofu from soy milk was similar to making cheese from animal milk.

We curdled the soy milk using nigari or gypsum. Nigari is a trace mineral, primarily magnesium chloride, that is refined from natural sea water. Gypsum is a calcium-rich, naturally occurring mineral.

Stirring the Kettle

The curdled soy milk separated into curds and whey.

The whey was strained off, and we ladled the curds into a forming box and pressed them into shape.

Once set, we cut it into blocks, making the delicious, ultra fresh, artisan tofu you enjoy.

Cutting Tofu into Blocks

Our deli staff worked wonders with fresh, organic vegetables and spices to mix, marinate, smoke and bake our delicious ready to eat organic tofu specialty products.

Marinating Organic Tofu

• The New Farm Vegetarian Cookbook, edited by Dorothy Bates and Loise Hagler
• Book of Tofu, by Bill Shurtleff and Akiko Aoyagi

Unloading the Smokehouse