Food Processing
What is tofu and how is it made? Tofu is an excellent source of protein for vegetarians and others and we think we make some of the best in the country! The Japanese, for whom tofu is a staple, have as many names to describe the flavours of tofu as the Eskimos have for types of snow! Our tofu is 100% organic and highly prized by the customers in our café as well as those who visit local restaurants & shops that we supply. Our smoked tofu makes a delicious addition to a casserole or try our tofu cottage cheese, a great accompaniment for our organic, wheat free oatcakes.
Each batch of tofu that we make involves the pre-soaking (in water) of a measured volume of soybeans. Each batch uses approximately 14kg of beans. The soya milk that results from the processing of these beans is angulated using nigari (magnesium chloride, approximately 0.46kg per batch). Apart from water, no other ingredients are involved.
Most of the tofu that is produced at The Engine Shed is marketed in one of three ways:
- as either plain tofu (with nothing added or taken away)
- as marinated tofu (garlic, ginger & shoyu marinade)
- or as smoked tofu (the tofu is pre-soaked in brine prior to smoking).