Tofu, the ubiquitous soybean curd which originated in China more than 2,000 years ago, is more popular than ever in the United States. Whether sautéed into a scramble, made into cheese, or seasoned and stuffed inside a burrito, there are myriad ways to enjoy this vegetarian staple.
So I wanted to know: How is tofu actually made? As a long-time vegan and magazine publisher, isn’t it my duty to know what goes into creating this classic food? When Hodo Soy, the Oakland, CA-based company that makes the tofu for Chipotle Mexican Grill, invited me for a behind-the-scenes tour, I knew that moment had arrived.
On my Hodo tour, I finally became versed in the tofu-making process. I also learned how ready-to-eat tofu products are made, as well as the art of producing yuba—a tofu skin product which dates back to 16th-century Japan. Whether you’re a curious tofu consumer or an aspiring artisan tofu maker, here’s my 10-step photo guide to making tofu, bonus material included!
Colleen Holland is the co-founder of VegNews Magazine.
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