The Tofoo Co

Cube it. Tear it. Grate it. Slice it. Fry it. Sauce it. Glaze it. Spice it. Box it. Shop it. Pan it. Toss it. Flip it. Plate it. Snap it. Post it. Chop it. Char it. Stick it. Skewer it.

Tofoo's not just for vegans. This super protein powerhouse is really rather brilliant, and we think you should try it!

Meet Tofoo. Tihs is a typo. So as this. But Tofoo is definitely not. We’ve spelt it differently because it’s not like other tofu. It’s handmade to a Japanese recipe to be a zillion times tastier.

This smoked butter tofu is so rich and smoky, it’ll make your taste buds forget tofu ever had a "wet sponge" phase. 1 x block of 280g Smoked Tofoo 1 x 400g tin of chopped tomatoes 1 x 400g tin of butterbeans (drained and rinsed) 1 small red onion (peeled and sliced into half moons) 200 ml coconut cream 1 x tablespoon of plant based butter (or unsalted butter if you wish) 1 x teaspoon smoked paprika 2 x teaspoon medium curry powder 1 x teaspoon cumin 1 x teaspoon garam masala 1 x tablespoon tomato paste 2 fat cloves of garlic (peeled and minced) 1 small knob of ginger (around 2cm, peeled and grated) 1 x green finger chilli (finely sliced) 1 x 15g bunch of fresh coriander (a small handful) Juice of 1 lime Flat breads / Naan breads to serve Brown or white rice to serve 2 x tablespoons of plant based or greek yoghurt to serve olive oil or vegetable oil for cooking Bake the Tofu: Preheat oven to 190°C fan. Toss tofu chunks in 1 tsp of oil on a baking tray. Bake for 15–20 minutes, turning halfway. Quick Pickle: Toss half of the sliced red onion in the lime juice and set aside for serving. Build the Base: Heat 1 tbsp oil and the butter in a pan over medium heat. Sauté the remaining half of the onion until soft. Stir in the paprika, curry powder, cumin, and garam masala; cook for 2 minutes. Simmer the Sauce: Add the tomato paste, garlic, and ginger, cooking for 2 minutes. Stir in the chopped tomatoes and simmer on low heat for 10 minutes. Finish the Curry: Stir in the butterbeans and cook for 2 minutes, then stir in the coconut cream. Cover and simmer on low for 5–10 minutes (loosen with water if too thick). Stir in the baked tofu and cook covered for a final 5 minutes. Serve: Plate up alongside warm rice and naan. Top with a dollop of yogurt, the pickled onions, sliced chilli, and fresh coriander. Storage: Keeps in an airtight container in the fridge for up to 3 days. Reheat on the hob or microwave until piping hot.

ad Day 2 of my hunt for @tofoo because VEGANS DESERVE GOOD OPTIONS IN RESTAURANTS 📢🌱 Today I’m at @makiramen where ✨FOR A LIMITED TIME ONLY✨ you can enjoy the Tofoo specials menu… 🌶️ Spicy Teriyaki Tofoo Bites - my fave, the perfect balance of spicy savoury sweet that I love 🍱 Tofoo Katsu Zen Roll - crispy Tofoo, avocado, pickled radish, and vegan mayo/sriracha! 🍛 Tofoo Crispy Katsu Curry - if you like it firm, this is the one for you and I love the bowl of miso soup on the side hehe 🍜 Mapo Tofoo Ramen - the level of heat in this one is perfect for me, balanced with rich flavour Which one(s) will you choose? Don’t delay - May is the last month and in June the menu will be no more!! PS. Super recommend the Aomori Snowfall mocktail oh la la la la 🥥 Where next? 👀🌱 Sheff city centre me thinks…?

Sure vegan menus may be 'shrinking' but Tofoo is on more menus than ever. It's the last couple of weeks for the @makiramen x Tofoo menu. If you've been talking about going, thinking about going, wanting to go but haven't, this is your sign.

Our Tempeh turned one this week and we wanted to celebrate! Moving our production from the Netherlands to our home in North Yorkshire was always the goal, but fermentation is a fickle beast. It’s been a steep learning curve, and we’ll apologise if you picked up a block that didn’t quite hit the high standards you’d expect from us. We’re perfectionists at heart (some say stubborn) and we’ve spent the last six months obsessing over the process and doing some blooming hard work. The result? A new and improved Tempeh that’s receiving great reviews. As if that wasn’t reason enough to celebrate, we’ve also launched a brand-new Marinated Tempeh. We hope you love them and can’t wait to hear what you think.

Test Kitchen: Episode 2 - Press vs Don't press No Towels, plates or encyclopaedia required, as we press our tofu for you. You can press it again if you like but that’s like ironing jeans. Technically possible but just unnecessary.

Consider our five-pepper blend a high five for your gob. Available from @morrisons and @sainsburys .

Suitable for people who track their water intake, rabbits and meat eaters.

Stir Fry now in XL - Available from @waitrose .

ad Day 1 of the Hunt for @tofoo because why have vegan options in the wild gone so downhill please?! it’s like we’ve gone backwards in some places… so anytime there’s TOFOO on the menu I’m a happy bunny indeedy 🐇🌱 Starting my journey today at @thealchemistuk - the perfect pairing of creative cocktails and dining! 🍸🧪🍽️ Burgers, boards, large plates, small plates - they’ve got it all. I went for the Tofoo katsu (yes yes yes) and the burnt end Tofoo tacos (LOVE)!! Fun, not-boring, full of flavour, and protein-packed. THIS IS WHAT WE WANT! THANK YOU! 🙌 Top tip - you know if a restaurant has partnered with @tofoo to source their vegan goodness and upgrade their menu then it’s gonna be a plant-based 10 out of 10. PS. side note I also got the veggie gyozas because every order = a meal donated to someone in need, as part of the Dine & Donate scheme! PLUSSSSSSS I chose the Get Iced cocktail (very similar to an alcopop fave👀🍋) and for every sale Alchemist donates 25p to LGBTQIA+ Homelessness organisation @aktcharity 🙏 Follow along for more parts to the series! #veganleeds #tofoo