Our cooking with tofu is often quite simple. These are some of our family favorites. Enjoy! 

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Maple glazed tofu

We all love maple-glazed tofu and so do our customers when we bring it to sampling events! It's delicious eaten on its own, cutting it up to mix with sauteed kale and onions, or as a salad topping.

1 lb fresh tofu, cut into  3/8" to 1/2" slabs or cubes

1-2 Tbsp olive oil

2 Tbsp tamari or soy sauce

2 Tbsp maple syrup

4 Tbsp water

Mix tamari, maple syrup, and water. Heat oil in cast iron pan. Place slabs in pan and pan-fry until over medium heat until crisp and golden, about 10 minutes each side. Be patient! Pour in tamari, maple syrup, and water mixture and simmer over medium heat, flipping occasionally. As sauce begins to reduce, turn heat to low. Make sure both sides are coated and nicely glazed. Serve hot or cold.

Warm tofu with sesame garlic tamari

A jar of sesame garlic tamari is now a staple in our fridge. It is good with cold tofu too, but also great to add to sauteed vegetables or rice noodles.

1 lb fresh tofu, cut into 3/4"-1" cubes

1 tsp minced garlic

1/4 c chopped scallions

2 tsp toasted sesame seeds

3 Tbsp tamari or soy sauce

1 Tbsp toasted sesame oil

1 tsp chili flakes (optional)

1 tsp maple syrup

1/2 c unsweetened applesauce (our favorite for this recipe is Santa Cruz brand apricot-apple sauce if you can find it)

Warm the tofu in a pot of boiling water (the texture of the tofu will change if you bring to a boil, so try not to let it boil). Combine all ingredients in a small dish. Spoon mixture over warm tofu and serve.


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creamy Tofu salad

Adapted from Epicurious, this is versatile and delicious. Perfect for picnics, we love it in lettuce wraps!

1lb tofu, mashed

¼ cup mayonnaise     

2 Tbsp olive oil              

2 Tbsp mustard

3 scallions, chopped               

2 celery ribs, minced

1 tsp lemon juice      

½ tsp sea salt, to taste

¼ tsp black pepper

(Variations: red onion, relish, horseradish, parsley, curry)

Mix all ingredients and serve or chill and serve later.

...And this one is perfect for the holiday season!

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This very decadent chocolate treat is gluten, egg and dairy free. Sprinkle cocoa
powder or powdered sugar on top along with some fresh fruit, and you’ve got a
beautiful, crowd-pleasing dessert. It freezes well and is also quite good frozen!

1 lb Heiwa tofu, crumbled
1⁄4 cup maple syrup
1 lb high-quality bittersweet chocolate

Crumble tofu into blender. Puree tofu and maple syrup, adding water (1/2 to 1
cup) as needed. Use a rubber spatula to scrape sides until it reaches a smooth,
yogurt-like consistency, about 3-5 minutes. Pour into a medium bowl. Melt
chocolate in double boiler. Stir chocolate into tofu mixture rapidly until it is
evenly mixed. Pour into mold of your choice, cover, and refrigerate until firm, at
least 4 hours.