GET TO KNOW OUR TOFU
The taste and texture of Soykei tofu isn’t magic… but almost! All our tofu is made with just three ingredients: top-quality Quebec soybeans, water, and a coagulant. The only ingredient that varies from one variety to another is the coagulant: our firm and extra-firm tofu are made with nigari, a seawater extract, while our silken tofu is made with glucono-delta-lactone, a natural coagulant.
And since we use the traditional Japanese method to make our tofu, it has a delicate flavor and a pleasant texture. It also has a secret superpower: it absorbs flavors perfectly! That’s why it’s the ideal canvas for your culinary creativity. And thanks to its long shelf life, it’s very convenient to have on hand, ready to go!
Extra-firm tofu
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Firm tofu
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Silken tofu
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Conventional or Organic
Whether conventional or organic, our tofu starts with locally grown soybeans cultivated with care for the environment and a commitment to sustainable farming. Our conventional tofu is made from non-GMO soybeans and meets Canada’s strictest quality standards, while our organic varieties come from certified organic producers. Both are crafted using the same traditional methods to deliver the rich taste and texture Soykei is known for.
