Leaping from cocoa to tofu

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Leaping from cocoa to tofu

Scharffenberger joins artisanal food movement
Arturo Cordoba hangs up a soy noodle crepe while working on a yuba line at the Hodo Soy Beanery in Oakland, Calif. In Hodo Soy’s 12,000-square-foot factory, organically grown soy beans are soaked, ground and boiled, creating a rich soy milk to which the natural coagulant calcium sulfate is added. Hodo Soy also makes noodles out of yuba, which, like all tofu, is gluten-free.
CEO John Scharffenberger looks over a soy noodle crepe on a yuba production line at the Hodo Soy Beanery in Oakland, Calif. In Hodo Soy’s 12,000-square-foot factory, organically grown soy beans are soaked, ground and boiled creating a rich soy milk to which the natural coagulant calcium sulfate is added. Hodo Soy also makes noodles out of yuba, which, like all tofu, is gluten-free.
Sergio Castillo works on a line making tofu at the Hodo Soy Beanery in Oakland, Calif. In Hodo Soy’s 12,000-square-foot factory, organically grown soy beans are soaked, ground and boiled creating a rich soy milk to which the natural coagulant calcium sulfate is added. Hodo Soy also makes noodles out of yuba, which, like all tofu, is gluten-free.
William Feathers works on a tofu line at the Hodo Soy Beanery in Oakland, Calif. In Hodo Soy’s 12,000-square-foot factory, organically grown soy beans are soaked, ground and boiled creating a rich soy milk to which the natural coagulant calcium sulfate is added. Hodo Soy also makes noodles out of yuba, which, like all tofu, is gluten-free.
Marinated Caribbean tofu with pineapple salsa is made with extra-firm tofu and features the sweet and spicy flavors of Jamaican jerk chicken in this recipe.
Andrew Marcus as he holds up blocks of firm tofu at the Hodo Soy Beanery in Oakland, Calif. In Hodo Soy’s 12,000-square-foot factory, organically grown soy beans are soaked, ground and boiled creating a rich soy milk to which the natural coagulant calcium sulfate is added.

Leaping from cocoa to tofu

SPF
Arturo Cordoba hangs up a soy noodle crepe while working on a yuba line at the Hodo Soy Beanery in Oakland, Calif. In Hodo Soy’s 12,000-square-foot factory, organically grown soy beans are soaked, ground and boiled, creating a rich soy milk to which the natural coagulant calcium sulfate is added. Hodo Soy also makes noodles out of yuba, which, like all tofu, is gluten-free.
SPF
CEO John Scharffenberger looks over a soy noodle crepe on a yuba production line at the Hodo Soy Beanery in Oakland, Calif. In Hodo Soy’s 12,000-square-foot factory, organically grown soy beans are soaked, ground and boiled creating a rich soy milk to which the natural coagulant calcium sulfate is added. Hodo Soy also makes noodles out of yuba, which, like all tofu, is gluten-free.
SPF
Sergio Castillo works on a line making tofu at the Hodo Soy Beanery in Oakland, Calif. In Hodo Soy’s 12,000-square-foot factory, organically grown soy beans are soaked, ground and boiled creating a rich soy milk to which the natural coagulant calcium sulfate is added. Hodo Soy also makes noodles out of yuba, which, like all tofu, is gluten-free.
SPF
William Feathers works on a tofu line at the Hodo Soy Beanery in Oakland, Calif. In Hodo Soy’s 12,000-square-foot factory, organically grown soy beans are soaked, ground and boiled creating a rich soy milk to which the natural coagulant calcium sulfate is added. Hodo Soy also makes noodles out of yuba, which, like all tofu, is gluten-free.
SPF
Marinated Caribbean tofu with pineapple salsa is made with extra-firm tofu and features the sweet and spicy flavors of Jamaican jerk chicken in this recipe.
SPF
Andrew Marcus as he holds up blocks of firm tofu at the Hodo Soy Beanery in Oakland, Calif. In Hodo Soy’s 12,000-square-foot factory, organically grown soy beans are soaked, ground and boiled creating a rich soy milk to which the natural coagulant calcium sulfate is added.
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