Canadian made tofu is made by businesses across the country with natural ingredients from beginning to end. If you know of any tofu made in Canada please forward the information so I can add them to the site.
Canadian Made Tofu
Salt Spring Island, BC
|Soya Nova is a family owned and operated tofu shop located on Salt Spring Island, BC Canada. Since 1982 our products have been made with Certified Organic, Non-GMO, Canadian grown soya beans and mineral rich unchlorinated deep well-water, with a perfect 7.3 PH balance and nigari (a natural form of magnesium chloride). Since 1982 our products have been made with Certified Organic, Non-GMO, Canadian grown soya beans and mineral rich unchlorinated deep well-water, with a perfect 7.3 PH balance and nigari (a natural form of magnesium chloride).|
|Proud to be family-owned and operated, Sunrise CEO, Peter Joe, continues his father’s work, growing the company from a one person operation to the largest tofu manufacturer in Canada. At Sunrise Soya Foods, we are committed to give you the best. By combining Asian authenticity with modern technology, we strive for utmost freshness, taste, texture, and nutrition in all our trans-fat free, all natural, non-GMO soy products. Our commitment is to knowing you have made a healthy, wholesome and delicious choice when you buy Sunrise Soya Foods!|
|He is obviously a man who enjoys what he does and takes pride in his business. However Koichi’s road to expertise with tofu made in Canada was not as easy or straightforward as it could have been, given that his older brother, Masaru, had been in the business of producing tofu for several years. The young Koichi had paid little attention. Ironically, as Koichi explains, “in 1976, I was living in a co-op house shared with hippie friends. One of our friends had The Book of Tofu now considered to be a bible in the tofu industry.|
It interested me a great deal and I started to make tofu out of pure curiosity. At the beginning, it was rather mysterious, and of course it was not very good. But, by continuing to make tofu, it (the method) became clearer, and not so mysterious.
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