Acadiana Soy Products

Making fine, traditional-style tofu since 1994 in Nova Scotia.

Acadiana Soy Products is located in Grand Pré, a small community located in the Annapolis Valley of Nova Scotia and has been making fine, traditional-style tofu since 1994. Anna, George and daughters, Heather and Emily, are committed to providing good quality soyfoods to Nova Scotians.

The soybeans we use are certified organic and not genetically-modified. Wherever possible, we use organically-grown, local ingredients to make our products.

We craft our tofu in small batches, using open cauldron-style cooking. We soak the beans in water overnight. Then we grind the soaked beans into a paste. The ground soybeans are cooked traditional style in boiling water in an open cauldron. After cooking we separate the soymilk from the soybean pulp (the Japanese word is "okara"). Making tofu from soymilk is similar to making cheese from any milk. We coagulate the soymilk using nigari, a Japanese coagulant composed mainly of magnesium chloride. The coagulated milk separates into curds and whey. We ladle the curds by hand into forming boxes where the curds are pressed into shape. When the tofu is set we cut it into blocks by hand. This is the delicious, fresh, homemade product that you enjoy.

There are few small, traditional tofu shops making fresh tofu in Canada. Fresh tofu is truly the best tofu. We are proud to offer you our quality tofu products.

Chocolate Chip Banana Muffins

Preheat oven to 350 deg F.

1 cup brown sugar
1 cup silken tofu
½ cup oil
4 bananas (freezing bananas first seems to make muffins rise more)
2 teaspoon vanilla
3 cups unbleached white, whole wheat pastry or spelt flour
½ teaspoon salt
3 teaspoons baking powder
1 teaspoon baking soda
½ cup chocolate chips

Combine in the bowl of a food processor sugar, tofu, oil, bananas and vanilla and blend until smooth and creamy.
In a bowl, mix together flour, salt, baking powder, baking soda.
Add the liquid ingredients to the dry ingredients in a bowl.
Stir only until dry ingredients are moistened.
Fold in chocolate chips.
Spoon into oiled muffin cups.
Bake 25-30 minutes.

Fruity Tofu Smoothie

(2 servings)

Frozen fruit and tofu make this smoothie thick, creamy and nutritious.
1 cup fresh or frozen fruit (such as mixed tropical fruit, peaches, mangos or strawberries)
1 cup orange juice
1 cup silken tofu
1 banana
In blender, purée together fruit, orange juice, tofu and banana until smooth.
Tip: Frozen bananas make smoothies thick and frosty. Wrap peeled ripe bananas tightly in plastic wrap and freeze.

Breast of Tofu

(6-8 Servings)

Cut into ¼ inch slices on the short side of the block:
2 lb firm or extra firm tofu

Combine to make a marinade:
1 cup water
1/4 cup Tamari soy sauce
1 teaspoon powdered sage
1/2 teaspoon each dried rosemary, thyme, granulated onion
3 tablespoon nutritional yeast

Marinate the tofu slices for 2 or 3 days (in refrigerator), turning the slices or spooning over the marinade from time to time, or store in a tightly covered container, and shake from time to time.

To Bake:
Preheat oven to 400 deg F.

Combine as a coating mixture:
2 cups unbleached white, whole wheat, or spelt flour
1/4 cup nutritional yeast
1 teaspoon salt
1 teaspoon onion powder
pepper to taste

Coat the tofu slices with the coating mixture.
Lay the slices in single layers, not touching, on 2 lightly oiled, dark-coloured cookie sheets (tofu won’t brown properly on shiny aluminum sheets).
Bake until the bottoms are golden, about 15 minutes.
Turn the pieces over and bake until the other sides are golden, about 15 minutes more.

Serve immediately. Store any leftover slices in covered container in refrigerator. Use as sandwich filling along with lettuce, tomato and onion.

Smoked Tofu à la King

2 cups mushrooms
1 small red pepper
1 ½ cups smoked tofu
2 tablespoons oil
2 tablespoons additional oil
2 tablespoons unbleached white flour
1 ½ cups soymilk
salt and pepper to taste

Chop the mushrooms and red pepper. Dice the tofu.
Heat 2 tablespoon oil in a skillet and sauté these ingredients for a few minutes. Meanwhile, heat the remaining 2 tablespoons oil in a saucepan and stir in the flour. Gradually pour in the milk and heat, stirring constantly, to avoid lumps. Bring to a boil, and then simmer for a minute or two to thicken.

Season to taste.

Add the tofu mixture to the sauce and fold in well. Cook for a minute or two, and then serve. This is good poured over toast, on pasta or beside rice.

Background images and web design by Colin Pickford.