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.

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.
 

Background images and web design by Colin Pickford.