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.

Background images and web design by Colin Pickford.