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.

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.