Toombi started in a Leicester kitchen with a borrowed press, a sack of organic soya beans and a stubborn belief that tofu had been badly served in this country. Most of what we could buy was watery, bland and vacuum-packed months earlier. We wanted the kind of tofu you would happily eat on its own.
Three ingredients, no shortcuts
Organic soya beans, spring water and a natural mineral coagulant. Nothing else goes in — no preservatives, no anti-foaming agents, no gums to fake a firmer bite. The beans are soaked overnight, milled fresh each morning, and the curd is pressed the same day it is made.
Grown honestly
Our soya is certified organic and non-GM, grown in Europe rather than shipped halfway around the world, and traced back to the farms that grow it. We work with a small number of growers on repeat contracts so they can plan their seasons properly.
Small batch, on purpose
We press in batches small enough to taste every one. If a batch is not right, it does not leave the unit. That limits how fast we can grow, and we are fine with that — we would rather be the tofu people recommend than the one they settle for.
Better for the planet, by design
Plant protein takes a fraction of the land and water that animal protein does. Our packaging is recyclable, our whey by-product goes to a local anaerobic digester rather than a drain, and our delivery runs are planned to keep the miles down.