Thankful for Tofu

homemade tofu Jacksonville

Myths & Facts About Soy 

November has arrived with expectations of full stomachs and good company in tow. Thanksgiving is a time for an abundance of delicious food, and there is plenty of room for wholesome, organic ingredients on the table. As the only commercial tofu producers in the Southern US, we want to share how we incorporate vegan ingredients into holiday dishes.

Let’s clear the mystery of tofu! It’s all too easy for guests to turn up their nose to a dish they do not understand. We want to tackle some common questions about this versatile soy treat.

  • What is tofu?

    • Our house-made tofu is made from 3 basic ingredients: soy beans, water, and coagulants (magnesium, a sea water extract, and calcium sulfate.) We start by soaking certified organic soy beans in water and then puree the mixture into raw soy milk.

      We pasteurize the soy milk, add the coagulants according to the desired firmness, and then let it set. This process creates the soy curds.  Last we ladle the curds into presses to squeeze out the water and create our fresh tofu cakes.  We use no preservatives in this process.


  • Does soy contain estrogen?

    • Nope! Soy does not contain estrogen. However, cow’s milk contains actual mammalian estrogen. Soya, on the other hand, contains phytoestrogens, which are plant hormones. Phytoestrogens in the human body can actually bring benefits, such as a lowered risk of cancer, by blocking actual estrogen. While soy is rich in phytoestrogens, it is not the only source! They are also found in coffee beans, apples, oats, sesame seeds, flaxseed, lentils, carrots and pomegranates.

Now that you know all the facts on tofu, there are plenty of recipes to try for Thanksgiving this year. We recommend this baked tofu with mushroom gravy. Mushrooms bring earthy and well-rounded notes, making this dish rich with flavor! Note: Tofu is also great grilled! Follow the same basic steps but cut the tofu block horizontally into thick, wide, flat “tofu steaks”.  This is key so it does not fall into the grill and will help it pick up those great looking grill marks. Enjoy!

baked tofu steaks with mushroom gravy



For the tofu:

  • 14 oz House of Leaf and Bean tofu, drained

  • 1 garlic clove peeled

  • 1 tablespoon vegetable oil

  • 3 tablespoons light soy sauce

  • black pepper

For the gravy:

  • 12 oz fresh mushrooms

  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 3 cloves of garlic, peeled and chopped

  • 2 sprigs fresh thyme

  • 3 large sage leaves, chopped

  • 1/3 cup red wine

  • 1/2 teaspoon balsamic vinegar

  • 2 cups vegetable stock

  • 2 tablespoons flour

  • salt and pepper


For the tofu:

  1. Cut the tofu into four pieces. Using a kitchen towel, pat the tofu to absorb as much moisture as possible.

  2. Make 2 small slits on top of each tofu piece. Thinly slice the garlic clove into 8 slices and insert of slice into each piece of tofu.

  3. Whisk together 1 tablespoon vegetable oil, soy sauce, and black pepper. Place tofu slices in the marinade and flip so both sides are covered. Let tofu marinate for 15 minutes.

  4. Preheat over to 350 degrees F. Place the tofu pieces on a non-stick baking dish and bake for 1 hour and 15 minutes, flipping the tofu every 20 minutes.

  5. Tofu is done when it is firmed and browned all over. Cooking times my vary depending on the thickness of your slices!

For the gravy:

  1. Clean the mushrooms with a paper towel and slice them into even sized pieces.

  2. Heat olive oil in a large skillet over medium-low heat and add onions. Once the onions are soft, add garlic, thyme, and sage. Stir for 30 seconds. Add chopped mushrooms and increase heat to high for 3 minutes. Add red wine and continue cooking another minute.

  3. Whisk together the balsamic vinegar and salt and pepper. Pour this mixture over the mushrooms. Bring to a boil, then reduce heat and simmer for about 5 minutes.

Serve the baked tofu with a healthy helping of gravy! This is an easy, vegan, Thanksgiving main dish with enough flavor for anyone to enjoy. Recipe inspiration from Veggie Belly.

Be sure to pick-up our house-made and all organic tofu for your Thanksgiving recipes! Please call to order or drive-through to pick up. 

$3.5 per block (12-15oz) $6 for two blocks.  Delivery available for orders $20 and above.

Mission House Breakfast


Join us for a cozy organic breakfast on November 21st at the Mission House. We will be serving fresh soy milk and cookies!