We are MOFU Soy, a St. Louis-based tofu and soy company founded in 2011. All MOFU, Missouri Tofu, products are made from scratch using the finest ingredients, local whenever possible. We produce fresh MOFU firm and extra-firm tofu on a weekly basis. It is our mission to make beautiful tofu made in Missouri.
MOFU embodies the traditional Japanese style of tofu making and adds modern twists to broaden the spectrum of tofu’s possibilities. The hand-made process yields a product with a sensual texture, nuttiness, and natural sweetness. Chef and founder, Dan Brewer, believes that fresh, artisan tofu is extremely special and must be shared with the St. Louis community.
MOFU works with soy farmers in Missouri to obtain certified organic and non-genetically modified soybeans. MOFU believes that local, sustainable products foster the local economy while providing the freshest flavor and greatest nutrition. MOFU celebrates the Mid-western values of generosity, creativity, and hard work.
We love tofu and we love St. Louis. We support the local economy by working with local farmers and hiring employees. MOFU wants to share our love for craft, health, tradition, and deliciousness with you. We strive to break the mind-set that tofu is only for vegetarians or health nuts and can stand alone as a beautiful ingredient. Please help us share that with you and St. Louis.
Interview with Matt, Chef at Schlafly Bottleworks
Chef Dan Brewer found his love for tofu during a research project in graduate school at St. Louis University. Brewer asked himself if one could eat local without limiting the type of cuisine. He challenged himself to create an Asian pantry using only local ingredients.
The soybean is the darling of Missouri, and Brewer used this as a jumping off point for the project. He made a variety of products, but completely and unexpectedly fell in love with tofu and it's potential.
As a registered dietitian, Brewer found that tofu could be more than a meat substitute. MOFU was born, and it became Brewer's mission to share tofu's ability to be a beautiful, versatile ingredient.
Interview with Brian, Local Harvest Grocery
Tofu is more than an ingredient, it is a reflection on the human spirit. Making tofu is a cultural tradition based on craftsmanship and the dedication to perfection. MOFU makes small-batch, artisan tofu, similar to traditional tofu shops in Japan or China.
The process is repetitive. Every step is consciously considered and perfected. Making tofu is a grind - it takes grit and dedication to physically labor the same task over and over. However, the joy of cutting into the perfectly pressed block of tofu, tasting it, and appreciating all of it's aspects - flavor, texture, body, and temperature - is what drives MOFU every day.
Bean to Table
It starts with Rusty Lee.
On the quest for perfection MOFU has chosen to develop a relationship with a local farmer, Rusty Lee, who will plant a field of organic, non-gmo soybeans especially for MOFU.
The beans are cleaned and ready for tofu-making.
Soy milk is made by cooking, blending, and straining dried soybeans. A coagulant is then added to the soy milk to separate the curds from the whey. The bean curds are pressed into blocks, and voila!, tofu.
Why We Need Your Help
MOFU would like to expand our reach in the St. Louis community by placing products at more local grocery stores and adding new product lines. In order to do this we need to refine our packaging and identity to make MOFU more shelf-ready, pay for nutrition analysis, and purchase equipment for more efficient production.
Helping MOFU create our identity and streamline production will allow us to have a cohesive statement that allows us to be picked up by larger retailers in the St. Louis community and offer new products.
The new products in development are miso and flavored, ready-to-eat tofu. The flavored tofu products include MOFU Mole and MOFU Jerky.
The funds would be used to:
- Purchase production equipment that allows us to make the product more efficiently
- Pay for nutritional analysis in order to add to our packaging and make shelf-ready for local retailers
- Packaging design and production for Firm, Extra-Firm, Miso, and flavored products like MOFU Mole and MOFU Jerky
If we meet our goal of $6,000 by the end of our campaign, your credit card will then go through. If we don't reach $6,000, your credit card will not be charged.
See the side bar for rewards which include fresh tofu, MOFU schwag, and cooking lessons. We would love to deliver your reward and shake your hand, or stop by the kitchen and say hello.
Help us, reap the rewards, and share with your friends!
Don't hesitate to contact us with any questions.
Risks and challenges
Packaging: Working with large vendors for the production of packaging. We have chosen to work with a local designer who has experience navigating these relationships, and plan to complete the project under their guidance.
Equipment/ Production: We create our product in an old hospital kitchen. There could be unforeseen installation issues due to aging infrastructure which would lead to higher installation costs and an expanded deadline. By obtaining new equipment we will have to adjust our process and may find ourselves faced with changing our means and methods of creating our product, which takes patience and time. We want to be able to compete with vendors who product tofu on a larger scale without sacrificing the integrity of our product.
Generally: The full scope of our needs exceeds our requested Kickstarter funds. This could lead to an expanded timeline and the need to raise more money through pop-up tofu shops or other creative methods.Learn about accountability on Kickstarter
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