10/09/2026
If you’ve been plant-based for a while, there’s a pretty good chance you’ve eaten a lot of tofu.
Like… a lot.
And with plant-based meats getting better, stranger and more convincing every year, it’s easy for the humble block of compressed soybean curds to slide into the background.
But tofu really can do sooo much.
Crisp it up and it’s golden on the outside, soft through the middle and ready for a big sauce. Blend it and it becomes creamy. Marinate it and it takes on whatever direction you want to send it. Crumb it, fry it, bake it, scramble it, smoke it.
There’s good reasons why it will always have a place on our menu.
The Crispy Hero of the Gado Gado, brought to life with the Indonesian style peanut sauce.
In the Archie Bowl, it's part of a cornucopia of delicious botanical ingredients and sauces.
Then Chef Kya combines it into our Tofu Gnocchi, for the perfect consistency, taste and nutrition, finished with a creamy mushroom sauce.
We do love the clever new plant-based products coming through.
Meanwhile tofu is sitting there like:
'Hello, I’ve been doing this for millenia!'
We're curious to ask our online community
Have you ever made Tofu from scratch?
And
What's your absolute favourite way to eat it?
