As some in the Bay Area already know, John Scharffenberger became CEO of Hodo Soy Beanery back in June, making him the first chocolate maker (Scharffen Berger chocolates, which he sold to Hershey in 2005) and champagne producer (Scharffenberger Cellars) ever to enter the tofu business. Now USA Today shows some love for the enterprise, talking up the quality and “sexiness” of Hodo’s curds, which founder Minh Tsai has been working hard to perfect for about five years. Says San Francisco vegetarian chef Annie Somerville, of Greens restaurant, “It tastes good, as opposed to tasting like nothing.” Ahead, a full video tour of Hodo’s new Oakland plant. We challenge you to say “soybean slurry” three times fast.
Did you know that tofu consumption has increased threefold since 1996? Neither did we. Can tofu ever really be “sexy,” though? Ehhhhh.