Our tofu is made from filtered water, non-GMO soybeans, and nigari, a natural coagulant extracted from seawater.  For the past twenty-five years, our beans have been grown in upstate New York at Inverness Farm, owned and operated by Robert Crowe. We make our tofu rather firm but tender enough to have become a staple ingredient in everyday cooking for healthy vegetarians, vegans, and gourmets. 

There is much well-deserved attention paid to locally produced food, which is somewhat reminiscent of the beginnings of the natural foods movement.  We identify with food growers, chefs, food buyers, and food lovers from all points along the dining spectrum, and we welcome conversation. 

Slowly, mostly by hand, it would seem that this arduous process would have to change if we wanted to grow. Yet after some reflection and many comments and compliments, it became clear that this was the very process that was responsible for the artisan quality and full-flavored taste of our Bridge tofu. It can feel like a lot of work, but we never seem to tire of it. 

The mechanics of making tofu are startlingly simple, even if daunting when viewed on our scale. We encourage you to stop by and see us if you're ever in the neighborhood!