The Bay Area is wonderfully supportive of its many artisanal food producers, and the love extends beyond the usual suspects into an appreciation of what might seem like the craziest of ideas. …Take a cue from these 10 local artisans and live your dream in full flavor. [Hodo Soy is proud to be included in Tamara Powers list of 10]
Sofritas sales began Monday [April 26] at Chipotle restaurants in all of Northern California …They are made with shredded tofu with chipotle chiles, roasted poblanos and spices. The tofu is from Oakland’s Hodo Soy Beanery…
Chef Tyson Cole of Austin’s Uchi & Uchiko makes a good point naming Chipotle as one of the most important restaurants in the country in Bon Appétit. “Why? Their utilization of sustainably sourced goods, food made fresh daily, and, with thousands of locations, their overall reach,” he’s quoted as saying…..This month in the Bay Area, Chipotle is testing a sofritas Hodo Soy tofu-based menu of burritos, tacos, burrito bowls and salads that is vegetarian- and vegan-friendly…
Chipotle will add a new vegan burrito filler made with tofu from Oakland’s Hodo Soy to the menu at seven Bay Area restaurants. If diners approve, Chipotle says it will add the tofu dish, called Sofritas, to restaurants across the country, part of the company’s efforts to hone its reputation as healthier and more earth-friendly than its fast-food competitors….
“Chipotle Mexican Grill plans to test a new vegetarian menu item called “Sofritas” in seven San Francisco Bay Area restaurants beginning Tuesday, Feb. 12. Sofritas, shredded tofu braised with chipotle chilis, roasted poblanos and a blend of aromatic spices, is made with organic, non-GMO tofu from Oakland’s Hodo Soy. Chipotle expects Sofritas to appeal to vegetarian and vegan customers, as well as those who are looking for an exciting new taste…”
Chipotle Press Release
“Hodo’s organic, non-GMO ethos is in keeping with Chipotle’s commitment to sustainability…”
January 29, 2013
Gimme Some Tofu Skin
“…One of her preferred ways to enjoy it “is like sashimi, with a smidgen of wasabi and light dunk in soy sauce,” but I’m more than content with her spicy noodle preparation, which was inspired by a beloved specialty from Hodo Soy Beanery in Oakland, Calif. ”
WSJ: Consider This
June 1, 2012
The Tofu: Soy to Your Doorstep
“After seven years of providing Bay Area residents with its handmade comestibles, Hodo Soy Beanery is sharing the wealth by offering national overnight delivery on select items.”
Bits and Bites: News you can Eat
June 15, 2012
VegNews announces the 12 best new products featured at Natural Products Expo West 2012.
#6. Egg-Less Egg Salad from Hodo Soy Beanery
March 13, 2012
Hodo Soy Beanery founder Minh Tsai talks with Max Goldberg from livingmaxwell.com. In this video, Minh Tsai talks about artisinal tofu, yuba strips and when Hodo Soy Beanery will expand its distribution to the East Coast.
Behind the Yuba: A Trip to Hodo Soy Beanery’s Factory Floor
“When I was fourteen, Snorkel Mom and I went to Japan to visit my Japanese “grandma” Kiyo. She lived in Tokyo and I remember one morning walking with her to a tiny, closet-sized building that had housed the neighborhood tofu shop in the very same spot for several hundred years…”
Pixel Vision: SFBG Arts and Culture Blog
August 3, 2011