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About Us

At Dragonfly Foods, we pride ourselves on using only the best all-natural, 100% organic ingredients, locally-sourced wherever possible.

We’ve been hand-making tofu products in Devon since 1984, using an authentic Japanese process practiced for thousands of years. Our tofu is pressed carefully and delicately to ensure the proteins do not go tough. The result? A premium Japanese textured tofu that retains a good structure and moisture which absorbs flavours such as Umami well.

Certified Organic by the Soil Association since 1991, and additionally food safety accredited by BRC since 2018.

 

All our products are free-from…

  • Gluten
  • Dairy
  • GMO
  • Artificial preservatives and colouring
  • Flavours and enhancers

Why tofu?

  • Tofu is made from soya beans.
  • Soya beans can be eaten raw in their immature state, known as Edamame beans.
  • When dried soya beans can be cooked and used in a variety of ways. They can be fermented to produce miso or tempeh, or made into Tofu or other alternative protein products.
  • Tofu contains all 8 amino acids required by the body.
  • It is cholesterol free.
  • It is a good protein source. Dragonfly’s natural tofu has 14.4g per 100g of protein.

 

  • Low in fat, particularly saturated fat. Dragonfly’s tofu has 1.5g per 100g of saturated fat.
  • Sugar-free.
  • Low salt content with no added salt.
  • It is an all-round healthy product.
  • It is also an extremely versatile product and can be eaten cold or boiled, stewed, braised, grilled, roasted, barbecued, fried and many more.

How is tofu made?

The process for making tofu is not dissimilar to producing cheese. Dried soya beans are soaked in water overnight, then crushed and boiled in water. The soymilk is then separated from the bean pulp (Okara). The soymilk is then curdled whilst still hot. There are several different curdling agents that can be used for this process. The traditional Japanese method uses Nigari, as we do here at Dragonfly. Nigari is produced from the salts derived from the Sea, and known for bringing up flavour of soya and sweetness in aftertaste. Once the soymilk has curdled the curds are then gently pressed to form solid blocks of tofu. The tofu can be soft (known as silken tofu) or firm depending on the amount of Nigari used and the length of press in the curding process.

Reducing meat consumption with tofu

542,000 people in Britain now following a vegan diet rejecting all animal products including meat, fish, milk, cheese, eggs and honey.
This is a huge increase of 363% since last estimate of 150,000 10 years ago, making veganism one of Britain’s fastest growing lifestyle movements.
The movement is being driven by young people making more ethical and compassionate choices – close to half of all vegans are in the 15-34 age category (42%) compared to just 14% who are over 65.

Reasons for reducing meat consumption

0 %
do it to save money
0 %
have concerns about animal welfare
0 %
have concerns about food safety in relation to meat
0 %
have environmental concerns