Since 1980, we’ve been making our dream come true: lip-smacking food that makes animals, people and the planet happy.
As Tofurky grows, we continue to advocate for animal welfare and reinvest in a wide variety of environmental initiatives.
Our family company is still sure of one thing: that people, animals and the environment matter more than profit margins.
Who needs sandwich bread when focaccia exists? We pile on the flavor with layers of Tofurky Italian Deli Slices, vegan provolone, lettuce, tomato, hot pickled peppers, and hazelnut arugula pesto.
Happiness is when the food you want to eat, the food you should eat, and the food you do eat are all the same food. Tasty, good for us, good for animals and the environment, and easy to get onto the table on a busy Tuesday night: that’s truly satisfying food. That’s the kind of food we make at Tofurky.
Truly delicious, soul-satisfying food begins with the highest-quality ingredients. For us, that means organic soy products like tofu and whole soybeans, which are tasty, wholesome, and environmentally friendly. We source all our soybeans from organic, non-GMO growers in the USA, and everything is checked by a third-party inspector to ensure that our raw soy is native and 100% GMO-free.
There’s a lot of Oregon in the food we make. We source local and organic ingredients from our Pacific Northwest neighbors, including Bob’s Red Mill for flours and grains and Hopworks Urban Brewery for the suds in our holiday Ham Roast.
If you saw our Research and Development lab, you’d say, “That’s just a kitchen.” Because it is. We stock our 100% vegan kitchen with tofu, tempeh and seitan, traditional foods enjoyed worldwide for centuries. Then we mix, blend and season them into utter deliciousness, creating new flavors by experimenting with what tastes best to us. It’s an art, not a science.
In 1980, after making from-scratch tempeh to share with friends and family, 30-year-old teacher/naturalist/hippie Seth Tibbot founded Tofurky on $2,500. To save money, he built and lived in a tree house for the next 7 years. Seriously.
