We make tasty food for plant-eaters, meat-eaters and people who resist labels. Our mission is to make great food everyone can enjoy, and do it with respect for people, animals and the planet.
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.
Sometimes we crave kale, sometimes we crave chocolate, and sometimes we crave that classic burger you get at the local greasy spoon divey diner. This burger smashes that craving to pieces.
We want to erase the myth that people have to make a choice: to enjoy tasty food or take care of themselves and the planet. We can do both. That’s how we’ll get to a happy, sustainable future that respects everyone.
Happiness is when the food we want to eat, the food we should eat, and the food we 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.
New techniques and technologies have blown the doors off plant-based protein, allowing us to raise the bar on flavor, texture and color in ways that were once just a “what if?” We use the full extent of our experience and know-how to stay ahead of the game, and we never stop exploring new ideas that could lead us to a better burger, sausage or slice.
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.
