Yum For All

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.

Find Happiness.

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.

Good neighbors.

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.

True to our roots.

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.

Our Culture
Our Culture