About Us
100% Plant Based Foods
Guided by the philosophy of slow-food, our selected soybeans are pressed to release optimal flavour - fresh and naturally nutty with a luxe mouth-feel. Some are fermenting in a year-long process to develop incredibly complex flavours - ask me next spring for Doenjang and soy sauce.
Soy'oy'oy makes soy-based foods - tofu, soy milk, tempeh, caffe-free soy coffee, okara (soy lees), vegan deluxe Tofu Chocolate Mousse, and annually Doenjang plus soy sauce - in small batches from its commercial kitchen in
southern Tasmania.
Preservatives and stress free.
Quality Ingredients
Australian certified-organic soybeans, from a selected mill in Queensland, make our range of silky soy foods. In the case of Tempeh...lumpy.
This future-friendly mill was chosen for its decision to secure perfect high-protein soybeans without harmful sprays. And to also share the load of producing the 'golden-est' beans (and moolah) with contracted farms . . . farms that meet the best criteria for producing said Golden Bean. (ACO Certificate 41)
During pressing, fermenting, grinding or steaming perfect timing ensures that the soybeans earthy character is maintained.
FROM ORGANIC SOYBEAN CROP TO THE TABLE
THE SOY'OY'OY STORY
Farming son and Soy'oy'oy pioneer is nutso about soy, the golden bean
As a dairy-fussy young’un’ James' diet was a parade of alternative foods in a traditional meat and three veg family.
With home long away, he continues his love of legumes, especially the smooth soybean. A whole food and waste-not-want-not fan he utilises soybeans in all its forms. Creamy soy milk, medium-pressed tofu*, earthy tempeh, and Okara - ground soy lees from soy milk production. Protein-packed Okara was used as an alternative to wheat flour for the moisture-rich chocolate cake shown above.
Whichever way he uses these Australian certified-organic soybeans a luxe and subtle nutty flavour is released . . .
making James the curds-and-whey maestro that he is today.
*Big deal news . . . Royal Hobart Fine Foods Award 2019 - Soy'oy'oy Tofu awarded Silver.
Guided by the philosophy and tradition of slow-food, Soy’oy’oy uses only Australian certified-organic soybeans sourced from an ACO miller in Queensland. To achieve optimal quality of the delicate nutty characteristics, our ‘Essentials’ – soy milk, soft-pressed tofu and tempeh - are handmade daily with filtered water, making every product worth the patience.
Our customers deserve fresh, preservative and sugar-free soy products . . . where the taste of the bean is King. And Queen. Most of all, we want to expand the appreciation of and prove that soy products (I’m looking at you, tofu) with their velvety mouth-feel are a perfect alternative to dairy.
Photo : Chris Crerar @crerar_photos_words
Tasting is converting
Our velvety Tasmanian Tofu is becoming the talk of the town. It's delicate enough for fine soups yet doesn't fall apart in the heat of a fry. It's tasty. It's fluffy. And our soy milk is rich in a traditional, beany creamy flavour without added sugars or preservatives. Tempeh...a bar of jaw-dropping, soy goodness - chewy and earthy aromatics. S'Coffee is freshly roasted soybeans, finely ground for a non-caffeinated delight that's rich in mouthfeel and flavour for the entire cup. Or sprinkle on your ice-cream. Remember to drop into Farm Gate Market, Hobart on Sundays for a taste or tub of our 100% plant-based tofu chocolate mousse.
This is the review that's coming to reality
"I used the mass-market versions of spongy tofu and sugary soy milk for years - discovering the flavours in Soyoyoy's good foods make them an easy choice to buy instead. I love the organic, full flavoured, made-daily in Tasmania business!"