History of Tofu
Tofu is made from soybeans, grown for millennia. In Asian countries, it is nick named the "Queen of vegetables." Tofu is known for over 2000 years in China. The word comes from the term "doufu" and is of Chinese origin. History tells us that two centuries before Christ, tofu can be found in Mongolian cuisine. The eight century Buddhist monks have made it known to the Japanese. They are the ones who gave it the name tofu that we know today. Besides, across Asia they are the biggest consumers in the world.
Around 1750, the soybean was introduced in North America. Not until 1924 were soybeans grown in Canada. A researcher at the University of Guelph, Ontario, developed a soybean variety for the climate here.
But we in Quebec, we should honor Mr. Norbert Argiles, who is the innovator of tofu as we know it. Mr. Argyles is a Quebecer of Spanish origin who decided to go to California in order to learn the methods for making tofu. He returned to Quebec and he shared with us his passion. Subsequently, he moved to Prevost, in the Laurentians, where the company Unisoya was opened in 1980.
In 1986, the company Unisoya was purchased by Mr Real and Bernard Beaulieu. From the very beginning, the purpose of the Beaulieu brothers was to have a complete vertical business. This is the only company to offer a tofu product that requires the cultivation of soybeans (GMO free and organic), manufacture and thereafter the product is reflected in the counters of your grocery store and natural food stores
We can see the tofu has come a long way before reaching your plate! |
