The technique for making tofu may come to us from far away, but our tofu doesn’t have to. Twin Oaks Community Foods of Louisa, Virginia, and Sunergia Soyfoods of Charlottesville, Virginia, are making it right here, and they’re using certified organic soy grown in Virginia, too.

Twin Oaks Community Foods, a worker-owned cooperative that’s been making tofu since 1991, offers extra-firm tofu in plain, Italian herb and fine herb flavors. The products of Sunergia, an offshoot of Twin Oaks formed in 1997, offer spicier, more adventurous flavors such as Indian Masala, Spicy Thai and Spinach Jalapeno. Sunergia’s tofu, made by Twin Oaks Community Foods using Sunergia’s recipes, is also mixed with other ingredients like organic textured soy flour to lend it a chewier consistency. Both companies’ tofu products, available at many area stores and co-ops, are certified organic, certified kosher and wheat-free, and are made using soy from Gouldman Creek Farms based in Colonial Beach, Virginia.

Sourcing their soy locally fits in with the overarching beliefs of the people involved in Twin Oaks Community Foods, a business of the Twin Oaks Intentional Community, an income-sharing group founded back in 1967 on principles of cooperation, sharing, nonviolence, equality and ecology. “It’s our philosophy to keep things as sustainable as possible … and support the local businesses that are here,” says Kelly Tassinari, who has been working with the community’s tofu business for about four years. “It’s a big part of the intention behind Twin Oaks and the way we as a community live our lives,” she says.

Twin Oaks Community Foods
(540) 894-4062
www.twinoakstofu.com

Sunergia Soyfoods
(800) 693-5134
www.sunergiasoyfoods.com

To: Twin Oaks Community
138 Twin Oaks Road # W
Louisa, VA 23093
twinoaks@ic.org

Dear Twin Oaks Community,

On Sunday, August 9th, we at Moishe House Silver Spring — along with several local social justice and envinronmental organizations — hosted a Food Justice barbeque featuring an extensive variety of hechshered, organic, locally-produced foods, one of which was produced by Twin Oaks Community: tofu! The food was wonderful and delicious, and was central (especially for the vegans and vegetarians!) to the feeding and educating of approximately 80 people about the possibilities, local opportunities, and philosophies regarding kosher, organic, sustainable eating choices.

We’d like to thank you for offering such products and for making a huge impact on the success of this event!

We have photos of the event on www.moishehouse.org, should you care to see them — click on Silver Spring and make your way to the Food Justice BBQ album. The event was featured in the August 12th issue of Washington Jewish Week (article here) and may be featured as well in Within Reach Movie (http://www.withinreachmovie.com/), a film documenting 100 sustainable communities in the continental United States. For a complete list of and supplemental information about participating co-sponsors, organizations, suppliers, and speakers, feel free to visit our Food Justice entries at www.moishehousesilverspring.blogspot.com.

Thank you once again for providing a needed service to our community!

Sincerely,
Moishe House Silver Spring

* Twin Oaks Community tofu was our vegetarian protein staple at this Food Justice event, purchased at the Takoma Park-Silver Spring Food Co-op *

Moishe House Silver Spring is one of more than 20 houses throughout the world that serves as a community space and resource for Jewish young adults; for more information, please visit www.moishehouse.org.

marinade 2 hours or over night:

1 pound Twin Oaks Plain Tofu or Tempeh, diced
2 cups sesame oil
1-2 cups oil, till all tofu is covered

Then bake on greased baked sheet at 350 F for 30-40 minutes, till golden brown. Once tofu is cooled mix all the following ingredients together with the tofu.

½ cup diced onion
1 cup mayonnaise, add more if dry (can use tofu sour cream)
1 cup celery, chopped
1 TBS sage
salt and pepper to taste

1 16oz. Package Twin Oaks Mushroom Pate
2 cloves garlic
¼ – ½  cup oil till smooth
½ cup warm water

Blend all ingredients well in food processor till smooth and spreadable.

Start as a base with:

16 ounces Twin Oaks Plain Tofu
6 cloves garlic
½-1 cup oil, more oil creates a more creamy, smooth consistency
1 tsp. salt
½ tsp. pepper

First crumble tofu in food processor, then add garlic, oil, salt and pepper and blend until smooth and spreadable. Next add the ingredients to flavor the spread how you would like and blend well, see below:

Spinach Garlic

4 cups fresh spinach, sautéed till wilted
½ cup chopped chives

Roasted Red Pepper

1-1 ½  cups Roasted Red Peppers
A small amount of oil used to soak red pepper will heighten flavor

Pesto Tomato

1 ½ cup pesto
¼ cup parmesan

2 small tomatoes, chopped, stir in after well blended

In food processor, blend carrot and zucchini thoroughly. Add tofu  and blend for several minutes, until mixture is a uniform paste. (may add warm water, 1 TBS at a time to help create paste) Form heaping tablespoons of tofu mixture into balls and place on greased baking sheet. Bake at 350 F for 30 minutes or fry in hot oil until golden brown and let drain on paper towels. Serve over pasta with a marinara sauce, a cream sauce, or your favorite sauce. Also excellent in a roll with marinara sauce and melted cheese, like a Tofu Ball Sub.

Dissolve cornstarch in 2 tbsp water. Using a blender or food processor combine all filling ingredients. Blend adding water or non-dairy milk, until mixture is creamy, and is the consistency of a thick batter.

For Graham Cracker crust : crush crackers in blender to make 1 ¼ cups crumbs. Mix crumbs with 2 tbsp honey and vegetable oil or vegan spread, then press into 9 inch pie pan. Pour in creamy filling and bake for 40 minutes or until top is golden brown and cake has jelled. Let cool before serving or chill and top with favorite fresh fruit or chocolate sauce.

Here is a yummy, easy to make, alternative to sour cream. Tastes great on tacos, burritos or enchiladas.

Blend until creamy and smooth:

8 ounces Twin Oaks Plain Tofu
¼ cup oil
2 T lemon juice
½ tsp. salt

This can be used instead of mayonnaise in sandwiches and burgers, or is a good base for dips.