Frequently Asked Questions

  • Reach out to us at info@soyboy.com, and we’ll help you experience the SoyBoy difference.

  • In New York and the northeastern US, you can buy SoyBoy products at all Wegmans locations, the natural foods section of select grocery stores, and many natural foods and health foods stores and coops.

  • As a small company, we’re not equipped to distribute or ship our products directly to individual customers or businesses. All SoyBoy distribution is through wholesale distributors.

  • Here’s a list of our 100% gluten-free products:

    • SoyBoy Firm Tofu 

    • SoyBoy Extra Firm Tofu

    •  SoyBoy Smoked Tofu

    • SoyBoy Caribbean Tofu 

    • SoyBoy Tofu Lin

    • SoyBoy Soy Tempeh

    • SoyBoy 5-Grain Tempeh 

    • SoyBoy Not Dogs

    • SoyBoy Veggie Bacon 

  • Nope! All SoyBoy products and our production facility are 100% free of peanuts, tree nuts, milk, egg, and sesame.

  • Yep. All our products are kosher certified by Religious and Kitchen Supervision, Inc.

  • SoyBoy Not Dogs contain mustard powder. No other SoyBoy products contain mustard. 

  • Tempeh is a plant protein made by adding a special Indonesian fermented soybean culture to our organic soybeans. Its firm texture and earthy flavor make it a great meat substitute. Compared to tofu, tempeh has more protein, fiber, and different vitamins.​ Some people find it easier to digest.

  • We only sell pasteurized (“cooked”) tempeh. We don’t sell raw tempeh because we don’t believe it’s safe to eat. On the other hand, our pasteurized tempeh is a proven safe food. We do regular microbiological testing with two local laboratories to prove this.

    Rest assured, raw tempeh doesn’t have any nutritional benefits over pasteurized.

  • No. Tempeh’s natural culturing process can produce gray spots. They’re nothing to worry about and don’t affect the flavor or nutritional content.

  • We buy as close to home as we can. Due to market and weather conditions, we sometimes have to go further to get the high protein organic soybeans we need for our products. Most recently, we sourced our organic soybeans from the Finger Lakes region (50 miles), Ontario, Canada (150 miles) and Eastern Michigan (260 miles).

  • Sure. Keep in mind that it may change the texture slightly.

  • The date on our packaging is best before, not worst after. Refrigerated, unopened SoyBoy tofu may be edible for at least one week after the “sell-by” date code, though for premium flavor, we do recommend consumption by the date on the package.

    • Raw tofu: once opened, cover tofu with cold water and store in an airtight container in the refrigerator, changing the water every day. Use within one week. You can also freeze unused raw tofu in an airtight container or plastic freezer bag indefinitely.

    • Baked, ready-to-eat tofu and tempeh: once opened, place unused baked tofu or tempeh in an airtight container or freezer bag. Refrigerate for a week or freeze indefinitely. After thawing, it’s good for up to six months from expiration date.

  • You bet. Here’s what sets our tofu apart.

    • Exclusive coagulants. We use a specially blended mixture of two natural, high-calcium coagulants: calcium chloride nigari, which adds sweetness and increases protein, and calcium sulfate, which makes tofu smoother. Both coagulants boost our tofu’s calcium content. 

    • More protein. SoyBoy tofu contains more organic soybeans than any other brand, and the more soybeans, the more protein. 

  • To make a natural hickory smoke flavor, we heat hickory wood to a temperature high enough so it begins to smoke, but doesn’t burn. Then the smoke is blown over cooling coils where it condenses into a liquid, which we filter and bottle. The end product is a marinated tofu loaded with healthful antibacterial and antioxidant properties.

  • To avoid clumping, cook your SoyBoy tofu ravioli from frozen. If allowed to thaw, the ravioli might stick together when cooking. Shake the package and look to see if the pasta pockets are still separately frozen or clumped together. If they’re clumped together, you may have trouble with sticking. If they’re still separated, you’re good to go.

  • Okara’s a non-soluble fiber by-product that remains after we press the soy “milk” out of our organic soybeans when making tofu.