Keeping it Natural Since 1977

Two hippies on an idealistic mission.
That’s our SoyBoy story in a soybean shell.

Long before tofu was a grocery store staple and “plant-based protein” was a thing, we sold tofu to help people make healthier food choices and support environmental sustainability.

Organic To The Core

Our Approach was Pure

Use organic and, as much as possible, local ingredients and environmentally friendly processes. Create a work environment where employees thrive. And make the highest quality, best-tasting tofu and tempeh in the world.

It’s Been a Trip

In the years since, we’ve built an ever-growing, loyal following. Upgraded to microprocessor-controlled, state-of-the-art machinery to improve safety, quality control, and efficiency. Automated processes to meet mind-blowing demand for our tofu and tempeh. And harnessed these technologies to reduce our environmental footprint and boost pay and benefits for our team members.

The More Things Change, the More They Stay the Same

Yet all the while, we’ve stayed true to SoyBoy’s original ideals. As corporate America gobbled up the natural foods industry, cutting benefits and wages to please investors, we’ve stayed privately owned and employee-centric.

We’re still hippy vegetarians, still hyping the benefits of a plant-based diet, still making life better for our planet and its inhabitants.