Founded in 1977 by two self-described hippies, Rochester’s SoyBoy makes organic tofu and tempeh for retail and food-service customers. The privately owned company remains employee-centric, with team members averaging 10 years or more, while its original firm tofu and 1982-launched Not Dogs carry the brand’s long plant-based-food history. SoyBoy uses organic, largely regional ingredients and environmentally minded processes, including certified organic U.S.-grown soybeans for its tempeh.
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Kosher Certification by Religious and Kitchen Supervision, Inc.
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Fresh Tofu IncSince 1982, Fresh Tofu Inc. has built its identity around traditional, small-batch tofu making in Pennsylvania. The kosher-certified company works with organic, non-GMO soybeans from family-owned farms to supply fresh tofu to retailers across the Mid-Atlantic.ALLENTOWN, PA
Wen’s Foods, IncWen’s Foods makes tofu, yuba, and seitan in Baltimore using locally sourced non-GMO soybeans and traditional artisanal methods passed down through the family for nearly 400 years. Its plant-based foods use simple natural ingredients without preservatives, connecting an old Chinese tofu-making tradition with Maryland-grown soybeans.BALTIMORE, MD
Cleveland TofuLocally owned and operated in Cleveland, Cleveland Tofu has been making hand-crafted tofu since 1976. Its fresh, made-to-order blocks are supplied to regional food businesses and retailers, using Ohio-grown soybeans with non-GMO, kosher-certified seed.CLEVELAND, OH
Once AgainOnce Again makes organic nut and seed butters, along with better-for-you snacks, from its longtime home in Nunda, New York. Founded in 1976 as a worker cooperative, the company pioneered U.S. organic peanut butter and is now 100% employee-owned, with employees gaining stock and voting rights after a year. Its products have carried Oregon Tilth organic certification for 25 years, alongside a sustainability program focused on traceable ingredients, reduced waste and recycled glass packaging.NUNDA, NY