Tofuture was born out of a funny incident that happened in the garden at home. Adam was showing off on the trampoline and attempted a piked-twist, forward somersault which resulted in a broken rib… So, while he was stuck at home, convalescing his ribs and his pride on the sofa, I went to work leaving a block of tofu wrapped in kitchen reams of kitchen roll under a heavy chopping board piled precariously high with tins of beans and cookery books.

Unsurprisingly, this unstable structure collapsed in the kitchen and Adam had to painfully rescue the half-pressed tofu from a pile of dented tins, soggy books and tofu-water. This could not be the best way to press tofu. That evening, we sat down with a common mission: to create something that could gradually and effectively press the water out of tofu without saturating any more of our cookery books in tofu-water.

With much research, design, trial and error, we spent the next few years creating the perfect kitchen tool for pressing tofu, inventing delicious tofu recipes and promoting a plant-based diet at markets and fairs around the UK. Nowadays we both work for Tofuture full-time and are loving the journey, discovering new markets, meeting lovely people and still waxing lyrical about the benefits of tofu and living environmentally on a plant-based diet.

We are always working on new recipes and experimenting with making tofu and inventing new ways to cook it. All of which we share on this website for your delight and delectation.