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To make FETO, we ferment plain tofu with vegan yogurt cultures. This gives the product a salty and tangy note.
For over 30 years now, Taifun-Tofu GmbH has been producing organic tofu specialties. Every day, about 240 employees are doing their very best to produce the delicious food that carries the label Taifun.
It all started in the 80’s: the first tofu was produced by hand in a cellar space, using simple equipment − four kilos per week which were sold fresh at the local market. Today, the organic produce pioneer manufactures more than 2 million packs of 25 different tofu specialties per month and exports tofu to 14 different European countries: Taifun-Tofu became one of the leading market manufacturers of organic tofu in Europe.
Ever since, the business has been involved with organic farming, GM-free production and sustainability: The raw materials come from certified organic farming. Furthermore, Taifun successfully initiated the production of organic soybeans with regional farmers around the end of the 90’s. At present, 100% of its soy needs are being fulfilled by contracted organic farming in Germany, Austria and France. Taifun-Tofu's efforts has been honoured by the German Sustainability Award 2020.