Let’s get one thing straight. I’m not sponsored, not gifted, and no one’s paying me to write this Naked Tofoo review. I just genuinely rate this tofu. It’s been my go-to block for a good while now, and I’ve used it in everything from scrambles to stir-fries to the kind of late-night meals that only happen when your fridge is basically tofu and vibes.
But a quick heads-up, The Tofoo Co. was bought out by an investment firm in 2024. The tofu still tastes the same for now, but I’ve got one eye on it. If they start messing about with the recipe or slipping in fillers, I’ll be the first to shout.
A Quick Backstory
The Tofoo Co. started out in Malton, North Yorkshire when a couple bought a small tofu business and decided to bring proper, hand-made tofu to UK shelves. They stuck with a traditional Japanese method using nigari (a seawater coagulant) and organic, GM-free soya beans. No pressing needed, no weird ingredients, no nonsense.
They’ve always pushed the sustainability angle too. The soybeans come from vetted farms in Canada, Europe and China with a promise of no deforestation and ethical farming. Packaging is mostly recyclable. And it’s all still made in the UK, which is rare.
The Ingredient List You Actually Want to See
There are just three ingredients:
- Water
- Organic soya beans
- Nigari
No additives. No unpronounceable filler. Just solid tofu that does what it’s supposed to. The texture is firm without being rubbery, and it holds up whether you’re frying, baking, or scrambling it to bits in a frying pan.
It’s also naturally high in protein, low in carbs, and low in saturated fat. Iron and calcium content are decent too.
The Joy of No-Press Tofu
Here’s the real win: you don’t have to press it. That’s the game-changer. No stressing with tea towels or balancing heavy books on top. It’s ready to go straight from the pack, saving you time and mess.
Season It or Stay Sad
Let’s be honest; tofu isn’t supposed to taste like anything straight out of the pack. It’s a blank canvas. If you’re biting into plain tofu and wondering why it’s boring, you’ve missed the point.
But give it some garlic, soy sauce, spices, or anything with a bit of attitude, and it turns into the MVP of plant-based meals. My top tip? Kala Namak. That sulphuric, eggy black salt transforms tofu into the best vegan scramble you’ve ever had.
Here’s how I do mine.
Vegan Veirty’s Scrambled Tofu
This is my ride-or-die tofu breakfast (or lunch, or dinner). It comes together fast, and it’s ridiculously customisable.
Ingredients:
- Half a block of Naked Tofoo (about 140g)
- A splash of olive oil
- A splash of soy sauce
- A big pinch of smoked paprika
- A small pinch of turmeric (mainly for colour)
- A pinch of garlic granules or powder
- A sprinkle of Kala Namak (black salt)
- Optional: nutritional yeast, chilli flakes, spring onion, or fresh herbs
Method:
- Heat a little oil in a non-stick pan.
- Crumble the tofu into the pan with your hands or a fork.
- Add all your spices and a splash of soy sauce.
- Cook it over medium heat until slightly golden at the edges.
- Sprinkle on the Kala Namak right at the end. Trust me, that’s the magic bit.
Serve it on toast, wrap it in a burrito, or chuck it over leftover rice and call it a stir-fry.
Beyond the Block: Tofoo’s Expanded Range
While I’m all about the Naked Tofoo block, it’s worth noting that The Tofoo Co. has been expanding their range. They now offer:
- Stir Fry Block: Marinated with soy, ginger, and garlic.
- Veggie Balls: A tofu-vegetable blend with Italian spices.
- Sweet Chilli Cubes: Pre-diced pieces with a sticky marinade.
- Tofoo Dippers: Tofu nuggets with a crispy coating.
These additions aim to make tofu more accessible and convenient, especially for those new to plant-based eating. If you’re curious, you can explore their full range on Tofoo’s website.
Final Thoughts
I still stand by Naked Tofoo as one of the best supermarket tofu options out there. It’s simple, well made, and doesn’t need pressing, which instantly makes it better than half the stuff on the shelves.
If the new owners leave it alone, I’ll keep buying it. If not, I’ll be back here updating this post with a full tofu rant. Either way, right now, it’s still a solid buy for anyone who wants good tofu without the pressing struggle!
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