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Use okara (soybean meal/pulp) for all vegan baking and cooking needs. Mild in flavor, but very absorbent. Use as an egg substitute for chocolate chip cookies or to make the best burgers or meatballs.
High in protein and can be added to recipes to boost the fiber content.
For vegan baking and cooking (1 egg = 1 tablespoon of raw/ wet okara + 2 tablespoons of water) to add moisture to baked goods.
Dried Okara can be used as a gluten-free replacement for wheat flour.
Ingredients: Non-GMO, whole soybeans, water
Made in Hawaiʻi with local and imported ingredients
The first generation of the Uyehara family who ran the tofu factory didn’t set out to become the largest tofu manufacturer in the Hawaiian islands today. Instead, the patriarch Kamesaburo just wanted to provide for his family’s needs.
The first tofu shop was located on Dillingham Boulevard near what is now Honolulu Community College. In 1964, Aloha Tofu moved to the Ala Moana Farmers Market where the business grew until a fire wiped out the factory in 1966. The family joined together and Kamesaburo rebuilt the factory and started over. In 1976, their hard work and determination were rewarded when the Uyehara family established their own factory on Akepo Lane in Kalihi, where it still stands today.