A small-batch tofu specialist is pushing people’s perceptions of the vegetarian staple into new territory, drawing on unlikely influences, from low-waste cooking to McDonald’s. A small-batch tofu specialist is pushing people’s perceptions of the vegetarian staple into new territory, drawing on unlikely influences, from low-waste cooking to McDonald’s. Food / Eating out (Mel) Sydney Morning Herald – Latest News
Doughnuts, ice-cream and nuggets: How this tiny shop puts a creative spin on tofu
