Tofutti licenses out dairy free mozzarella cheese – taps into the pizza market

In the United States, 98 million people can’t have dairy, due to lactose sensitivity or lifestyle, such as vegans and vegetarians, so a pizza parlor is totally off limits. Tofutti aims to change that.

Tofutti has approved a plan for licensing the use and sale of Tofutti Better Than Mozzarella Cheese, making available to restaurants a dairy free cheese option.

Tofutti licenses out dairy free mozzarella cheese – taps into the pizza marketIn the multi-billion dollar pizza sector alone, a dairy-free option could increase overall sales by 33% or more. The new dairy-free mozzarella is also free of any hydrogenated fats or oils appealing to all health-aware consumers.

All too often people who can’t eat dairy ask the question, “What about me?” Tofutti Brands has taken on the challenge of providing healthy, tasty products and promoting awareness of Tofutti Brands alternatives with its “freedom of choice” educational campaign.

More than half of the lactose-sensitive population in the United States is children asking to eat pizza. Tofutti Brands offer children, parents and schools a healthy, tasty solution.

And recently, David Mintz, Tofutti’s founder and CEO, sat down with PMQ Pizza Magazine to talk about Tofutti’s dairy free cheeses, and not just mozzarella! Tofutti’s dairy free cheddar, feta, and Ricotta too.

Via PR Newswire.

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Tofutti in Kosher World in South Africa!

Our friends from South Africa sent us this picture. It’s an advertisement for Kosher World Supermarket, featuring Tofutti cheeses front and center!

The ad appears in the South African Jewish Report.

Tofutti in Kosher World in South Africa!

Thanks for the photo, guys.

Here are some more pictures from South Africa. Tofutti cheeses in the store!

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How the “Tofutti” name was born…

What’s in a name? Well, if you’re looking to launch a new company, your business is what’s in a name! And the right name matters. It can sink or swim your company. Choose wisely…

Ashley Poulter of Hearpreneur.com gathered a group successful entrepreneurs and asked them how they named their company. Tofutti’s CEO and founder, David Mintz, is in the mix. Here’s a bit of what David said:

How the “Tofutti” name was born...…I kept at it, trying many different names. Finally one night, at 4:00am in the morning, I jumped out of bed and it clicked. Here at Tofutti the products we make are meant to make people happy. It was then imperative that our name reflected that kind of happiness and joy that our customers felt eating frozen dessert. It was then that the thought confetti came to mind. Confetti is generally used at a party to make people happy and our products, which are made from Tofu, are meant to make people happy. I then merged the two -Tofu and Confetti to come up with name Tofutti! As soon as the name came together it sounded right…

Confetti…awesome!

Check out Our Story for more about how Tofutti came to be and what keeps David going even after all these years!

Via Hearpreneur.com.

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Tofutti Better Than Sour Cream Asian Style Mushrooms and Eggplant

Tofutti Better Than Sour Cream Asian Style Mushrooms and Eggplant

“Asian Style Mushrooms and Eggplant”

Vegan, dairy free, gluten free meals are easier than you think to create and prepare. Try this one for a healthy and delicious alternative to beef stroganoff or Asian style beef with mushrooms. Its made with Tofutti Better Than Sour Cream and it takes less than 30 minutes to go from prep to table. Enjoy!

Ingredients:

1 lb. sliced mixed fresh mushrooms, such as crimini, chanterelles, porchini, baby Portobello, and oyster
1 small asian eggplant, cubed
1 small yellow onion, sliced thin
2 cloves garlic, minced
1 T. sesame oil
2 T. vegetable oil
1 cup vegetable broth
1/4 cup Tofutti Better Than Sour Cream
1/4 cup shelled edamame
2 T. fresh chopped parsley
1 T. soy sauce
Salt and white pepper to taste
2 cups cooked Jasmine rice

Directions:

Place in the oils in a medium fry pan, and heat. Add mushrooms, eggplant, onion, and garlic. Saute until fork tender, about 4 minutes.

Add vegetable broth, soy sauce and Tofutti Better Than Sour Cream until well combined. Season to taste with salt and pepper. Add edamame. Remove from heat.

Plate the rice and top with the mushroom eggplant mixture. Garnish with parsley and a few edamame. Delicious!

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Tofutti gives away Cuties at Cupcakefest 2013!

Tofutti was thrilled to attend this year’s Cupcakefest at Lincoln Park in Rutherford, New Jersey.

Tofutti gives away Cuties at Cupcakefest 2013!Sweet Avenue Bake Shop in Rutherford orchestrated the event, which featured live music, vendors, and a cupcake eating contest. All to benefit the Montclair Township Animal Shelter.

Sweet Avenue is an all vegan dairy free bakery that specializes in…you guessed it. Cupcakes! And they bake with Tofutti, so that makes them pretty cool too.

We set up a booth and handed out free Tofutti Cuties to everyone who stopped to say hi. And the Cuties were a big hit! We couldn’t get that booth up fast enough!

Thanks to everyone who attended and a big thank you to Sweet Avenue for letting Tofutti participate. We were happy to do our part and had a great time!

Here are some pictures. It was a beautiful sunny day. Perfect for cupcakes!

Tofutti gives away Cuties at Cupcakefest 2013!

Tofutti gives away Cuties at Cupcakefest 2013!

Tofutti gives away Cuties at Cupcakefest 2013!

Tofutti gives away Cuties at Cupcakefest 2013!

Tofutti gives away Cuties at Cupcakefest 2013!

For more photos of Cupcakefest 2013, check out Bergen.com.

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