Small-batch tofu maker for markets and restaurants

Home cooks, vegetarian and vegan households, Asian and fusion restaurants, and small grocers who want fresh local tofu.

Price per block or tub at markets and online. Restaurants buy in bulk on a weekly standing order at a lower price per block. Marinated and flavoured tofu earns a higher margin.

• Food preparation and strict hygiene
• Consistent small-batch production
• Selling face to face at markets
• Basic bookkeeping and pricing

• Food businesses usually need a permit from the local public health unit, and home kitchens are often not allowed for selling. Check with your health unit
• Fresh tofu must stay cold and has a short shelf life, so plan refrigeration and a cold chain for markets and deliveries
• Soy is a priority allergen. Check labelling rules, and bilingual and French-language requirements if you sell in Quebec
• If you sell across provincial borders, check whether a federal Safe Food for Canadians licence applies
• Commercial general liability insurance, and often product liability, is usually required by markets and kitchens
• Markets are seasonal in many parts of Canada, so look for indoor winter markets or restaurant accounts to fill the gap

Estimates suggest startup costs are typically around $6,000 to $25,000 CAD, depending on kitchen rental, equipment and packaging. Costs vary with how much you make and where you sell, so get quotes before committing.

Monthly revenue is typically estimated at around $2,000 to $9,000 CAD, depending on how many markets and restaurant accounts you have and how much you produce. These are estimates, not guarantees.

Check with your local public health unit about permits, as home kitchens are often not allowed for selling. Also check allergen labelling for soy, Quebec French-language rules, whether a federal Safe Food for Canadians licence applies, and insurance requirements.