Small-Batch Fresh Tofu Maker

Home cooks at farmers markets, natural food stores and co-ops, plus local restaurants, ramen shops and caterers that want fresh tofu.

Per-block or per-pound sales at markets and to stores, plus recurring weekly wholesale orders from restaurants. Fresh tofu made to order often sells at a premium over mass-produced packs.

• Cooking and food production
• Careful food safety habits
• Selling and building restaurant relationships
• Planning batches and deliveries

• Tofu is a refrigerated, higher-risk food, so it often falls outside cottage food rules. Check with your state and county health department before selling.
• You'll likely need a food manufacturer or processor license and a health department permit. Check whether your state also requires a food safety certification.
• Soy is a major allergen. Check federal and state labeling rules for packaged food.
• General liability and product liability insurance, which markets and restaurants often ask for
• Cold chain: you need reliable refrigeration for storage and delivery
• Plan how to handle okara (soy pulp) and soy whey. Check what your kitchen allows.

Startup costs are typically around $5,000 to $25,000, depending on equipment, kitchen rental terms, packaging, refrigeration and insurance. These are estimates, so get quotes from your shared kitchen and suppliers first.

Monthly revenue is typically around $1,500 to $8,000, depending on your batch size, where you sell and your prices. These are estimates, and sales through markets, co-ops and restaurants can vary week to week.

Tofu is a refrigerated, higher-risk food, so it often falls outside cottage food rules. Check with your state and county health department, and look into a food manufacturer license, health permit, food safety certification and soy allergen labeling.