Tofu Quarterly

Tofu Tuxedo

Old Capitol Tofu has Fresh & Firm Style: 2025 Sexiest Curd Alive

Fresh, Firm and Irresistible. Old Capitol tofu comes out on top. “The way it holds its shape but has a smooth and creamy texture? Unbelievable. It’s got that perfect firmness that makes you want to take it home and introduce it to your skillet.” Confessed lead judge, Bea N. Curdle, blushing. “Other tofu just doesn’t hold up.” Ms. Curdle continued. “Who wants spam when you can have steak?”

The creation of the finest tofu

Science Corner

Coagulant Confidential: The Case for Magnesium

Most tofu uses calcium sulfate as a coagulant—but should it? While “calcium” may sound like a bonus, it doesn’t lead to the texture or flavor we love in tofu. Calcium sulfate never fully dissolves, often leaving behind a chalky, gritty feel. It also results in tofu that’s soft, watery, and slightly sour or bitter.

Magnesium chloride (MgCl₂), on the other hand, is a natural sea salt that dissolves completely. The result? A firmer tofu with no excess water to squeeze out, a subtly sweet, nutty flavor, and a texture that’s easy to love—no struggle required.

10 Years of Fresh Tofu

Tired of soggy, uninspired blocks, co-founders Jake Gratzon and Matthew Mesaros set out to create the best tofu possible—and they’ve been doing it for nearly 10 years.

“We wanted to make tofu that’s truly worth your time,” says Jake, proudly showcasing the custom equipment they designed themselves. “Plant-based food deserves freshness and quality too.”

“The most important and artistic steps in making our tofu are still done by hand, and we use much higher pressure to form it,” adds Matt.

Their commitment has earned them loyal customers both large and small.

With a decade of growth behind them, they’re looking to the future. “We’re excited to expand into more cities,” Jake adds. “Fresh tofu has to be tasted to be believed!”