Vermont Soy

Handcrafted Tofu with Deep Roots and a Clear Vision

Vermont Soy began in the early 2000s as a small but determined effort to bring locally sourced, authentically made soy products to the people of the Northeast. It was founded by Andrew Meyer, a Hardwick dairy farm native with a passion for sustainable food systems, and his longtime friend Todd Pinkham, who learned the art of tofu-making under the mentorship of Dr. Guo—a food functional scientist from China who came to the University of Vermont. Dr. Guo passed along traditional soy food techniques that laid the foundation for Vermont Soy’s dedication to quality and authenticity.

In 2007, Andrew and Todd launched their first product under the Vermont Soy label: fresh soy milk. They have since expanded into artisanal tofu—plain, firm, and handcrafted without preservatives. Their tofu, celebrated for its satisfying texture and subtle, adaptable flavor, holds up beautifully in everything from stir-fries to miso soup. In a world of processed food, Vermont Soy’s tofu offers something rare: purity, restraint, and a connection to the land.

The company’s commitment to sustainability is more than just a value—it’s a practice. Vermont Soy sources non-GMO soybeans as close to home as possible, currently buying from Quebec while continuing to seek out a domestic partner who can meet their growing needs. The production process is meticulous and deeply rooted in tradition: soybeans are soaked for 16 to 24 hours, then cooked, ground, and transformed into milk. The milk is coagulated into curds, pressed into blocks, and finally hand-cut and hand-packed—each block a testament to craft and care.

The company currently employs seven people, and every team member plays a vital role. As Operations Manager Erin Kerr puts it, “We wouldn’t have a team without everyone.” Erin oversees all business operations and staff, working closely with Steven, who leads the production side. Together, they maintain the company’s high standards while ensuring a healthy, collaborative work environment.

Though small, Vermont Soy is not standing still. With a thoughtful eye toward the future, the team hopes to grow—at a pace that allows for sustainable investments in both people and equipment. Each expansion is seen as an opportunity to create more good jobs, support more farmers, and reinforce Vermont’s rural economy and working landscape.

One block of tofu at a time, Vermont Soy continues to embody a quiet revolution: nourishing communities, honoring tradition, and keeping Vermont’s food future rooted in integrity.

Written by Ruth Garbus