A Birch-Smoked Tofu From a Swedish Micro-Producer
Smoked over birch for eleven hours in a converted barn outside Gothenburg. Firm enough to shave, smoky enough to change how you think about a cheese board.
Most smoked tofu on the market is smoked for flavor as an afterthought — a quick pass through liquid smoke or a fast hot-smoke that barely penetrates the surface.
This is not that. Nordvästtofu smokes their blocks over birch for up to eleven hours, low and slow, in a converted dairy barn that used to smoke fish for the same regional market.
The result is a tofu firm enough to shave thin over a salad, with a smoke flavor that goes all the way through rather than sitting on the surface. It holds its own against a strong cheese, which is precisely the comparison the producer is chasing.
Small batch. Currently sold at four farmers markets and two specialty shops in the Gothenburg area. No wider distribution yet, which is part of why we're flagging it now.