TOFU DEALER

Behind OG TOFU is its founder, Mārtiņš Mičulis, who has been producing fresh tofu from Latvian soybeans since 2020.

Previously, Mārtiņš traveled the world extensively, worked serious office jobs, and engaged in online content creation. When it was time to leave his last job, he told his boss he wanted to do something related to veganism, as he is an active advocate of this eco-conscious lifestyle.

Initially, he started making tofu at home for daily meals and for friends, tired of buying small packages from the store.

“I knew it could taste better! I had traveled a lot, and I really loved the tofu in Thailand,” he says.

Mārtiņš continued to experiment and increase production, eventually leading to the creation of a dedicated WhatsApp group for tofu, where someone jokingly remarked that Mārtiņš was like a dealer delivering tofu to everyone.

Today, OG TOFU has grown into a small production facility in Riga, where, together with his team, Mārtiņš is developing the business at a whole new pace. Moreover, Mārtiņš still handles deliveries himself, cycling through the streets of Riga.

THAT ONE BEAN

Soybeans were first cultivated in China around 9,000 years ago, becoming a dietary staple and spreading to Japan, Korea, and later the West.

Nowadays, the soya bean is the most widely grown and utilised legume worldwide - mostly used outside the food industry, with about 6-7% going directly to human food products. The majority, around 70-80%, is used for animal feed, while the rest - roughly 15-20% - goes to other industries, such as biofuels and industrial products like paints and soaps.

The farm of "Rubuļi" was one of the first to start growing soybeans in Latvia.

We are proud to cooperate with this farm by buying their soybeans which are grown according to the conventional cultivation system and fertilization is carried out by scientifically based principles.

In "Rubuļi" plant protection products are basically used only for weed control. Such cultivation technology provides opportunities to grow an economically justified and high-quality soybean crop. Only EU-approved soybean varieties are grown, which are not genetically modified and are early enough to be grown in Latvia in the climatic conditions of the specific region.

In the end we get high quality product which is more valuable due to its freshness than soy grown in distant countries (USA, Argentina, etc.), in which fatty acid oxidation has begun by the time it is brought to Latvia.

A TIME-TESTED SUPERFOOD

This plant-based protein is a fantastic alternative to meat and dairy, offering a mild flavor that adapts to any dish. Whether you’re looking to boost your nutrition or explore new flavors, here are 10 reasons why tofu deserves a spot on your plate:

  • Protein-Packed: Delivers 10 grams of protein per 100 grams—comparable to Greek yogurt, but dairy-free.
  • Heart-Smart: Naturally cholesterol-free, unlike cheese, which can pack up to 30 mg per ounce.
  • Menopause Relief: Contains isoflavones that studies show can reduce hot flashes by up to 50%.
  • Bone-Building: Provides 44% of your daily calcium needs in 100 grams—more than a cup of cow’s milk.
  • Low Sat Fat: Only 1.9 grams of saturated fat per 100 grams—80% less than cheddar cheese.
  • Complete Protein: Offers all nine essential amino acids, just like meat and dairy, but plant-based.
  • Cholesterol Control: Swapping red meat for tofu can lower LDL cholesterol by 10% in four weeks, per research.
  • Iron-Rich: Supplies 15% of your daily iron needs per 100 grams, rivaling beef without the fat.
  • Calorie-Conscious: Just 76 calories per 100 grams—far fewer than cheese or meat.
  • Digestive Health: Includes 2 grams of fiber per 100 grams, a benefit dairy can’t offer.

From supporting heart and bone health to fitting seamlessly into a low-calorie diet, tofu is a nutritional powerhouse that’s as versatile as it is good for you.