web analytics
July 29, 2015 / 13 Av, 5775
At a Glance
InDepth
Sponsored Post


Goodbye Dairy: Hello Tofutti!

Eller-111612-Tofutti

Tofu.

For most of us, the word conjures up images of a spongy white unpalatable mass that is best left on the shelf of our local health food emporium.

But for New Jersey resident David Mintz, tofu is a magical substance that holds endless possibilities, particularly for the kosher consumer. For over thirty two years, Mintz’s Tofutti Brands has waved its magic wand, transforming soybean curd into numerous non-dairy delights, most notably, Tofutti, a non-dairy ice cream substitute available nationwide – and in thirty foreign countries.

There is no doubt that Mintz comes by his obsession for feeding people honestly. The son of a Williamsburg baker, he began his career in the food business in the mid 1960’s with a Catskills grocery store, quickly discovering that the real money was in selling prepared foods. He augmented his own recipe base by recruiting help from experienced cooks, by placing an ad in a local publication asking grandmothers to share their cooking secrets with him. Eventually, Mintz relocated to Brooklyn, opening two restaurants there, with a third on Manhattan’s East Side, in addition to a thriving catering business. While customer’s enjoyed Mintz’s menu, he was besieged with requests from those who wanted ice cream for dessert.

“Obviously I couldn’t serve ice cream after a meat based meal,” recalled Mintz. “I lost a lot of business that way. I even had people who would ask me to supply the food for an event and then they would bring in their own ice cream for dessert, but I couldn’t go along with that. I wondered what I could do to solve this problem and that was what spurred me on.”

Having read about tofu, which had long been used in China, Mintz ventured to Chinatown in order to conduct his own trials with the chameleon-like soybean curd. At first taste, tofu left a lot to be desired.

“It tasted like biting into a pillow,” reminisced Mintz.

Undaunted, Mintz began to experiment, discovering early on that while tofu made an impressive non-dairy sour cream substitute and incorporated it into numerous recipes, including quiches and dips. But turning tofu into ice cream was a much more difficult process, ultimately it took Mintz ten years.

“I would close my restaurant at nine and then would begin ‘Tofu Time’, when the ladies would work with me till two, three or even four in the morning, trying to create a passable ice cream product,” said Mintz. “There were so many disappointments and I can’t even begin to count how many times I nearly gave up.”

In fact, it was the Lubavticher Rebbe who provided Mintz with continuous encouragement during his ten-year odyssey.

“The whole block where my Manhattan restaurant was located was bought by Donald Trump in order to make way for Trump Plaza,” explained Mintz. “I kept asking for extensions, but they were razing the entire area and I had to leave. Rabbi Shlomo Riskin from the Upper West Side came into my restaurant and offered to help me out at a new location on 72nd and Broadway. I made all the arrangements and then I went to see the Rebbe for a bracha.”

The Rebbe categorically refused to give his blessing to the new restaurant.

B’shum oyfen nisht, (Absolutely not),” declared the Rebbe.

“Why not,” queried Mintz. “It is a golden opportunity.”

“It is not for you,” responded the Rebbe.

Instead, the Rebbe encouraged Mintz to continue with his tofu experiments, assuring him divine assistance and ultimately worldwide success.

“The Rebbe was my driving force,” recalled Mintz. “He told me I could do the impossible and he urged me to have bitachon, to believe that Hashem would help me. There were many times I was ready to throw in the towel and then I would remember the Rebbe’s words. The next day, I would pick the towel up again and get back to work.”

Mintz’s earliest test runs, at the Welsh Farms plant in Long Valley, New Jersey, were nothing short of disastrous, as the Tofutti prototypes were too viscous for the ice cream machines and literally blew out of the presses, spraying geysers of the ice cream substitute all over the ceiling.

About the Author: Sandy Eller is a freelance writer who writes for numerous websites, newspapers, magazines and many private clients. She can be contacted at sandyeller1@gmail.com.


If you don't see your comment after publishing it, refresh the page.

Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.

If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.

No Responses to “Goodbye Dairy: Hello Tofutti!”

Comments are closed.

Current Top Story
The White House will free Pollard but bar him form traveling to Israel for five years.
US Won’t Let Pollard Out of Country for Five Years
Latest Indepth Stories

The next day, in a speech in New York to the Council on Foreign Relations, Mr. Kerry substantially upped the ante.

Pres. Rivlin and PM Netanyahu with the justices of the Supreme Court

In Israel, the judiciary has established itself as superior to ALL other branches of the government.

Roy S. Neuberger

The Fifteenth Day of the month of Av became a day of national rejoicing. The moment that had seemed hopeless became the moment of Redemption.

I think the melodies in our religious services have a haunting sound to them that just permeates your guts and gets into your soul. If you have any musical inclination, I think they inspire you to compose.

Cavalier analogies to the Holocaust are unacceptable, but Huckabee’s analogy was very appropriate.

Pollard was a Jewish-head-on-a-pike for all American Jews to see and to learn the explicit lesson.

If the Iran deal passes, Obama’s WH becomes world’s leading financier of terrorism against Americans

{Originally posted to the author’s website, FirstOne Through} Some passionate and eloquent liberals have bemoaned the state of inclusiveness among Jews today. Leon Wieseltier, editor of the New Republic penned an angry piece “J Street’s Rejection Is a Scandal” about the exclusion in 2014 of J Street from the Conference of Presidents of Major American Jewish Organizations. […]

Magnanimity by Moshe Dayan, allowing Muslim control of the Temple Mount, led to today’s situation.

It was modeled upon a similar fund that had been set up by Sephardic Jews in Venice. But Amsterdam’s Dotar was initially more ambitious in scope.

Rav Aharon Margalit is a bestselling author – his book, As Long As I Live, has been translated into four languages – and a standing-room only lecturer. Both religious and non-religious audiences flock to hear him. What makes him so extraordinary? Rav Margalit is a Chasidic Jew who experienced incredible challenges from a very young […]

J Street is the vanguard (Jewish face)in support of Obama’s Vienna Accords Nuclear Deal with Iran

“I hold the woman’s place over that of men in every fundamental aspect of public and private life.”

The US-UNRWA accord is another example of this White House, hostile to Israel, disregarding truth.

On the saddest day on the Jewish calendar, Tisha B’av, a reflection on the dangerous deal with Iran

More Articles from Sandy Eller
Food-Talk---Eller-logo

Both books place an emphasis on creativity, finding new and exciting ways to tempt the palate…

Sandy-Eller-Consumer-logo

Search the Internet for innovative barbeque items and you might just be surprised at what you come across.

The Silver Platter has it all: gorgeous photography, oodles of useful tips and, more importantly, incredible recipes that you will find yourself making again and again.

While there are those who insist they need full-color photos to be truly entranced by a recipe, I suggest you get over that particular requirement because the written word here will draw you in and cause you to salivate as you peruse the recipes scattered throughout The Well-Spiced Life (Israel Book Shop).

Blending anything thicker side is generally problematic and more often than not, I wind up dumping everything into a bowl and mixing it by hand.

“One minute I sing a song and they go back in time to their youth.”

“…his neshamah reached out to us to have the zechus of Torah learning to take with him on his final journey.”

It’s hard not to be intrigued by recipes with names like Thanksgiving Stuffing Soup, Braised Chicken with Rhubarb Gravy and Vidalia Onion Fritters with Sambal Yogurt Dip.

Printed from: http://www.jewishpress.com/indepth/interviews-and-profiles/goodbye-dairy-hello-tofutti/2012/11/15/

Scan this QR code to visit this page online: