A Non-Dairy Vegan Milk Substitute
* Made From Non-GMO Soy *
Research has shown that the epidemic of hardening of the arteries, which leads to more deaths annually than cancer, is directly attributable to homogenized milk. This research was done by Dr. Kurt A. Oster and his 20 years of research is documented in the book called, “Homogenized.”
• Fat Free
• Cholesterol Free
• Dairy Free
• Lactose Free
• No Sucrose
• No Hydrogenated Oils
• Calcium Rich with Vitamins A & D
• Easily-digested Non-GMO Soy Protein From Tofu
• Low Sodium
One 8-oz. Serving = 50% of the Daily Value for Calcium
Also contains Iron, Phosphorus, Potassium, Choline, Vitamin C, and Essential Fatty Acids (Linoleic and Oleic Acid)
Nutritionists have reported that up to 70% of the world’s population may be lactose-intolerant to some degree. Lactose is the sugar found in milk. These people must avoid lactose-containing foods, such as milk, yogurt and whey products. Casein, a milk by-product, is also very allergenic.
is made from tofu, which is made from soybeans. Tofu is used rather than soy itself so that the crude fiber of soybeans is removed which give it a digestion rate of 95%. This is especially attractive to those with special digestive needs, such as children and older adults.
is an alternative for children and adults that continuously have mucus and allergy problems. Milk is one of the major allergy-causing foods.
looks like and tastes like milk. It can be used in any recipe as milk.
has 120 mg. of sodium per 8 oz. serving, while carrots contain 360 mg. Potassium has been added to balance the formula. There are 60 calories and 14 grams of carbohydrates per serving if prepared according to the directions, but we don’t like it that creamy, so we reduce the amount of powder suggested.
is a powder. All you add is water. It is stored in the cabinet dry in the can. The milk you make from it must be refrigerated and it will keep for at least a week. You can prepare Tofu Moo according to directions on the can which will provide you with 8 quarts of creamy milk, or use less to have a lighter 2% taste and you’ll get 13 quarts out of the can.
Serving Size 1 Scoop (about 20 g)
Total Fat < 0.5 g
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 120 mg
Potassium 180 mg
Total Carbohydrate 14 g
Dietary Fiber 1 g
Sugars 1 g
Protein 2 g
Vitamin A 500 IU
Vitamin C 0 mg
Vitamin D 100 IU
Calcium 500 mg
Iron 0 mg
Phosphorus 100 mg
Maltodextrin, tofu powder (from soy), fructose, titanium dioxide (color), calcium carbonate, acacia gum, natural flavors (from milk), di-potassium phosphate, sea salt, lecithin (from soy), carrageenan, cellulose gum, xanthan gum, vitamin A palmitate, and Vitamin D3.
For single serving: Add 1 heaping scoop to 8 ounces cold water. Blend, shake or stir briskly. This gives you 8 quarts of “milk” per container.
Note: This produces a rich, creamy milk. If you want it more like low-fat, you can use half that amount or adjust to taste.
Not to be used as an infant formula.
Love the White Color!
” We’ve been using Tofu Moo since 1988 and I use it to make puddings, ice cream, recipes, and anything I used cow’s milk for many years ago. The best thing I like about it is that it’s white. For years we had beige colored soy milks and visually it always bothered me. I love the white! The health risks common to cow’s milk are not worth taking when there are alternatives available.” Donna
” I order the Tofu Moo and we love it! Now mind you, my hubby is a Green Mountain boy, born and raised on a dairy farm! He has had to give up milk because of lactose intolerance, and I never thought he would even as much as try something like Tofu Moo – much less like it! I am really impressed with the product.” Marcia Moore
Closest to Real Milk That We’ve Found
” I want to praise your product, Tofu Moo. My husband and I have decided to eliminate dairy products from our diet. Neither of us can properly digest them and we are also very concerned with the routine growth hormone supplementation and antibiotic use by the dairy industry. We have tried several soy and rice-based milk substitutes before, including Rice Dream, Soy Dream, Naturasoy, Vitasoy, Edensoy, and Westbrae. All of them were marginally acceptable, but we were not pleased with any one product overall. They were either too watery, too “beany”-tasting, too gray-looking, or too oily. The Tofu Moo is the closest to real milk we have found. It is creamy, white, and delicious. We have used it in coffee, on cereal, in home baked blueberry muffins, to make a fruit smoothie, and to make a vegetable curry dish. In every case, we used it exactly as we would milk, with delicious results. Thank you so much for this product –we love it! Now, we can have a good-tasting milk substitute that allows us to keep to our principles of deleting dairy products from our diets while still enjoying the taste of “real milk.” MJ