CHThe article highlights the history and current operations of Engel Tofu, a pioneering Swiss tofu producer based in Widen AG. Founded in the early 1980s by individuals from Zurich, Lucerne, and Zug, the company started producing small quantities of tofu as a hobby rather than a commercial venture. Over time, it grew significantly, now producing 250 kilograms of tofu per day using traditional hand methods. The company remains committed to quality and craftsmanship, believing that manual production allows them to achieve higher standards and closely resemble authentic Japanese tofu. The article also notes a growing trend in Switzerland toward plant-based proteins like tofu, supported by a 2025 study from the Federal Office of Agriculture, while meat substitutes have seen declining consumption due to their high cost and industrial processing.
Bias read (Center): The article presents a balanced narrative about the development of Engel Tofu, focusing on its historical significance, operational practices, and market trends without overtly favoring any political ideology. It reports on economic and agricultural developments without taking a clear ideological sl
