Whipping up chemical-free tofu
JAYN Hobba lives surrounded by native bushland on a Greenlands property perfect for growing organic produce.
Ms Hobba said her harvest depended on the season and was sold through a local co-operative of organic farmers.
"I grow organic vegetables and I'm certified chemical-free," she said.
"I grow anything which will grow and one of my major crops is garlic.
"It's sold locally through a group of other farmers who work together to sell as well as mentor each other through the organic chemical-free process."
Ms Hobba said the co-op's main outlet was at Brisbane's Northey St Organic Market, where she sold home-made organic tofu as well as her garden produce.
"I've made tofu for years by myself when I couldn't get it in a small town," she said.
"When I started growing vegetables for the co-op, they asked if I'd ever made tofu so I got the job."
Ms Hobba said proteins from beans were used to make tofu, similar to proteins from dairy being used to make cheese.
"It all happens in a fairly ordinary kitchen," she said.
"A machine separates the milk from the soaked beans and I cook the goo on the stove.
"Making tofu is like making soft cheeses, like cottage cheese, and soy beans are a major food crop which can be very beneficial."
While there had been some hurdles with transporting the tofu to market, Ms Hobba said her produce was always completely natural.
"We undergo testing every year and there are food safety and hygiene requirements," she said.
"I have to guarantee organic supply.
"I don't want to be responsible for litter either so I use biodegradable corn starch containers made by an Australian company."
