Unisoya
The BEAULIEU family and tofu. A passion since depuis 1986
For 40 years, our family has shared one passion: crafting exceptional tofu.
It all started simply, as a hobby, when we decided to transform our own soybeans into homemade tofu.
Passed down from father to son, this expertise was refined over the years until it became the heart of our business.
In the early days, tofu was still largely unknown and many people were hesitant to embrace it. But we always believed in its potential and its benefits.
Over time, mindsets shifted — until tofu earned its place in Canada’s Food Guide and, along with it, a place in your kitchens
For us, that was a moment of true pride a victory for tofu.
Local tofu, made with care
We prioritize soy from our own harvests or from local farming partners. This approach allows us to offer authentic products, grown here and made with respect.
Fondation de la compagnie Unisoya par les frères Bernard et Réal Beaulieu
Déménagement dans un nouveau bâtiment dans le quartier industriel de St-Isidore-de-Laprairie
Introduction de notre tofu dans les chaînes alimentaires du Québec
La deuxième génération intègre l'entreprise en tant que propriétaires
Introduction du tofu au Guide alimentaire canadien
Déménagement dans une nouvelle usine de 35 000 pieds carrés, comptant près de 40 employés
Lancement de notre nouvel emballage
Mission, Vision, Values
Our Mission
To proudly produce Quebec’s favourite tofu by farming our land responsibly, offering food that is healthy, local, and sustainable.
Our Vision
To become the definitive reference in plant-based food in Quebec, bridging the Beaulieu family’s agricultural heritage with the needs of future generations.
Our Values
Heritage and Passion
Heritage and Passion — Putting love of the land and quality craftsmanship at the heart of every harvest. This expertise has ensured the quality of Unisoya tofu since 1986.
Quality and Freshness
From seed to packaging, we aim for maximum freshness and nutritional quality. Being number one is a promise of rigour in every block of tofu we produce.
Our environmental commitment
We are committed to reducing our environmental footprint by choosing responsibly grown soybeans and limiting our water and energy consumption.
Plant-based proteins offer several health benefits
- Support muscle mass and daily energy
- Promote good cardiovascular health
- Provide essential nutrients to the body
- Rich in fiber, they contribute to good digestion
- No trans fats, for a healthier diet
Unisoya, the original
From the production and processing of the soybean to tofu.
Since 1986, UNISOYA has mastered the entire process: from growing non-GMO soybeans to producing the tofu you find in your grocery store. Tofu reaches your plate through a simple and natural process.
The soy we use comes partly from our own fields, which we cultivate in the same village where our processing plant is located, in Saint-Isidore-de-LaPrairie. However, our harvests do not supply enough for our tofu production, so we purchase the rest of our soybean needs from Quebec growers.
We use dried beans, which we grind with water to make soy milk. We then proceed to transform it into tofu through a curdling process (similar to cheese) by adding a coagulating agent. We can then press our blocks, package them, pasteurize them, and finally box them to send to our distributors. They will make them available in your favorite grocery stores, or sell them to restaurants or processors who will prepare delicious ready-to-eat meals for your busy evenings.
Tofu is a “chameleon food” because it takes on the flavor of the foods it’s incorporated with. It advantageously replaces meats, fish, and eggs.
Quality tofu is very firm, rich in protein, holds its shape well, is easy to work with, and doesn’t fall apart. It is cholesterol-free and gluten-free, and is a source of Omega 6 and Omega 3.
Take a look at our products section and discover all the tofu flavors we offer on the market, including our marinated and plain varieties
Our Recipes section will help you discover how you can incorporate tofu into your diet.
History
TOFU has been cultivated in China for 2,000 years, but it wasn’t until 1924 that it was introduced to Canada. In Quebec, we have Norbert Argiles to thank for developing tofu as we know it. Mr. Argiles is a Quebecer of Spanish origin who decided to go to California to learn the recipe for making tofu. He returned to Quebec and settled in Prévost, in the Laurentians, where the UNISOYA company was founded in 1980.
As pioneers confident in bringing major changes to the diet of Quebecers, brothers Bernard and Réal Beaulieu acquired UNISOYA in 1986. We cultivate some 150 hectares of GMO-free soy right here in Saint-Isidore-de-Laprairie. Today, three of our sons have joined us. The tradition of quality continues!
UNISOYA has over 30 years of experience serving its clients. Their satisfaction and the diversity of our products are our greatest achievements! UNISOYA products are available in grocery stores across Quebec and the Maritimes.