Clearspring, the Japanese, organic and plant-based pioneer, is rethinking tofu. In a first-of-its-kind collaboration with renowned plant-based chef, Daniel Watkins, Executive Chef of Holy Carrot, Notting Hill. The limited-edition dish celebrates the creaminess, depth, and versatility of Clearspring’s Silken Tofu.
Available exclusively at Holy Carrot until the 28th February (excluding Valentine’s weekend), the collaboration introduces the Koji Flatbread (£8), a dish that puts tofu at the heart of the recipe, using it in an innovative, flavourful way. The result is a dish that demonstrates the remarkable texture and quality of Clearspring’s Organic Japanese Silken Tofu.
Watkins comments: “Clearspring stands out for the quality and traceability of their products. You know exactly where the ingredients come from, who produces them, and what’s in them. Over the years, I’ve tried lots of tofu brands, and most were just subpar. Clearspring’s silken tofu completely changed the game. It’s creamy, consistent, and easy to work with, letting you focus on technique and flavour rather than battling the ingredient. Partnering with them has completely changed how I think about cooking silken tofu, opening up so many possibilities in the kitchen.”
On the inspiration behind the dish, he explains: “The idea for tofu flatbread came from thinking about how yoghurt or dairy adds softness and structure to dough. Tofu has the same creamy quality, particularly Clearspring’s, and once you look at it that way, it makes complete sense. Using tofu in bread wasn’t about creating a novelty dish; it was about understanding what the ingredient can actually do and using it in a way that feels natural, functional, and delicious.”
The collaboration showcases Clearspring’s long-standing commitment to honest, ingredient-led plant-based cooking. Highlighting that tofu can be both exciting and accessible. While remaining true to the brand’s philosophy of quality, sustainability, and respect for traditional ingredients.
About Clearspring Organic Japanese Silken Tofu
Clearspring’s award-winning* authentic Japanese Silken Tofu has a silky, smooth texture, and a delicate creamy flavour. Clearspring’s Silken Tofu is made using just three simple ingredients: fresh water, whole organic soya beans and nigari.
Their producer has been dedicated to perfecting the art of making Tofu since 1973 and in partnership with Clearspring has created a unique-recipe, ambient silken organic tofu which tastes just like the fresh tofu sold on the streets of Japan.
How is it made?
The production process is relatively simple. The organic soya beans are steamed and then pressed to extract soya milk. This is then combined with water and nigari. Nigari is a naturally occurring mineral-rich coagulant derived from seawater which is a great
source of magnesium chloride. The use of high protein soya beans and traditional
method of using nigari ensures our multi award-winning tofu delivers the perfect taste and texture with every mouthful. It was officially voted the ‘The Nation’s Favourite Organic Food & Drink Product’*!
It is also incredibly versatile. You can enjoy it straight from the pack or use it to make a wide variety of delicious sweet and savoury dishes including scrambled tofu, miso soup, salads, dips, sauces and sweet desserts.
Clearspring Organic Japanese Silken tofu is available in the original, best-selling 300g pack size and a brand new, 200g, single serve pack!