Rethinking Tofu: Two Career Changers Bring Diversity to Vegan Cuisine
Quelle: MITTELBAYERISCHE VIDEO (Glomex)
Formerly running an interior decorating business in Munich, 63-year-old Werner Heibl now finds himself in the kitchen of an old inn in the Bavarian Forest early in the morning, producing organic tofu: 80 kilos per day – 400 per week. His special project: the white sausage tofu. We visited Heibl and his wife Andrea Baur in Tiefenbach.