Where It Began
It started with my grandmother's kitchen in San Jose. She'd been making tofu from scratch for decades, using techniques passed down from her mother in Taiwan. I grew up watching her transform simple soybeans into silky, delicate tofu—no machines, no shortcuts, just patience and care.
In 2019, I was recovering from a health scare that made me rethink everything I ate. I wanted plant-based options that didn't taste like cardboard or require a chemistry degree to understand the ingredients. One morning, I blended my grandmother's fresh tofu with herbs from our garden—basil, garlic, a little lemon. It was a revelation. Creamy, bright, and utterly satisfying.
I brought a jar to our family gathering that weekend. My uncle, a lifelong dairy devotee, spread it on his bagel and asked for the recipe. My cousin, who claimed to hate tofu, finished the entire jar with crackers. That's when I knew: this wasn't just for me. This was something people actually wanted.
What started as kitchen experiments became Delishy Spread—a way to honor my grandmother's craft while making plant-based eating accessible, delicious, and real. No pretense. No processed ingredients you can't pronounce. Just tofu, fresh herbs, and the belief that good food doesn't need to be complicated.
