Our team of dedicated foodies are bubbling over with imaginative new ways to bring you mouth-watering vegetable based foods for you to enjoy.
The Cauldron mission is to produce vegetarian food which is bursting with flavour and has great texture providing the best eating experience.
Philip Marshal, who founded Cauldron in 1979, was well aware of the brand's roots and found the inspiration for his company name in the book of I Ching: (Chinese Book of Change).
In the Far East an ancient cauldron–size vessel, stylized with three legs; it is called a ding (鼎). From its humble culinary origin, it rose to become a great ritual artifact in the Chinese culture symbolising nourishment, invigoration and rejuvenation.
Creativity is at the heart of the Cauldron ideal. All our dishes are made from inspiring recipes and exciting combinations of ingredients.
Experimenting with our plain or marinated tofu can help you to create a wonderful variety of impressive and delicious dishes - many people choose to eat Tofu for its natural qualities, its versatility in cooking and the way it absorbs flavours so readily, however it also has a lot of exciting nutritional benefits to shout about.
We believe that "it's what you put in that counts" and that what you leave out is equally important.
That's why all our products use only non-GM ingredients. We don't believe that ingredients should be genetically modified. Why tamper with nature?
We're proud to make delicious vegetarian food, and we're delighted that more and more people are becoming interested in including more vegetable based meals to their diet. Whether you're a committed veggie - or just looking for delicious and exciting flavours and inspiring recipes, we hope you enjoy our imaginative meals and snacks.
Most of our packaging is recyclable - and we're looking for new materials that will take us to 100% as soon as possible.
Each person would save enough energy to…
Watch TV for a whole week!
Boil a kettle 375 times!
or the population of London (8.6m people) would save enough energy to…
Run 1,613 houses for a whole year!
Drive Route 66 (USA) 21,000 times!
Legend has it that tofu originated in China during the Han Dynasty around 164BC, in Huainan, a mystical area in the north of the country - the King of Huainan, Liu An, who is also regarded as the father of chemistry and the Taoist arts, is attributed with is invention...
In many ways, making Tofu is like making cheese. Tofu is made from soya milk in a simple, natural process: First, the soya beans are rinsed to remove impurities. Then they are ground into a paste and cooked in water to make soya milk. Then the bean fibre is removed from the soya milk, and the milk boiled for ten minutes. After that calcium sulphate is added, a natural mineral, to coagulate the milk into curds. The curds are drained off the whey to leave an enormous block of firm tofu. Then it is cut it into small blocks, ready for packing, smoking or marinating.
The Vegetarian Society of the United Kingdom is an educational charity promoting understanding and respect for vegetarian lifestyles. All of our products are Vegetarian Society approved Vegetarian Society
Many people choose to eat Tofu for its natural qualities, its versatility in cooking and the way it absorbs flavours so readily, but there are many other reasons why it's so popular around the world...Its rapidly becoming noticed as a "super food"; because of its amazing nutritional benefits.
Tofu is very interesting as it's made from soybeans, which belongs to the legume dry bean family. It contains all 9 essential amino acids, making it a complete protein.
Soya, as an ingredient, is low in saturated fat, with no trans fat. It contains fibre and is a good source of calcium, iron, magnesium, and some B vitamins. It also contains linolenic acid, which is a polyunsaturated omega-3 fatty acid, which helps maintain a healthy heart. Helping to normalise blood sugar levels is another feature of soya, since they have a low glycemic index.