On June 15, Tofurky founder Seth Tibbott will join a special historical walking tour guided by former Daily News columnist and American Vegan Center director Vance Lehmkuhl, who will unpack Philly’s vegetarian roots.
I was vegetarian in 1972; I started being one in college after reading, which pointed out that it was a pretty inefficient system of producing protein — running these grains through animals and not getting much back in return. She also was combatting the myth that you really couldn’t get protein any other way than through eating animal protein. It really made sense to me, and I became vegetarian. But I was pretty crummy one at first, eating a lot of vanilla wafers and chips.
I had seen that there wasn’t anything vegetarian to eat at the holidays, at Thanksgiving specifically. [Then] in 1995 I sold 800 Tofurky roasts in the Pacific Northwest and in California. Right from the beginning there was a lot of interest from consumers who were writing letters and driving hours to get their Tofurky. There was a lot of the media attention.
At first we sold it for $30 because we were thinking “Oh, there’ll be eight people sitting around the table having this big Thanksgiving meal, this vegetarian meal.” We had a 10 tempeh drumsticks, we had 3 pounds of stuffed tofu roast, and we had 16 ounces of gravy; it was a complete kit.
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