Stories

Creating a flavorful, velvety purée without dairy is an art, and Chef Rob Rubba's smoked tofu purée is the perfect example. This dish transforms homemade tofu—crafted from black soybeans—into a delicious, umami-packed spread with layers of smoky depth.

We teamed up with Food & Wine Best New Chef 2022 and James Beard 2023 Outstanding Chef Rob Rubba and his team at DC’s Oyster Oyster for the latest release.

Chef Zineb Hattab makes smart use of smoked tofu and Kala Namak salt to mimic the texture and taste of egg. It’s the perfect breakfast or afternoon snack dish.

One of the chefs who best incorporates this idea and our newest Terratela ambassador is Zizi Hattab from restaurants Kle and Dar in Zurich. We are proud to work alongside Zizi who has dedicated her restaurants towards developing some of the most delicious plant-based menus in the world.

Did you know that a truckload of abandoned textiles is dumped in landfill or incinerated every second? Or that it takes 2700 liters of water to make a cotton t-shirt? That’s enough water for a person to drink for two and a half years. We want consumers to question their choices when filling their wardrobes.

One of our first supporters is JP Park from the award-winning Atomix and NARO restaurants in our hometown of New York. JP and his partner, Ellia Park, helped us launch Terratela with an amazing dinner on Earth Day, and we love that Korean cuisine relies heavily on the use of seaweed, aligning perfectly with our first SeaFibe™ T-shirt which is made using regenerative seaweed from Iceland.

Natalia Burakowska is on a mission to create a sustainable fashion company that goes against the damaging trends of fast fashion. She has worked in the industry for more than 10 years, and Terratela is a combination of her passion for both food and fashion.