Clearspring partners with Holy Carrot’s Daniel Watkins on limited‑edition tofu flatbread

Organic fine‑foods brand Clearspring has teamed up with renowned plant‑based chef Daniel Watkins, executive chef at Holy Carrot, Notting Hill, to launch a limited‑edition menu item designed to showcase the versatility of Japanese silken tofu.

Available exclusively at Holy Carrot until 28 February (excluding Valentine’s weekend), the new Koji Flatbread (£8) places Clearspring’s Organic Japanese Silken Tofu at the centre of the recipe. The dish aims to demonstrate how tofu can deliver structure, creaminess and depth in applications far beyond traditional uses.

Watkins, known for his innovative approach to plant‑based cuisine, said the collaboration stemmed from Clearspring’s ingredient integrity.

“Clearspring stands out for the quality and traceability of their products. Over the years, I’ve tried lots of tofu brands, and most were just subpar. Clearspring’s silken tofu completely changed the game. It’s creamy, consistent, and easy to work with, letting you focus on technique and flavour rather than battling the ingredient.”

Explaining the inspiration behind the flatbread, Watkins noted that tofu can play a similar functional role to dairy in dough development.

“The idea came from thinking about how yoghurt or dairy adds softness and structure to dough. Tofu has the same creamy quality, particularly Clearspring’s. Using tofu in bread wasn’t about creating a novelty dish; it was about understanding what the ingredient can actually do and using it in a way that feels natural, functional and delicious.”

The collaboration reinforces Clearspring’s long‑standing commitment to ingredient‑led, plant‑based cooking, and highlights tofu’s potential as both an accessible and exciting ingredient for chefs and consumers.

Clearspring’s award‑winning silken tofu is produced in Japan using just three ingredients: fresh water, whole organic soya beans and nigari, a mineral‑rich coagulant derived from seawater. The product is made in partnership with a tofu producer that has specialised in traditional tofu‑making since 1973.

The process involves steaming organic soya beans, pressing them to extract soya milk, and combining the milk with water and nigari. The use of high‑protein beans and traditional coagulation methods results in a smooth, delicate tofu that has been recognised as The Nation’s Favourite Organic Food & Drink Product.

The tofu is shelf‑stable and designed to replicate the flavour and texture of fresh tofu sold in Japan. Its versatility allows it to be used in both sweet and savoury applications, from miso soup and salads to dips, sauces and desserts.

Clearspring’s Organic Japanese Silken Tofu is available in its original 300g pack and a new 200g single‑serve format.

Photo: Daniel Watkins, executive chef at Holy Carrot, and Maria Dawson, managing director at Clearspring.