October 17, 2024
Tzu Chi Pampanga scholars serve up vegetarian venture success
By Arvin Yanga
In Pampanga, a province known as the culinary capital of the Philippines, three Tzu Chi scholars are generating buzz with their innovative vegetarian food business named “SoYummy,” which focuses on tofu as their primary ingredient.
Sheena Datu, Kaye Sabornido, and Mikaela Tuazon, graduating entrepreneurship students at Pampanga State Agricultural University (PSAU), have transformed their commitment to vegetarianism into a flourishing business.
The business stemmed from a unique blend of academic requirements and the trio’s exposure to vegetarian cuisine during Tzu Chi Scholars' Camp. “When we thought about the product, our innovative product, we immediately thought of Tzu Chi,” Tuazon shared, recalling the start of their journey.
Their menu features crowd-pleasers like Tofu Nuggets, Vegan Shanghai, and their standout item, the Tofu Burger. What sets these dishes apart is their uncanny ability to mimic meat flavors while remaining purely plant-based.
“We are very happy that they promote vegetarian food,” said Lisa Shi, a Tzu Chi volunteer. “They can motivate their classmates, people around them, and all of the students to promote vegetarian food.”
The scholars' day starts early with market visits and food preparation. They've mastered the art of balancing academics and business, crediting their time management skills to Tzu Chi's teachings.
The journey to success wasn't without its challenges. Moving from one place to another, the scholars' business initially struggled to gain traction. First set up at Datu's house, then relocating to a nearby school, neither location fared well. However, persistence paid off when a flood forced them to move to Tuazon's house. This is where the business finally took off, earning over a thousand pesos per day.
Beyond profits, the venture has brought personal health benefits to each scholar. “I once had a hard time breathing properly, but it became better after trying vegetarian meals—tofu is good for the heart,” Datu mentioned. Meanwhile, Tuazon now enjoys better sleep quality, and Sabornido, once skeptical of vegetables, now finds herself craving vegetarian meals.
In line with these benefits, Tzu Chi volunteer DanYin “Kelly” Guo emphasized the importance of vegetarianism for a healthy lifestyle. “It helps us prevent and reduce diseases such as heart disease, obesity, and other health issues produced by eating meat,” she says.
Their business isn't just about profit; it's a platform to promote healthier eating habits for the youth. “It will make them healthier. It can also save animals, and it's good for children who eat a lot of meat,” Tuazon explained, highlighting their mission to introduce vegetarian options to young people.
The scholars attribute their success to Tzu Chi Foundation's values and support. “That's what we did because we learned from Master Cheng Yen that vegetarian food is very delicious and nutritious,” Sabornido reflected.
As their business grows, these young entrepreneurs encourage others to consider vegetarian ventures, emphasizing the potential benefits for health, animals, and the environment. “There's no harm in trying and taking risks,” they advise.
The scholars expressed their heartfelt gratitude to Tzu Chi volunteers. “Thank you very much. Thank you also because we thought of a unique product,” they said, acknowledging the inspiration and support that propelled them from scholars to successful entrepreneurs.
SoYummy's story exemplifies how compassion-driven education can spark innovation and positive change. These scholars are not just running a business; they're nurturing a vision for a healthier, more sustainable future.
SoYummy’s secret lies in its proprietors’ carefully selected ingredients which revolve around tofu, carrots, celery, malunggay, onions, and a dash of seasonings.
Tzu Chi Pampanga scholars (from left) Mikaela Tuazon, Kaye Sabornido, and Sheena Datu collaborate in an effort to mix the ingredients for Vegan Shanghai.
Tzu Chi volunteer Kelly Guo (left) helps Mikaela Tuazon pour the soy sauce to have a perfect blend for Vegan Shanghai.
Tzu Chi volunteers help Kaye Sabornido (in checkered apron) form Tofu Nuggets from the ingredients mixed.
Tzu Chi volunteer Lisa Shi (right) assists Sheena Datu in forming Tofu Burgers.
These scholars contribute fairly to the division of labor, from preparing ingredients to cooking.
Freshly cooked deep-fried Vegan Shanghai (spring roll)
Freshly cooked fried Tofu Nuggets
Presentation of the Tofu Burger with cheese, the most popular food item from the scholars’ vegetarian business.
Final product of the Vegan Shanghai, Tofu Nuggets, and Tofu Burger patties, made by Tzu Chi scholars.
When the clock hits 9 in the morning, customers are excited to order their favorite vegetarian food at SoYummy.
Tzu Chi volunteers) along with Mikaela Tuazon (left) proudly show the Vegan Shanghai before tasting them.
Tzu Chi volunteers enjoy tasting the Vegan Shanghai paired with the signature vinegar dip.
Tzu Chi volunteers, a staff member, and three Pampanga scholars smile for a group photo.