I made this chilled tofu and tomato salad (a.k.a. vegan caprese) with homemade tofu. I had fresh soy milk from Nijiya market (a California-based Japanese grocery store chain) that was lingering in our fridge. It’s rich, sweet tasting milk. It’s a delicious product that happens to be made from organic soybeans. There is no indication that the beans were non-GMO.
When I buy soy products like tofu and soy milk, I note whether or not the beans are organic and or non-GMO. I don’t have to check off both boxes, however. Sometimes, I let it go. For example, my favorite soy sauces don’t qualify their soybeans as anything but soybeans. I judge food ingredients based on whether or not they are good tasting, consistent, and made with integrity. I read the label, check the website, judge by flavor and function in my kitchen.
It’s hard with products from Asia. For example, Pearl River Bridge has in the past indicated that they made soy sauce from non-GMO beans. The type was so small on their Golden Label Light Soy Sauce label I had to get a magnifying glass out to see it.
Kikkoman has an organic soy sauce but I had to look on their website to see if the beans were non-GMO. Note it says “GMO-free” and such wording may reflect cultural and communication differences. Kikkoman makes soy sauces for many markets, and something like this soy sauce isn’t going to be sold at the corner grocery, but rather Japanese and Chinese markets.