David Mintz, Whose Tofutti Made Bean Curd Cool, Dies at 89

After graduating from Yeshiva High School, a Lubavitcher from Crown Heights, he briefly sold to Mink Stalls at Brooklyn College, and moved to a bungalow colony in the Catskills, where he opened a deli.

It was after she opened her Manhattan restaurant, she said in one of several versions of the story, that “a Jewish hippie” tipped her for tofu’s ability. “The Book of Tofu” (1979), by William Shurtleff and Akiko Ayagi, became his new Bible.

Mr. Mintz was first married in a divorce (“Bean curd was not exciting for him,” he told The Baltimore Jewish Times in 1984). In 1984, he married Rachel Avalgan, who died this year. He is survived by his son Ethan.

Mr. Mintz often sought guidance from Rabbi Menchem Mendel Schneerson, the venerable leader of the Lübwicker Hasidic movement, who was introduced to him by his brother Isaac Gershon Mintz. David Mintz used to write a $ 1,000 check every day according to Rabbi Schechner’s philanthropy. COLLive, A conservative news site. (He was the founder of Tanafali’s troupe.)

“Whenever I met the rebel I would mention what I was doing, and he would say to me: ‘You have to have faith. If you believe in God, you can do miracles,’ Jewish Educational Media in 2013.

In the late 1970s he had to close Mintz Buffet, his restaurant on Third Avenue, as the block was being razed to build Ambed Plaza. When he was offered the option of transplanting his restaurant to the Upper West Side, he sought guidance from Rabbi Schcherson. The Rabbi’s secretary, Rabbi Liebel Groener, called him back, Mr. Minz called back, and said: “Get a pencil and paper and write it down. It’s very important.”

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