Recipes

(Recipe) How to Make Tofu

You may have noticed we’re on a bit of a soy kick here at Veggie Magnifique right now.

Because, why ever not? Soy is a super-bean, a veritable powerhouse of health-promoting deliciousness. And what’s more, as we have shown, it does not give you man boobs. Bonus.

Plus, it could well be the most versatile whole food out there. You can make soy milk, soy yoghurt, miso, soy sauce and tempeh from it… and now, tofu!

Homemade Tofu is Easy & Zero Waste

Did you know you can make tofu from just two simple ingredients and a nut milk bag? Me neither! My life has been changed, and yours will be too, once you try this recipe. Making your own tofu makes you feel super creative and accomplished. It’s my new favourite thing to do when I have a cosy, quiet moment.

Plus, you get major zero waste props for making your own tofu. I’ve always been loath to buy those tiny packs of tofu wrapped in plastic. Homemaking it is way more environmentally friendly and cost-effective.

Homemade Tofu

Prep time

8-12hrs

Cook time

20mins

Ingredients

1 cup soy beans
1.5 tbsp lemon juice mixed into 1/2 cup of water

Instructions

Soak the soy beans for 8 hours or overnight.
Blend them with the soaking water for 1 min.
Strain out the pulp through a nut milk bag or cheesecloth. You’re left with soy milk and okara. Set aside the fibre-rich okara for another recipe, like bread or muffins. #yum
Heat the soy milk on a medium heat. Bring to the boil and then heat on medium for ten minutes, stirring constantly.
Take off heat, and add in half the lemon/water mixture.
Stir thoroughly with a wooden spoon, and then stop the movement on the milk by holding the spoon upright.
Add in the other half of the lemon water, and stir in thoroughly using a back-and-forth motion.
Curds should start to appear. Leave to stand for ten minutes.
Strain the curds through a nut milk bag/cheesecloth until the curds are dry.
Form the curds into the shape you want. Heart-shaped tofu? Why not!