Tofu is one of the main ingredients in vegan cuisine. It is full of protein. Rich in essential minerals (calcium, iron, zinc, magnesium, and potassium as well as vitamin B6), and low in calories. What a versatile ingredient! So many recipes can be made with tofu and replace meat dishes I used to have in the past. There is no such thing as no tofu at home. With its chewy meaty texture, and its ability to absorb flavors, tofu is the perfect protein substitute. So it’s time to learn how to make it at home.
How to make a homemade tofu
Last week I posted a Homemade Soy Milk Recipe. This homemade tofu post is its sequel. Check the soy milk recipe page if you want to make it without the tofu step. You can also see the steps for soy milk in the images, and the recipe details below. Once have ready homemade soy milk, all you have to do is add lemon juice while the milk is still hot from its cooking. Then, just wait and observe the magic in action. All the tofu solids will begin to form and separate from the rest of the liquids. Let it rest for about 30-20 minutes or so.
Find a large slotted container like a steamer, and place a large piece of cheesecloth onto it. Place the steamer over a bowl, so that all the liquid drains inside it. Take a large slotted spoon and scoop all the tofu chunks. Place them over the cheesecloth and arrange the chunks with the spoon. Once all the tofu is inside the container, cover it again with another piece of cheesecloth on top of it. Place a heavy dish or something over the tofu mass. This way all the water will drain completely and the tofu will get that familiar solid texture.
How to store homemade tofu?
Super easy! Take a box or several boxes with lids. It all depends on how much tofu came out. I always make a large amount. But it also runs out pretty quickly! Because this homemade tofu recipe is just perfect. Cut the tofu into a small shape and size. Enough so it’ll fit the size of the box. Pour filtered or minerals cold water until the tofu is covered. Close the box with a matching lid. The tofu remains durable for up to a week. You should always check with the odor is still ok if more than a week has passed.
what can i make with tofu?
Vegan tofu recipes
- High-speed blender or a food processor
- Large pot to cook the milk
- Large bowl
- Nut milk bag
- Tofu mold or bamboo steamer
- Slotted spoon
- 500 gr Soybeans Soaked overnight
- 1500 ml Water
- 4 Tbsp. Fresh lemon juice from a whole lemon
- Soak the soybeans inside a bowl with water overnight.
- The next day, blend a small quantity of soybeans in a blender each time. Add enough water to cover them over. Blend well until smooth for about 2 minutes.
- Transfer the batter formed through a nut milk bag over a large bowl and squeeze all the milk well.
- Transfer all remaining soy pulp to another bowl and save for other recipes.
- Repeat the process of blending the soybeans in water and then squeezing the milk through the nut milk bag for the remaining soybeans.
- Remove all the foam formed with a large spoon. Even during cooking, the milk will form foam.
- Transfer the strained milk to a cooking pot. Remove the foam and close again with a lid. Cook for 15 minutes over medium heat. Make sure it's simmering and watch over the milk so it won't boil otherwise all the milk will spill.
- Turn off the heat, add the lemon juice, cover with a lid and let it sit for 20 minutes. After a few minutes, the tofu solids will begin to form.
- Place the cheesecloth over a bamboo steamer to strain.
- Using a slotted spoon, transfer all the tofu solids into the cheesecloth. Cover the top of tofu in another cheesecloth.
- Place a heavy vessel over the tofu to filter it well from the liquids.
- After about two hours, a large piece of tofu will be obtained. Cut it into pieces of the desired size and store it in a box along with water for up to a week.