How to Make Tofu

The tofu is top left hand corner, looking (and tasting) like fried halloumi I cheese.

If you are a healer or guide in any sense, you need to stop supporting the suffering and death of others. Nowadays, it’s not exactly difficult or strange to take meat out of your diet. And here, I’m giving you one more way to enjoy that feeling of smug self-satisfaction. Friends, I give you:

Tofu that tastes like ricotta, that you can make in 30 minutes and with minimum effort, using ingredients you can easily buy in any supermarket and equipment you undoubtedly already have at home.

You can put it on salads, in sandwiches and stews and curries. You can press it till it’s hard then fry it like halloumi cheese. You can load it over nachos. Or you can scoop it out of the container on the end of a taco chip, like hummus, and shovel that creamy goodness down your throat.

Ready? Here goes.

Ingredients:

1 litre of plain soy milk

1/2 cup vinegar and / or lemon juice

1 teaspoon of sea salt or rock salt. Do not use chemical salt. Ever. See why HERE.

Nutritional yeast, if liked

pepper, herbs, garlic to taste.

Method:

Take a large pan and put the soy milk in it. Bring slowly to a simmer. When the milk is simmering, add the vinegar / lemon juice bit by bit. Eventually, the milk will curdle. You will see it separate into solid-looking curds in a yellowish-greenish clear liquid. If you are not sure whether the liquid is clear enough, stir it. If the liquid looks at all milky, keep adding the vinegar. Once curdled, turn of the heat.

Here you can see the chopsticks have properly formed, although still very mini curds.

Put a large sieve or colander in the sink. Metal is best for this job. Line it with a tea towel or bandana, one that doesn’t have any holes at all. Yes, I learned that the hard way. Tip the contents of the pan into the cloth-lined colander.

Here’s hoping I used the cloth without holes…

Add your salt, and any other herbs, spices, whatever, you are interested in. Dried mint is nice, so is oregano and thyme. Stir everything around. You will see the clear water-like liquid draining out through the cloth.


Yes I have a small and slightly messy kitchen.

Without scalding your fingers (you might want to wear rubber gloves) tie opposite corners of the cloth together. Then hang your bag of dripping tofu over your sink to drain. That part will take about 5 minutes. Then, depending on what consistency you want your tofu, you can either just use it as a very soft, cottage cheese-like consistency, or you can press it.

I’ve left it hanging up overnight with rubber bands squeezing the water out, but actually but it looked quite freaky so I don’t do that anymore.

My pressing system is about as unscientific as it’s possible to be. I put the cloth full of tofu back in the colander, then I fill a Le Creuset pot full of water, put the lid on, and set that over the bag to press out the remaining water quickly. You will need to check back on it from time to time and rearrange it so that it gets evenly pressed.


Here I made tofu with 2 litres of soy milk.

Once it is at a consistency that is to your liking, store your tofu in a container – a bowl with a plate on top is perfect and avoids using plastic – and you can keep it in the fridge for up to a week. Some people keep their tofu in water in the bowl, but I think it makes it go softer. It’s best eaten as soon as possible. Mmm. Warm…


This is about half of what I made, and it worked out enough for 3 people.

I make this in large batches using 2 litres at a time, but for experimental purposes you could try 1 litre first and see if you like it.

I started making this recipe because I used to make paneer, which is basically the exact same method but using cow’s milk. Then I cut down on / practically stopped using cow’s milk products because of THIS. When I started using soy milk in a lot of recipes, I noticed how soy milk curdles when you add lemon juice and vinegar, so I decided to try making tofu and it worked. I prefer using vinegar or lemon to using nigari / magnesium chloride, which is the traditional Japanese curdling agent, because there is always a disconcerting bitter aftertaste with that, I find. Also with vinegar and salt you get a very nice light cheesy taste. There are other versions of this recipe elsewhere on the web, though, but basically they use pretty much the same system as me.

You can also make your own soy milk for this, if you have the time and energy. I like MIYOKO SCHINNER’s version.

I’d love to hear how it turned out for you. Please leave a comment!

As always, you can use my pictures / text, but ONLY with my permission. Thanks for respecting my work. Remember: Witches collect.

2 thoughts on “How to Make Tofu

  1. I never would have guessed tofu was so easy to make! I’ve been eating plenty over the past year+ on my own vegan journey, but I’d never thought about making it from scratch.

    And it’s always so nice to see other spiritually minded veg people. 🐄🐖🐔💚

    1. Hi Molly,

      Yes, it took me by surprise too. I was wondering what it might be like to make a sweetened version for cheesecake.

      Anyway let us know how it turns out for you.

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