Ingredients
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One liter soy milk
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A spoonful Salt
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2 LemonJuiced
Directions
It’s so easy to make tofu at home with just two ingredients – soy and lemon juice or vinegar – you can create versatile tofu and add it to a variety of dishes as protein.
You don’t need any complicated cooking techniques to make soy tofu; everything is easy
Once you’ve made your homemade soy tofu, you can grill it and add it to sandwiches and wraps.
Soy tofu has a neutral taste and you can add your favorite flavor, for example, pour soy sauce and paprika on it and fry it or sweeten it and add it to your creamy pudding and vegetarian cheesecakes.
You can also add it to stews, make a vegan omelet with fried tomatoes and soy tofu, or grate it over pasta.
20+ Quick, Easy and Delicious High Protein Vegan Breakfast Ideas
But before you get into the kitchen, here are some helpful tips and tricks for this soy tofu :
Tips and tricks
- There are different types of tofu, such as firm, very firm, soft, and silky. Firm tofu are ideal for frying, grilling, or baking because they hold their shape well. Tofu is silky soft, creamy, and perfect for mixing into smoothies, soups, or desserts.
- You can use any mold you want to shape the tofu. A silicone mold is better because the tofu is easier to separate from the container
- This recipe does not need oil
- Place the block of tofu between paper towels or a kitchen towel, then place something heavy like a plate or cutting board on top of it for about 15-30 minutes. This will help remove excess moisture and firm up the tofu.
- Silken tofu has a smooth, custard-like texture and is perfect for making creamy sauces, gravies, or vegetarian desserts.
- Prepare a tasty marinade using soy sauce, garlic, ginger, and your favorite herbs and spices. Allow tofu to marinate for at least 30 minutes (or overnight).
- To add a smoky flavor to your tofu spread, try smoked paprika or chipotle powder.
- You can add nutritional yeast for a cheesy taste
- Be patient, let the tofu harden in the refrigerator for at least three hours.
- You can store this tofu in a mixture of water and salt for up to a week in a closed container in the refrigerator.
- You can choose organic, non-GMO soybeans and ensure that your tofu is free from any unwanted additives.
Tofu is a rich source of protein, especially for vegetarians.
In the video I’ve included, you’ll find a step-by-step guide that walks you through the entire tofu-making process.
Once you make this soy tofu at home, you will never buy packaged tofu (which has recently become more expensive.) from stores.
Save money and learn to make vegan tofu at home instead of buying expensive vegan products
Soy tofu is the king of most vegetarian dishes
I made a delicious mayonnaise with soybean pulp and even used it inside the omelette and it was great.
Soy milk link👇👇
https://youtube.com/shorts/Gll1u35Uezg
Mayonnaise with soy pulp👇👇
https://youtube.com/shorts/QToO_UWi8Ok
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Steps
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1
Done
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How to prepare soy milk:First, start by soaking the soybeans for at least 6 hours or overnight until morning. During this period, their volume will be 2 to 3 times. |
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2
Done
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To prevent the bitterness of soy milk:After the soybeans are soaked, remove the skin as much as possible, as shown in the picture below. |
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3
Done
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mixPour peeled soybeans into a blender along with a liter of water. |
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4
Done
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Separation of soybean meal from milk:Pass the contents once through a clean cloth to separate the flour from the soy milk. |
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5
Done
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Soy milk is ready. We continue the steps to prepare tofu or soy cheese:Pour the milk into the pot and keep it on the gas flame until the temperature is seventy degrees Celsius. |
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6
Done
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Add lemon juiceAdd salt and lemon juice and turn off the heat |
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7
Done
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Stir carefully a few times and then set aside. The cheeses begin to form. |
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8
Done
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After filling the bowl with tofu, place a cotton cloth on the mold and transfer the milk curds to it with a spatula. Wrap the fabric tightly around the scabs. |
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9
Done
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Place a heavy object on the cloth to apply some pressure to it. This will cause the tofu to form and harden and release excess water. |
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10
Done
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In 20 minutes, your firm tofu is ready. If you want it to be softer, as we said, you should compress less. For example, 10 to 15 minutes! |
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11
Done
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After keeping the tofu in the refrigerator for a 3 hours, the soy tofu is ready |
