Homemade tofu made almost entirely from soy milk and lemon. The firmness depends on the weight you put on top, so you can make it firmer for cooking or softer for pastries and fillings.
Ingredients
- 3 liters soy milk
- Juice of 1/2 large lemon
- Cheesecloth
Method
- Heat the soy milk until it reaches a boil.
- Turn off the heat, add the juice of 1/2 large lemon and stir with a wooden spoon.
- When the milk begins to thicken and curdle, stir a little longer, then cover the pot for 10 minutes.
- After 10 minutes, pour the mixture into cheesecloth inside a tofu mold. If you do not have a tofu mold, place the cheesecloth over a colander.
- Place a weight on top according to the texture you want.
- For cooking, use a heavier weight so the tofu becomes firmer.
- For pastries or fillings, use a medium weight.
- Leave the weight on for 6 hours.
- Remove the tofu from the cloth and store it dry in a closed container in the refrigerator, or in the liquid that drained from it with added salt. The original recipe suggested using it within two weeks.
Tofu itself has a mild flavor, so seasoning and marinades are what give it the character you want. Enjoy 🙂
Why tofu is more than a meat substitute
Tofu provides complete soy protein, and soy itself lowers LDL in controlled trials. An analysis of 46 trials found that about 25 g of soy protein per day reduced LDL by roughly 3–4% compared with non-soy proteins. Source.
The wider picture is also favorable: a large meta-analysis of long-term studies found higher soy intake associated with lower risks of type 2 diabetes, cardiovascular disease and coronary heart disease. Review.
Tofu made with calcium sulfate can also be an excellent calcium source. That means protein + potentially calcium + soy compounds, without dietary cholesterol and without needing to raise and slaughter an animal. NIH.
Try vegan tofu shawarma or tofu-filled ravioli. For a soy-free option, see our chickpea-flour tofu.
