How to Make ‘tofu’ – a Simple Homemade Recipe!

May 26, 2023May 26, 20230 2

How to Make 'tofu' - a Simple Homemade Recipe!

by The Chefin Vegan

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Easy

Rating

Ingredients

	250 g soybeans
	1 cup yogurt
	1 lemon , juice of
	water , as required

Nutrision Information

Servings Per Recipe

Calories

147

Sugar

Fat

Tofu, also known as bean curd, is a versatile and popular ingredient in many vegan recipes. It is a staple in Asian cuisines, especially in China, Japan, and Korea. Tofu is made by coagulating soy milk and pressing the resulting curds into soft white blocks. It has a neutral flavor and a spongy texture that absorbs the flavors of the ingredients it is cooked with. Tofu can be used in many dishes, such as stir-fries, soups, salads, and even desserts. It is a great source of protein for vegetarians and vegans, and it can help reduce the risk of heart disease and cancer.

Instructions

1.	Soak the soybeans overnight in cold water (about 8-9 hours).
2.	Drain the soybeans and add them to the blender.
3.	Add water to the blender and blend until smooth. (Add enough water so that the mixture will blend well, approximately 3 1/2 cups of water.)
4.	Strain the mixture through a cheesecloth or a nut milk bag over a large pot. Make sure to squeeze out all the liquid from the cheesecloth or nut milk bag.
5.	Heat the soy milk to 160°F (or 70°C). Use a thermometer for accuracy. Stir constantly to prevent the soymilk from scorching.
6.	Remove from heat and add 1 cup of plain yogurt. Stir gently for a few seconds and set aside to coagulate.
7.	After about an hour the curds and whey will have separated. Carefully ladle out the curds into the tofu mold or a strainer lined with cheesecloth/nut milk bag.
8.	Press the tofu in the mold or nut milk bag for 20-30 minutes.
9.	Serve and enjoy! Tofu can be refrigerated up to 5 days.

PROS

Tofu is rich in protein and low in calories.
It is also lactose-free, cholesterol-free, and gluten-free.
Eating tofu may lower cholesterol levels, prevent heart disease, and help with weight loss.

CONS

Tofu has a bland taste and may not be to everyone’s liking.
Some people may experience digestive problems when consuming large amounts of soy products.
Additionally, soybeans are often genetically modified.

HEALTH & BENEFITS

Tofu is a good source of complete protein, iron, and calcium. It also contains phytoestrogens, which may reduce the risk of breast cancer and osteoporosis. Tofu is also low glycemic index food and reduces the risk of type 2 diabetes.