I wasn’t sure i wanted to share this method of making homemade tofu with you. Namely because i don’t feel i should be advocating the use of soya beans- theres a lot of evidence to suggest that the agriculture surrounding soya farming has lead to a despicable rise in the deforestation of the Amazon- and that’s very uncool in my book.
However, i am also aware that for a lot of vegans, tofu is a great and widely used source of protein. Then theres the fact that this is homemade (and i found soya beans grown in France) so it is cheaper, cleaner and has relatively less air miles/ human production costs.
Personally, i tend to avoid soya products for the above reasons (and a lot of the cheaper brands use GMO crops). But this blog isn’t about my individual judgements- my primary aim is to pass on knowledge that you can use at your own discretion.
Initially, its quite a lengthy process but after the first batch, it all gets a lot easier and quicker. Still, there are plenty of rainy days and in my mind- if you’re going to enjoy and be grateful for a luxury food such as tofu, then the effort is no real biggy. For the price of 1/2 a block of shop bought tofu i got a block that served two meals for two people. Not only that, but i got a shed load of Okara (which is bean pulp- perfect for burgers, falafels, cakes etc) and a litre or so of soya whey (awesome for bread, stews, dips) and a few cups of soya milk. An extremely economical endeavour if there ever was one.
Oh yes! And the important factor- the taste! Damn, if this is not the tastiest tofu you will ever eat. So good, during our test meal, Callum said at least 6 times (i kid you not) that it was the greatest he’d ever eaten. Points from the omnivore- WIN!
I froze half and marinated the other half for a few hours and heres todays Tip Of The Day: Freezing tofu will result in a firmer, more meaty texture. The process of freezing and then defrosting, removes some of the water within the tofu. So happily double the recipe (if you have a pot big enough) and you’ll both save yourself a lot of money and increase the all round awesome of your tofu!
(Makes 1 large block, Vegan, Gluten Free)
- 3 cups Soya Beans
- 6 cups of fresh Water + extra for soaking
- 40ml Lemon Juice
- In a large bowl, cover the beans in the plenty of cold water, leave in the fridge to soak overnight
- The next day, drain the beans and wash well, discarding any discoloured ones
- Mix with the 6 cups of water and blend until very smooth (you’ll most likely have to do this in a couple of stages)
- Transfer to a very large pot, stir well and bring to a boil, then simmer for 20 minutes. (This will foam up quite a lot so keep a close eye on it, stir frequently to stop it burning on the bottom and/ or boiling over)
- Remove from the heat and very carefully strain the mixture through a cheesecloth and sieve, squeezing out as much liquid as possible
- The liquid is soya milk and the pulp okara. You can remove a few cups of soya milk for other uses and freeze/ refrigerate the okara.
- Now, return the milk to the heat and stir frequently until it reaches 82c (182f)
- Remove from the heat and stir in the lemon juice, set aside for 15/20 minutes
- The mixture should have separated by now (it may not look like it has but it will have)
- Strain through a clean cheesecloth over a sieve, place a small place over the top of the tofu and place a heavy weight on top (freeze/ refrigerate the whey liquid) and leave the tofu to set for a few hours or overnight
- After a few hours your tofu is ready to rock!