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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
  1. In a large bowl, cover the beans in the plenty of cold water, leave in the fridge to soak overnight
  2. The next day, drain the beans and wash well, discarding any discoloured ones
  3. 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)
  4. 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)
  5. Remove from the heat and very carefully strain the mixture through a cheesecloth and sieve, squeezing out as much liquid as possible
  6. 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.
  7. Now, return the milk to the heat and stir frequently until it reaches 82c (182f)
  8. Remove from the heat and stir in the lemon juice, set aside for 15/20 minutes
  9. The mixture should have separated by now (it may not look like it has but it will have)
  10. 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
  11. After a few hours your tofu is ready to rock!