Balanced Green Living

Home made tofu is easy, cheap and really tasty. Its texture is softer, more delicate. Tofu is used extensively in plant based cooking. You can fry it and add to a stir-fry, make vegan “scrambled eggs” with it or eat it on a slice of home baked bread (delicious!).

Here’s how to make it.

What you need:

• Home made soya milk (at least 2l)
• freshly squeezed lemon juice
• a sieve
• cheese cloth

Method:

1. Heat up your soya milk to the point that it’s really hot but not boiling and take off the hob
2. Add lemon juice and stir gently. The milk will coagulate – this is exactly what you want
3. Pour the coagulated milk through a cheese cloth
4. wrap the tofu in the cheese cloth and leave on the sieve
5. Press the fresh tofu warped in the cheese cloth with something heavy (I use a small bowl filled with water) and leave for a couple of hours
6. Gently unwrapped the tofu from the cheese cloth and put to a sealed container
7. Add fresh cold water. This will help your tofu to firm up more.

Done 🙂 you can keep it in the fridge for up to 4 days.