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Recipes
How to Make Tofu (with Just Soybeans and Lemon Juice)
Soy. It could well be the most versatile whole food out there. You can make soy milk, soy yoghurt, miso, soy sauce and tempeh from it... and now, tofu!
In Recipes
You may have noticed we’re on a bit of a soy kick here at Veggie Magnifique right now.
Because, why ever not? Soy is a super-bean, a veritable powerhouse of health-promoting deliciousness. And what’s more, as we have shown, it does not give you man boobs. Bonus.
Plus, it could well be the most versatile whole food out there. You can make soy milk, soy yoghurt, miso, soy sauce and tempeh from it… and now, tofu!
Homemade Tofu is Easy & Zero Waste
Did you know you can make tofu from just two simple ingredients and a nut milk bag? Me neither! My life has been changed, and yours will be too, once you try this recipe. Making your own tofu makes you feel super creative and accomplished. It’s my new favourite thing to do when I have a cosy, quiet moment.
Plus, you get major zero waste props for making your own tofu. I’ve always been loath to buy those tiny packs of tofu wrapped in plastic. Homemaking it is way more environmentally friendly and cost-effective.
Video: How to Make Homemade Tofu with Two Ingredients
Making your own tofu is SO worth it. Homemade tofu tastes completely different to shop-bought – it’s fresh, subtle and light. Yum!
Homemade Tofu
Prep time
8-12 hrs
Cook time
20 min
Total time
1 day
Ingredients
- 1 cup soy beans
- 1.5 tbsp lemon juice mixed into 1/2 cup of water
Instructions
- Soak the soy beans for 8 hours or overnight.
- Blend them with the soaking water for 1 min.
- Strain out the pulp through a nut milk bag or cheesecloth. You’re left with soy milk and okara. Set aside the fibre-rich okara for another recipe, like bread or muffins. #yum
- Heat the soy milk on a medium heat. Bring to the boil and then heat on medium for ten minutes, stirring constantly.
- Take off heat, and add in half the lemon/water mixture.
- Stir thoroughly with a wooden spoon, and then stop the movement on the milk by holding the spoon upright.
- Add in the other half of the lemon water, and stir in thoroughly using a back-and-forth motion.
- Curds should start to appear. Leave to stand for ten minutes.
- Strain the curds through a nut milk bag/cheesecloth until the curds are dry.
- Form the curds into the shape you want. Heart-shaped tofu? Why not!
Did you try this recipe? Let us know in the comments below, and be sure to tag your beautiful beany creation with #veggiemagnifique!
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Hi ladies! Where can one buy a nut-milk bag? that’s kind of the one piece of material I’m missing.
Big hugs and THANK YOU!
Great! Thanks so much! I will definitely give it a go. Lookinf forward to the next recipe… Soy yogurt perhaps?
Barbara, You can just buy ‘mousseline’ in a fabric shop. Cheap and easy!
Hi Barbara! So sorry, I’m only just seeing these messages. Yes, you can get mousseline in a fabric shop as Cécile says. I’ve seen nut milk bags for sale in my local Biocoop, or you can also easily find them online. Hope the recipe works out well for you!
Hahaa, Cécile, you read my mind! I’ve been working on a soy yoghurt recipe for the last few weeks. No success as yet. If you have any tips, I’m all ears!
Hi there, how long does this keep in the refrigerator for? I want to know so I can triple the recipe or not! Thanks
Oooh, great question! I’m not sure because I’ve never tripled the recipe, and frankly, any tofu in the house always gets eaten right up!!! I feel like you could pop the extra in the freezer though. You could maybe pre-chop it, and then add it to stir-fry dishes. Yum!
Hi
Going to try this recipe today…
Is it ok to use the water from steeping the chick peas? I always thought this had to be discarded…..
Have a lovely day
I find the water from chick peas can cause gas, but not everyone has that experience! I would suggest experimenting!
Can you suggest some vegan recipes that use okara?