Tofu from scratch!!!
Soak soybeans overnight > blend well > boil > strain > boil again (this is your soy milk)> curdle with lemon juice (I used about 3-4 lemons) -> strain > press > store in chilled water !!!
Do not discard the strained solid .. add it to pancake mixes or knead in the dough or ur smoothies or cakes for kids – be creative !
Any questions? DM me!
Some mistakes I made and you should not .. !!
1) You should add lemon/vinegar when milk is bubbling hot
2) After adding coagulant turn off the heat – I kept it on and it wasn’t curdling well
3) Strain it through a nice clean cheese cloth (big enough) and press it when it is hot
PRO TIP – Make the cheese cloth a little moist before straining .. that makes the solids not stick to the cloth
4) You will see a lot of froth when boiling milk collect off the froth from surface n discard
5)Press final tofu under heavy weight for super yum firm tofu – I added water to my 6qt crockpot and kept on drained tofu .. you could add books or dumbbells for weight etc
6) DO NOT cut the tofu into cubes when hot .. take it out of cheesecloth when it cools down .. then add it to cold or tap water for some time and then can cut the cubes once completely cool
It has no beany/woody taste — it is much like our favorite Wildwood tofu we used to get at WholeFoods..
Measurements:
200g of raw soybeans makes about 285 grams of tofu.
Nutrition Info:
- 100g Tofu has 110 calories
- 2g carbs
- 5g Fat
- and a whopping 16 g Protein!!!
No beany or raw taste at all !! Just like Paneer minus all the fat
Tofu recipes we had at many awesome vegan restaurants:
- Tofu scramble
- Herbed/ Masala tofu – (add chutney while making tofu or add Italian seasoning/garlic)
- Crispy tofu
- Tofu sandwich
- Tofu stuffed roti/parantha
- Tofu matar curry
Possibilities are unlimited!
