EASY 3 INGREDIENT HOMEMADE TOFU | low waste, vegan, and super delicious

nigari

🥗Healthier: calcium sulfate

💰Cheaper: epsom salt

Calcium sulfate is a common coagulant for tofu.

soybeans

🥗Healthier: edamame

💰Cheaper: canned chickpeas

Canned chickpeas are more accessible and still provide protein.

Soak the soybeans in water overnight.

Drain and rinse the soaked soybeans.

Blend the soybeans with 3 cups of water until smooth.

Strain the blended mixture through a cheesecloth or nut milk bag to separate the soy milk from the pulp.

Heat the soy milk in a pot until it reaches a simmer.

Stir in the lemon juice and let it sit for 5-10 minutes to curdle.

Pour the curds into a tofu mold or a lined container and press to remove excess liquid.

Let the tofu set for at least 30 minutes before removing from the mold.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens