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For breakfast
Tofu Soy cheese

Homemade Soy Tofu

A cheese so easy to make there's no point buying it ready-made. Quick, fun, with minimal ingredients—you feel like a magician watching the soy milk curdle. It's amazing how easy soy tofu is to make at home. You can make it any firmness you like and use it in spreads, salads, and so on.

Elena Belashova

Recipe author

Composition / ingredients

Servings:

Lemon juice

Soy milk

0.5

Salt (optional)

Dry seasonings (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 1 g

Fats 0 % 0 g

Carbohydrates 88 % 7 g

33 kcal

GI: 100 / 0 / 0

Cooking method

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1. Prepare the soy milk. If you don't have fresh, just-made milk but have store-bought, heat it to 140°F (60°C). Freshly made milk just needs to cool a bit (a liter cools to the right temperature in about 30 minutes). 2. Squeeze out 2 tablespoons of lemon juice. 3. Pour the juice into the milk and stir. The milk will start to form flakes and curdle. Let it sit for 20–30 minutes until it thickens. 4. Strain the thickened milk through cheesecloth and let the whey drain off. You can press the curds into a mold with holes and add a little salt, spices, nuts, and so on—plain tofu is bland, but it's handy for further cooking. 5. Slice the tofu and eat it raw, use it in salads, and so on. From soft, barely pressed tofu you can even make a sweet vegan cream.