How To Make Homemade Tofu - SO VEGAN (2024)

FAQs

What can I use to coagulate tofu? ›

Traditional tofu-making coagulants include gypsum and nigari. But you can also make tofu with grocery store ingredients like lemon juice, vinegar and Epsom salts. What is this? Gypsum – aka calcium sulfate, a tasteless naturally occurring mineral salt traditionally used in tofu-making, especially Chinese tofu.

To cook extra firm tofu, start by draining and pressing the tofu to remove excess water. Then, you can cut it into desired shapes, such as cubes or slices, and cook it using methods like pan-frying, baking, or grilling until it turns golden brown and develops a crispy exterior.

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

Yes, tofu is vegan at the core. However, some traditional dishes that use this plant based protein source are not vegan friendly. As a dietitian (aka: credentialed nutrition expert) and vegan, I break down the food and nutrition details so you don't have to keep searching for answers.

Compounds in tofu appear to protect against illnesses such as heart disease, diabetes, and even certain types of cancer. In addition, this soy food may promote brain and bone health and have several other benefits. As such, tofu makes a great addition to a well-rounded diet.

Nigari is a chloride-based salt, usually in the form of magnesium chloride or calcium chloride. Nigari is produced from sea-water and comes in the form of liquid nigari, coarse granules, or fine crystals. Nigari tofu has a very slightly bitter taste compared to using other coagulants to make tofu.

In terms of the coagulant — used to turn the soy milk into tofu during the process — you have several options: Epsom salts, lemon juice or apple cider vinegar. I prefer lemon juice, but it's worth experimenting to see what works best for you (or use what you happen to have on hand).

If your soy milk has not completely curdled and you already tried adding a few more drops of lemon juice, you may need to heat up your soy milk again. Avoiding to heat up too quickly, use medium heat and get it back up to 160°F. Then turn off the heat, cover and it should finish coagulating.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Firm tofu: This tofu absorbs flavors well and can be stir-fried and pan-fried, and is also great crumbled and used in tofu scrambles. Extra-firm tofu: Consider extra-firm tofu the all-purpose tofu that holds its shape well and is excellent for slicing and cubing.

Why is my tofu always soggy? ›

Draining excess water from your tofu helps to create that crispy texture during the frying or baking process. If you don't properly drain it (or don't drain it at all) you're left with a lot of moisture while cooking and this is what often causes the tofu to stick.

However, in recipes calling for tofu to hold its shape, it's critical that you press the tofu to remove enough water so that it will hold its shape when used in recipes for salads, stir-fries, or grilling. Unless you do this, the tofu will fall apart and lose all shape.

Many cooking experts champion a quick soak as a way to give the protein more texture and flavor. “Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface,” Lukas Volger told Bon Appétit in 2021.

In a process similar to that of making cheese, tofu is made by curdling soy milk, which comes from soybeans. The milk is coagulated with the use of taric acid or other food acids, and then pressed into bricks. As this process contains no animal byproducts, neither does tofu, meaning tofu itself completely vegan.

The effect of eating tofu with weight loss has been proven on many studies. Specifically, people who follow the tofu diet from 2 months to 1 year will lose an average of 4.5 kg. Therefore, this food has been and is appearing popular in many people's weight loss, diet, and vegetarian menus.

Soy Milk, Soy Cheese, etc.

There are so many soy-free alternatives now -- almond milk, rice milk, and hemp milk, just to name a few. There are also almond and rice based cheeses, and daiya, which is tapioca based. You can also see this post on being a soy-free vegan with recipes and meal ideas.

Soy-free tofu is not a modern product born out of the recent soy fear mongering—it's a longtime staple of Burmese cuisine. Sometimes referred to as Burmese tofu or Shan tofu (named after the region from which it originated), soy-free tofu is simply made from chickpeas and water.