Source
r/vegan•
PyotrPan

Just made my first batch of tofu!

This is what 2 cups of dry soy beans yielded. Total cost (including 2 lemons as the coagulating agent) is about £1. Talk about cheap food! Also feels incredibly rewarding to make your own food as well. In addition, I'm sure the taste and texture will beat any store-bought tofu.

For the mold I used an old plastic container I punched holes in, but I ordered a tofu press on eBay, and when it arrives, I'll make even larger batches, and can keep an even pressure on the tofu and avoid potential creases.

Also made a batch of almond milk yesterday. Tasted kind of bland with a hint of almond, but I was thinking of adding coca powder to it for more taste.

This vegan thing is proving more fun and cheaper than I ever thought it would be!

Posted May 17, 2015, 2:27 PM UTC

1411
rosieninivegan•

This looks amazing, can you share how you made it? :)

3
PyotrPanOP•

I basically followed this recipie: https://www.youtube.com/watch?v=S2rtlNjarhE

Super quick and easy! Oh, and it tasted great!

1
ihavegingerpubichair•

Hey, this looks great. How does it taste?

A recipe share would definitely be welcome :)

3
PyotrPanOP•

The recipe I followed was this one: https://www.youtube.com/watch?v=S2rtlNjarhE

I fried the tofu in a pan along with some store bought mexican spice mix, made some tomato puré, heated some kidney beans, lentils, and chick peas and combined it to form a casserole dish. Along with rice it was excellent! I think next undertaking will be to make some vegan cheese!

1
ranfeavegan•

There are some great almond cheese recipes. I'd definitely recommend this one

http://www.cookingwithplants.com/recipe/herb-garlic-almond-cheese/

2
cyberbullyingcedarvegan•

This playlist has some vegan cheese recipes if you're interested :)

1
PM_ME_ROADKILL_vegan•

Update with taste/texture quality?

3
PyotrPanOP•

I've never had store bought tofu before, but this batch was pretty good! I think the lemon added a bit of acidity, and the texture was quite firm, but not too much. I used about 1/3 in a meal with plenty of left overs, and put the rest in the freezer as I heard somewhere that it will improve the tofu's ability to absorb different flavors.

3
PM_ME_ROADKILL_vegan•

Wow. I've always been kind of scared to make my own tofu, but I might just give it go now.

3
PyotrPanOP•

Do it! Super easy, so rewarding, and incredibly cheap! Only thing I found somewhat annoying was removing the skins of the soy beans, but at the end I found an effective solution for it. That, and straining the milk from the pulp was probably most time consuming, but all in all, effective work time? maybe 30 minutes.

2
danzania•

Awesome. Try tracking down nigari online, which is a coagulant normally used buy won't leave the acidic flavor of lemons.

I'm always happy to make tofu, it's so different from store-boughy tofu :-)

3
jhupprich•

Two words: Soyajoy G4

Just got one last week, been making almond milk & soy milk (for tofu and fake cheese) nearly every day.

1