We used up last week’s tofu over the weekend so it was time to make a new batch. I actually make a double batch to get a good sized cake of tofu when I’m finished. It last a week and gives us 3-4 meals, depending how we prepare it. I paid $35.00 (including shipping) for 13 pounds of new crop of Laura Soybeans from the Chambers Family Farm in Iowa. They are certified organic and non-GMO. I did a quick estimate and a double batch of tofu costs me approximately $1.17 to make, not including the initial purchase of tools to make it or the coagulant which you only need to purchase once or twice a year for around $10-12.00. Bottom line…this is a really inexpensive and easy way to make a tasty meat alternative that’s really good for you.

I put the beans on to soak the night before and rinsed them well in a colander after they were rehydrated. They start out as little round beans that are smaller than peas and turn into oval, pale yellow beans approximately the size of cooked Great Northerns. I have a Soy Milk Maker that I purchased several years ago because I didn’t drink dairy at the time. In twenty minutes, you can turn three cups of rehydrated raw soybeans into a delicious milk. Double the batch, curdle it, and load up the tofu mold and the whole thing is done in about ninety minutes…not counting the overnight soak or the pressing time.

The steps are illustrated in the photo above:

1. Setting the soybeans to soak. One batch of soy milk in this machine uses 100 grams which equals approximately 1 cup of beans, so I put in 2 cups of dry beans, rinsed. I keep my soybeans in two airtight containers stored inside a cupboard. This keeps them cool, dry, and critter free. 
2. The soaked beans and filtered water go into the machine.
3. Snap on the top, plug it in, and hit “Soy Beans”. Easy peasy. The machine does it all. It heats the beans and grinds them, then brings the milk up to the proper temperature to kill the enzymes so it can be easily digested. Using a blender is just as good, although it does have to be heavy duty to grind the beans fine enough to extract the milk.
4. When the machine signals after about 20 minutes and the milk is ready to strain.
5. I use a nut milk strainer bag that I stretch over a large sieve that rests on top of a large pan to catch the milk. Since I am using a double batch, I use two pans then combine them when I’m ready to curdle the milk. I twist the bag and use a rubber spatula to press out the milk because it is still hot from processing. (If you are using a blender, you have to bring the milk to a boil for 5 minutes after you strain it and let it cool to about 160-175F before you add the nigari.
6. The damp pulp that is left over after straining out the soy milk is called okara. It is packed FULL of protein and fiber and is an excellent addition to muffins, cookies, soups. You can even dry it in a dehydrator and grind it into soy flour in a food processor.
7. I was in a hurry yesterday and I stirred my soy milk a little too aggressively after I added the nigari. You’re supposed to gently stir the soy milk while adding the nigari/water mixture then cover and let sit undisturbed for 15-25 minutes. I was running out of time and tried to rush it and the curd suffered but I still managed to get a good cake of tofu out of it.
8. This is my tofu press. I ordered this one from Japan simply because I used to have one like it years ago and wanted the same one. I have a smaller plastic one if I want to make a small batch. You can also use a clean plastic berry container or some sort of produce container that has holes around the bottom for draining. Whatever mold you use, you line it with a damp piece of muslin that’s big enough to cover the bottom and sides with some to fold over the top. Place the top on the mold or if you’re using some other kind of container, cut a thick piece of a plastic lid that will fit down inside the top of the mold and place something heavy on top to press the excess moisture out. I used a quart jar of beans. The longer you press, the firmer the tofu. Just place a saucer on the bottom of a container larger than your mold to hold the whole thing up out of the whey that you press out and set the whole thing in the refrigerator.
9. Once you’ve achieve the density you like, take the cloth wrapped tofu cake out of the mold and lace it in a container with a lid. Cover it with water and place it in the fridge. Change the water every day and your tofu will stay fresh and delicious for a week.

My favorite way to cook with tofu is to cut it in cubes and marinate it in a mixture of a little olive oil, red chili paste, garlic, and a little soy sauce. I put it in a container in the fridge overnight and stir fry it with assorted veggies and serve it over quinoa or rice. I also like to stir fry cubed tofu in a little oil, drain it well, and serve as a protein in a salad.

We are already seeing some of the health benefits of eating a healthier diet. I don’t know that you can easily take all meat away from a 68 year old West Virginia country boy, but we’re doing a pretty good job of it. We are substituting things like salmon or swordfish once or twice a week to satisfy his meat cravings. The rest of the time it’s salads with tofu, or stir fry, or a dish with quinoa and vegetables. Quinoa is also packed with protein.

So, there you have it…Tofu Tuesday!

You can read more and find a recipe for tofu HERE.

❤️

“Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.”

Genesis 1:29 NIV