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Home-Made Tofu
From: Angela Sinclair

I have just tried making tofu for the first time, and I am delighted with the result.
It makes quite a firm tofu, and is really quick and easy.
Of course, all of you out there may have done this already, but it's new to me.

(makes approx 4 oz/125g)

  • 1 pint (575 ml) soya milk (shop bought or homemade - recipe below)
  • 0.5 teaspoon epsom salts or nigari (I used epsom salts, but nigari is supposed to give a better result)
  • 4 tablespoons hot water
Put soya milk in a pan and bring to the boil.

Dissolve the epsom salts or nigari in the hot water and add to the milk.
Leave for 5 minutes to curdle.
Line a sieve with a piece of muslin. Pour curdled mixture through, separating the curds from the liquid (the liquid is not needed).
Fold muslin over top of sieve and place a weight on the top.
Leave for 1 hour.
Remove the curds, which are now tofu, and store in a bowl of water in the fridge till needed.