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Dried legumes, Water, Lemon juice, salt.
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Soak your chosen legumes overnight in cold water to soften them thoroughly.
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Drain and rinse the legumes, then blend them with fresh water to create a smooth, creamy purée.
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Credits: Canva
Strain the purée through a cheesecloth or fine-mesh sieve to separate the milk from the pulp.
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Heat the legume milk in a saucepan until it reaches a gentle simmer, stirring constantly to prevent scorching.
Remove from heat and add a coagulant such as lemon juice, vinegar, or nigari (magnesium chloride) to curdle the milk.
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Once curds form, pour the mixture into a lined tofu press or colander and allow it to drain and set for several hours.
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Remove the tofu from the press, rinse gently with cold water, and store in fresh water in the refrigerator until ready to use.
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Enjoy this protein powerhouse fried or in a salad!
Credits: Canva