Homemade TOFU (Vegan substitute of cottage cheese/ Paneer)

For making Tofu, you need to make Soy Milk first.

INGREDIENTS:

• For Soy milk
• 1/2 cup soya beans, soaked overnight in 1 litre water.
• Use 4-5 cups of water for grinding soybeans.

• For Tofu
• 1.5 tablespoon of lime juice

Watch Other Vegan Recipes

METHOD:

1. Make soy milk by grinding the soaked & drained soybeans with 4-5 cups of water.
2. Heat the soy milk in a large pot. Be sure to stir constantly to keep the soy milk from burning on the bottom.
3. Bring it to a boil and then switch off the flame.
4. Add the lemon juice into the soy milk & stir for 1 or 2 minutes with a wooden spoon and mix well.
5. The soy milk should start to curdle.
6. Stop stirring and cover the pot with a lid. Let sit for 10 to 15 minutes.
7. Transfer the curdled soya into the cheesecloth or sieve
8. Pull up the sides of the cloth to allow most of the water to drain out. Gather the sides of the cloth and twist at the top to squeeze out more water.
9. Untwist the cloth and re-wrap the curdled tofu so that it forms a loaf shape.
10. With the curds securely wrapped in the cheesecloth or in the paneer mould, place weight on top of the mould. The more weight, the firmer your tofu will be.
11. Carefully unwrap/ demould the tofu and place in a bowl of very cold water. This will help the tofu firm up further.
12. Use it or store it in water in the fridge for up to a week. Change the water every 2-3 days

Watch Other Vegan Recipes