How To Make Tofu at Home – Two Simple Methods by Alphafoodie

dairy free gluten free gmo-free home cooking plant-based vegan

Images and recipe by Alphafoodie

*Servings 2 blocks of tofu


  • 500 grams dry organic GMO-free soybeans
  • 3.5 litters filtered water (for making the milk) and additional water for soaking the beans

  • 1.5 tsp gypsum powder (calcium sulfate) or 1.5 medium-sized lemons (juiced)


  • Cheesecloth or Muslin cloth, or alternatively nut milk bag
  • A tofu mould or a square bowl/tray to shape the tofu
  • Skimmer spoon


  • Begin by soaking the soybeans for at least 6 hours, or even overnight. They will expand 2-3 times their size so make sure to use a large enough bowl and plenty of water.

  • Add the soaked beans into the Nutramilk processor for just 10-15 seconds to break down the beans slightly.
  • Add the water and blend again until smooth and creamy.

  • Transfer the mixture into a large pot, though a sieve to collect the pulp. Bring to a boil over medium heat. Stir occasionally and remove the foam 'skin' that forms on the top with a wooden spoon. 

Method 1- The Gypsum Method:

  • In the meantime, mix the gypsum powder with a little water and stir well.

  • As soon as the soy milk is boiling, switch off the heat and add the diluted gypsum. Stir carefully a few times then set aside. Curdles will start forming.

  • Once the bowl is filled with curdles then put a muslin cloth over a mould and transfer the milk curdles with a skimmer spoon. Wrap the cloth tightly around the milk curdles.

  • Put a heavy object to press down the muslin cloth. This will allow the tofu to form and harden.

  • Within 20 minutes, your firm tofu is ready. Less firm (softer) tofu would be ready faster, so check after 5-10 minutes and continue to press, as needed.

See full recipe and tips here:


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