Why don't I ever see flavored tofu in the store? They flavor cheese with all kinds of veggies, herbs and spices. But tofu is always sold plain. Why not add flavors to homemade tofu? Viola! That's why I made curry spiced tofu from scratch.
Tofu is not cheese in the traditional sense, but the process for making tofu is remarkably similar. You can make tofu in volume, using a cheese press to make it extra firm. DIY tofu is the perfect antidote for mass processed food.
Making tofu is just like making a simple cheese, such as paneer. You heat soy milk, then add a coagulant to separate the milk into curds and whey. You then ladle the curds into a mold to press them into a block of cheese, or in this case, tofu!
Dianna shows you the magic of dried soy beans & the traditional tofu coagulant, nigari, a blender, cheesecloth and a tofu press to create your own soy milk and then tofu! She also discusses uses for okara and gives a recipe for falafel made with it!
Making soy milk at home is incredibly easy and doesn't require any special equipment. When you make soy milk, you are left with the wonder food called "okara". When, like me, you want to make okara, you are left with soy milk...