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Homemade Tofu

  • Author: Meatless Makeovers
  • Prep Time: 1 hour (+soaking time)
  • Cook Time: 25 mins
  • Total Time: 1 hour 25 mins (+soaking time)
  • Yield: 1 large brick 1x
  • Category: Plant-based Protein
  • Method: Blend, Simmer, Press
  • Cuisine: Chinese
  • Diet: Vegan


An easy step-by-step recipe for how to make your own homemade tofu. It’s fun and much easier than one might think!


  • 3 Cups Dry Soy Beans
  • 2 Tbsp Nigari Coagulant
  • Water


  1. Rinse the beans and look them over to remove any foreign objects like small stones.
  2. Soak the beans in a large bowl overnight. Make sure the beans are completely covered with water at all times.
  3. Make the soy milk. Drain the beans. You will notice that they have doubled in size. Working in batches in a high-speed blender, combine 2 cups of beans with 7 cups of water. Blend on high for one minute.
  4. Place the nut milk bag inside a large stock pot and pour your soy milk into the bag. Pinching the top of the bag closed, squeeze the bag to allow the liquid to pour into the pot. Discard the dry pulp or use it in your garden.
  5. When you have finished blending all of the beans you should have a stock pot full of raw soy milk. At this point skim off the foam created by the filter process.
  6. Heat the soy milk to 210°F and keep it at this temperature for 25 minutes. During this time, stir the milk constantly to avoid it from boiling over and forming a skin.
  7. After 25 minutes, turn off the heat. At this point you have drinkable soy milk. In a small bowl dissolve the nigari in 2 cups of warm water.
  8. When the soy milk has cooled to 180°F, pour in half the coagulant and stir it in gently. Wait 5 minutes and pour in the rest of the coagulant. Stir the pot one turn and let it sit for 25 minutes. Curds will immediately start forming.
  9. Line your tofu mold box with cheesecloth. When the soy milk has finished separating, use a slotted spoon to remove the curds and place them into the mold. When all the curds have been removed, fold the excess cloth over the top of the curds and place the lid on the box.
  10. Using something heavy on top of the box, press the curds into the mold. Allow the curds to press for one hour to produce an extra-firm tofu.
  11. You can use the tofu immediately or store in a sealable container filled with water in the refrigerator for up to five days.  It can also be frozen for up to 6 months.


  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Homemade Tofu, Soybeans, Vegan, Plant-based Protein