We Stopped Buying Tofu and You Should Too

Have you ever bought tofu… and been completely underwhelmed? Bland. Rubbery. Kind of disappointing. That’s exactly why we stopped buying it. Today we’re showing you how to make tofu at home with just two simple ingredients. This step-by-step how to make tofu guide will walk you through creating fresh, creamy tofu from scratch using a natural coagulant—no weird additives, no mystery ingredients. And the best part? This DIY tofu method is easier than you think, costs pennies, and tastes WAY better than store-bought. If you’re looking for easy recipes that help you eat cleaner and boost your vegan protein, this is one of our favorites. Once you try this kind of home cooking and from scratch cooking, it’s hard to go back. Once you see how this comes together (especially the moment it separates 😲), you might never look at tofu the same way again. • How to make tofu from scratch step-by-step • The simple ingredient that transforms soy milk into tofu • How to control the texture (soft to firm) • Why homemade tofu tastes so much better • How this can save you money AND help you eat cleaner If you’ve ever thought: “I wish I could make this at home…” This is your sign to try it. Let us know in the comments: Would you try making tofu… or does it still feel intimidating? 🌱 ABOUT OUR CHANNEL We share simple, delicious whole food plant-based recipes and practical lifestyle tips to help you lose weight, improve your health, and feel your best at any age. Our meals are made from real, everyday ingredients — always plant-based, vegan, dairy-free, and mostly gluten-free. After transforming our own health and losing significant weight (150 pounds combined) eating this way, we now help others do the same in a realistic and sustainable way. Expect easy recipes, honest conversations, plenty of laughter, and even some travel — all while living a thriving plant-based lifestyle. 💚 JOIN OUR COMMUNITY Become a channel member for exclusive perks like weekly recipe PDFs & bloopers    / @neednevergetold   Shop Our Amazon Favorites: Make sure you click the correct link for your country so you don’t get hit with extra fees! 🇨🇦 Canada Store: https://www.amazon.ca/shop/needneverg... Tofu Press - https://amzn.to/4tHMWB0 Soya Beans - https://amzn.to/4cOrHrm Nut Milk Bag - https://amzn.to/4u7ib8Q 🇺🇸 USA Store: https://www.amazon.com/shop/neednever... Tofu Press - https://amzn.to/4nfieNm Soy Beans - https://amzn.to/4pmPhQv Nut Milk Bag - https://amzn.to/4eqyusl 🌍 International viewers: If you're outside Canada/USA, Amazon may redirect you to your local store automatically—or you can search the product name in your country’s Amazon. As Amazon Associates, we may earn a small commission from qualifying purchases made through our store front—at no extra cost to you. Thank you for supporting our channel and helping us keep the plant-based goodness coming! 🌱 Homemade Tofu Recipe(Simple Lemon Method) Ingredients: 1 cup dried soybeans 2 litres cold water (divided) ¼ cup lemon juice ¾ cup water (for curdling) Directions: Soak the Soybeans Soak 1 cup of dried soybeans in plenty of cold water overnight (8–12 hours). Drain and rinse the soybeans. Add to a high-speed blender with 1 litre of cold water. Blend on high until completely smooth (about 1 minute). Pour the mixture through a nut milk bag or cheesecloth into a large saucepan. Squeeze well to extract as much milk as possible. Cook the Soy Milk: Add 1 litre of water to the saucepan. Bring to a boil over medium-high heat, stirring frequently and skimming off any foam. Once boiling, reduce heat and simmer for 10 minutes. Cool Slightly Remove from heat and let the soy milk cool to 160°F (71°C). Curdle time: Mix the lemon juice with ¾ cup of water. Gently stir this into the hot soy milk. Cover and let sit for 10 minutes, until curds form and the liquid (whey) looks clear. Form the Tofu: Using a slotted spoon, transfer the curds into a cheesecloth-lined tofu mold (or a colander). Press Fold the cloth over the tofu and press with a weight. ~30 minutes = soft tofu ~1 hour = firm tofu Chill: Remove tofu from the mold and place it in cold water to firm up. Store Store in a glass container covered with fresh water in the fridge. Keeps for up to 1 week (change water daily for best freshness). Tip Use your homemade tofu just like store-bought—stir-fries, scrambles, baking, air frying… it all works beautifully. 🏷️ HASHTAGS #plantbased #wfpb #veganrecipes #tofu #healthyrecipes