How to Make Homemade Tofu And Why You’ll Never Want Store-Bought Again

Renowned vegan chef Miyoko Schinner shares a simple homemade tofu recipe on her YouTube channel, emphasizing the control over ingredients, texture, and nutrition that comes with making tofu from scratch. By using additive-free soy milk and a coagulant of choice, such as magnesium chloride or calcium sulfate, the homemade tofu can be flavored and pressed to the desired firmness, allowing for customization of taste and texture preferences.

In addition to the tofu itself, the process also produces okara, a fibrous pulp that can be repurposed into dishes like vegan crab cakes. Schinner demonstrates how to mix okara with tofu, seasonings, and nori sheets to create a seafood-inspired flavor and texture, offering a creative and zero-waste solution. The tutorial serves as a reminder of the versatility and nutrient-packed potential of homemade tofu, encouraging viewers to consider fresh, whole ingredients in their plant-based lifestyle and explore the endless possibilities of homemade tofu.