Ingredients
1 litre unsweetened soy drink
5 tbsp lemon juice
1/2 tsp salt

Preparation
Heat the soya drink to approx. 38 °C. Stir the lemon juice and salt into the soya drink to coagulate. Leave the mixture to stand for about 20 minutes. The coagulated protein-rich components will separate from the whey.

Place a fine cloth in a sieve and place the sieve on a bowl. Pour the curdled soya drink through the sieve and leave to drain for a few minutes. Then tie the cloth with the tofu in it and squeeze it out firmly.

A tofu press can be used to mould the tofu into a rectangular shape. Press the tofu for at least 30 minutes or overnight in the fridge. The more the tofu is pressed, the more firm it is.

Then remove the tofu from the mould and store in a clean tin in the fridge until further use. Use up the tofu within
a few days.

As a substitute for a tofu press, the cloth containing the tofu can be placed on the clean sieve attachment of a cress-growing machine, for example, to create a rectangular shape.

Tips

• You can make your own soya drink - you can find the recipe here.
• The whey obtained can be mixed with fruit juice and drunk.
• To vary the flavour of the tofu, experiment with herbs, spices, chilli flakes or finely chopped vegetables.

Recipe from HBLA Sitzenberg