If you’re looking for an alternative to soy tofu then look no further, you can make hemp tofu, very easily!
A few simple steps and you have enough tofu to last a few meals. You can scramble it for breakfast or have it a stir-fry for dinner. Roast it in the oven with a nut oil and favorite seasoning.
In fact, most ways you use soy tofu can be done with hemp tofu.
Hemp tofu tends to be crumblier so you just need to be a bit careful when handling it. It also has a stronger flavor on its own, but like tofu takes on the flavors of whatever you cook it in.
A high-speed blender is needed to make the “milk” (I use a Ninja Auto IQ).
Use A Good Tofu Press!
Making it in a good tofu press worked better and was easier than messing about with weights.
It also has a stronger flavor on its own, but like tofu takes on the flavors of whatever you cook it in.
You can also add herbs and spices to the tofu mix before it goes in the press for a tasty alternative to plain tofu.
Enjoy, and if you come up with any good ideas for using hemp tofu in a recipe please share in the comments below!
- 2 cups shelled hemp seeds it also works with ground whole hemp seeds but is crumblier
- 4 cups water
- 1 1/2 tablespoon lemon juice or powdered Nigara
- Blend hemp seeds with water for one minute at high speed (I use Ninja Auto IQ - https://amzn.to/2JwkqNN) to make hemp milk.
- Put hemp milk in a pot and, partially cover it and bring to a boil. You’ll start to see curds forming.
- When it reaches a low boil, turn the heat down to medium-low and boil the milk for four minutes, stirring constantly to make sure it doesn’t stick to the bottom of the pot.
- Meanwhile, if using the nigari dissolve in a cup of warm water.
- Remove the pot from the stove, wait until the temperature reaches 155F.
- Add half the nigari solution (or lemon) and stir briskly for a few seconds. Wait until the liquid stops moving.
- Add the rest of the nigari solution and gently stir a few times. Let it sit for 15 minutes.
- Place a cheesecloth over a colander and strain the curds out. Squeeze as much liquid out as you can. If it’s too hot to squeeze, use tongs.
- Put the curd in your press and fasten the lid down
- Leave in the press, in the fridge for around 30 mns
I made mine with whole seeds, hence the darker color
I also used lemon juice which makes the process faster
Makes one good size block using this tofu press
Hi, when I make this recipe the “whey” left after pressing the liquid out is not clear but white like milk. Is that normal?
Thanks much for sharing.
Love,
Luciya
Yes, it is. 🙂
I have found that a coagulant doesn’t really make a difference.
Also, in my opinion this is a great substitute for ricotta/cottage cheese/queso fresco rather than a tofu alternative.
To which level do you stretch the silicone bands? (How much tension?) The picture of your press shows 3 possible
I usually use the middle one 🙂
Can you use the milk for anything afterwards?
I’ve used it in sauces but I was unable to find out net carbs for this!
How long do you leave it in the tofu press?
Leave in the press, in the fridge for around 30 mns. I’ve added this to the recipe now, thanks for asking the question!
I’ve heard that hemp tofu grows bacteria rapidly. Is this true & how can you process to stop this?
I haven’t read about this but didn’t have any problems with mine. I kept it in the fridge and it was eaten within 2 days. 🙂
Do you not filter the hemp milk?
I make it just as it says in the recipe. It goes through cheesecloth at the curds stage.
Thank you for this! If I’m using lemon do I just put it straight in or do I also need another cup of warm water like the nigari?
Thanks so much!
Put the lemon straight into the hemp tofu mix. 🙂