Make your own tofu

Soy tofu, from dried soybeans

1. Soak 200 g of dried soybeans (about 1 cup) in plenty of water for 8 to 12 hours.
2. Drain, then blend with 1.5 litres of fresh water until very smooth. Strain through a clean cloth and squeeze well; keep the pulp (okara).
3. Bring the soy milk to the boil in a large pan, stirring, and simmer for 10 to 15 minutes. Watch it closely: it foams up quickly.
4. Let it cool for a few minutes, then gently stir in the coagulant in two parts: about a teaspoon of nigari or calcium sulphate dissolved in a little water, or 3 spoons of lemon juice or vinegar.
5. Leave for 10 to 15 minutes until curds form, then spoon them into a sieve or mould lined with a clean cloth and press for 15 to 20 minutes. This makes about 300 to 400 g.
6. Shortcut: heat 1 litre of unsweetened soy milk (just soybeans and water, with as much protein as possible) until it almost boils, then continue from step 4.

Chickpea tofu (soy-free)

1. Whisk a cup of chickpea flour (about 120 g) into 3 cups of water (750 ml) with a pinch of salt and turmeric.
2. Bring to the boil in a non-stick pan, whisking all the time, and keep it bubbling for at least 10 minutes until very thick and glossy. Pour into an oiled dish and leave to set for 1 to 2 hours.

Red lentil tofu (soy-free)

1. Soak a cup of red lentils (about 190 g) for 4 hours, drain and blend with 2 cups of fresh water (500 ml) until smooth.
2. Bring to the boil in a non-stick pan, whisking all the time, and keep it bubbling for at least 10 minutes until very thick. Pour into an oiled dish and leave to set for 1 to 2 hours.