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HELP! There's a VEGAN Coming For Dinner!


Quick and Easy Soy Milk Tofu

This method turns store-bought soy milk into homemade tofu in less than 30 minutes. The lemon juice gives the tofu a slightly tangy taste which contrasts nicely with the mildness of the soy milk.

8 cups soy milk (with at least 5g fat and 8g protein per cup / 250ml)

7 tbsp lemon juice

Cheesecloth (I get mine at the dollar store)

A strainer, sieve, plastic box with holes in the sides and bottom or improvised tofu press

A plate or other flat object

A weight, such as a large can of tomatoes


Makes about 2 cups of tofu

(The amount will vary depending on the amount of protein in your soy milk)


1.         Put the soy milk into a large pan and put over a medium heat.

2.         Bring the soy milk almost to a boil. Remove from the heat.

3.         Measure the lemon juice into a cup then add it to the soy milk. Stir gently and briefly (maybe 3 figure of eight stirs). Cover and leave for 5 minutes.

4.         Check to see if the curds and whey have separated. If the liquid is still very cloudy add another tablespoon of lemon juice, stir very gently, cover and leave for another 5 minutes.

5.         While the soy milk is coagulating, line a sieve or tofu press with multiple layers of cheese cloth. Put onto a cookie-cooling rack in the sink so that liquid from the tofu can drain away.

6.         When the tofu has coagulated, gently scoop out the curds and put them into the cheesecloth lining the tofu press. Fold the cheesecloth over the top and put a plate (for example)  on top. Weight the tofu down using, for example, a can of tomatoes.

7.         Allow the tofu to drain for 5 - 10 minutes, or longer if you want very firm tofu.

8.         Either use the tofu immediately in the recipe of your choice or store the tofu, still in the cheesecloth, submersed in water in the fridge for up to 5 days.