To get to my office on time, I have to leave the house at 6:30 a.m. Today I attempted the near-impossible: brew 3 liters of soy milk and turn it into a tub of tofu! The machine is really easy to use. It’ll make 1.5 liters at a time. I soaked my soy beans overnight and dropped the first batch in the machine about 5:10 a.m.
30 minutes later I carefully strained the okara (soy bean paste) from the soy milk. It comes out of the maker at 175ºF. I put it on the stove on low and started my second batch. By 6:10 a.m., I was scrambling to add the coagulant (nigari) and get the bean curds into the press.
I made it out the door five minutes late, but mission accomplished! The tofu has to set in the press for about five hours before it can be unwrapped and dropped in an air-tight, water-filled container. I called my wife this morning and asked her to please do the honors. I’ve been getting great results with my homemade tofu. It tastes much better than the store-bought product. Check out my previous posting on the process.
I didn’t have a lot of time to prepare lunch, so I went with some Wegman’s Not Chicken – it’s a soy product – heavily processed. It tastes just like chicken, but it’s not. I don’t like eating processed food, but in a pinch, it’ll work. It’s best to stay with fresh, whole foods for a healthy vegan diet!
UPDATE: Okay, I got home and unwrapped the tofu. A-okay!
And I threw together a simple salad for dinner. Time to do the dishes and spend some quality time with my family. Good night!