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how to make HOMEMADE HEMP TOFU recipe | Vegan Paleo Keto

How to make HOMEMADE HEMP TOFU recipe with just 3 INGREDIENTS at home without fancy equipment! Vegan, Paleo, Keto, low-carb, soy-free and protein-packed hemp seeds tofu! You'll never buy tofu again!
Portata basics, DIY, healthy
Cucina Gluten-free, grain-free, Keto, Paleo, Vegan
Preparazione 8 minuti
Cottura 30 minuti
Tempo totale 1 day 38 minuti
Porzioni 165
Calorie 139kcal
Chef Fran Beauty Food Blog

Ingredienti

Istruzioni

  • In a bowl, pour the water and add the hemp seeds. Let rest for 30 minutes (optional but recommended).
  • Make the hemp milk: Mix and pour a couple of tablespoons into the slow juicer (with fine mesh filter) picking up both hemp seeds and water. Start juicing and proceed by pouring another 2-3 tablespoons, open the spout and continue in this way until you have used all the hemp and water.Place the hemp seed okara (the leftovers) in the slow juicer and add a few tablespoons of the milk. I juice the milk and the leftovers at least 2 times to get a creamier consistency. You should obtain around 750-800ml of hemp milk.
  • Pour the milk into a saucepan and bring to a boil. Lower the heat and simmer for 30 minutes. Stir often with a whisk. The milk curds into lumps.
  • Remove from heat and mix well.
  • Add a tablespoon of apple cider vinegar or lemon juice and a pinch of salt and stir. Let it rest for 30-60 minutes.
  • Coat the colander or cheese mold with 2 layers of cheesecloth (see photo). Pour the curdled milk a little at a time, removing the whey gradually. (You can also store the whey and drink it cold in the morning).
  • Squeeze the cheesecloth to remove the remaining whey. When the whey becomes thicker and white, put the cheesecloth with the curd in the mold or strainer and press to give the desired shape.
  • Cover with the edges of the cheesecloth and place some weights on top (a jar full of water closed with a lid or anything else you have on hands and some weights. I used gym weights !)
  • Store in the refrigerator and let rest 24 to 48 hours. The base of the colander/cheese mold must not touch the whey. Check from time to time and remove it if necessary.
  • After 24 hours the hemp tofu it's ready. You can let it rest up to 48 hours.
  • Remove it gently from the mold/strainer, cut into relatively thick slices/cubes (at least 1.5 cm) and use it according to your recipes. ( See notes )

Note

How to store homemade hemp tofu
Place the hemp tofu in a container with a lid and store in the fridge up to 5-6 days.
Notes
If you use a tofu press, follow the instructions of the manufacturer.I have noticed that someone uses a potato masher, but I do not find it useful. You should always press it manually and the holes are too wide.
How to stir-fry and cook hemp tofu
  • Hemp tofu behaves similarly (but not the same way) to soy tofu and absorbs the flavors and aromas of the other ingredients you cook it with.
  • Cut homemade hemp tofu into cubes (not too small, see photo - at least 1.5cm wide ) and treat it gently in the pan because usually hemp tofu is more crumbly and less compact than soy tofu. (But do not worry, if you do everything according to the recipe, it won't that crumbly!)
  • Use it as a filling for savoury pies, to make protein-packed salads (straight from the fridge) or sauté in a pan with oil, tamari and spices and serve with Tabbouleh, Buddha bowl, and soups! Important: Hemp tofu crumbles and melts in hot soups quickly. The possibilities are endless!
  • Unlike soy tofu, homemade hemp tofu can be eaten without further cooking, from the fridge to the table! Almost ( and I stress almost ) like cheese!
The nutritional label is only indicative because this is a homemade product and I am not able to make a chemical analysis so I cannot provide accurate data.
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Nutrition

Serving: 40g ~ 3 tbsp | Calorie: 139kcal | Carbohydrates: 0g | Proteine: 0g | Fat: 0g | Grassi saturi: 0g | Grassi polinsaturi: 0g | Grassi trans: 0g | Colesterolo: 0mg | Sodio: 0mg | Fiber: 0g | Zucchero: 0g