How to make
Serving suggestion
your own
Tofu
OTEIN
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PL A
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Available online at
www.madmillie.com
Let's make
some tofu!
HOMEMADE SOY MILK
FROM RAW SOYBEANS
Prep time: 20 mins Ready in: 12 hours
Makes approx. 1 L (1 US qt)
Ingredients
1.5 cups (240 g) raw soybeans
Enough water to cover your soybeans
by 3 cm (1.2”) in a bowl to soak overnight
6 cups (1.5 L) water
If making firm or silken tofu straight away,
start after the initial heating step in the tofu recipes.
1 12 HOURS 2
Rinse the soybeans Drain and rinse the soybeans
before soaking in water before adding to blender
for 12 hours. with 1.5 L (50.7 US fl oz)
water. Blend well.
3 4 15 MINS
Pour milk through a muslin Heat the soy milk to above
cloth or a Mad Millie 90°C (194°F) and maintain
Draining Bag to filter this for 15 minutes while
out any solids. stirring.
Store in the refrigerator for up to 2 days.
FIRM TOFU
Prep time: 60 mins Ready in: 1.5 hours
Makes approx. 200 g (7 oz)
Ingredients
For tofu
1 L (1 US qt) fresh, pasteurised soy milk
Serving suggestion
(unsweetened, not UHT or with any added ingredients)
1 level tsp coagulant
Bowl of ice-cold water
For 3% salt brine solution
2 Tbsp salt
1 L (1 US qt) water
1 2
If using fresh store-bought Add the coagulant once
soy milk, pour 1 L (1 US qt) the temperature drops
into a pot and boil for below 80°C (176°F) and
5 minutes. stir gently.
3 5 MINS 4
Leave to set for 5 minutes. Line your tofu mould with
Ensure that the curd the muslin cloth and sit
temperature does not on a rack or cheese mat to
drop below 55°C (131°F). collect the water. Transfer
the curds into the mould.
5 6 5 MINS
Push down on the pressing Transfer the muslin
plate for 10 seconds every wrapped tofu block into
5 minutes. Press 6 times. the ice-cold water for
For a firmer tofu press 5 minutes.
harder and for longer.
7 10 - 15 MINS 8 5 - 10 MINS
Unwrap the tofu block in Remove from the water and
the cold water. Leave for leave to dry for 5 - 10 minutes.
10-15 minutes. Cut into desired sizes.
Store in the refrigerator in salt brine for up to 3 days.
SCRAMBLED TOFU
A great breakfast alternative to regular eggs! Serve alone,
with a side of spinach or avocado, or on toast with freshly
ground pepper. Also delicious topped with a dollop of
Creamy Artichoke Dip!
Prep time: 20 mins Ready in: 30 mins
Makes 2 servings
Ingredients
200 g (7 oz) Mad Millie Firm Tofu
1/4 tsp turmeric
1/2 tsp salt
1 Tbsp olive oil
1 garlic clove, chopped
1/2 tsp thyme
1 Tbsp nutritional yeast (optional)
2 Tbsp water
1/4 onion, chopped
Salt and pepper to taste
Method
1. Mix spices into a bowl with water.
2. Break tofu up into small bite sized pieces.
3. Brown onion and garlic in a hot frying pan, then
add the tofu stir fry until heated through.
4. Add spice mixture with water to the frying pan,
stir fry until water has evaporated.
SILKEN TOFU
Prep time: 60 mins Ready in: 2 hours
Makes approx. 800 g (1.8 lb)
Ingredients
1 L (1 US qt) fresh, pasteurised soy milk
(unsweetened, not UHT and without added ingredients)
1 level tsp coagulant
Serving suggestion
1 2
If using fresh store- Cool the soy milk to room
bought soy milk, pour temperature in a water
1 L (1 US qt) into a pot and bath. Stirring while it cools.
boil for 5 minutes.
3 4
Heat up water in a large Pour the cooled soy milk
pot or wok to 85°C into the cooking bowl, add
(185°F). NOTE: Do not fill the coagulant and stir well.
it too much as there will
be a bowl floating in it!
5 6 30 MINS
Place the cooking bowl Cook the soy milk on the
in the water so it floats. stove for 30 minutes.
Maintain the temperature Do not stir while the soy
above 85°C (185°F). milk sets.
7 8
Once the soy milk has Before serving, pour out
set, remove the cooking any excess liquid and flip
bowl from the pot and set onto a plate.
aside to cool down.
Store in the refrigerator for 2 – 3 days in a sealed container.
CREAMY ARTICHOKE DIP
This dip is so easy to make and packed full of flavour.
Best made a few hours before serving to allow the dip
to set and flavours to infuse.
Prep time: 20 mins
Ready in: 2 hours
Makes: 4 servings
Ingredients
300 g (10.6 oz) Mad Millie
Silken Tofu
400 g (14 oz) artichokes, drained
1/4 onion, finely chopped
2 garlic cloves, finely cut
50 g (1.8 oz) fresh spinach
leaves (3 - 5 large leaves)
1 Tbsp lemon juice
1 tsp salt
Ground pepper to taste
Method
1. Sauté onion and garlic in a frying pan and set
aside to cool.
2. Add all remaining ingredients into a food processor
and process slowly until combined but still chunky.
3. Stir through the onion and garlic. Leave in fridge
for a few hours before serving to allow flavours
to combine and set.
CHICKPEA TOFU
Prep time: 40 mins Ready in: 2.5 hours
Makes approx. 800 g (1.8 lb)
Ingredients
1 cup (97 g) chickpea flour (besan)
Serving suggestion
1 tsp salt
1/4 tsp ground turmeric (optional)
3 cups (750 mL) water, total
2 Tbsp neutral oil
1 2
Measure the chickpea Add 375 mL (12.7 US fl oz)
flour, salt and turmeric of water and whisk
(optional) into a bowl. until smooth.
3 4
Lightly grease a baking tin Bring the remaining
or dish with the oil. 375 mL (12.7 US fl oz) of
water to a rolling boil.
5 6
Reduce the heat to Whisk over the heat until
medium and add the the mixture becomes
chickpea flour and thick and the flour is
water mixture. cooked - about 8 minutes.
7 8
Pour into the baking tin Put into the refrigerator
and leave to cool at room for 1 hour before cutting.
temperature for 1 hour.
Drain off any water that Your tofu will keep for
comes out of the tofu. 3 days in the refrigerator.
Vegan chicken-less tenders,
tofu green curry or vegan
mayonnaise… all sound
delicious right?
Find these recipes and more at
www.madmillie.com
Serving suggestion
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madmilliekits
Mad Millie Kits and equipment are designed to make it
fast and simple for you to create beautiful, artisan food
in your own home. For more kits and consumables, along
with some helpful tips and how-to videos, visit
www.madmillie.com
REORDER: 831142_V2
