Hemp tofu Recipe

Pour the water into a bowl and add the hulled hemp seeds. Leave them to rest for 30 minutes.

Prepare the hemp milk: mix and pour a couple of tablespoons of the hemp seed water into the Slow Juicer (with fine mesh filter) taking care to collect both the hemp and the water. Start the Slow Juicer and proceed by adding another 2-3 spoons until you are finished.

Place the hemp seed okara (the pulp) in the Slow Juicer and add a few spoons of the milk just made. Pass the milk through the Slow Juicer at least 2 times to get a creamier and richer consistency and the least waste possible. I get about 750-800 ml of milk.

Pour the milk into a saucepan and bring to boil. Lower the heat and simmer for 30 minutes. Stir often with a whisk. The milk will curdle into lumps.

Remove the pan from the heat and mix well. Add a spoonful of cider vinegar or lemon juice and a pinch of salt. Stir. Leave to rest for 30-60 minutes.

Line the colander or cheese mold with gauze. Slowly pour the curdled milk, gradually removing the whey.

Pour all the curdled milk and squeeze the gauze well to eliminate the remaining whey. When the color of the liquid is white, put it in the mold or in the strainer and press to give it the desired shape.

Cover with gauze and place some weights.
Store in the refrigerator and chill for 24 hours, maximum 48 hours. The base of the colander/cheese mold must not touch the whey. Check it from time to time and remove it if necessary.

After 24 hours the hemp tofu will be ready. You can leave the tofu up to 48 hours in the refrigerator. Remove it gently from the mold/colander, cut it into thick slices/cubes and use it in your recipes.