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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Rinse the split peas thoroughly and soak them in water overnight.
Blend the soaked peas and water in a powerful blender until smooth.
Pour the mixture into a large pot and cook over medium heat for 15 to 20 minutes, stirring constantly, until it thickens to a relatively dense consistency.
Stir in the lemon juice or apple cider vinegar, then turn off the heat.
Pour the mixture into a mold and refrigerate for a few hours until firm.
Once set, unmold the tofu and cook it as you would store-bought tofu.
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For a firmer tofu, press it with a weight while it sets in the mold.
Experiment with adding spices or herbs to the mixture before cooking for additional flavor.
Marinate the tofu before frying or baking to enhance its taste.
Can I use other legumes instead of split peas?
Yes, you can use lentils or other legumes, but the texture and flavor may vary slightly.
How long does homemade tofu last?
Homemade tofu can last up to 3-4 days in the refrigerator if stored in an airtight container.
Can I freeze homemade tofu?
Yes, you can freeze it, but the texture may become chewier after thawing.
What can I use as a mold for setting the tofu?
You can use any container, such as a loaf pan or a plastic container, lined with parchment paper for easy removal.
Is it necessary to add salt?
Salt is optional and can be added for taste, but it is not required for the tofu to set.
