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Dinner, Glutenfree, Lactose-free, Lunch, Recipes, Salads, Side dishes, Vegan, Vegetarian, Veggies

Homemade tofu with ovenbaked tomatoes and kale crisps


Most often you probably buy an already made tofu but you can also make it yourself, either from scratch from soybeans or as today a homemade tofu made from soy milk. You can quickly make it and can replace both mozzarella and cottage cheese with it.


Making tofu like this is almost ridiculously simple. The only thing to consider is to get a good soya milk. From personal experience, I can announce that the Alpro soya milk didn’t work for this purpose. Don’t ask me why …
The result of boiling the milk with vinegar is a grainy cheeselike paste that you need to strain. I like to use the nutmilkbag for it. If you don’t have one, it probably works with a fine strainer  as well although it could get a little bit more messy.

Besides using the tofu to this dish, I really like to spread it on toasted bread. The texture reminds me about cottage cheese and topped with some herb salt, I’m easily in the seventh sandwich-heaven.
You could also the tofu as a replacement for a mozzarella in a tomato salad.

This time I serve the tofu with simple baked tomatoes and kale crisps. Useful recipes that fits at many more occasions.
Let’s get started!


Homemade tofu

1 liter organic soya milk
A good pinch of sea salt
0, 7 cups white wine vinegar

How do I do it?
1. Pour the soya milk into a saucepan along with the salt. Let it come to a boil and then add the white wine vinegar. Let the mixture simmer, stirring for about five minutes! Stay constantly with the pan, it easily burns in the pan!
2. When the whey and tofu pulp has separated itself (similar to cheese curd and whey), strain the  cheese* in a nutmilkbag / cheese cloth / clean kitchen towel or a fine strainer.
Let it cool off slightly and then squeeze out the liquid, the more you squeeze the firmer tofu you will get. Set aside until serving.

Ovenbaked tomatoes with garlic

500 gram of mixed cherry tomatoes and larger tomatoes
5-10 cloves garlic, peeled
Dried thyme and oregano
Olive oil
A good pinch of good sea salt (I prefer the Maldon salt)

How do I do it?
1. Preheat the oven to 200°C. Prepare a baking tray with parchment paper.
2. Divide the tomatoes in two (cut the larger in quarters).
Peel the garlic cloves, cut them in half if very big. Put everything on the baking tray and pour over the olive oil, spices and salt. Make sure that all the tomatoes are covered with oil and spices all over.
3. Place the tray in the oven. Set the timer for 15 minutes. Turn around the tomatoes and put the tray back another 15 minutes. The tomatoes and garlic should be delightful soft and slightly caramelized when ready.


Kale crisps

200 gram savoy cabbage or curly kale
Lemon zest from one lemon
2 teaspoons of nutritional yeast
1 teaspoon of dried or fresh thyme and / or oregano
2 tablespoons olive oil
A good pinch of good sea salt (I prefer the Maldon salt)

How do I do it?
1. Preheat the oven to 150°C. Prepare a baking tray with baking parchment.
2. Wash the cabbage and dry it thoroughly dry. Remove the tough stems and cut the cabbage in bite sized pieces.
3. Put everything in a bowl and mix the cabbage well with the olive oil, nutritional yeast, spices and lemon zest.
4. Add the kale to the baking making parchment. Bake in middle of oven for about 4 minutes. Turn all the chips and bake for another 4 minutes. Keep track so that they don’t get burned!

Serve your tofu together with freshly boiled pasta mixed with spiralized courgette and maybe a some rocket salad. Sprinkle the dish with coarsely crumbled kale crisps, toasted and cut almonds, a few drops of a fruity olive oil, fresh grounded pepper and possibly some sea salt flakes and finish with some olives on top.

These recipes are free of gluten, lactose, egg and sugar.Homemade_tofu_dish_4