There’s a great store in Brighton called Infinity Foods (well, they’re great when they have things in stock, anyway) and I used to buy really firm and flavour-packed tofu from them whenever I was in town. They were packed with herbs and spices that made these blocks of bean curd into ideal picnic basket additions, lunchtime snacks, or sneaky delights on that midnight fridge run. That, combined with the fact that it’s nearly impossible to find decent, fresh tofu around here, is what eventually lead to the idea of purchasing a Soyquick machine and a tofu kit.
The Turkish tofu flavours
So here’s one of the experiments, a Turkish style tofu, made with aromatic cumin, garlic, and zesty Za’atar (a vibrant mix of spices that is also great with nothing more than olive oil and a nice bread). The tofu is made by a standard method of straining and pressing the bean curd, only the spice mixture is added before pressing.
Fresh bean curd
Bean curd mixed with Turkish spices
I realise not everyone makes their tofu in the same manner. Some of you probably make your soy milk from scratch and others are probably picking their jaw up off the filthy floor due to the fact that I am undoubtedly not doing this “right.” (I am open to suggestions, seriously). But the end result was delicious, and that’s what I’m all about!
I used this particular batch in a Middle Eastern inspired Sunday roast.
Broad Bean, Oven Roasted Tomato, and Arugula Pasta Salad
- Directions/Method
- First make the spice mixture which will in the end flavour your tofu. With a pestle and mortar, grind the za’atar, garlic, extra sumac, cumin, and salt into somewhat of a paste. Set aside.
- Make the soy milk and coagulate into curds. Nigari is my coagulant of choice because it makes a nice, firm tofu. There are several different coagulants, such as calcium sulfate (used to make soft tofu, so not completely suitable here). Leave to sit for a few minutes.
- Strain the curds through a piece of clean, thin muslin, inside of the tofu press (which in turn is a good idea to set in a colander of some form in order to drain). Once most of the liquid has drained out, add the spice mixture and mix through the curds.
- Press in the tofu kit to push away as much liquid as possible. Place a heavy object on top of the press if necessary. Leave for at least one hour before use.
Ann says
23 January, 2008 at 3:02 amGreat idea! I bet the tofu was delicious. And thanks for the link!
TokyoVegan says
9 July, 2010 at 12:54 pmI also have a SoyQuick and got the tofu kit with both kinds of coagualant, but it seemed too daunting to make tofu for some reason (thought I needed to make 4 batches of milk). However, this has got me interested again! Can you please let me know what sumac is, and whether there are any substitutions, as I doubt we can find it in Tokyo.
Perhaps I missed it, but can you please point me to the recipe you used this in?
“Stay tuned for pictures of how I used this yummy Turkish tofu treat in a fabulous Sunday meal…!”
Regards,
William
Kip says
11 July, 2010 at 10:32 amI generally do two batches of milk these days, but I run each through twice (so I soak four lots of beans, run it through with one portion, discard the okara and run another portion of beans through that milk again so it's extra creamy). So effectively two portions of beans per soyquick container of water.
Sumac is dried berry, common in Middle Eastern cooking, that adds a tart flavour. It's a bit like lemon, but without that citrusy flavour, if that makes sense.
All I did for the Sunday roast was coat it in some oil and roast it with the rest of the meal (https://www.messyvegancook.com/2008/02/12/r…). I LOVE roasted tofu.