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22 January, 2008

Turkish Style Soyquick Firm Tofu Recipe

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

turkish tofu recipe

Bean curd mixed with Turkish spices

turkish tofu

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

Serves two
  • Ingredients
    • 2 batches of soyquick soymilk, coagulated with nigari (I used 1 teaspoon nigari mixed with 1/2 cup hot water)
    • 1 TBSP Za’atar
    • 1 TBSP extra sumac
    • 1/2-1 TSP cumin, depending on how strong you want the flavour
    • 3-5 large garlic cloves, crushed
    • salt, to taste
  • Directions/Method
    1. 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.
    2. 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.
    3. 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.
    4. 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.
Previous Post: « Top 5 Midnight Snacks
Next Post: Re-Inventing the Sunday Roast »

Reader Interactions

Comments

  1. Ann says

    January 23, 2008 at 3:02 am

    Great idea! I bet the tofu was delicious. And thanks for the link!

    Reply
  2. TokyoVegan says

    July 09, 2010 at 12:54 pm

    I 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

    Reply
    • Kip says

      July 11, 2010 at 10:32 am

      I 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.

      Reply

Trackbacks

  1. Spinach With Subtle Garam Masala Tofu Recipe (Vegan Saag Tofu) | The Messy Vegetarian Cook says:
    8 July, 2008 at 3:32 pm

    […] was made using a SoyQuick soy milk maker. The recipe for the garam masala blend is similar to this tofu recipe (but halved); Make the tofu as usual, but add 1/2 teaspoon of garam masala and 1/8 teaspoon salt to […]

    Reply

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  • I repeat myself every holiday season: I don't like Christmas but I like cookies. Many of you may be surprised to learn one of my favourite purchases of the year used to be the Martha Stewart Christmas cookie magazine, which they sadly seem to have ceased publishing. I'm always excited to see new and old ideas come to life both in print and on screen. These pocky sticks are based on the @nytcooking version, only mine are vegan. Holidays or not, no one needs to lose their life to have a good biccie. These were fun to make and I'm already thinking of other possible flavour combinations I could use. I also veganised the brown sugar anise cookies (with slight modification) and citrus stamped shortbread from NYT Food, but don't have photos of those.⁠
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HAPPY COOKIEMAS⁠
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