People always ask what equipment I use for making tofu at home, so I finally put the list together! This is all the equipment and ingredients that you’ll need to make beautiful homemade tofu. Please note that the links on this page are Amazon affiliate links meaning I will earn a small commission if you decide to use them. There is no extra cost to you.
Tofu Making Tools/Equipment
- my favorite tofu press
- reusable cheesecloth to wrap the tofu curds (if your press didn’t come with a cloth)
- cotton nutmilk bag
- a good blender (although you don’t NEED a high speed blender like a Vitamix, it sure makes things faster and easier. Plus I’ve found more cookbook and recipe writers are using them so it became easier to follow recipes now that I have it.)
Tofu-Making Ingredients
To make tofu, you need dried soybeans (or if making high-protein soy-free tofu, other beans, peas, seeds or nuts). Most of the time, I buy locally for the best price and so that check in-person that the ingredients are good quality (that is, fresh, no unpleasant smells, and no overly dried-out or rotten beans).
Coagulants are another story. You can buy acid coagulants like lemon juice, apple cider vinegar and white vinegar at the grocery store. You can also find epsom salts at pharmacies. However, traditional coagulants are a bit harder to find. Luckily, they are available online. When I need to stock up, I buy these:
- Gypsum (calcium sulfate) is my favorite for being cheap, dependable and tasteless, and
- Liquid Nigari from Vancouver Island Sea Salt is also good and dependable. However nigari does impart a different flavor to tofu. I don’t love it, but then I grew up with tofu made with gypsum. So perhaps those who grew up with nigari tofu prefer that. Please note that Vancouver Island Nigari seems to be only available in Canada at this time.
Have I forgotten anything? Please let me know if you’re looking for something else in the comments below.
Thank you in advance if you decide to use any of the links on this page. The small commissions do add up and help to support my work; including all the tofu-testing adventures!
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Have you tried a bamboo press that you can recommend? I’m trying to avoid plastic…
Sorry No, I don’t. BUT I am currently trying a stainless steel one. I will update the blog/youtube channel when I’ve made up my mind on it 🙂
I feel I am getting lost in the details. I just ordered the noya press, but I am confused in the nut milk bag and cheese cloth department. It seems a lot of cheese cloth is labeled for nut milk as well? I’m confused why you need both, or if it should be a certain weave amount/number or microns or a certain grade? I know NOTHING on the subject lol. I followed the links thinking I could just add to cart and purchase but I don’t feel certain I am getting the right stuff since the links offer multiple products on the same product page…? US Amazon is what I am referring to. Thanks!!!
Hi Elesha,
The noya tofu press *should* come with a cloth for wrapping the tofu curds. You might check the listing to see if they still include it. Or just wait until it arrives.
IF it doesn’t come with one, this is the cheesecloth that I recommend. The ASIN is B097PDZ6HD. It’s larger and has a nice, fine weave. But you might just wait to see if you actually need one.
I recommend THIS nut milk bag because it is easier and more reliable than just using a cheesecloth. It’s more durable and made to withstand the pressure.
The link will take you directly to the product page and the correct product will already be pre-selected. Don’t be distracted by the other options.
Hope that helps!
Best,
Mary
When I was following a raw vegan diet I made lots of nut milk and I used paint strainer bags which were much cheaper. What do you think Mary?
Hi Angela,
I’m not familiar with those but I’d hesitate to use materials that aren’t meant for using with food. Textiles are sometimes treated with chemicals depending on their intended use.
Best,
Mary
Thank you for all you do. I’ve tried making tofu 2X and failed both times. Once using lemon juice and the 2nd time using the Vancouver Island Nigari w/ the sane result. The soymilk sort of curdled but not really. I never got big curds to collect; just curdled water. Any ideas on what I’m doing wrong? Appreciate your advice. Your tests and info are invaluable.
Hi Gaia,
Sorry to hear about your frustrating experience! It’s never fun when it goes that way. Have you checked out the troubleshooting section on my how to make tofu blog post?
If the soymilk partly curdled but not all the way, it might just be a temperature issue. I would try heating it up more; all the way to a boil. If it won’t curdle even after a hard boil, it might be the milk (not enough protein) or the coagulant (just not enough). Usually, a gentle heat is best for smooth tofu curds but if you’re having trouble getting them to curdle at all, more heat give you clues to what is wrong.
Hope that helps for next time.
Best,
Mary