Making tofu at home in India is simple, affordable and gives you fresher, better-tasting results than store-bought tofu. To make firm tofu, you need soy milk and a coagulant — either nigari (magnesium chloride) or a food-grade acid like lemon juice. To make silken tofu, you need a silken tofu coagulant that sets at a lower temperature and creates an ultra-smooth, custard-like texture. One packet of silken tofu coagulant from EarthBased can make up to 5kg of silken tofu at home. Tofu is one of the highest-protein vegan foods available in India, with approximately 8–10g of protein per 100g serving. It is also rich in calcium, iron and all essential amino acids.
What You Need to Make Tofu at Home
- 1 litre fresh soy milk (homemade or store-bought)
- A silken tofu coagulant or nigari bittern
- A muslin cloth or tofu mould
- A pot and thermometer
How to Make Silken Tofu at Home — Step by Step
- Heat soy milk to 75°C — do not boil.
- Dissolve the silken tofu coagulant in a small amount of cold water.
- Pour the dissolved coagulant into the warm soy milk and stir gently once.
- Cover and leave undisturbed for 15–20 minutes.
- The mixture will set into a smooth, custard-like silken tofu.
- Refrigerate and use within 3–4 days.
How to Make Firm Tofu at Home
- Heat soy milk to 80–85°C.
- Dissolve nigari coagulant in water (1 tsp per litre of soy milk).
- Add to soy milk and stir gently. Curds will form within 5 minutes.
- Ladle curds into a muslin-lined mould. Press with a weight for 30–60 minutes.
- Submerge in cold water. Your firm tofu is ready.
Silken Tofu vs Firm Tofu — Which to Make?
| Type | Texture | Best For |
|---|---|---|
| Silken tofu | Smooth, custard-like | Smoothies, desserts, soups, scrambles |
| Firm tofu | Dense, holds shape | Curries, grilling, stir-fries, paneer substitute |
| Extra firm | Very dense | Frying, tikka, sandwiches |
Using Tofu as a Paneer Substitute in Indian Cooking
Firm tofu is the best vegan substitute for paneer in Indian cooking. It absorbs marinades well, holds its shape when cooked and has a similar protein content to paneer. Use it in palak tofu, tofu tikka masala, tofu bhurji and mattar tofu. Press the tofu for 30 minutes before cooking to remove excess water for best results.
Where to Buy Tofu Coagulant Online in India
EarthBased stocks two types of tofu coagulants — silken tofu coagulant (makes 5kg of silken tofu) and nigari bittern (makes 3kg of firm tofu). Both come with step-by-step instructions. Pan-India delivery in 3–5 days.