home made tofu

Last week I made pumpkin seeds "tofu". Following day, I soaked some soya beans for a day, I made a tofu. I didn't think I put enough nigari mix to my tofu, it was soft. I love soft tofu too. so I'm not complaining. When I just made tofu, I could taste nigari. I didn't add too much. So, I soaked it for over night. I had my tofu following evening with Miso dressing Japanesey style. Oh, reminded me of home. Felt a bit melancholy.... So, it says all. Home made tofu is nicer that shop bought and easy to make. I also cooked all okara and had them in my salad for 3days dinner and lunch. Cor blimey, I farted a lot☹. I told Sam and Rachel on Tuesday evening (at the core training). They didn't think much though. Because of how soya bean processed and everything, they don't eat soya and soya products full stop (apart from tempei.) Sam asked me If I made tempei yet, well, that's my next mission anyway. But I would like to explore more about tofu making(not with soya beans, but other nuts and seeds or even mix!). And I think I know what to make with okara next time. I got an idea! Make something different and interesting so that I don't get bord eating the same shit. (well, good shit☺) Anyway, this is my soya tofu♥♥♥.

Not bad, don't you think??? 

This is cooked okara. Ready for another use. Making foods from scratch is always fun. Like jam making, chutney making, mustard making...etc, I can make them  how I like. I do miss making them, but I don't eat them anymore, so can't be bothered. Today I went to see my tattooist, he is strictly and politically vegan . and he told me some good vegan pie cooking book would be out soon, and he was very excited. Arr, bless. I think time for cuppa and biscuits......