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Valeria Dolbel

I'm a nutritional therapist and beauty nutrition practitioner specialising in plant-based nutrition and holistic gut, hormone and skin health. In other words, I help people to transition and maintain a balanced plant-based diet to achieve radiant health!

Hello + Welcome!

It can be hard to believe, but tofu is much easier to make than you think! For some reason, I always thought of tofu as a very processed food, but once I mastered its preparation process, I realised how straightforward it is and can be done from only two ingredients!

Wherever you are on your plant-based journey, tofu-making skills can be beneficial. It allows you to learn what goes into your food and gives you the confidence to create nutritious food from scratch for your family using just soybeans!

Homemade tofu is an inexpensive, nourishing, protein and nutrient-rich food. It’s incredibly versatile, absorbing the flavours of whatever marinade you prepare. It can be used in sweet and savoury dishes and turned into different textures, from smooth to crispy.

Tofu is full of vitamins and minerals like: Iron, Potassium, Manganese, Selenium, Phosphorous, Magnesium, Copper, Zinc, Vitamins B and A!

Tofu traditionally uses coagulant ‘nigari’, or magnesium chloride, to curdle soy milk. This is what I’m using in this recipe. However, you can use lemon juice, which creates a slightly different texture and flavour. The amount of coagulant used will influence the final product’s texture: more coagulant will produce firmer tofu, while less coagulant will produce softer tofu.

You’ll need a nut bag, skimmer, fine sieve, and tofu press. If you don’t have a tofu press, you can cut holes into a Tupperware box approximately 10cm x 10cm x 10cm in size. Then place another container on top and use a weight to press the tofu.

The leftover pulp is also known as Okara. It can be frozen, then defrosted in batches, used as flour in baking, or even as a protein substitute in dinners. First, however, it needs to be cooked before eating.

Tofu can be stored for up to three days in a container with some clean cold water, but if you plan to consume it within 24 hours of it being made, there is no need to store it in water.

DIY Tofu – Homemade Tofu From Scratch

Homemade tofu is an inexpensive, nourishing, protein and nutrient-rich food. It’s incredibly versatile, absorbing the flavours of whatever marinade you prepare.
Total Time 7 hours
Course Main Course
Servings 4
Calories 613 kcal


  • 1 tofu press


  • 550 g soya beans
  • 1 tsp Nigari flakes (magnesium chloride) or 4 tbsp of lemon juice


  • Add the soya beans to a large mixing bowl and cover with water almost to the top of the bowl. Leave to soak for 6 hours or overnight.
  • Drain the soya beans and rinse them under cold water. Next blend the soaked beans in 3 litres of water until they've completed broken down. Then transfer the milk to a nut bag over a large mixing bowl. Keep squeezing the bag to extract the milk into the mixing bowl until the pulp inside the bag is thick and mostly dry.
  • Transfer the soy milk to a large saucepan over a low-medium heat. Bring the milk to a very gentle simmer and cook for 15 minutes, stirring regularly. Use a skimmer to remove any foam or skin that collects on the surface.
  • Dissolve the coagulant in a cup of warm water. After the soy milk has finished simmering, remove from the heat and leave for a couple of minutes to settle. Then gradually stir in the coagulant mixture. Keep stirring until the soy milk curdles.
  • Transfer the curds into a molding container lined with cheesecloth. Fold the fabric over the curds and place some weight on top to begin pressing out the liquid. Let it drain for at least 20 minutes. The more liquid you remove from the tofu, the firmer your final tofu will be.


Calories: 613kcalCarbohydrates: 41gProtein: 50gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 15gMonounsaturated Fat: 6gPotassium: 2471mgFiber: 13gVitamin A: 30IUVitamin C: 8mgCalcium: 381mgIron: 22mg


”I feel amazing, I have had so much more energy over the past 3 weeks, my skin and complexion have improved, no more bloating and the best is I have more clarity about my life. I’ve gained so much from doing this and I want to continue these good habits. Thank you Valeria Dolbel for helping me with this upgrade and reset. I couldn’t have done it without you!”

-Michelle R.

“Valeria is very passionate and knowledgeable on following a plant-based diet to improve overall health. "

yes please ⋙

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