Hemp Tofu (Hemp-Fu) - Vegetable Cheese with Hemp Seed Milk

From day to day, the ethnic-vegan cuisine leaves me pleasantly speechless, so I enjoy offering you my culinary discoveries! Starting from the seeds of hemp sativa, I obtained a healthy and delicate vegetable drink (hemp milk): this will be our raw material that we will need to prepare a spreadable veg-cheese known with the name of Hemp-fu or, more simply , such as Hemp Tofu.Let's see what ingredients we need!

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Identity Card of the Recipe

  • Ingrediants

    For 100 g of hemp seed tofu

    • 1 liter of hemp seed milk
    • 2 tablespoons of lemon juice or vinegar or 4 g of nigari
    • 100 ml of water
    • Q.b. of salt

    Materials Needed

    • Fuscella or tofu mold
    • Clean tea towel
    • Bowls of various sizes
    • Casserole
    • Food thermometer
    • Wooden spoon


    1. Pour the hemp milk into a saucepan and bring to 85 ° C.

    How to make hemp milk?
    To make hemp milk, soak 100 g of hemp sativa seeds in 200 ml of water for a couple of hours. Then gather the softened seeds (together with the soaking water) in a glass of a blender and mix everything together with a pinch of salt Gradually add another 800 ml of water, continuing to blend.
    Filter the liquid thus obtained to separate the okara from the vegetable milk. Collect the vegetable milk and use it (in this case) for the preparation of the hemp tofu.

    1. Meanwhile, heat the water and dissolve the nigari in it.

    Did you know that
    The nigari is a particular natural rennet composed of magnesium chloride and other trace elements present in sea salt: it is the substance that remains after extracting the sodium chloride from sea water.
    As an alternative to nigari, you can get hemp tofu by adding a couple of tablespoons of lemon juice or apple cider vinegar.
    In some cases it is possible to avoid the use of any type of coagulant: in fact, hemp milk proteins coagulate very easily with heat!

    1. Pour the hot hemp milk into a glass bowl (not steel), then pour the water with the nigari, stirring for a couple of minutes.
    2. Leave to rest for 10 minutes to facilitate the formation of the curd.
    3. Line a colander or small cheese mold with a clean, non-detergent-smelling tea towel. Place the strainer (or mold) on top of a small overturned container, inside a large bowl. Pour the curd a little at a time, squeezing gently to remove the whey: at this stage, it is recommended that no dripping whey is in contact with the tofu enclosed in the container.
    4. Let the curd drip for an hour.

    The advice OK
    To facilitate drainage, it is advisable to place a weight on top of the tofu: in this way, the whey will separate more quickly from the curd.

    1. Remove the tofu stick and consume to taste. The whey can be used to prepare meatballs or biscuits, or it can be used to preserve the same tofu: the vegetable cheese should be consumed within 3-4 days, and stored in the fridge.
    2. The hemp seed okara can be recovered and used to prepare raw meatballs or to enrich soy yogurt and fruit salads.

    Alice's comment - PersonalCooker

    Easy to make hemp tofu right? The flavor is particular and recalls the notes of sesame and hazelnut! You can enrich it with spices, herbs or with tomato paste. Hemp tofu can be used exactly like Tofu prepared with soy milk: suitable for sweet and savory preparations! Unleash your imagination!

    Nutritional values ​​and Health Comment on the recipe

    ATTENTION! Due to the lack of data referring to the nutritional composition of certain ingredients, it is not possible to establish with certainty the chemical values ​​of the recipe.
    Hemp Tofu is a fairly caloric vegan food, with an energy prevalence attributable to lipids and proteins. Fatty acids tend to be polyunsaturated, fiber should be present and cholesterol absent. Hemp Tofu is suitable for diet against metabolic diseases, for slimming and for lactose and gluten intolerances. It is not possible to establish a recommendable average portion.
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