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Tofu or soya bean curd is made from soya beans and is very high in protein content.
- Soak the beans in water for at least 12 hours.
- Drain all the water and wash the soaked beans.
- Grind the soaked beans in a blender to a smooth paste using 4 cups of water.
- Strain to extract the milk.
- Boil this milk, add the Epsom salts and remove from the flame.
- Strain the soya bean curd through a muslin cloth placed on a strainer.
- Press the bean curd and put some weight on it so that all the water is drained out.
- Remove the weight after a few hours.
- To store for a longer period, refrigerate in a container filled with water.
- Use a srequired.
- Paneer is a good substitute for tofu.
Nutrient values (Abbrv) per serving
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