@wendythefoodscientist: I eat tofu every day, and it’s almost never the same tofu. Silken, scooped while it’s still warm from the pot. Firm blocks seasoned with herbs from the inside out. Bright orange red lentil tofu. Creamy sunflower seed tofu. It didn’t happen overnight. I tested every bean, lentil and seed, tried every coagulant, and every tofu press. Ofcourse I had plenty of failed batches along the way. But every one of them taught me something so now I can teach you. My new video course, Tofu Masterclass: everything I know about making tofu from scratch, with the science behind every step. Pre-launch is for my waitlist: Thursday, October 22, with 50% off from Thursday to Saturday only. Want to warm up before the course? I wrote a free guide so you can learn more about all the possibilities of tofu, and how to make your first block. 👉 Download it on my website wendythefoodscientist.com, link in bio #tofu

wendythefoodscientist

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Tuesday 20 October 2026 15:16:34 GMT