Easy Hemp Tofu

Easy Hemp Tofu

Cook Time: 30 mins

If you love to cook from scratch, this is the recipe for you. Using only simple ingredients and a little dedication you can make your own hemp tofu from hemp hearts at home. There are a few steps but it’s extremely satisfying to make! We’ve detailed below how to make hemp tofu using a sieve or a nut milk bag but if you're lucky enough to have a plant milk appliance this stage will be even easier.

We have a Milky Plant appliance in our test kitchen, and we are loving it! When you run the hemp hearts through the machine there is next to zero pulp left, meaning that all the goodness has gone into the milk! A-mazing!  We used 4 x run throughs of the milky plant machine to make a 200g tofu block. (1/3 cup of hemp hearts at a time per 500ml water).

If you're already a tofu fan, you will know how to get the best out of it once it's set and cut into cubes... We recommend coating it in cornflour, plus eg; paprika, onion powder, chili powder, etc and then gently frying until golden. Serve smothered in your favourite Asian or Satay sauce with veges and noodles!! YUM!!!


  • 250 g Hemp hearts
  • 1 l filtered water
  • 2 tbsp apple cider vinegar
  • ½ tsp salt


  1. Whizz the hemp hearts in a high-speed blender with water until fully blended, and strain through a sieve or a muslin cloth.
  2. Pour the milk into a large saucepan and vert gently bring to a simmer. Continue stirring until the milk begins to split and curdle into lumps. Take care not to let the milk catch and burn on the bottom of the pan.
  3. Remove the pan from the heat and let cool for a while before adding the apple cider vinegar and the salt.
  4. Pour the curdled milk into a muslin cloth and squeeze out the remaining liquid. Scoop out the curds, press into a tofu mold lined with a fine mesh nut milk bag, (so that the tofu doesn't squeeze out through the sides!), and leave to set. ( Fold the cloth over the top to cover the solids and place a weight on top, (eg. a can of beans), to compress the tofu.
  5. Let it firm up for at least 60 minutes, or overnight in the fridge.
  6. Store in fridge and use within 3-4 days.

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