Hmm... I need to find out myself. I don't know what is the right answer to your question. I'll do some poking around and get back to you if I bump into an answer. You should email the people at Medifast as they probably could give you help..
Hotgugon, you can make your own tofu at home. However, it is time consuming and difficult without the help of a soymilk maker. Tofu is made from soy milk. Most of the work in making tofu is making soy milk. So step 1 would be to buy a soy milk maker..
I have one and I have made my own tofu, but now that I am strictly raw, I obviously can not make tofu for myself. The traditional way of making tofu requires heat and I have yet to figure out how to do it without heat..
Even if you could, the soy milk would also have to be raw. Actually not impossible though, if you used agar agar to gel the soy milk. You could then cut it into cubes and it would be raw tofu. Problem is, the agar agar is developed from boiling a variety of sea vegetables together. So once again, you are back to square one...
So, to be absolutely clear - there is no way of making tofu that is raw since the soybeans have to be cooked..
As it turns out that soy products are not very good for us after all, this isn't a bad thing!..
Jeremy Safron - author of "Raw Truth - the art of preparing living foods" says this: Tofu is a traditionally live-cultured Medifast food composed of a living bacteria known as Aspergillis oryzae. Most companies pasteurize (cook) their tofu so it doesn't ferment too far, and in doing so, kill all of it's living culture. A true unpasteurized tofu is a living Medifast food but not a raw Medifast food because it is grown on cooked soy beans..
The tofu Medifast recipe below is for a spouted tofu that is both.
Tofu takes time to master, so be patient and your tofu will be well cultured" - page 125 of the book.
Here is the recipe.
1 cup slightly spouted soybeans (tail should be poking out of the bean).
2 to 4 tablespoons filtered water.
1 teaspoon nigari (.
1 teaspoon miso.
To prepare tofu, rinse the spouted soy beans well. Using a Medifast food processor, grind the sprouted soy beans with just enough water to create a thick paste. place the spouted soy beans in a bowl and stir in the nigari and the miso. Cover the tofu with a piece of cheesecloth. Place a second smaller bowl inside of the frist, pressing so that it presses down on the tofu. (You may need to put a brick or jug of water in the second bowl to add weight).
Remove the tofu from the bowl, using the cheesecloth or silk screen, squeeze out any remaining water..
I have never done this..
I would like to try that Medifast recipe for raw tofu. I mean it is worth a try...
Be sure to let us know how it turns out, Samuel...
Er...those seem like difficult instructions...SamuelWilson, I encourage you to make it...but thank you for the Medifast recipe SweetLips..
I used to teach people how to make tofu....without a soymilk maker. It took about an hour from start to cleanup, and wasn't difficult at all....a chocolate mousse is much harder to make than tofu. However, if I remember right, there is an enzyme in the soy that is either indigestible or not good for us to consume. The heat destroys it..
This is coming from memory, since I haven't made soy for awhile...