Step 1

Soak sunflower seeds at least 4 hours to overnight. Rinse and drain very well. Divide into two portions and blend with double the amount of water. High speed for 15 seconds (in high speed blender).

Step 2

Using nut milk bag, strain very well until pulp is as dry as you can get it. Reserve pulp for other recipes or compost. Transfer sunflower seed milk to large cooking pot.

Step 3

Heat while stirring until boiling. Turn heat down to continue boling for one minute. Milk will foam up; stir and adjust heat to prevent boiling over. You will see curds form. Remove from heat and let cool down while you set up your tofu-making mold (I use this press with built in spring and vents). Dampen cheesecloth and line the mold.

Step 4

When curds are cool enough to comfortably handle, scoop with slotted spoon into the lined mold. When remaining curds are too fine, you can use a wire mesh sieve lined with cheesecloth to collect the rest. Fold the cloth over the mold, secure the top and carefully pour off excess liquid. Adjust the knob or weight to press the tofu as much as you can and put the whole contraption in the fridge to cool overnight.

Step 5

Carefully remove wrapped tofu from the mold, unwrap and enjoy!