I've made tofu from soybeans twice. Coincidentally I've also sworn twice I'll never make tofu again. The amount of work for a small cube of goo seems just overblown. Compared to that making hemp tofu or hefu is a piece of chocolate cake.
- hemp milk
Boil until the hefu starts to separate from water. (About ten minutes, quicker in microwave.) Remember to stir occasionally. Filter through a cheesecloth. (I just use old stockings.) Flavour at this point if you want. You get firmer hefu by placing a weight (for example a pot full of water) on it for at least half an hour (it's a good idea to use a mold).
Hefu can be used just like tofu. So every time I write "tofu" in a recipe you can use hemp tofu just as well as soy tofu.
(In case someone can tell the nutritional values, feel free to post. I've got absolutely no idea.)