Soak the peas

• Rinse the split green peas and soak them in plenty of water overnight until softened.
• Drain the peas well.

Blend and strain the pea milk

• Blend the drained peas with the water until completely smooth.
• Strain the mixture through a sieve or nut milk bag, pressing well to extract as much milk as possible.
• Discard the pulp.

Let the starch settle

• Pour the pea milk into a bowl and leave it to rest so the starch settles to the bottom.
• Keep only the protein-rich milk from the top, leaving the starch layer behind.

Heat and coagulate

• Gently heat the pea milk in a pot, stirring, until hot but not boiling.
• Remove from the heat and stir in the dissolved coagulant.
• Leave to stand until curds form and separate from the whey.

Press the tofu

• Line a tofu press or mould with a cloth and transfer the curds into it.
• Press to release the whey and shape the block.
• Unmould the naturally green tofu and use as desired.