Wash and soak the sunflower seeds

• Rinse the sunflower seeds well under cold water.
• Cover with plenty of water and soak until softened.

Blend and strain

• Blend the drained sunflower seeds with the water until completely smooth.
• Pour the mixture through a colander lined with a cloth and squeeze out the milk, keeping the pulp aside.

Heat the milk into curds

• Pour the sunflower milk into a saucepan and heat gently, stirring, until almost boiling.
• The milk will separate into curds and whey on its own, with no coagulant needed.

Scoop and press

• Scoop the curds into a mold lined with a cloth.
• Press gently to release the whey and shape the tofu.
• Unmold once firm and slice.