Nigerian Wara Soya (Tofu) Recipe

I spent a great part of my early childhood in Kwara State in Nigeria and Wara Soya was a staple. You could find it in any street corner.

Some people called it wara soya others called it beske or Tofu. This is a very healthy and tasty snack made from soy beans.



  • 3 cups cups soybeans
  • 75ml cup freshly squeezed lime juice**
  • water Other ( salt and pepper to taste, oil for frying)

**Lemon juice is used as a coagulant (to separate solids from liquid).

Other things that can be used include magnesium chloride, apple cider vinegar, epsom salt or calcium sulphate. Some also suggest omi ogi (fermented water from raw pap). I have never tried this. If you have, please provide some insight.



  1. Soak the soybeans overnight. Drain and grind in a blender ( add about 3 cups of water while grinding)
  2. Strain soybeans through a cheese cloth or sieve (This is locally called “Ase” – it’s the same thing used for ogi. Make sure you get the clothe kind)
  3. Pour the sieved milk into a big Pot, Boil the soy-milk on medium heat for 45 minutes to 1 hour, stirring frequently ( be careful, the milk has a tendency to boil over)
  4. Reduce the heat, add in lime juice (do not stir), tofu should start to form. Turn off the heat, cover the pot, set aside for 1 hour
  5. Place the cheesecloth (Ase) in a bowl or over the sink, pour the tofu in carefully, fold the cheesecloth over and press out as much soy milk as possible
  6. Press down on the tofu bag with a tray and an heavy object (this is to remove all excess water from the tofu and allow it to set)
  7. Leave for 4-5 hrs. Your tofu should be set and ready to serve.

**Tofu is ready for consumption at this point, you can season it with salt and pepper and serve** or process further;

  • Cut the tofu into desired sizes and season with some salt, maggi and pepper. Deep fry until golden brown.

Tofu/Beske can also be used in stir-fry, stews and sauces as a great meat alternative.

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By |May 30th, 2011|67 Comments


  1. Isife Dorothy September 24, 2017 at 12:47 am - Reply

    Thanks for this wonderful teaching. Pls you wrote lemon juice is used as coagulate but in the process of this teaching you used lime juice in line 4. Are they the same or mistakemistake?

  2. Hurya August 7, 2017 at 6:51 am - Reply

    can u use lime and Apple cider at the same time please

    • 9jafoodie
      9jafoodie August 7, 2017 at 9:16 pm - Reply

      I have never tried that. Why would you though?

  3. Charles May 14, 2017 at 9:38 am - Reply

    Pleas what can I use as presever that can preserve my tofu for over a long period lik 2months

    • 9jafoodie
      9jafoodie May 18, 2017 at 2:08 pm - Reply

      Maybe check online, sorry I dont know any.

    • Sabine October 10, 2017 at 8:01 am - Reply

      After making the tofu, I cut it into cubes and season. Then place into containers and place in the freezer. It can keep for as long as you like. Alternatively you can place in the fridge soaked and covered in water for about a week. Hope this helps.

  4. Akinboluji oyenike January 14, 2017 at 4:53 pm - Reply

    You can chop your rodo into bits then sprinkle into the cuddled soya bean before squeezing out the water, or boil with pepper,spices,omi-Eran as you wish, after cutting into your desired shapes then fry

  5. Titilayo January 13, 2017 at 2:20 pm - Reply

    Tnx for this post alum can also be used as coagulant I’ve tried it and twas perfect just soak alum in water and sprinkle the water on the boiling milk. After cutting out the cake spice it and boil before frying. U will like it

    • 9jafoodie
      9jafoodie January 15, 2017 at 4:30 am - Reply

      Thank you for the addition! excellent suggestion.

  6. How I Lose Weight – Site Title October 7, 2016 at 6:45 pm - Reply

    […] Soya beans recipe […]

    • Omolola Folasade November 26, 2016 at 9:46 am - Reply

      Hello ma. I have just been introduced to soya Beans. I was told to buy and grind it which I have done. What can I do next to benefit from it? Should i boil and drink. It is already in powder form. Thank you ma.

  7. mary August 23, 2016 at 6:49 am - Reply

    Thanks for this recipe, I tried the tofu and it turn out great. God bless you

  8. distinct August 3, 2016 at 12:16 pm - Reply

    thanks so much.what do you think? if i drain the water out for 5 hours and store the hard tofu in a pillow case cloth just like ogi, then keep in freezer. when i want to fry wara i defrose it and cut the portion for that day add my spices and fry. will the tofu loose its nutrient since we dont eat it often and grinding it always can be bored. secondly can i use soybeans blended paste to make ezekeil bread or it has to be in a powder /flour form. thanks

    • 9jafoodie
      9jafoodie August 7, 2016 at 10:51 am - Reply

      I Think you are better off frying off the tofu lightly before freezing. After defrosting you can then fry it properly.

  9. Oduyemi Omowumi August 3, 2016 at 12:34 am - Reply

    This is wow,thanks so much but pls can I grind the soybeans together with pepper

    • 9jafoodie
      9jafoodie August 7, 2016 at 10:52 am - Reply

      You can add pepper after cuddling the tofu.

  10. Patricia June 22, 2016 at 5:06 pm - Reply

    Wow, thank you for this recipe. I have been looking for whom to teach me n I found you. I stay in d north, but I notice in between d tofu prepared by the northerners, there are spices so I do wonder if this spices were added before adding the lime juice. Can you please direct me on how to go about it? Though am single but am hoping to try various recipes before I get into my home. Once again thank you so much cause it means a lot.

    • 9jafoodie
      9jafoodie June 24, 2016 at 8:21 pm - Reply

      You are welcome. no, the tofu is usually spiced after.

  11. ojonice June 21, 2016 at 2:03 pm - Reply

    Thanks for the wonderful recipe. The omi ogi worked perfectly.

  12. fagbo December 30, 2015 at 10:05 am - Reply

    thanks for this wonderful recipe.

  13. Omowumi August 27, 2015 at 6:40 am - Reply

    Also do i have to remove the back before soaking it like beans for moinmoin

    • 9jafoodie
      9jafoodie August 27, 2015 at 8:50 pm - Reply

      No you do not have to remove the back.

  14. Omowumi August 27, 2015 at 6:36 am - Reply

    Instead of frying can i bake it?

  15. Florence July 18, 2015 at 4:33 am - Reply

    Thanks for all your posts; you really are a great help. God bless I am waiting for my omi ogi to be fermented so I can make it; I plan to make it with lemon/lime too, and will let you know the outcome of both. Thanks again.

  16. Aliyanna July 11, 2015 at 5:14 pm - Reply

    If you are using this very often…..make sure you are taking iodine!!!! Soybeans keep the thyroid from assimilating the iodine…and then you end up with thyroid problems and getting fat…to say the least.

  17. lara April 7, 2015 at 4:16 pm - Reply

    hi can this be used instead of cheese in your flat bread pizza recipe

  18. KINDSLEY March 2, 2015 at 4:36 am - Reply

    i like soya milk very well, that is why am trying so hard to learn how to make it.But lily want to the correct ingredient, Because i know that it will help me any time i want to do it PLEASE MY NO IS 08107076614 MY NAME IS KINGSLEY OR CALLED ME TOCHUKWU THANKS……..

  19. Star February 27, 2015 at 8:48 am - Reply

    Im so impressed with d article.
    Do u know where i can get Acidophilus bacteria in Nigeria so that I can make yoghurt at home

    • 9jafoodie
      9jafoodie February 27, 2015 at 12:13 pm - Reply

      Thanks! unfortunately I am not sure, I will ask around.

    • Not September 22, 2016 at 6:11 pm - Reply

      Its know as yogomet or yogormet. That is how it sounds

  20. sofi January 28, 2015 at 1:24 pm - Reply

    I don’t have access to a cheese cloth or sieve. Could you suggest alternatives?

  21. Yekeen November 5, 2014 at 5:06 am - Reply

    Can i bake or grill it?

  22. Mohamed Rakad Hamidi October 30, 2014 at 2:17 am - Reply

    Hello, I making Soy Cheese, but its coming to (little) yellow color ..?
    I need it white color like a snow .
    Pls advise .
    Thanks fr yr cooperation
    Best Rgds
    Mohamed Rakad hamidi

  23. Kemi Adeyemi September 11, 2014 at 3:03 am - Reply

    I was desperately looking for this recipe. I will try it with store bought fresh milk tonight; I hope it turns out well. I cant wait to eat fresh wara after almost 30+ years. Thanks for posting.

    • 9jafoodie
      9jafoodie September 11, 2014 at 7:39 am - Reply

      I really wouldn’t advice that you make it with store bought milk, they have other chemicals added. Soy beans in widely sold everywhere, bulk food isle will be the best place to look if you live outside Nigeria.

  24. Mercy August 6, 2014 at 2:53 pm - Reply

    Nice wan. Since I came to America, I have not once eaten wara. All these yeye african restaurants only sell fufu and jollof. Sebi I will eat that for the rest of my life? Nawa o. Well, I will try to try this recepie and definetely some others on this site. I will tell my mama also. Thank you and may God prosper you. 🙂

    • 9jafoodie
      9jafoodie August 7, 2014 at 8:49 am - Reply

      Amen amen. let us know how the recipe turns out when you try it.

  25. CharliseA March 13, 2014 at 12:51 pm - Reply

    Would like to know if I can use white vinegar in place of lime juice?

  26. Anonymous June 9, 2013 at 5:50 am - Reply

    you don’t need to coat it with bread to fry. if you do it right its hard on its own. also you can add pepper, and seasonings when boiling before you sieve it.

    • 9jafoodie
      9jafoodie August 5, 2014 at 9:17 am - Reply

      Seasoning when boiling? That’s new for me.. I will have to try it.

  27. Kem April 28, 2013 at 4:37 am - Reply

    whao, nice post. exactly wat av been lookin for. can d milk be consumed like dat in case i decide nt 2 continue d cheese processin?

    • 9jafoodie
      9jafoodie August 5, 2014 at 9:16 am - Reply

      Yes. The resulting mixture before you add the coagulant is soy milk.

  28. eniola April 17, 2013 at 11:04 am - Reply

    i tried making wara with lime but it lasted very bad,and coating it with flour made it very hard a d at the end it has no taste cos maggi and salt wasnt included in the menu,and again it was too question is what can i use apart from lime and second is,is it a must to boil the milk.

    • 9jafoodie
      9jafoodie April 19, 2013 at 10:04 pm - Reply

      You can try Epsom salt or calcium sulphate. Yes, you need to boil the milk.

    • 9jafoodie
      9jafoodie August 5, 2014 at 9:15 am - Reply

      We have added a list of things that can be used as a coagulant. Do try it again.

  29. Irshittabey July 20, 2012 at 3:32 am - Reply

    I stay in kwara too,my mum makes beske but instead of lime she uses ‘omi ogi’ that is the sour water on top of fermenting raw pap i love ur posts they are amazing and useful

    • 9jafoodie
      9jafoodie August 5, 2014 at 9:14 am - Reply

      I have never tried Omi ogi.. how much do you need to use?

  30. Sandra June 30, 2012 at 12:38 am - Reply

    Thanks 4 dis but i am some how confused. Which one is colander and cheese cloth? Can i use the cloth 4 seivin kunnu.

    • 9jafoodie
      9jafoodie June 30, 2012 at 10:23 am - Reply

      Cheese cloth is equivalent to ase, you can use the same stuff for kunnu and ogi. Colander is just a perforated bowl, it allows the excess water to strain out easily.

  31. Obi March 16, 2012 at 12:02 pm - Reply

    Thank you!! Will try with some soy milk I have in the fridge. Hope it will turn out as good as fresh soy bean milk.

    • e__victor
      e__victor March 16, 2012 at 9:40 pm - Reply

      so you can say 9jafoodie poisoned you? please issue your disclaimer! lol it is well with you.

      • 9jafoodie
        9jafoodie March 17, 2012 at 8:27 am - Reply

        Lol… I dont think store bought soy milk will work.

        • Name March 17, 2012 at 7:51 pm - Reply

          lol. disclaimer already? Its non GMO soy milk. I drink it all the time. Really the only time I don’t drink this particular soy milk is with hard granola. But will let you know how it turned out though. Don’t worry, you won’t be held liable for any mishaps.


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