What dairy alternative is made by coagulating soya milk and pressing the curds into cubes?

Tofu is derived from soy milk through a process of coagulation and pressing. In this method, a coagulant is added to hot soya milk, which causes the proteins and fats to separate and form curds. These curds are then collected and pressed into firm blocks, resulting in what is known as tofu.

Tofu serves as an excellent source of protein and can be utilized in a variety of culinary applications, making it a popular substitute for traditional dairy products, especially for those following plant-based diets. Its versatility allows it to absorb flavors from marinades and sauces, enhancing the taste of dishes where it is included.

Other options, while they may relate to plant-based foods or protein sources, do not involve the coagulation and pressing of soya milk to create a product similar to tofu. For instance, seitan is made from wheat gluten, tempeh is produced through fermentation of cooked soybeans, and ricotta is a cheese made from dairy, none of which align with the process described in the question.