• Soak the fava beans. Add the beans to a large mixing bowl and cover them with water. Let them soak overnight at room temperature.

Make the fava bean milk

• Rinse and drain the beans. Rinse the beans 3-4 times under cold water or until the water runs almost clear. Drain them well.
• Blend them. Transfer about half of the soaked beans to a blender and pour in 6 cups of water. Blend for about 30 seconds.

  Note: I blend the beans in two batches, as 12 cups of water don't fit in my blender.
• Strain the milk. Place a nut milk bag over a large glass mixing bowl. Next, pour the blended mixture into a nut milk bag. Use your hands to squeeze the bag and extract as much liquid as possible. Discard the pulp.
• Repeat. Transfer the remaining beans to a blender and add the remaining 6 cups of water. Blend again for 30 seconds and strain the milk using the same nut milk bag.
• Let the milk sit. Next, cover the bowl of milk with plastic wrap and let it sit undisturbed for about 2 hours. This step allows the starch to settle at the bottom of the bowl.
• Scoop out the milk. Once you can see the starch at the bottom of the bowl, use a measuring cup or a ladle to scoop out the milk and transfer it to a large pot or saucepan (I use my Instant Pot liner). Be careful: You only want to scoop out the milk, leaving the starch in the bowl.

Make the tofu

• Bring to a boil. Bring the milk to a boil, then reduce the heat and simmer for 8-10 minutes, stirring constantly.
• Let it cool. Remove the pot from the heat and allow the milk to cool down to 167°F (75°C). I highly recommend using a kitchen thermometer for this step.
• Prepare the nigari. In the meantime, add the nigari flakes to a small bowl. Pour in 1/4 cup of warm water (at about 140°F / 60°C) and stir until the nigari is completely dissolved.
• Add the coagulant. Once the milk has reached the recommended temperature, slowly pour in the dissolved nigari while stirring. Gently stir a few more times using a wooden spoon or spatula to distribute the coagulant.
• Let it curdle. Allow the milk to curdle for 20-25 minutes. Do not stir during this step. The milk will separate into curds and whey.
• Prepare your tofu press. Slightly wet the cheesecloth and arrange it in your tofu press. Place the press inside a large baking dish so the whey can drain.
• Transfer to the press. Using a fine-mesh sieve, scoop out the curds and transfer them to the tofu press. Fold the cheesecloth over the curds.
• Press until the curds form a block. Place the top lid over the cheesecloth. Then, place three 15-ounce cans on top of the lid. Leave the tofu in the press for about 2 hours.

  Remove the lid and check your tofu. If it's not firm enough for your liking, press it for another 2 hours. Your tofu is now ready!
• Store the fava bean tofu in the refrigerator for up to 5 days.