Fill your Vita-mix or other blender 1/3 full of softened Laura Soybeans that have soaked in water overnight.
Add water to fill blender to within 2 inches of top.
Puree the soybeans as thoroughly as your blender will grind. This is your soy milk.Do not strain this milk, leave the tiny pieces of soybean in the soy milk.
Pour this unstrained soy milk into a pot and heat up to 180 degrees for 20 minutes.Stir occasionally to prevent scorching --in case you allow heat to get too high. Monitor the temp with any common meat thermometer and try not to go over 180 degrees.
After milk has cooked remove from heat and gently stir your coagulant of choice into the cooked soy milk and allow it to curd.
Place a piece of cheesecloth over a strainer and pour the curded soy milk into the strainer allowing the whey to drain away. Press out excess whey and spoon the tofu into a plastic food storage container and refrigerate.
I like to lightly sprinkle salt over the top of the tofu and cover with a thin layer of water and store.