Freshly made tofu is a specialty of the house at Vinh Loi, a vegan restaurant in Reseda. (Ricardo DeAratanha / Los Angeles Times)
Tofu in the making: Owner Kevin Tran pours soybeans into a high-speed grinder/separator. (Ricardo DeAratanha / Los Angeles Times)
Nhan Pham pours hot soy milk into a pot containing calcium sulfate, which will cause the milk to coagulate. (Ricardo DeAratanha / Los Angeles Times)
Kevin Tran displays a 40-pound slab of freshly made tofu. (Ricardo DeAratanha / Los Angeles Times)
The tofu is cut into cubes. (Ricardo DeAratanha / Los Angeles Times)
Fried tofu awaits incorporation into menu items at Vinh Loi. (Ricardo DeAratanha / Los Angeles Times)
Angel Asor surveys her meal at Vinh Loi, in a mini-mall at 18625 Sherman Way No. 101 in Reseda. (Ricardo DeAratanha / Los Angeles Times)
