How to Turn ANY Legume Into TOFU

Did you know that you can make tofu out of any legume?

I’m using three different types of legume to make a Burmese-style tofu: Green peas, red lentils and olive green lentils. Diversifying their texture is an easy & fun way to integrate more legumes into your diet. Plus, there’s no waste, so you’ll retain all of their nutrients and health benefits.

IMPORTANT: some legumes require longer cooking times than others and are not safe to consume raw. Please either use the legumes I am using in this video, or follow the notes in the recipe below to make it with any legume you have at hand.

FULL RECIPE

EQUIPMENT

SOCIAL

Chapters:

00:00 Intro
01:09 Green Pea Tofu
02:47 Why It Works
03:00 Red Lentil Tofu
03:47 Tofu Texture
04:04 Olive Green Lentil Tofu
04:43 Serving
05:24 Reflection
06:18 IMPORTANT: Raw Legumes
07:18 End

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Edit by Simeon Leeder

#tofu #soyfree #homemade

[rakshapoojari]

I tried this and it turned out really well!! Thanks for the recipe! ❤️❤️

[Liminal_alchemy]

In hunan china we actually make legume tofu into noodles by peel the 'tofu' using a peeler. Usually mung bean is used. Thanks for sharing :)

[Hun_Uinaq]

I am not vegan but, I do find a lot of the creative ways in which vegans get their plant-based protein utterly fascinating. I think they have a lot to contribute to the culinary arts.

[johnkang]

For Koreans and Japanese, tofu is one where starch is removed by adding alkaline solution to protein and filtering out starch. This recipe, just boiled leagume paste is called ang-gum which is usually eaten sweet.

[Xianne]

Another thing I appreciate about your video quality is that you don't waste time on dragging out the obvious in each step like a lot of other people do. You get straight to the point and kept my interest.

[jamesfleming]

I’ve made these 3 times already. If you cover them in corn starch before frying they are AMAZING. Without the corn starch they are still really good but the crispyness the corn starch adds is so good.

[tanvi]

Beautiful recipe. Appreciate that you highlighted the need for diverse crops for a healthy ecosystem. So I want to add here that the water that you strain out after soaking the legumes overnight, on the next morning, should be used to water the plants. You not only save water but its also a free liquid fertiliser. Also wash the soaked legumes with clean twice before grinding, tofu will taste better and spare you the bloating.

[MollyFreemore]

You are doing a great job for the society❤️ I was a hard core non vegetarian till I visited a farm and witnessed the horror of the dairy industry. The cow is inseminated painfully every 6 months so that calf is born. The calves are taken away immediately without a single drop of milk. The male calves are transported to the slaughterhouse to be killed on the very day. This process continues for some years till the cow is completely exhausted and later sold for meat. That’s the milk we consume. I literally had sleepless nights after watching the cows, their udders become so big they can’t even move. And they run to save their babies from going to the slaughterhouse.
Thank you for these recepies so that people can choose compassion in their plate instead of pain.

[Manu-qw]

In Karnataka and Maharashtra India, we do the same dish with chickpea flour or chick pea grains soaking then sun dried and after milling, get flour.
we prepare this dish with that flour as same and we never call it as tofu, we call it as Junka .... and it's very tasty

[christhomas]

This preparation is similar to the French recipe known as Panisse, made with chickpeas. In that process the paste is made by using a ground flour made from the legume which is whisked into boiling water and contains all the flavorings (and salt) that you desire. The restaurant I worked in, we built a flavor base with melted onions, garlic, and pepper flake. The resulting "tofu" we deep-fried and served with a winter squash ketchup and called it Chickpea Fries.
Another interesting "all-legume" preparation often overlooked is similar to Falafel. I've often made "Falafel" using black beans seasoned with chiles and spices, served on tortillas. Mix creme fraiche with salsa fresca for added fusion flair. There are so many cross-cultural fusions possible when you consider all the different things legumes can do.

[divs]

Boy! Why didn't I see this guy and the channel before!? He's probably one of the best chefs and presenters I have seen in the recent past. Superb.

[elisa]

This is actually very good.
I usually make a bit batch and pour it into a banana bread mold, then cut it in thin slices, freeze flat and store in a bag. You then have your ready fix when you need something to throw in a sandwich. Just take out a couple of slices and fry them.
You can also add herbs and spices while cooking or before you pour it into the mold (curry, rosemary and sage, onion, garlic etc.). You then have several flavours to pick from. My whole family likes it.

[chopsddy]

With every legume I boil, I boil until it foams and discard that water and re rinse the beans. That, along with a good soak never hurts the flavor or makes me into a natural methane producer. No gas.
Great video👍

[-.-]

I love the yellow split peas. My dad used them. Milder in flavor. Great for pea soup. I haven’t used green for decades. Winter looks like it’s going to be tasty 😊

[captaindutchlass]

I made red lentil tofu (short soaking time) today, soaked in yesterday’s Earl Grey and blended with most of the soaking liquid. Served fried, with your dip and with noodles boiled in broth, furikake and sesame seeds. Excellent!

[caseybowers-loeffler]

I am allergic to soy, so I’ve never been able to enjoy tofu. I didn’t know this was possible. I can’t wait to try it!

[atruenut]

This is actually amazing!!! I am indian and eat lots of lentils but i honestly get tired of them! I have already made this tofu three times and it is making me fall in love with lentils again!

[Dawn-tx]

Mary's Test Kitchen made raw pumpkin seed tofu and raw peanut tofu, and i think she said they were really good, but she does it the long way to take out as much starch as possible, but it's good to see a much shorter way of doing this...Thank you...☀

[yeruchom]

Coincidentally, I made red lentil tofu tonight from a different YouTube video. It came out well, but this video shows how other legumes can be used - and that's great! I'm now inspired to try others. Thank you!

[LaurenHulton]

I never knew I'd fangirl over a recipe... But the way you served this looks incredibly delicious and simple to do! Definitely going to show my mother and make some!