Hi, vegetarian Levantine Arab here. Mixing the starch back into the pulp, and using it to make falafel is a great way to use up the byproduct of chickpea tofu, and it makes for some of the best falafel I've ever had. Moreover, if you feel like cutting corners, boiling and reducing the blended-up chickpeas will make a gelatinous Burmese tofu-like product that fries up really, really well. Also, if you add the tiniest pinch of baking soda, and reduce the blended-up chickpeas to a play dough-like consistency, you have the base for true, ultra super smooth Levantine-style hummus.
Thank you so much for these tips! Question: In the final suggestion you give (for hummus), when you say "reduce the blended-up chickpeas," do you mean the pulp only, or the pulp combined with the liquid (before straining? Are you suggesting it as an alternative to tofu, except it gets blended before cooking the chickpeas instead of after? Hope my question is clear. Thanks again.
@@SingingSealRiana Yeah, Pumpkin seeds are a bit higher in healthy fats but Pumpkin seeds also have a *much* better nutrient profile then soybeans (almost everything has a better nutrient profile then soybeans tbf) and taste a heck of a lot better period.
there's a "quick" soy tofu recipe that doesn't use coag. you leave the bean pulp in and just cook the whole mush. the texture is different but it's great over rice
I'm so totally excited! I couldn't believe it when you dropped that chickpeafu cube and it didn't splat or break into pieces! 😮 Chickpeas are something I always have in my pantry and they are not very costly in my area. I cannot eat soy and this chickpeafu looks like it will behave like tofu in a recipe. The apparent willingness of chickpeas to tofuize by themselves is amazing! I can't wait to try this!!! 😽
As someone who's moderately soy intolerant, I was very pleased to see this! This "episode" was especially enjoyable to watch since you achieved success where you hadn't before, and that chick peas are so versatile as a plant based ingredient (even if I'm not vegan 🤫) . Aquafaba (uncooked chick pea water) is a great egg white substitute (if you're not sensitive to it) and I'm so glad there's chick pea miso too. Being able to moderate my starch intake is a fun plus as well, not to mention how this tofu holds its shape when boiled. And of course, your skillful editing, thorough exploration, and fun personality brought it all together. Yay!
I’m definitely going to give this a try. It might not be as cheap as soy tofu, it’s certainly less expensive than pumpkin seed tofu, which I make regularly. Three cheers for Mary!
Î'm a total chickpea fan (and like Burmese tofu as well, but it is more like a flan than a tofu) - so am quite interested in a firm tofu from chickpeas. Thank you for taking the plunge again!
Hi, Mary! Love your content, especially your will it tofu series. I'm not sure if i'm the first that brought here this idea, but judging by the amount of different nuts, seeds and legumes you've already used for this purpose, i could not but wonder how this series will progress in the future. So what i've tought about is maybe creating a parallel "will it butter" series, where you test if you can make nut or seed butter from various sources, especially the uncommon types(poppy, apricot, melon, chestnut for example) and also show the viewers where they can be used in cooking. Sendig much love❤
whole chickpea tofu is called "panisse" in southern France... you cook it like polenta, let it rest overnight, and then pan fry it in olive oil ... you can also pour it in a hot skillet and bake it to make socca :D
Mine worked exactly the same! And coagulated thicker as it boiled! I did add a tsp of coagulant for good luck at the end. Will see how it turns out tomorrow . Thanks for sharing this.
How would they behave for freezing to create texture? There is that recipe for tofu nuggets that you freeze an thaw them to create a more diverse texture. Love the video
Game changer. I thought you could only make it Burmese style. And now you don’t even need coagulant.This is very thrilling. I got the tofu press you recommended (LOVE IT) and I am definitely going to try this as chickpeas are my second favorite bean 🙂
14:48 I looked at dried chickpea prices while I was getting groceries today. They were $1.38 per pound at Wal-Mart in St. Louis, Missouri, so, given the same yield as this video, much closer in cost to the lowest firm tofu here at 52¢ per 100g. Clearly, the price of dried chickpeas is wildly variable right now.
Grrrr! You should have heard me growwwwwl when you made the miso-soup - amazing Thank you again & again for this series, it is a wonderful inspiration 🙂(favorited)
I've made Burmese style tofu before and loved it. But as you said, it's much higher in carbs. I can't wait to make this one. Thanks for trying chickpeas again! I Love the "Will it Tofu?" series. 😊
Absolutely love this. Definitely going to make it. Your videos have come a long way from when I first started watching them 3 years ago. Completely remarkable
Now you must try mung beans. In most egg replacements I use mung bean puree instead of chickpea (flour). It just coagulates more egg like. Will it tofu and/or do we get an "Just egg" substitute?
you work so hard on these videos -- I really appreciate it! it's inspiring. I still need to make pumfu; I have the seeds and your favorite tofu press and it's so easy -- I'll do that soon! thank you for being awesome. I'm not even fully vegan, but I often eat vegan and I love all kinds of tofu and veggies the most. also, seriously, OMG you cracked the high-protein chickpea tofu conundrum! seriously you may know more about tofu than almost anyone else at this point, especially tofu with various seeds and legumes!!! you've certainly brought a lot of knowledge to a lot of folks. I'm fascinated by tofu and its variants, so I follow all kinds of tofu videos regularly, and you are doing some of the most amazing work. I don't feel like I enthused enough about the importance of this breakthrough in the first part of my comment. CONGRATULATIONS!!!
Thank you so much for this video. I am embarking on an adventure to make tofu, tempeh, and natto. The chickpea tofu was my first step and your instructions and video were such great prep. Honestly, it was because of the self-making process that I started here. Again, thank you so much!
Where I live, actually good tofu is rather expensive, but chickpeas are widely available and affordable, so, yes, I will try it and if it turns out any good, it might also be cheaper for me to make this from time to time!
I will definitely give this a try. My husband likes palak paneer (spinach with paneer cheese) and it is made exactly like this: boil the milk, add a collegualant, and scoop out the curds. So I could just make two pots!
if you want a non food use for that starch, use it as a fabric stiffener you can wash off (such as for embroidery) or add a couple drops of essential for dry shampoo
@marystestkitchen ty! But definitely that essential oil is necessary if you use it for dry shampoo... if it's in your hair for like 2 days it definitely smells a little foody... if it's in your hair for just like a day it's hard to notice anything
I've never made tofu anything, but I'm really tempted to make this. I like hummus and chickpeas in salads etc, so we got a 40lb bag...and then my parents gave us an extra 40 or so lbs. Even as a family of 5, we're going to struggle getting through all that. More chickpea ideas are welcome
Love this! I always have dried chickpeas around, they're my favorite! Hypothesis: Could other starchy legumes benefit from a longer (2-3 day) soak? Can you do a video on different soaking times and their starch extraction rates?
@@marystestkitchen also kinda curious... Would hot soaking cook some of the starches? That could make the milk slightly thicker/slimier, and harder to squeeze. I wonder if cold soaking is better for both squeezing in bag and for getting more starch to settle out?
It's not a surprise the chickpeas foamed up like egg whites. Aquafaba is an amazing egg substitute for vegans and people with allergies because the proteins in chickpea juice behave like those in egg whites. You can even make meringues out of chickpea juice!
Aquafaba doesn't behave quite like that though! It deflates easily and doesn't keep its shape without stabilizers. The original group had it tested and it's mostly starch.
This is perfect for curries since it holds together. Pumpkin seed tofu is delicious in a league of its own, but unfortunately I can’t get it to hold together in soups and curries. Can’t wait to try this.
I‘ve been following your “will it tofu” series because I love tofu but am allergic to soy. The pumpkin seed tofu recipe works like a charm, so I thought I’d try my luck at this one. The curds are much looser and the whey was much milkier than in your video. But I finally managed to get everything into my tofu press. I’ll let you know how it turns out. Fingers crossed.
Question: the leftover water from the curdling step, does it whip up like aqua faba? With the long soak it probably did two things - activated some enzymes needed for sprouting and then started to ferment. Both of those change and break down things. By the way, the leftover mash can also probably be turned into a form of tempeh, if you want to experiment. You can buy the tempeh starter, or there are instructions on using commercial tempeh to create your own starter. Love the series!
While I think that might be an interesting experiment, personally it would be less helpful for me since I don't want the sugar content contained within the starch going into the whey. I would rather keep it in starch form so it's easy to separate.
I would love to see how different things worked together, like would tofu or pumpkinseed serve to let other tofus work without a coagulant added at a 50/50 ratio? Also, what do you think of this vs pumpkinseed tofu, which do you like more?
so, here where i live tofu is very expensive, and i started making my own chickpea tofu the lazy way: i just mix the soaked chickpeas with water, and don't strain it. It goes straight into the pan until it thickens, than into the fridge to firm up. Since I don't mind the little pieces, it's a great way for me to enjoy tofu while having a very busy routine :)
I can't wait to try this. So glad you came back to it. My vote for experimenting is to mix it with vital wheat gluten and make seitafu. Thanks for the clip, Mary!
Usually after a settling step, the liquid is siphoned off. I was thinking of looking to chemistry for inspiration but realised that brewers probably have the siphon thing figured out for food-grade and cost-effective!
New to the channel. I also have an inflammatory disease which led me to go vegan 2 years ago. So excited to try my hand at tofu making. I can do starch (or at least I believe that isn’t my issue gluten, animal products and heavy fats are super inflammatory for me) so I think I will be use the starch. I want to waste as little as possible. We just bought a farm so I can grow as many of my own foods as possible but I don’t know how much beans I will be able to grow for myself. I will be binging your channel now, just had a major surgery not up and moving very much yet.
I'm looking for a carb free batter, breading and chips. I am just low carb. That starch separation is da best, and there are plenty of starch eaters round me too. I'd put the fiber back in with the milk because the tofu is what would have no takers. Maybe the starch also will make a good batter. That's 2 batter out of 1 operation. I may actually try a 3 layer separation in a tall container. If the fiber goes to the top, liquid in the middle and starch on the bottom I'll take the top 1/2 and the others can use the bottom 1/2.
This is the US version: amzn.to/3XfkYNz But in Canada, the brand is Salton (amzn.to/3NKK7gd). note this is NOT an endorsement** I am on the fence about whether I would recommend this to the average person tbh.
I'm loving this series! I can't eat soya, and I really miss tofu. I have a joint condition, so couldn't do all the squeezing with my hands - is there another way to get the milk out?
Enlist a friend! Sorry, I haven't tried a good option other than that yet. Some commenters have suggested a fruit press. Sounds like a good idea though I have not tried it because they are kinda expensive!
@@marystestkitchen have you heard of a chufamix? It is basically a huge tea strainer. You put you beans in it and use a hand blender (stick blender?).. to create plant milk. and then you take out the blender and use a lightweight plastic pestle to get every drop of the milk out! It is less force then squeezing and the milk is also emulsified.
i've been wondering if it's possible to add flavourings (like herbs and spices) to the the tofu curds) before pressing to make something with a more distinctive flavour profile. I know it can be done with cheese, just wondering if the same can be done with tofu
Recently made yellow lentil milk (gram dhal) and this exact same thing happened! Unlike my peanut milk experiment (which had more of a heavy cream/yogurt texture), the yellow lentil milk gave decent-sized curds after cooking. Since I don't have a tofu press, I just used a fine mesh colander to separate the curds from the whey and pressed out as much liquid as I could before storing it in a container. Azuki beans is next on my list of experiments. I'm not making tofu per se, I just enjoy drinking high protein plant milk and can't have soy and dairy often.
i tried your pumpkin tofu and was amazed….home made is the ultimate in flavor, makes up for being more expensive… can’t wait to try this… thx and best …. glass air fryer looks 👍
what happens if you freeze it? with soy tofu you do that to get a meatier texture, also removes more moisture from tofu, maybe it wont be that creamy inside? i would love to see :D great great work, i love the series! 🥰
hey! Have you considered buying a separating funnel for removing the starch? for ones with more liquidy starch its might be easier than using a spoon. Love the video btw
Ehh could be a good idea if I find that I want to make one of the finicky tofus more often. But for this series I'm trying to use what most people will have at home.
So cool! I wonder if the "whey" from this would be good for my chickens or making yogurt, which is what I use the whey from our milk share for when I make yogurt.
Hi Mary! Love your videos! I wonder if putting the chickpeas and water in a slow press juicer as opposed to blender would eliminate the squeezing through the nut bag? Like how you’d make almond milk or other nut milks. I have weak wrists so would try anything to avoid that part lol
When boiling my mixture didn’t coagulate 😢 maybe too much water in the blending process, I’m sure I used the correct ratio in the video 😢 maybe I could use a coagulant to help it along the way. Would’ve preferred to have achieved the same result as you did though! Great video 😊
It's not too late to try! Mix 2 tablespoons of lemon juice, white vinegar or apple cider vinegar with a half cup room temp water. Bring your chickpea milk back up to a simmer before stirring your acid mixture in.
@@marystestkitchen I sadly had to throw in the towel! I’m trying again tomorrow, got the chickpeas soaking again over night I’m determined to make this work! Thanks for the reply! If I run into trouble again I’ll try this troubleshooting! Thanks again!
Hi Mary, I ❤ the recipe, but what do you make with the restproduct what you get from the nutmilkbag? I wanna re use it, but I've no idea. Can you help me out?
Idk if you saw it, but several people in the comments suggested mixing the starch back into the pulp and making falafel with it. Someone else suggested making levantine-style hummus with it by combining with a couple other ingredients.
"Im gonna stick to the plan even its not looking like the plan".hmmm...this can apply to alot of areas of life.in time the desired results will be fulfilled ❤
if you feel like part 2 it would be interesting to know if you can get more with a coagulant, both before during cooking and from the whey afterwards. I guess chickpeas have some protein similar to albumin, like egg whites, their acquafaba is indeed used for egg whites replacement.
You solved my dinner dilemma for tonight! Soup!! You didn’t mean to, but you worked your genius again!! Thank you! And I’ve asked Santa to bring me a proper tofu press. I improvise with a heavy large print Bible that barely fits in a glass dish. It’s wonky so I’m waiting for Christmas….
@marystestkitchen Very goopy. I had to put them through a cheese cloth because I'm fine-tuning a low calorie waffle, inspired by chaffle experiments. Blending up the flax seeds turned it into a dough like consistency that I guess I should have expected. But I have a tofu press now, so I'll make some flax seed milk and give it a try.
This is the US version: amzn.to/3XfkYNz But in Canada, the brand is Salton (amzn.to/3NKK7gd). note this is NOT an endorsement** I am on the fence about whether I would recommend this to the average person tbh. But if you MUST have a glass airfryer, this is the best one I've found so far (based on reading reviews). Others are too small or are the halogen light type which is not really an air fryer.
Have you never prepared tofu in a salt water bath????? You bring water and salt (to taste, I usually do about what I would for posta) then drop tofu into it (I cube or slice) then turn the heat off and let sit for 10minutes. Then I cook it in things like mapo tofu (veg or meat are both possible) or with a soy/chili sauce that I pour on top. It is amazing!
My chickpea milk coagulated, but only into tiny tiny curds. Any guesses as to what went wrong? My okara was fine and like playdoh, and I got quite a starch layer out before decanting it into the pot. Is it possible to overstir?
@marystestkitchen hmm, I didn't think so, just the curds were all little snowflake sized bitsies. I tried to press it out and I seem to have made a rather plain hummus? 😅 oh well. I will try again soon I guess, and put this "hummus" into a seitan recipe, which I am sure will be lovely.
Hi Mary, After soaking the chickpeas over night, I hurt my hand so I knew I would not be able to squeeze the nut bag. I had someone do it for me, but it ended up right before I needed to go into a zoom meeting. So the starch settling was 2 hours instead of 45 mins. After the 2 hours, I scooped out the whey avoiding the starch, brought it to a boil, let it simmer for 10 mins. Then turned off the stove and covered the pot. Since I had not seen any coagulation during the simmering, I checked on it after 10 mins. No coagulation was happening. So I mixed up gypsum, mixed it in and left it covered for another 15 mins. Nothing. I threw it out. Those were organic 365 chickpeas. Do you think it was the brand or leaving it so long during the settling stage?
Aw I hope you feel better soon! As for why your chickpea milk didn't coagulate even after you added gypsum (and I'm assuming you added when your milk was 180°F), it's probably the milk did not have enough protein in it due to inadequate extraction. Here's an excerpt from my original blog post for troubleshooting soy tofu (the same would apply to chickpea tofu): "You’ll know you haven’t blended your beans enough if your soy pulp is chunky. It should be really fine, pretty dry after milking, but sticks together like play-doh. I divide the batch into two parts when blending as my containers are not that big... Similar to that, if your soy pulp is the right consistency but quite wet, you’ve got to squeeze it some more! Get all that protein and fat extracted out of those beans; put some elbow grease into it and strengthen your forearms at the same time!"
Mary, my mom is obsessed with chia seed pudding based on the texture. I was wondering if there is a chia seed tofu that she could use to mimic the texture as a protein in ordinary dishes?
I have a soy situation where I love it but I cannot have it (autoimmune reasons). And where I live, there are no alternatives for soy tofu that I can purchase. It's kind of amazing that they even have any tofu in my grocery store (only extra firm...) so this is super amazing. I'm going to give it a shot tomorrow. Chickpeas soaking right now. I have no tofu press, but I reckon a nutbag, collander, plate, and tin cans will do the trick to see if I should invest :) Thank you, Mary!
Hi, vegetarian Levantine Arab here. Mixing the starch back into the pulp, and using it to make falafel is a great way to use up the byproduct of chickpea tofu, and it makes for some of the best falafel I've ever had. Moreover, if you feel like cutting corners, boiling and reducing the blended-up chickpeas will make a gelatinous Burmese tofu-like product that fries up really, really well. Also, if you add the tiniest pinch of baking soda, and reduce the blended-up chickpeas to a play dough-like consistency, you have the base for true, ultra super smooth Levantine-style hummus.
thanks for sharing! :-)
holy garbanzos, making this tofu now an dits turning out.gonma make falafel too! amazing so happy🎉🎉🎉
My gynecologist explained it to me once, but I forget the details, but I can not do soy. It's good to know that there is such thing as soy free tofu
I'm saving this video as much to keep this comment (because I'll forget all this otherwise) as for the actual video content. 💚
Thank you so much for these tips! Question: In the final suggestion you give (for hummus), when you say "reduce the blended-up chickpeas," do you mean the pulp only, or the pulp combined with the liquid (before straining? Are you suggesting it as an alternative to tofu, except it gets blended before cooking the chickpeas instead of after? Hope my question is clear. Thanks again.
I love skipping steps so a tofu without a coagulant is kind of amazing. Thanks for fighting your fears and showing us chickpea tofu!
You are so welcome!
Yeah, the pumpkin seed tofu is out of this world. My husband reckons it's way better than soy tofu and I agree with him.
@@bluewren65 it has lots of fat in it, of cause it is tastyer ^^
@@SingingSealRiana Yeah, Pumpkin seeds are a bit higher in healthy fats but Pumpkin seeds also have a *much* better nutrient profile then soybeans (almost everything has a better nutrient profile then soybeans tbf) and taste a heck of a lot better period.
there's a "quick" soy tofu recipe that doesn't use coag. you leave the bean pulp in and just cook the whole mush.
the texture is different but it's great over rice
This isn't about the tofu but there's something deeply comforting in seeing someone I enjoy watching also use their cane.... it's nice :>
🤗
this is the first video I've seen from this channel and that was also an immediate positive to see :')
Your dedication to Tofu is unprecedented
I'll stick with my $1.79/block at the grocery store 🤣. Love your dedication and work though!
haha thank you! Totally understandable
where do you get a $1.79 block ??? certainly not In Canada
@@jdctact my local whole foods. It's actually more expensive at Safeway ($2.50/ block)
@@jdctact just googled the conversion. $2.39 Canadian
Thank goodness she's dedicated to it so that ppl with soy allergies can make tofu too, like me!
I'm so totally excited! I couldn't believe it when you dropped that chickpeafu cube and it didn't splat or break into pieces! 😮 Chickpeas are something I always have in my pantry and they are not very costly in my area. I cannot eat soy and this chickpeafu looks like it will behave like tofu in a recipe. The apparent willingness of chickpeas to tofuize by themselves is amazing! I can't wait to try this!!! 😽
I can't wait for you to try them either! And tell me how it goes! ;-)
As someone who's moderately soy intolerant, I was very pleased to see this! This "episode" was especially enjoyable to watch since you achieved success where you hadn't before, and that chick peas are so versatile as a plant based ingredient (even if I'm not vegan 🤫) . Aquafaba (uncooked chick pea water) is a great egg white substitute (if you're not sensitive to it) and I'm so glad there's chick pea miso too. Being able to moderate my starch intake is a fun plus as well, not to mention how this tofu holds its shape when boiled. And of course, your skillful editing, thorough exploration, and fun personality brought it all together. Yay!
I’m definitely going to give this a try. It might not be as cheap as soy tofu, it’s certainly less expensive than pumpkin seed tofu, which I make regularly. Three cheers for Mary!
Î'm a total chickpea fan (and like Burmese tofu as well, but it is more like a flan than a tofu) - so am quite interested in a firm tofu from chickpeas. Thank you for taking the plunge again!
They are so different! I think you're going to LOVE this style!
Hi, Mary! Love your content, especially your will it tofu series. I'm not sure if i'm the first that brought here this idea, but judging by the amount of different nuts, seeds and legumes you've already used for this purpose, i could not but wonder how this series will progress in the future. So what i've tought about is maybe creating a parallel "will it butter" series, where you test if you can make nut or seed butter from various sources, especially the uncommon types(poppy, apricot, melon, chestnut for example) and also show the viewers where they can be used in cooking. Sendig much love❤
What a lovely idea! Thanks for that :-)
whole chickpea tofu is called "panisse" in southern France... you cook it like polenta, let it rest overnight, and then pan fry it in olive oil ... you can also pour it in a hot skillet and bake it to make socca :D
so interesting that they have a version of Burmese Tofu!
Wow I'm going to try these
Mine worked exactly the same! And coagulated thicker as it boiled! I did add a tsp of coagulant for good luck at the end. Will see how it turns out tomorrow . Thanks for sharing this.
ooooo nice!!! I can't wait to hear about your result tomorrow!!
how did it work out in the end?
How would they behave for freezing to create texture? There is that recipe for tofu nuggets that you freeze an thaw them to create a more diverse texture. Love the video
Good question!
Game changer. I thought you could only make it Burmese style. And now you don’t even need coagulant.This is very thrilling. I got the tofu press you recommended (LOVE IT) and I am definitely going to try this as chickpeas are my second favorite bean 🙂
Yay!!! I would love to hear how it goes for you!
14:48 I looked at dried chickpea prices while I was getting groceries today. They were $1.38 per pound at Wal-Mart in St. Louis, Missouri, so, given the same yield as this video, much closer in cost to the lowest firm tofu here at 52¢ per 100g. Clearly, the price of dried chickpeas is wildly variable right now.
very variable indeed!
Wow! Thank you so much for all your hard work Mary!, this si such a life saver especially for those of us who can’t eat soy! You are the best!🎉😊
You are so welcome!
I feel like a "turkey baster" would be a good tool to have for the starch decantation step
Maybe!
At least a siphon tube
This is so cool! Love these no-coagulant tofus. I am definitely doing this.
I tried it and i cannot believe that it worked without any coagulant! Thank you so much for the recipe :)
Yay! That's awesome!
Grrrr! You should have heard me growwwwwl when you made the miso-soup - amazing
Thank you again & again for this series, it is a wonderful inspiration 🙂(favorited)
I've made Burmese style tofu before and loved it. But as you said, it's much higher in carbs. I can't wait to make this one. Thanks for trying chickpeas again! I Love the "Will it Tofu?" series. 😊
I can't wait for you to make it and tell me about how it goes! It's so different to Burmese Tofu but I'm sure you will love it!
Absolutely love this. Definitely going to make it. Your videos have come a long way from when I first started watching them 3 years ago. Completely remarkable
thanks so much for sticking with me all these years!
Now you must try mung beans. In most egg replacements I use mung bean puree instead of chickpea (flour). It just coagulates more egg like.
Will it tofu and/or do we get an "Just egg" substitute?
yes, it must be tested
@@marystestkitchen 🎉🥳
I'm excited for that one. Especially because I can't get "Just egg" where I live.
you work so hard on these videos -- I really appreciate it! it's inspiring. I still need to make pumfu; I have the seeds and your favorite tofu press and it's so easy -- I'll do that soon! thank you for being awesome. I'm not even fully vegan, but I often eat vegan and I love all kinds of tofu and veggies the most.
also, seriously, OMG you cracked the high-protein chickpea tofu conundrum! seriously you may know more about tofu than almost anyone else at this point, especially tofu with various seeds and legumes!!! you've certainly brought a lot of knowledge to a lot of folks. I'm fascinated by tofu and its variants, so I follow all kinds of tofu videos regularly, and you are doing some of the most amazing work. I don't feel like I enthused enough about the importance of this breakthrough in the first part of my comment. CONGRATULATIONS!!!
thank you so much!!! Good luck on your pumpkin seed tofu :-)
Thank you for being such a thorough, curious food scientist! ♥️
Thanks for watching!
If you give it another go, it would be really interesting to see if anything happens when you add coagulant to the whey!
I'm curious too!
I swear you're some kind of magician. This looks so good!
You've got to try it! It was super delicious
I haven't had tofu in over a year and yet I still like pondering "will it tofu" while watching your videos.
it's time for tofu to return to you!
I tried this recipe yesterday and I ABSOLUTELY love it! Thanks so much for the recipe!
Thank you so much for this video. I am embarking on an adventure to make tofu, tempeh, and natto. The chickpea tofu was my first step and your instructions and video were such great prep. Honestly, it was because of the self-making process that I started here.
Again, thank you so much!
This one is the easiest so far. Can't mess this up since it's truely one ingredient. I can't wait to try.
I hope you'll let me know how it goes!
The pumpkin seed tofu is one ingredient as well.
Where I live, actually good tofu is rather expensive, but chickpeas are widely available and affordable, so, yes, I will try it and if it turns out any good, it might also be cheaper for me to make this from time to time!
Sounds like it's meant to be for you!
@@marystestkitchen it does, doesn't it? Thanks for showing me how to!
I will definitely give this a try. My husband likes palak paneer (spinach with paneer cheese) and it is made exactly like this: boil the milk, add a collegualant, and scoop out the curds. So I could just make two pots!
Sounds great!
if you want a non food use for that starch, use it as a fabric stiffener you can wash off (such as for embroidery) or add a couple drops of essential for dry shampoo
i love these ideas!
@marystestkitchen ty! But definitely that essential oil is necessary if you use it for dry shampoo... if it's in your hair for like 2 days it definitely smells a little foody... if it's in your hair for just like a day it's hard to notice anything
Nice! Chickpeas are magic.
Definitely feeling like a wizard rn ;-)
I've never made tofu anything, but I'm really tempted to make this. I like hummus and chickpeas in salads etc, so we got a 40lb bag...and then my parents gave us an extra 40 or so lbs. Even as a family of 5, we're going to struggle getting through all that. More chickpea ideas are welcome
amazzzing!
Umm...chickpeas contain a neurotoxin. Too many (a lot!) can cause lathyrism. Enjoy in moderation ❤️
Love this! I always have dried chickpeas around, they're my favorite!
Hypothesis: Could other starchy legumes benefit from a longer (2-3 day) soak? Can you do a video on different soaking times and their starch extraction rates?
interesting thought!
@@marystestkitchen also kinda curious... Would hot soaking cook some of the starches? That could make the milk slightly thicker/slimier, and harder to squeeze. I wonder if cold soaking is better for both squeezing in bag and for getting more starch to settle out?
It's not a surprise the chickpeas foamed up like egg whites. Aquafaba is an amazing egg substitute for vegans and people with allergies because the proteins in chickpea juice behave like those in egg whites. You can even make meringues out of chickpea juice!
Aquafaba doesn't behave quite like that though! It deflates easily and doesn't keep its shape without stabilizers. The original group had it tested and it's mostly starch.
Thanks for sharing! I was wondering what happens when you over-soak the beans?
This is perfect for curries since it holds together. Pumpkin seed tofu is delicious in a league of its own, but unfortunately I can’t get it to hold together in soups and curries. Can’t wait to try this.
I think so!
I like seeing some of the quick and simple recipes you use the tofu in
More to come!
This is amazing. I'm gonna try it. Thank you!
Have fun! And please let me know how it goes :-)
Wow, I'm so impressed! Great result! that miso soup looked so good
It was! So simple but what a delight!
I‘ve been following your “will it tofu” series because I love tofu but am allergic to soy. The pumpkin seed tofu recipe works like a charm, so I thought I’d try my luck at this one. The curds are much looser and the whey was much milkier than in your video. But I finally managed to get everything into my tofu press. I’ll let you know how it turns out. Fingers crossed.
I can't wait to hear about how it went!
Question: the leftover water from the curdling step, does it whip up like aqua faba?
With the long soak it probably did two things - activated some enzymes needed for sprouting and then started to ferment. Both of those change and break down things.
By the way, the leftover mash can also probably be turned into a form of tempeh, if you want to experiment.
You can buy the tempeh starter, or there are instructions on using commercial tempeh to create your own starter.
Love the series!
I THINK maybe it could but I burnt out my hand mixer a while ago...
Thank you! Looks really cool! Would you consider using amylase to break down the starch instead of separating it?
While I think that might be an interesting experiment, personally it would be less helpful for me since I don't want the sugar content contained within the starch going into the whey. I would rather keep it in starch form so it's easy to separate.
@@marystestkitchen, perfect! Thanks!! :)
I would love to see how different things worked together, like would tofu or pumpkinseed serve to let other tofus work without a coagulant added at a 50/50 ratio? Also, what do you think of this vs pumpkinseed tofu, which do you like more?
Thanks for the idea!
Great to see you back. An alternative to the pumfu and easy on the pockets too.
Thanks! All the benefits of pumfu without the price tag :-)
so, here where i live tofu is very expensive, and i started making my own chickpea tofu the lazy way: i just mix the soaked chickpeas with water, and don't strain it. It goes straight into the pan until it thickens, than into the fridge to firm up. Since I don't mind the little pieces, it's a great way for me to enjoy tofu while having a very busy routine :)
haha exactly the opposite of what I was making
Another great video, thank you for sharing. BTW I love the finger snaos 😊
Thanks for watching!
Cant wait to try this way.i love the many way to use chickpeas they are the bread substitute for me.
No idea what tofu making is. But this looks very interesting and want to give it a try. No odd ingredients which I lOve. God bless .💚
I can't wait to try this. So glad you came back to it. My vote for experimenting is to mix it with vital wheat gluten and make seitafu. Thanks for the clip, Mary!
interesting idea!
Usually after a settling step, the liquid is siphoned off. I was thinking of looking to chemistry for inspiration but realised that brewers probably have the siphon thing figured out for food-grade and cost-effective!
Probably!! Good point!
Yes, though I would recommend an Auto-siphon. They are very nice and available for a reasonable price (and come in surprisingly handy elsewhere)
I'm excited to make this tofu and the pumpkin seed one this week! Thanks, Mary for all your work and videos on helping us make different tofu options!
You are so welcome! Good luck on the tofu and I hope you'll let me know how it goes :-)
I’m working on my chickpeas tofu right now! I’d love to know or see idea on what you do with the leftover pulp of the items you tofu!
This looks awesome! Would love to be able to buy chickpea tofu like this in a shop :D
haha me too!!
This video got me so pumped once I saw the the self coagulation! 🤯 I'm so excited to try this. Tha ks for all you do great video 👌🏾
You are so welcome!
Yay! I can't wait to try this, what interesting results. Thank you so much for your work!
You are so welcome!
I love watching will-it-tofu! Can’t wait to see the results.
Hope you enjoy
@@marystestkitchen I did! Thank you for making it.
New to the channel. I also have an inflammatory disease which led me to go vegan 2 years ago. So excited to try my hand at tofu making. I can do starch (or at least I believe that isn’t my issue gluten, animal products and heavy fats are super inflammatory for me) so I think I will be use the starch. I want to waste as little as possible. We just bought a farm so I can grow as many of my own foods as possible but I don’t know how much beans I will be able to grow for myself. I will be binging your channel now, just had a major surgery not up and moving very much yet.
Hope you heal well and feel better soon :-)
Really enjoyed this video and your others. I love your airfryer. What is the brand name and where to buy it? Could you share? Thank you!
I'm looking for a carb free batter, breading and chips. I am just low carb. That starch separation is da best, and there are plenty of starch eaters round me too. I'd put the fiber back in with the milk because the tofu is what would have no takers. Maybe the starch also will make a good batter. That's 2 batter out of 1 operation. I may actually try a 3 layer separation in a tall container. If the fiber goes to the top, liquid in the middle and starch on the bottom I'll take the top 1/2 and the others can use the bottom 1/2.
what air fryer do you use I love the clear glass basket and havent seen before? thanks
This is the US version: amzn.to/3XfkYNz
But in Canada, the brand is Salton (amzn.to/3NKK7gd).
note this is NOT an endorsement** I am on the fence about whether I would recommend this to the average person tbh.
@@marystestkitchen thanks and for being honest about not endorsing I probably won't get it price point too high but I do love the clear basket
Yeah, I think I'll try that. I want to try the whey as a soup stock.
it's so good! I love that every part of this has a usefulness
I'm loving this series! I can't eat soya, and I really miss tofu. I have a joint condition, so couldn't do all the squeezing with my hands - is there another way to get the milk out?
Enlist a friend! Sorry, I haven't tried a good option other than that yet. Some commenters have suggested a fruit press. Sounds like a good idea though I have not tried it because they are kinda expensive!
@@marystestkitchen have you heard of a chufamix? It is basically a huge tea strainer. You put you beans in it and use a hand blender (stick blender?).. to create plant milk. and then you take out the blender and use a lightweight plastic pestle to get every drop of the milk out! It is less force then squeezing and the milk is also emulsified.
Awesome job! This is the first tofu experiment I'm ready to try
YA!!
i've been wondering if it's possible to add flavourings (like herbs and spices) to the the tofu curds) before pressing to make something with a more distinctive flavour profile. I know it can be done with cheese, just wondering if the same can be done with tofu
all I will say is "stay tuned" ;-)
@@marystestkitchen oooh, i shall
Recently made yellow lentil milk (gram dhal) and this exact same thing happened! Unlike my peanut milk experiment (which had more of a heavy cream/yogurt texture), the yellow lentil milk gave decent-sized curds after cooking. Since I don't have a tofu press, I just used a fine mesh colander to separate the curds from the whey and pressed out as much liquid as I could before storing it in a container.
Azuki beans is next on my list of experiments. I'm not making tofu per se, I just enjoy drinking high protein plant milk and can't have soy and dairy often.
how interesting! Thanks for sharing
YEEEEEES, IT WORKS!!
I was SHOCKED
I've love to see how it turned out if you freeze/thaw and use your "fried chiken" recipe on it.
I would love to see it too ;-)
i tried your pumpkin tofu and was amazed….home made is the ultimate in flavor, makes up for being more expensive… can’t wait to try this… thx and best …. glass air fryer looks 👍
yay I'm so happy you enjoyed it!!
what happens if you freeze it? with soy tofu you do that to get a meatier texture, also removes more moisture from tofu, maybe it wont be that creamy inside? i would love to see :D great great work, i love the series! 🥰
Where did you get your pots and pans they look 100% ceramic
Sorry, they are not. They are ceramic coated and scratched badly. They were cheap from Canadian Tire; don't recommend.
hey!
Have you considered buying a separating funnel for removing the starch? for ones with more liquidy starch its might be easier than using a spoon. Love the video btw
Ehh could be a good idea if I find that I want to make one of the finicky tofus more often. But for this series I'm trying to use what most people will have at home.
So cool! I wonder if the "whey" from this would be good for my chickens or making yogurt, which is what I use the whey from our milk share for when I make yogurt.
hmm I don't know but it's an interesting idea!
I love your experiments. Great video all the way through!
Glad you like them!
Hi Mary! Love your videos! I wonder if putting the chickpeas and water in a slow press juicer as opposed to blender would eliminate the squeezing through the nut bag? Like how you’d make almond milk or other nut milks. I have weak wrists so would try anything to avoid that part lol
I wonder too! They are so expensive so not any time soon. Might be something in the future though!
Thanks for this video. Looks great 👍
Thanks for watching!
I'm so impressed! Many thank yous!
Many welcomes ;-)
When boiling my mixture didn’t coagulate 😢 maybe too much water in the blending process, I’m sure I used the correct ratio in the video 😢 maybe I could use a coagulant to help it along the way. Would’ve preferred to have achieved the same result as you did though! Great video 😊
It's not too late to try! Mix 2 tablespoons of lemon juice, white vinegar or apple cider vinegar with a half cup room temp water. Bring your chickpea milk back up to a simmer before stirring your acid mixture in.
@@marystestkitchen I sadly had to throw in the towel! I’m trying again tomorrow, got the chickpeas soaking again over night I’m determined to make this work! Thanks for the reply! If I run into trouble again I’ll try this troubleshooting! Thanks again!
@@marystestkitchen it worked! 🥳
when u did the miso at the end...i dug it hard! TYTYTY
Hi Mary, I ❤ the recipe, but what do you make with the restproduct what you get from the nutmilkbag? I wanna re use it, but I've no idea. Can you help me out?
Idk if you saw it, but several people in the comments suggested mixing the starch back into the pulp and making falafel with it. Someone else suggested making levantine-style hummus with it by combining with a couple other ingredients.
Hi Mary, love your channel. Have you ever used pigeon peas/aka gondules to make tofu?
Never mind. Just found it, lol.
"Im gonna stick to the plan even its not looking like the plan".hmmm...this can apply to alot of areas of life.in time the desired results will be fulfilled ❤
Can you add liquid back to the pulp and make a super smooth hummus?
eehhh it's all fiber so it probably wouldn't be great unless we added something starchy/protein-rich/or fatty back in.
I thought it would have to work. Isn’t it already a thing (Burmese tofu)?
keep watching. This isn't like making Burmese tofu at all :-)
Oh! I jumped the gun on that one. I’ve tried Burmese tofu and didn’t like it. This one looks amazing! 💖
Hi, If you turn the starch into flour, can you use it like cornstarch/cornflour?
Yes!
if you feel like part 2 it would be interesting to know if you can get more with a coagulant, both before during cooking and from the whey afterwards. I guess chickpeas have some protein similar to albumin, like egg whites, their acquafaba is indeed used for egg whites replacement.
What laser thermometer do you use?
Thanks for asking! :-)
LASER THERMOMETER: amzn.to/3SH94J4
For Canada: amzn.to/3DZRZWk
You solved my dinner dilemma for tonight! Soup!! You didn’t mean to, but you worked your genius again!! Thank you! And I’ve asked Santa to bring me a proper tofu press. I improvise with a heavy large print Bible that barely fits in a glass dish. It’s wonky so I’m waiting for Christmas….
Wonderful!
I made flax eggs recently and it made me wonder if it would make good tofu! You can buy flax seed flour too!
haha i wonder too. But it might be a very goopy experience
@marystestkitchen Very goopy. I had to put them through a cheese cloth because I'm fine-tuning a low calorie waffle, inspired by chaffle experiments. Blending up the flax seeds turned it into a dough like consistency that I guess I should have expected. But I have a tofu press now, so I'll make some flax seed milk and give it a try.
That raw milk was so beautiful! What about black gram? "Chana dal" is the split version 😉
lovely suggestions!
Looks like this is gonna be my favorite tofu. Will definitely try it with the miso paste.
YES!!!!
Would you mind telling me what air fryer you are using? I love that it’s glass and not teflon. Thanks!
This is the US version: amzn.to/3XfkYNz
But in Canada, the brand is Salton (amzn.to/3NKK7gd).
note this is NOT an endorsement** I am on the fence about whether I would recommend this to the average person tbh. But if you MUST have a glass airfryer, this is the best one I've found so far (based on reading reviews). Others are too small or are the halogen light type which is not really an air fryer.
Have you never prepared tofu in a salt water bath????? You bring water and salt (to taste, I usually do about what I would for posta) then drop tofu into it (I cube or slice) then turn the heat off and let sit for 10minutes. Then I cook it in things like mapo tofu (veg or meat are both possible) or with a soy/chili sauce that I pour on top. It is amazing!
Yes, heating tofu in salt water is a common pre-cooking step for tofu in Chinese cuisine.
@@marystestkitchen it also makes the tofu softer and helps it retain it shape.
What is the mushroom seasoning you used? It looked like it made a good broth.
The brand is DS&H
@@marystestkitchen Thank you
Hey Mary you're the best!!
aw shucks!
My chickpea milk coagulated, but only into tiny tiny curds. Any guesses as to what went wrong? My okara was fine and like playdoh, and I got quite a starch layer out before decanting it into the pot. Is it possible to overstir?
was your whey still milky? You might take a look at this and see if it helps: www.marystestkitchen.com/diy-tofu-just-soymilk-lemon-water/#trouble
@marystestkitchen hmm, I didn't think so, just the curds were all little snowflake sized bitsies. I tried to press it out and I seem to have made a rather plain hummus? 😅 oh well. I will try again soon I guess, and put this "hummus" into a seitan recipe, which I am sure will be lovely.
Hi Mary, After soaking the chickpeas over night, I hurt my hand so I knew I would not be able to squeeze the nut bag. I had someone do it for me, but it ended up right before I needed to go into a zoom meeting. So the starch settling was 2 hours instead of 45 mins. After the 2 hours, I scooped out the whey avoiding the starch, brought it to a boil, let it simmer for 10 mins. Then turned off the stove and covered the pot. Since I had not seen any coagulation during the simmering, I checked on it after 10 mins. No coagulation was happening. So I mixed up gypsum, mixed it in and left it covered for another 15 mins. Nothing. I threw it out. Those were organic 365 chickpeas. Do you think it was the brand or leaving it so long during the settling stage?
Aw I hope you feel better soon! As for why your chickpea milk didn't coagulate even after you added gypsum (and I'm assuming you added when your milk was 180°F), it's probably the milk did not have enough protein in it due to inadequate extraction. Here's an excerpt from my original blog post for troubleshooting soy tofu (the same would apply to chickpea tofu):
"You’ll know you haven’t blended your beans enough if your soy pulp is chunky. It should be really fine, pretty dry after milking, but sticks together like play-doh. I divide the batch into two parts when blending as my containers are not that big...
Similar to that, if your soy pulp is the right consistency but quite wet, you’ve got to squeeze it some more! Get all that protein and fat extracted out of those beans; put some elbow grease into it and strengthen your forearms at the same time!"
Mary, my mom is obsessed with chia seed pudding based on the texture. I was wondering if there is a chia seed tofu that she could use to mimic the texture as a protein in ordinary dishes?
I have a soy situation where I love it but I cannot have it (autoimmune reasons). And where I live, there are no alternatives for soy tofu that I can purchase. It's kind of amazing that they even have any tofu in my grocery store (only extra firm...) so this is super amazing. I'm going to give it a shot tomorrow. Chickpeas soaking right now. I have no tofu press, but I reckon a nutbag, collander, plate, and tin cans will do the trick to see if I should invest :)
Thank you, Mary!