For Burmese tofu you need dried chickpeas. Usually I do a cup of rehydrated chickpeas blended with 400ml of water, strain and cook down until thick. then refrigerate and it works.
Here is a video where I showed the whole process of successfully making a firm Burmese tofu: th-cam.com/video/RTiysq-NDUI/w-d-xo.html In the description of the video, the steps of the recipe are written. If something is not clear, feel free to write me in comments on this video: th-cam.com/video/RTiysq-NDUI/w-d-xo.html Success!
Generally when it comes to chickpeas, the canned variety is usually really overcooked so they're not recommended if you want to use them for something that needs to be able to hold its shape. That's why falafel recipes or anything similar, usually call for dried chickpeas instead.
I was going to say the same thing, she basically made cooked hummus. If you want to make "tofu" with whole chickpeas instead of flour, soak dried chickpeas overnight, blend them raw with the water, then cook.
Ok but you went from 80's school teacher with the dress, to 70's cheerleader with the sweater, I'm loving the vibes today 🥰🥰🥰 the ponytails are cute on you!!
@@MerleONeal hey merle, could you do a video on your style/wardrobe/anything, cause every video is always 90% vegan inspo 10% where did she get that outfit?? 😂 my un is from a book, I'm actually a girl lol, and I've really enjoyed your videos on sex positivity so maybe youd be into doing more lifestyle things. Anyway I really hope you see this and thanks so much for the awesome content!! 💜
I make chickpea tofu almost every week and I'v had very consistent/delicious results with chickpea flour and vegetable stock (in place of water). I like to season the batter with salt, pepper, mustard powder, sumac, nutritional yeast and onion powder. I cook the mixture on the stove until its almost too thick to stir (basically fighting against the mixture, lol) to get a really firm tofu that pan fries beautifully! I also use a cheese/tofu mold that helps to press any excess water out. (You can also make a very yummy vegan chocolate custard with chickpea flour!) I'v made lentil tortillas in the past but not lentil tofu, I'm interested to try now though thanks to your video 😁. Thank you for showing so many different variations!
I find it amusing that people call it chickpea tofu, cause its exactly the recipe for a French dish from the south of the country called "panisse" It's made with chickpea flour and stock usually flavoured with garlic but you can add pretty much everything in it to give some flavor I like to add sun-dried tomatoes to the batter and then fry them in olive oil until they turn crispy on the outside and soft on the inside
@@Kristina-ek8yt I like the recipe from Sowji's kitchen for "Oats-lentil Dosa" it involves soaking the lentils for around 4 hours and soaking steelcut oat for 30min and then blending. It's very adaptable to personal taste preference. Cooking them was a little tricky for me at first but once you get the hang of it, it's a very reliable gluten free staple.
Thank you for crediting Burmese tofu! More specifically it is from the Shan region from the Shan people 😊 your last try is the way it is commonly made. It is great in a traditional tofu salad called tofu thoke! Or you can use the soft mixture in a noodle salad called tofu nway (warm tofu)!
Chickpea tofu is something we use quite a bit to make a lot of Indian dishes, like khandvi, besan ke karare( chickpea tofu fried with some spices) or just grilling it with sprinkle of salt and pepper!!! Would love if you try them out. Some of the recepies use yougurt but you can totally avoid that and use lemon juice and water!
You can make Burmese tofu with chickpea flour (besan) boiled in water a bit like you make polenta. You then turn it into a rectangular mould, let it cool and then slice it up.
The chickpea tofu is basically Indian Chila, which is a pancake made of chickpea flour. Except you don't have to wait for the batter to firm up and you can just make it into a pancake.
Love how you referenced the culture of origin. Often vegan recipes have a tendency to white wash the origin of certain cultural ingredients and creations.
Hey to help, you need to remove the starches just after blending. Put the mix in a bowl allow the starches to settle then remove the top part of the mixture to the pot.
Hiii Merle! I tried the chickpea tofu since in my country chickpeas are way cheaper than soybean and more accessible. I tried it with dry chickpeas and soaked them over night they had the consistency of silken tofu like the red lentil you made, you can also try to add a little bit of corn starch if it doesn't work on its own when its heating up and not firming. Hope this helped the mystery. I love your videos, because of you my mother constantly asks for the banana peel pulled pork burger
pretty sure the can was your downfall - every recipe I've ever seen is dried or flour. don't think you can control the moisture in canned and still get the right puree
I followed the method by Khin's Kitchen using Chickpea flour on youtube and it worked really well. I have also read that in Myanmar, you can actually get a 'tofu powder' that is finer than normal chickpea flour and gets a better texture, because while I did like it I also found it to be a little grainy. Maybe the powder is available online or in certain Asian Markets? It was very delicious fried up and dipped in sweet chili sauce!!!
I've made red lentil tofu before using the recipe from Power Hungry. Reducing the water definitely is the way to go to make it firmer, but in the end it does remain kinda soft and reminds me a lot of fried polenta. The first time I made it I fried it in a pan and then took it to the air fryer and it helped but still much softer than a firm soy tofu.
Thanks, so interesting! Merle, by far my favourite way to eat red lentils is this Bangladeshi or Indian recipe for which you soak them, blend them, add loadssssss (!!) of sliced onions and spices and then deep or shallow fry them on medium low temperature. The dough also keeps in the fridge for a few days and freezes well. It is called Piyaju. Please feature it, its life changing!
I use dry with overnight soaking. Boil and stir till thickened. Use less water to blend which reduces boiling time. The “bean soup” version could be a great dip with some added salsa or veg cheese.
You can definitely get firmer red lentil tofu, made some at the weekend. I’ve made Burmese tofu a couple of times and have only managed a silken tofu texture. I made mung bean tofu tonight, still setting but a suspect will be firmer than chickpea but less than the red lentil.
**update** the mung bean didn’t set well at all, has a weird quiche texture - which I may try to make a vegan quiche with it to see if usable that way. Red Lentil for the win so far, especially smothered in Reggae Reggae sauce after frying 😁
@@RP-uu7oq I suspect pre soaking and cooking first was my mistake and needed to grind into a powder instead and then add water to cook it down…? I haven’t tried oats, I will definitely give that a crack thanks! 😊
I couldt find a recipe with lentil tofu. I made mine today and I am wondering how shall I consume it? Like should I stir fry it with some soy - hoisin sauce or is there any other delicious way to eat it?
I make Burmese tofu quite often. Less water = firmer tofu. I usually go 1:1:1. So 1 cup chickpea flour mixed with 1 cup of water. Bring 1 cup of water to a boil, then add the mix. Stir until it's thick. If I want firmer tofu, I do 1 cup flour to 3/4 cup water, boil 3/4 cup water, then add the mix to the boil. Of course seasoning it how you like before adding to the voiling water. I've made vegan chicken strips, bacon, eggs.
I have tried with chickpea flour (besan) to make burmese tofu since I have a soy allergy. I gave up since it never fully sets. I have gotten it more solid just by waiting longer cooking water out on the stove, but it still liquifies if I cut it in cubes for a salad the next day. Basically just mixes into the dressing.
I've always made burmese tofu with chickpea flour and even then sometimes it didn't set properly, but man it's so delicious. I guess I just love chickpeas, lol 😆 I use vegetable stock instead of pure water to give it more flavour, instead of seasoning it later. 😊
I love how real and true you are with this, not trying to hype it up or anything. I tried making tofu with green lentils, absolute disaster, only slightly firmer than your chickpea tofu 😅 I also tried red lentil tofu which worked a lot better, but as you said it really needs some soy sauce and chili sauce.
I've also had pumpkin seed "tofu" or Pumpfu as the company called it. I want to see what happens if you mix all these together! Like a soy-chickpea-lentil-pumpkin-seed tofu
A kitchri-fu. Just joking. Probably you know kitchri. It is when you cook rice, legumes and vegetables together into one prep. A 'put into it whatever you got prep. Actually the Bengalis called it khe-chari-anno or rice cooked by the witch that can fly in the air. You know the one flies on a brum with the black cat behind. Sorry for the joke. I could not miss it out.
I have made the lentil tofu before, with less water, and that definitely helps. I was able to stir fry mine with veggies and it hold its shape. I also cut very thin strips and brown on both side and served like a sort of flat bread for my GF friend and we topped it with eggs and avocado. Yum! But I still have to try the chickpea tofu.
Coat them in panko crumb and fry crispy. Make a quick sweet and sour sauce from white vinegar,sugar,water , salt and thicken with cornstarch slurry. Drizzle sauce over crispy crunchy chickpea /lentil tofu. Serve on rice with a mixed salad and a handful of fresh fried spicy whole green Chili's. I have been vegan since 1983 (at least half the punk rock scene then went vegan and put away our leather jacket and Docs)so I got a few tricks by now but the main one for vegans is learn to make as many sauces as you can. A good sauce turns a simple inexpensive dish into a delicious gourmet treat.
I actually love lentils but as a non-meat eater with IBS, lentils do not love me back. I can maybe have tiny quantities on a good day but that's it, which is such a shame! They're affordable, nutritious and delicious but not something I can eat anymore. This was a great video idea though, and I would honestly love some more content around how to be vegan with other dietary restrictions like nut/soya/gluten/coconut allergies as well as intolerances like mine! Always open to new recipe ideas. 😊
You might also try, instead of just cooking the liquid down, letting the liquid set long enough to pour the liquid off of the settled starch, then using a curdling agent, straining the curds and then pressing them.
Hej girl, love your videos you amazing human! Definitely use dried chickpeas and soak overnight, it works. Tip two is to dice it when it’s ready and toss the cubes in spices, some oil and nutritional yeast - then bake in the oven until crispy on the outside! It’s amazing. Didn’t get it too work with lentils so will do what you did 🤩
The way the tofu works with the chicken pieces. You have to use the water from the can and you have to let it actually ferment for a couple of days for it to actually set up all the way or at a probiotic you’re basically making yogurt that’s literally the only way it’s going to set up. I’ve done it myself and I made JP yogurt taste OK but make sure you add a lot of sugar and things to it so it actually has flavor otherwise it just taste like beans.
You should check out a recipe from a Burmese chef like MiMi Aye, Rangoon Sisters or Rice Over Everything for the Shan Tofu (Burmese tofu). It’s really good deep fried or make a Burmese noodle salad with it
The version of Burmese tofu with chick pea flower is basically what we Italians call panelle. One of my favorite Italian appetizer dishes. Good on a sandwich with good bread too.
You can don this with dried chickpeas, grinde your own flower and then boil it with water. Then you let it boil until its alittle bit thicker then custard. That works great. Do the same with the lenthils 😊
I made Burmese tofu before and used dry chickpeas instead of canned ones. Soaked them overnight, blended with water, strained them and turned into a mushy substance which doesn't fall from a spoon un a saucepan over medium heat
Canned chickpeas are already almost cooked, and so you need to reduce the amount of water you add when blending it up. However, if you use dry chickpeas and hydrate them, those are not 'cooked', and so can absorb more water, and have better texture as well. The chickpea flour batter you made can be used to make chila (vegan pancakes/crêpes from India). It is a common breakfast dish in parts of India, and I suggest you try it
I wonder what the first chickpea version would be like in a fried rice in place of eggs? Maybe as it didn't set up firm its would blend well and form smaller 'eggy' style pieces? ❤❤
Okay hear me out. I’ve perfected my chickpea tofu but I only use it for one thing, and thats chickpea egg. It makes the PERFECT substitute for scrambled eggs. This is the recipe I follow. th-cam.com/video/CtteGCkPStg/w-d-xo.html To make sure the “tofu” doesn’t come out bouncy / mushy, I keep it on the stove and continuously stir it until the mixture is like very thick mashed potatoes. I keep it on for a while to really get as much liquid out of the mix as possible. That’s really the key there. I add black salt, turmeric, pepper, & sometimes garlic to the mix before it goes on the stove. Once it’s set, I take it out of the pan and break it up into small bits with my fingers because it looks way more like scrambled eggs like that than if you cut it into like cubes or something. I almost always add it into a one pot breakfast scramble with crispy cubes potatoes, mushrooms, vegan sausage, onion, & kale. Been vegan for 8 years and this is by far the BEST vegan scramble recipe ever. Absolute must try!!!!
I've only made Burmese tofu with chickpea flour, and it usually turns out to be firmer than regular tofu. I like the idea of lentil tofu, but I think that I would grind the lentils into flour before making it.
CHICKPEA: The all-purpose STINKAH loved this, I've gotta try the red lentil option soon! P.S. it felt kinda weird seeing you on a tasty video after being a stream watcher 😆
There's a Italian dish that's quite like Burmese tofu... I wish I could remember the name. But it might be worth taking a look for. PS: I love your singing voice.
Merle you should definitely try peanut paneer! You will find many recipes on Indian TH-cam channels related to it. Paneer is basically Indian cottage cheese made in the same manner as Tofu and Ricotta. Peanut paneer is the vegan alternative for those who wish to avoid dairy and/or soybean.
I’ve made this once or twice and I used chickpea flour. It came out. Not saying it was great but it did stay together. I’m not sure though if I did it right to call it by it’s true name. The red lentil one looked interesting and I’ll be trying that. I can’t eat much soy anymore, so this may be a good option. Sigh, to not being able to eat soy.
You should get mung beans (aka dal) from Indian store they have amazing amount of protein (3.1g in 1 spoon) compared to chickpea (2.4g in 1 spoon) also they have a natural yellow color
I have only tried the Burmese Tofu with chickpea flour. That stuff thickens up quick with cooking. So much easier than canned. Try that! ... and you did it at the end. That will teach me to comment before the video is over!
Both tofus have more in common with polenta than tofu. I wonder if you could make milk from either of these and make a curd in the way you get a curd from soy
I have seen recipes for burmese tofu that use chickpea milk and it thickens up a lot while heating. I'd assume that would mess with the coagulation. You can however coagulate pea milk. Haven't tried nigari or gypsum yet, but lemon juice definitely works.
Not what I’m saying really because tofu creates curds like real milk does plus the color and texture as I’ve made the chickpea version in the past and it’s texture color everything is like polenta. I’m just wondering if other vegan milks could also create curds
Just subscribed because you broke out singing 💚 that aquafaba video would be dope! Made an angel food cake with aquafaba, and it has a good meringue like consistency. You can also use it for pancakes! they get extra fluffy! 🙇🏻♂️
controlling the moister is the key to this. deep frying or air frying at 400f is best to cook it. pushing around in med heat nonstick skillet is a NOGO
Great explanation of the whole tofu from another legume idea. Leaving the chickpea flour batter to sit for a while may help it rehydrate fully. What might happen if you put some lemon juice or other tofu setting agent into your cooked batter? or maybe freeze the tofu. Might this create a firmer texture as it does in soy tofu? Anyway it's really yum. Your comparisons are always helpful, and funny, thanks Merle.
Not a vegan, and not against soy, but dry chickpeas and lentils are more accessible in many areas. The red lentils in particular are visually appealing.
Yes, please make that aquafaba video. I keep saving it in jars and they stay in my fridge for months before I do anything with them :) And then they smell REALLY bad so they go down the drain :(
So really you should be able to use any pulse you like and it should work. I’m thinking navy beans, as I really don’t like chickpeas either. Why don’t you need a coagulant with these like you do with soy milk?
The chickpea tofu turns out better when you use uncooked dry beans like the lentils and let them soak overnight. This helps them from falling apart because they're not precooked like the canned chickpeas.
I'm a little confused why these are called "tofu" because tofu is made in a very different way, by pressing the curds of soymilk... not by blending up beans and waiting for them to set. I wonder if anyone has tried making tofu from chickpeas or lentils using a traditional tofu making process?
One thing is missing from all of this, coagulant. Basically all commercial tofu has this. In the US it's usually magnesium chloride and/or calcium sulfate.
Thanks for this video! I appreciate how informative (and candid) it is. I'd just like to ask though, do you think these soy-free tofu options could be marinated? Anyway, stay awesome! :)
I'm histamine intolerant so I can't eat soy. I still haven't tried chickpea as some people tolerate it some not and I'm scared and the same goes for red lentil, but if I can eat one of them, this is amazing alternation for me
This woman hates the stink of the chickpeas!! But she forces me to eat them!
The audacity!!!!
😅😂🤣
Dint understand why she dint soak 🛁 and cook them herself .
Merle: "Soy-Free Tofu Recipes"
Also Merle: "Definitely better when you add soy sauce"
No hate, just found it funny hahaha
OMG BAHAHA I didn't even think of that - you can use tamari instead!!!
@@MerleONeal Tamari is just soy sauce without the wheat, no?
@@Zen_and yes the soy free version of soy sauce is usually coconut aminos! :)
@@hawknelsonlover12 Good call!
coconut aminos taste similar to soy sauce
For Burmese tofu you need dried chickpeas. Usually I do a cup of rehydrated chickpeas blended with 400ml of water, strain and cook down until thick. then refrigerate and it works.
Or you can use gram flour! then you don't need a blender. Rangoon sisters have a an amazing recipe!
How do you rehydrate the dried chickpeas? Soak overnight?
Here is a video where I showed the whole process of successfully making a firm Burmese tofu: th-cam.com/video/RTiysq-NDUI/w-d-xo.html In the description of the video, the steps of the recipe are written.
If something is not clear, feel free to write me in comments on this video: th-cam.com/video/RTiysq-NDUI/w-d-xo.html Success!
Generally when it comes to chickpeas, the canned variety is usually really overcooked so they're not recommended if you want to use them for something that needs to be able to hold its shape. That's why falafel recipes or anything similar, usually call for dried chickpeas instead.
Thank you!!!!
I've heard you can use chickpea flour instead...
I was going to say the same thing, she basically made cooked hummus. If you want to make "tofu" with whole chickpeas instead of flour, soak dried chickpeas overnight, blend them raw with the water, then cook.
Ok but you went from 80's school teacher with the dress, to 70's cheerleader with the sweater, I'm loving the vibes today 🥰🥰🥰 the ponytails are cute on you!!
Ahhh thank you, friendo
@@MerleONeal hey merle, could you do a video on your style/wardrobe/anything, cause every video is always 90% vegan inspo 10% where did she get that outfit?? 😂 my un is from a book, I'm actually a girl lol, and I've really enjoyed your videos on sex positivity so maybe youd be into doing more lifestyle things. Anyway I really hope you see this and thanks so much for the awesome content!! 💜
I make chickpea tofu almost every week and I'v had very consistent/delicious results with chickpea flour and vegetable stock (in place of water). I like to season the batter with salt, pepper, mustard powder, sumac, nutritional yeast and onion powder. I cook the mixture on the stove until its almost too thick to stir (basically fighting against the mixture, lol) to get a really firm tofu that pan fries beautifully! I also use a cheese/tofu mold that helps to press any excess water out.
(You can also make a very yummy vegan chocolate custard with chickpea flour!)
I'v made lentil tortillas in the past but not lentil tofu, I'm interested to try now though thanks to your video 😁. Thank you for showing so many different variations!
How do you make lentil tortillas? I tried two recipes and they both failed. They just wouldn't hold shape and would fall apart.
Your chickpea tofu recipe sounds incredible. I'm definitely giving it a try this week, thank you!!
I find it amusing that people call it chickpea tofu, cause its exactly the recipe for a French dish from the south of the country called "panisse"
It's made with chickpea flour and stock usually flavoured with garlic but you can add pretty much everything in it to give some flavor
I like to add sun-dried tomatoes to the batter and then fry them in olive oil until they turn crispy on the outside and soft on the inside
@@Kristina-ek8yt I like the recipe from Sowji's kitchen for "Oats-lentil Dosa" it involves soaking the lentils for around 4 hours and soaking steelcut oat for 30min and then blending. It's very adaptable to personal taste preference. Cooking them was a little tricky for me at first but once you get the hang of it, it's a very reliable gluten free staple.
What ratio of chickpea flour to water do you use?
Thank you for crediting Burmese tofu! More specifically it is from the Shan region from the Shan people 😊 your last try is the way it is commonly made. It is great in a traditional tofu salad called tofu thoke! Or you can use the soft mixture in a noodle salad called tofu nway (warm tofu)!
I love how it's going from recreating meat but making it vegan, to replicating vegan things but still vegan!😂
😵
😂
I have a sick recipe for chicken tofu I can send you.
🤣🤣🤣👍
I’m so grateful bc I can’t have gluten or soy and that’s like most vegan alternatives
Chickpea tofu is something we use quite a bit to make a lot of Indian dishes, like khandvi, besan ke karare( chickpea tofu fried with some spices) or just grilling it with sprinkle of salt and pepper!!!
Would love if you try them out. Some of the recepies use yougurt but you can totally avoid that and use lemon juice and water!
You can make Burmese tofu with chickpea flour (besan) boiled in water a bit like you make polenta. You then turn it into a rectangular mould, let it cool and then slice it up.
The chickpea tofu is basically Indian Chila, which is a pancake made of chickpea flour. Except you don't have to wait for the batter to firm up and you can just make it into a pancake.
Or Italian "panelle" or "panissa"
its neither of those. what you describe is more a falafel mix.
tufo needs a coagolent and also pressing the the curd
Love how you referenced the culture of origin. Often vegan recipes have a tendency to white wash the origin of certain cultural ingredients and creations.
wat
Tautoko...
True
Hey to help, you need to remove the starches just after blending. Put the mix in a bowl allow the starches to settle then remove the top part of the mixture to the pot.
Thank you for watching! PLEASE let me know where I went wrong with the Burmese tofu using whole chickpeas - that mystery still gets under my skin 👹
Hi, Merl! I think you're supposed to use aquafaba, not water. 😉 Thanks for a really good video!
Hiii Merle! I tried the chickpea tofu since in my country chickpeas are way cheaper than soybean and more accessible. I tried it with dry chickpeas and soaked them over night they had the consistency of silken tofu like the red lentil you made, you can also try to add a little bit of corn starch if it doesn't work on its own when its heating up and not firming. Hope this helped the mystery. I love your videos, because of you my mother constantly asks for the banana peel pulled pork burger
it's made with raw/dry chickpeas, soak, blend and then cook it on the stove. Also, you can make it with chickpea flour
pretty sure the can was your downfall - every recipe I've ever seen is dried or flour. don't think you can control the moisture in canned and still get the right puree
I followed the method by Khin's Kitchen using Chickpea flour on youtube and it worked really well. I have also read that in Myanmar, you can actually get a 'tofu powder' that is finer than normal chickpea flour and gets a better texture, because while I did like it I also found it to be a little grainy. Maybe the powder is available online or in certain Asian Markets? It was very delicious fried up and dipped in sweet chili sauce!!!
What you made with the chickpea flour is known as Panisse in France and northern italy. I love it!
Thank you so much for talking about the ingredients. Thank you for doing this. Having a soy allergy is not easy.
You are so welcome!
The last version of the chickpea tofu looks really good. I'll have to give it a try 🍴
Thank you for this! Just found the lentil tofu recipe yesterday myself and I'm so happy to see it tested out!
I've made red lentil tofu before using the recipe from Power Hungry. Reducing the water definitely is the way to go to make it firmer, but in the end it does remain kinda soft and reminds me a lot of fried polenta. The first time I made it I fried it in a pan and then took it to the air fryer and it helped but still much softer than a firm soy tofu.
Thanks, so interesting! Merle, by far my favourite way to eat red lentils is this Bangladeshi or Indian recipe for which you soak them, blend them, add loadssssss (!!) of sliced onions and spices and then deep or shallow fry them on medium low temperature. The dough also keeps in the fridge for a few days and freezes well. It is called Piyaju. Please feature it, its life changing!
I use dry with overnight soaking. Boil and stir till thickened. Use less water to blend which reduces boiling time.
The “bean soup” version could be a great dip with some added salsa or veg cheese.
Exactly...use dry chickpeas and grind them to flour... Then add it to boiling water and cook it until thick. About 15 minutes. They are also alkaline.
Definitely trying to keep my soil intake down, so appreciate these tips 😁🤪
You can definitely get firmer red lentil tofu, made some at the weekend. I’ve made Burmese tofu a couple of times and have only managed a silken tofu texture. I made mung bean tofu tonight, still setting but a suspect will be firmer than chickpea but less than the red lentil.
**update** the mung bean didn’t set well at all, has a weird quiche texture - which I may try to make a vegan quiche with it to see if usable that way. Red Lentil for the win so far, especially smothered in Reggae Reggae sauce after frying 😁
@@RP-uu7oq I suspect pre soaking and cooking first was my mistake and needed to grind into a powder instead and then add water to cook it down…?
I haven’t tried oats, I will definitely give that a crack thanks! 😊
I couldt find a recipe with lentil tofu. I made mine today and I am wondering how shall I consume it? Like should I stir fry it with some soy - hoisin sauce or is there any other delicious way to eat it?
I make Burmese tofu quite often. Less water = firmer tofu. I usually go 1:1:1. So 1 cup chickpea flour mixed with 1 cup of water. Bring 1 cup of water to a boil, then add the mix. Stir until it's thick. If I want firmer tofu, I do 1 cup flour to 3/4 cup water, boil 3/4 cup water, then add the mix to the boil. Of course seasoning it how you like before adding to the voiling water.
I've made vegan chicken strips, bacon, eggs.
I have tried with chickpea flour (besan) to make burmese tofu since I have a soy allergy. I gave up since it never fully sets. I have gotten it more solid just by waiting longer cooking water out on the stove, but it still liquifies if I cut it in cubes for a salad the next day. Basically just mixes into the dressing.
I loved this alternative to soy tofu! I LOVE red lentils and it sounds delicious, specially because I can’t eat that much soy so THANKS MERLE 💛
I've always made burmese tofu with chickpea flour and even then sometimes it didn't set properly, but man it's so delicious. I guess I just love chickpeas, lol 😆
I use vegetable stock instead of pure water to give it more flavour, instead of seasoning it later. 😊
Sounds great!
I’m ready for your album Merle
I love how real and true you are with this, not trying to hype it up or anything. I tried making tofu with green lentils, absolute disaster, only slightly firmer than your chickpea tofu 😅 I also tried red lentil tofu which worked a lot better, but as you said it really needs some soy sauce and chili sauce.
I've also had pumpkin seed "tofu" or Pumpfu as the company called it. I want to see what happens if you mix all these together! Like a soy-chickpea-lentil-pumpkin-seed tofu
This sounds wild.
oh my gosh I'm gonna have to try pumpkin tofu as I can actually digest pumpkins 🥹 thanks !
A kitchri-fu. Just joking. Probably you know kitchri. It is when you cook rice, legumes and vegetables together into one prep. A 'put into it whatever you got prep. Actually the Bengalis called it khe-chari-anno or rice cooked by the witch that can fly in the air. You know the one flies on a brum with the black cat behind. Sorry for the joke. I could not miss it out.
I have made the lentil tofu before, with less water, and that definitely helps. I was able to stir fry mine with veggies and it hold its shape. I also cut very thin strips and brown on both side and served like a sort of flat bread for my GF friend and we topped it with eggs and avocado. Yum! But I still have to try the chickpea tofu.
This was so fun to watch! It makes me want to make the red lentil tofu and see how it is if I baked it in the oven or the air fryer!
Coat them in panko crumb and fry crispy.
Make a quick sweet and sour sauce from white vinegar,sugar,water , salt and thicken with cornstarch slurry. Drizzle sauce over crispy crunchy chickpea /lentil tofu.
Serve on rice with a mixed salad and a handful of fresh fried spicy whole green Chili's.
I have been vegan since 1983 (at least half the punk rock scene then went vegan and put away our leather jacket and Docs)so I got a few tricks by now but the main one for vegans is learn to make as many sauces as you can. A good sauce turns a simple inexpensive dish into a delicious gourmet treat.
I actually love lentils but as a non-meat eater with IBS, lentils do not love me back. I can maybe have tiny quantities on a good day but that's it, which is such a shame! They're affordable, nutritious and delicious but not something I can eat anymore.
This was a great video idea though, and I would honestly love some more content around how to be vegan with other dietary restrictions like nut/soya/gluten/coconut allergies as well as intolerances like mine! Always open to new recipe ideas. 😊
You might also try, instead of just cooking the liquid down, letting the liquid set long enough to pour the liquid off of the settled starch, then using a curdling agent, straining the curds and then pressing them.
Yassss, it's always a good day when I get some Merle content!
Hej girl, love your videos you amazing human!
Definitely use dried chickpeas and soak overnight, it works.
Tip two is to dice it when it’s ready and toss the cubes in spices, some oil and nutritional yeast - then bake in the oven until crispy on the outside! It’s amazing.
Didn’t get it too work with lentils so will do what you did 🤩
The way the tofu works with the chicken pieces. You have to use the water from the can and you have to let it actually ferment for a couple of days for it to actually set up all the way or at a probiotic you’re basically making yogurt that’s literally the only way it’s going to set up. I’ve done it myself and I made JP yogurt taste OK but make sure you add a lot of sugar and things to it so it actually has flavor otherwise it just taste like beans.
got it got it thank you!!
I think the problem was you used canned chickpeas, which are already cooked. Dried chickpeas rehydrated would work the same as chickpea flour.
Thanks for the tip!
Absolutely upping my soil intake after this. ♥️
🤠
isn't tofu made by adding an acid or other coagulant to boiled soy milk? i'd guess the step would be similar for chickpea or lentil tofu.
You should check out a recipe from a Burmese chef like MiMi Aye, Rangoon Sisters or Rice Over Everything for the Shan Tofu (Burmese tofu). It’s really good deep fried or make a Burmese noodle salad with it
If you use some gypsum or nigari, it’ll solidify and you can press it to get firmer textures.
The version of Burmese tofu with chick pea flower is basically what we Italians call panelle. One of my favorite Italian appetizer dishes. Good on a sandwich with good bread too.
You can don this with dried chickpeas, grinde your own flower and then boil it with water. Then you let it boil until its alittle bit thicker then custard. That works great. Do the same with the lenthils 😊
Thanks for the tip!
Seriously crazy I've been thinking about making chickpea tofu and you just put out a video 2 days ago on how to make it. Good ol reliable Merle
I've infiltrated your brain!
I made Burmese tofu before and used dry chickpeas instead of canned ones. Soaked them overnight, blended with water, strained them and turned into a mushy substance which doesn't fall from a spoon un a saucepan over medium heat
She gives us the gift of song!
Hit us with those lyrics too!
Canned chickpeas are already almost cooked, and so you need to reduce the amount of water you add when blending it up. However, if you use dry chickpeas and hydrate them, those are not 'cooked', and so can absorb more water, and have better texture as well. The chickpea flour batter you made can be used to make chila (vegan pancakes/crêpes from India). It is a common breakfast dish in parts of India, and I suggest you try it
I wonder what the first chickpea version would be like in a fried rice in place of eggs? Maybe as it didn't set up firm its would blend well and form smaller 'eggy' style pieces? ❤❤
Loved the video! My advice: use dried chickpeas soaked overnight instead of the canned ones : )))
7:22 "soil" 😂😂😂
Okay hear me out. I’ve perfected my chickpea tofu but I only use it for one thing, and thats chickpea egg. It makes the PERFECT substitute for scrambled eggs.
This is the recipe I follow.
th-cam.com/video/CtteGCkPStg/w-d-xo.html
To make sure the “tofu” doesn’t come out bouncy / mushy, I keep it on the stove and continuously stir it until the mixture is like very thick mashed potatoes. I keep it on for a while to really get as much liquid out of the mix as possible. That’s really the key there.
I add black salt, turmeric, pepper, & sometimes garlic to the mix before it goes on the stove.
Once it’s set, I take it out of the pan and break it up into small bits with my fingers because it looks way more like scrambled eggs like that than if you cut it into like cubes or something.
I almost always add it into a one pot breakfast scramble with crispy cubes potatoes, mushrooms, vegan sausage, onion, & kale.
Been vegan for 8 years and this is by far the BEST vegan scramble recipe ever. Absolute must try!!!!
I've only made Burmese tofu with chickpea flour, and it usually turns out to be firmer than regular tofu. I like the idea of lentil tofu, but I think that I would grind the lentils into flour before making it.
I was thinking about that! Think I’m gonna make the lentil one like that
CHICKPEA: The all-purpose STINKAH
loved this, I've gotta try the red lentil option soon!
P.S. it felt kinda weird seeing you on a tasty video after being a stream watcher 😆
There's a Italian dish that's quite like Burmese tofu... I wish I could remember the name. But it might be worth taking a look for. PS: I love your singing voice.
Merle you should definitely try peanut paneer! You will find many recipes on Indian TH-cam channels related to it. Paneer is basically Indian cottage cheese made in the same manner as Tofu and Ricotta. Peanut paneer is the vegan alternative for those who wish to avoid dairy and/or soybean.
I’ve made this once or twice and I used chickpea flour. It came out. Not saying it was great but it did stay together. I’m not sure though if I did it right to call it by it’s true name. The red lentil one looked interesting and I’ll be trying that. I can’t eat much soy anymore, so this may be a good option. Sigh, to not being able to eat soy.
You should get mung beans (aka dal) from Indian store they have amazing amount of protein (3.1g in 1 spoon) compared to chickpea (2.4g in 1 spoon) also they have a natural yellow color
I have only tried the Burmese Tofu with chickpea flour. That stuff thickens up quick with cooking. So much easier than canned. Try that! ... and you did it at the end. That will teach me to comment before the video is over!
I have airfryer chickpea tofu and it gets nice and firm on the outside and super creamy on the inside.
Both tofus have more in common with polenta than tofu. I wonder if you could make milk from either of these and make a curd in the way you get a curd from soy
I have seen recipes for burmese tofu that use chickpea milk and it thickens up a lot while heating. I'd assume that would mess with the coagulation. You can however coagulate pea milk. Haven't tried nigari or gypsum yet, but lemon juice definitely works.
Not what I’m saying really because tofu creates curds like real milk does plus the color and texture as I’ve made the chickpea version in the past and it’s texture color everything is like polenta. I’m just wondering if other vegan milks could also create curds
Just subscribed because you broke out singing 💚 that aquafaba video would be dope! Made an angel food cake with aquafaba, and it has a good meringue like consistency. You can also use it for pancakes! they get extra fluffy! 🙇🏻♂️
BAhahahaa I'm so glad the music got ya hooked! Thanks for the aquafaba tips!
Had a mom who would have me watch The Sound of Music often lol entertaining video ☺️
controlling the moister is the key to this. deep frying or air frying at 400f is best to cook it. pushing around in med heat nonstick skillet is a NOGO
You should try freezing it overnight and then thawing it in your refrigerator to increase the firmness and possibly improve the texture
Great explanation of the whole tofu from another legume idea. Leaving the chickpea flour batter to sit for a while may help it rehydrate fully. What might happen if you put some lemon juice or other tofu setting agent into your cooked batter? or maybe freeze the tofu. Might this create a firmer texture as it does in soy tofu? Anyway it's really yum. Your comparisons are always helpful, and funny, thanks Merle.
Great tip! Thank you, glad you enjoyed :)
Use olive oil to grease the glass pot before pouring in the chickpea mix
Not a vegan, and not against soy, but dry chickpeas and lentils are more accessible in many areas. The red lentils in particular are visually appealing.
Yes, please make that aquafaba video. I keep saving it in jars and they stay in my fridge for months before I do anything with them :) And then they smell REALLY bad so they go down the drain :(
That 2nd chickpea flour tofu recipe is basically base for a range of Indian snacks.. especially khandvi
Still have to try the Burmese one.
But for lentils one, YES.
It is delicious! 🌱
The plants are taking over the kitchen and I am here for it!
So really you should be able to use any pulse you like and it should work. I’m thinking navy beans, as I really don’t like chickpeas either.
Why don’t you need a coagulant with these like you do with soy milk?
Finally! Yes, the coagulant would help. Mary's Test kitchen found that pumpkin seeds don't need it.
@@letsdomath1750 interesting!
I have made both the chickpea flour and the canned chickpeas and no problem with either
Bless your heart, good job! I definitely use chickpea flour, it turns out way firmer! 😁
The chickpea tofu turns out better when you use uncooked dry beans like the lentils and let them soak overnight. This helps them from falling apart because they're not precooked like the canned chickpeas.
Merle I would have LOVED to explain the taste of the lentil tofu!
I'm so excited for this. I can't eat soy but love lentils!
what's the protein per serving? do we cook it before eating? BLESSINGS!
Yesss! Please make a video on how to use aqua faba!
I've been wanting to make these!!!
I'm a little confused why these are called "tofu" because tofu is made in a very different way, by pressing the curds of soymilk... not by blending up beans and waiting for them to set. I wonder if anyone has tried making tofu from chickpeas or lentils using a traditional tofu making process?
Yes, a coagulant can be added to facilitate curdling while heating. Mary's Test kitchen just did videos on these.
One thing is missing from all of this, coagulant. Basically all commercial tofu has this. In the US it's usually magnesium chloride and/or calcium sulfate.
I would use the red lentil tofu for soup. But yes always use chickpea flour for Burmese :)
Great if ur trying to avoid soy! *proceeds to add soy sauce. 😂 gosh I love Merle
LMFAO I never said I was trying to avoid soy... I should have used tamari tho😅
Lentil tofu: Try cooking cubes in an air fryer. Should “tighten” the tofu a bit and possibly get a crispy texture.
As far as I know burmese tofu is made using chickpea flour, not canned chickpeas. Since indeed it won't set properly due to being too moist.
We need more of Merle singing 👏🏼😍
I honestly don't like the texture of Lentils or chickpeas so this might be a game changer. Thank you!
Thanks for this video! I appreciate how informative (and candid) it is. I'd just like to ask though, do you think these soy-free tofu options could be marinated? Anyway, stay awesome! :)
Yess new video.. by the way its refreshing watching you with diferent style every video... ❤️
I'm histamine intolerant so I can't eat soy. I still haven't tried chickpea as some people tolerate it some not and I'm scared and the same goes for red lentil, but if I can eat one of them, this is amazing alternation for me
try also cornstarch, flour or yam flour 1 tablespoon I don't know if it will work but it will swallow ups the h20
Red lentil sure seems more interesting option for me. Haven't been huge fan of soy based tofu, or other soy based products when I've tried them.
Just made chickpea tofu... It's a learning curve.
Love the musical interludes 👌🎼🎶
I absolutely love lentils. So I’m definitely going to have to try this.
That dress is absolutely gorgeous on you, no school teacher vibes for me!
Nikki, you're too kind
I make ot with chickpea flour n then cube them n toss in the air fryer if u move ot to much it can come apart a bit