I get mung beans to tofu, but it takes longer then what you did here. You have to soak for a minimum of 8 hrs and run them longer in the blender (I have a Dynapro). Then let them sit for an hour or longer. The beans have a lot of starch. Then do the gypsum and you will get nice large curds. I love you vids and often run them in the background when I'm piddling around the house. Thanks for what you do!! Check out HealthyveganEating video on mung bean tofu.
@@marystestkitchenHey mary, thanks for all the great recipes! You really inspired me as a vegetarian to go keto. I was wondering if you could do a recipe for keto noodles? Immi brand ramen is pretty good but it's super expensive, it seems like it's only made from pumpkin seed protein and gluten, you think you can try to make some home made noodles at home using these ingredients?
Since mung beans are the main ingredient in just egg, I wonder if blending the curds with a creamy plant milk and maybe plant butter, adding black salt and cooking it like just egg would make omelettes scrambled egg etc. I'm thinking adding fat because eggs have a lot of fat. It's got emulsifiers in, like soy lecithin, gellan gum, and enzymes to bind protein (moo-glue) and unnecessary thickener tetrasodium pyrophosphate (?). It just looks like the texture is eggy....probably why it's the pulse of choice for JustEgg
I suggested she do mung bean tofu in hopes that it would give us the just egg bizness. I'm hoping to try something like you describe but will soak the beans longer and hope to get it more proteiny.
Mary I made mung sprouts and made tofu .It made out good .As a dietician I think it. Is much more nutritious too😊.Can you make one without adding any coagulant .
I've tried extracting the milk for adzuki, and was disappointed because I didn't taste the signature sweetness of these beans. However, I didn't turn it into tofu at the time because I didn't have a tofu press. For the leftovers, I mixed the pulp and starch, added some salt, spices and water to make a dough, and pressed it through a piping vessel to make murukku, a traditional deep fried Indian snack.
Thank you. This is the episode I've been waiting for, although I expected the result. I like it as Burmese tofu, and I think it works better than tofu in scrambled egg and egg salads and best of all, it's so cheap where I live.
I really enjoy all of your videos. Really, really enjoy all of them. Will It Tofu had to be my very favorite series of all time - not just your channel, but all I've ever watched! I cannot digest soy and have missed out over the years on so many yummy vegan dishes. Non-soy tofus in the grocery are way out of my budget. This series has given me some excitement and hope that I can experiment with tofuing some of these other beans and add even more options to plant based eating! I've even started pinning some tofu recipes and have your tofu press and nut milk bag on my Amazon wishlist! Now I just need to heal from my last 2 years and get my strength built up again so I can get out there and try the latest contestant on Will It Tofu! Keep up the experimenting!!
Please try these again with a longer soak and a longer rest to separate the starch!! I know JustEgg is fairly affordable now, but I neeeeeeeeeeeeeeed to know if mung bean will properly tofu, so I can turn into a scramble at home. I don't like the blended mung bean "egg" most other channels feature.
I made tofu from whole green mung beans, soaked overnight. Practically no whey, it was all giant curds, larger and denser than with soy, so I got more tofu than I would from the same weight of dried soybeans.
Thank you for this experiment with Mung beans . I enjoyed learning about the different chemical composition of the beans and how it effects the final tofu. #SaveSoil #Consciousplanet
You make mung bean sprouts with split mung beans? I've only heard of doing with with whole mung beans. How do you deal with all of the excess starch from the soaking process?
I love this series. Hmm I wonder if Urad dal would give the same result? Shame it didn't work out. I'd love to see you try and make black sesame seed tofu! Aduki bean, oats, chana, quinoa, buckwheat, millet.
I think oats and other grains would be too starchy? Aduki beans yes, sesame seeds too. She did chana already unless you mean something other than chickpeas? (I can't remember if she used split chana dal rather than whole dried chickpeas).
@@orientalmoons If I'm using the right terminology I believe they are both types of chickpeas but are actually slightly different with one having more protein than the other. Yes the other things I suggested are starchy but if you follow the process and removed the starch or allowed it to settle it would be an interesting experiment and would probably take the health food world by storm if it could be achieved
I'm loving this series still! Makes me wonder if different nuts can tofu? Especially if you do a collab with the Homegrown Handgathered channel to see if black walnuts, hickory nuts or acorns tofu. Wild food tofu test!
with a 8 hr soak, it came out easily and beautifully. little lemon juice, it curdled instantly. springy, bouncy . it was so much like soft cheese. many factors play, i think. i am strugglling badly with locally available soy. and lemon juice. looks like the soy is low proteing. milk comes out well, but refuses to curdle
I think I’ve watched every video in this series. Thanks for doing this! I’m wondering if you can freeze the bean milk and make tofu another day? Have you ever tried that?
Would you ever use agar agar to thicken and set these tofus that have a baby food texture? IOW would that approach save them and make the texture okay?
I recently made the chickpea tofu recipe and ended up with too much starch and I had this mushy texture. I was able to save it by crumbling it and using the trendy dehydrate and rehydrate method. I dehydrated the crumbles in the oven and rehydrated it in some taco seasoning and water- delicious!
Hey Mary I dont know if you had the same problem but today I finally realized my problem! I want to post it here just in case someone else has this trouble: my nut milk bag was not strong enough and through tiny holes all over it the PULP was getting into it! It doesnt matter that you let the starch settle out if theres pulp in it! If I cant find a cotton bag thats strong enough I will try nylon. I figure trying to find extra cheap bags was the reason.
I think the way you can tell is this: if there's a thin steady stream coming from the sides rather than it trickling from the bottom. Although I suppose you could have a hole in the bottom and then you wouldn't be able to see it.
I was literally just telling my husband about all your wonderful work with "Will it tofu?" You do such a great job, Mary! Too bad I couldn't cheer for my failure of an eponymous legume! I guess you win some, you lose some. 🤷♀️❤
Weird question: Even if it doesn't tofu, could you take the failed tofu, mix it with sweetener, and then use it to make a high protein/low carb filling for moon cakes? Just a thought 🤷
Finally! I think so. I’m believe I watched a video and someone made it. But I forget if they made a paste or actually did it with the milk. -I’m just curious, how do you know how much protein is still in these other tofu options?
If excess starch is a problem then maybe you need to decant the mung bean milk into a secondary bowl and resting it again before proceeding to cook it.
Oh no! Our mung bean tofu usually works out really well. We use whole beans and sprout them first. I think this might lower the starch, but it takes a few days.
Mung beans are known in my native country as munggo. A nice demonstration of mung bean tofu, I'd say. I wonder if you can do more non-soybean tofu, if possible?
Have you tried any tofu made with blends of beans to help compensate for the shortcomings of one type or another? My husband got me your tofu press after I showed him your videos so now I'm very keen to experiment! :)
curious if sprouted beans would make a good tofu. would sprouting make less starch? would if effect the protein content? Would it effect flavor? I have questions that need answers!
Have you tried fermenting any of your starches? Making a cheese out of it? I'm not sure if bean starch can ferment, I've only seen it done with flour starch.
I know you usually just do tofu but i was wondering if you could try making a just egg copy cat? The prices are skyrocketing and my attempts thus far have yielded something like a chickpea egg ☹️ that's to say more pancake like instead of egg
Please try "Vicia faba" plant beans aka Broad beans. They grow well, but don't have the best taste, so I was hoping that could improve when made to tofu.
Hi Mary, I think YT is deleting my questions. I left a question about the bread (flax, VWG, Oat fiber). I like the buns, but my hubby wants to have a low carb bread familiar to white bread. I bought 3 products that I want to use to sub but not sure what to sub for what. They are: Wheat Protein Isolate 8000 Bamboo fiber Einkorn whole grain flour
bamboo fiber can be substituted for the oat fiber HOWEVER, it may absorb more water so start out with less. I'm not sure what to do with your other ingredients with respect to trying to sub ingredients in my recipes though.
Mary, please help! I can’t seem to find the answer anywhere and you’re the expert on the tofu and soy milk process. I’m interested in canning and want to can soy beans to use in soy milk, and they would become thoroughly cooked in the process of canning. Is there any reason you can’t use fully cooked soy beans to make soy milk?
@@marystestkitchen Thank you for taking the time to answer, I rewatched all your 'will it tofu' videos again in a marathon and noticed you mention it at least a couple of times so feel foolish now! I was planning to use a "VeganMilker" to minimise the physical effort, which I know they sell in Europe but I am not sure for the Americas... Their product recommends using cooked beans due to the size of their filter mesh and it seems like that would make canned beans ideal... Might be my own little experiment
If you try it, please let me know how it goes!@@UselessMinx They are about $100 to buy in Canada so I don't think I will try...honestly, they don't look suitable but I could be wrong.
Would it be possible to do a video on blanching tofu? I've read that it really helps the taste and firmness of the tofu, but I've never seen an actual video on it, so I'm a bit hesitant to try
I will eventually but basic blanching is super simple; you don't need a video for it. Literally just put it in some salted boiling water or broth. Leave it there for a couple minutes and take it out with a slotted spoon to drain on a rack.
I think the soaking time and decanting time were to blame.... Because if they make just egg with this protein isolate, must be a reason. ughh the annoying starch of these mungs It smells awful if you let it ferment just a bit as I did when I was trying to make a just egg copy cat... I let it in the fridge overnight to "make something with it" as I never waste anything, but ohh the small was a big NOPE.
Thank you.Videos are informative and entertaining to watch! Could you try making fava bean tofu? A company in Canada makes a fava bean tofu with a whopping 32 grams of protein and 140 calories, no fat or carbs from just 170 grams of tofu (half package). I don't know how they do it because raw soybeans contain more protein than fava beans per gram. Can the tofu making process change the raw protein content of a food?
@@marystestkitchen Thank you.! My apologies, when searching through the video list I was looking for fava bean in the title lol. I see you mentioned the Big Mountain tofu at the end. Any clue how they get their protein content so high? Do you think similar nutritional numbers would come from your homemade process?
@@John-cc4rk No worries! For one, they must do a more thorough starch extraction. Maybe they introduce amylase at some point and rinse out the resulting sugar content? Maybe they just have multiple settling steps? Maybe they have access to a low starch strain of fava beans? Just guesses :-)
I used 1lb (454g) of dried hulless mung beans to make this block. So based on the nutrition label from that bag, the maximum amount of protein in the "tofu" would be 103 grams.
Your "will it tofu" experiments make me wonder, does tofu exist because of soybeans or were soybeans bred by humans to make better tofu? The ideal bean/seed for tofu would be high protein, low starch and moderate fat, right? So did humans cultivate soybeans to do that?
![These lentil patties are better than meat! Protein rich, easy patties recipe! [Vegan] ASMR cooking](http://i.ytimg.com/vi/dMugENc-6mg/mqdefault.jpg)
![[TH] 2024 PMSL SEA Finals D3 | Fall | รู้ผลทีมแชมป์ พร้อมตั๋วสู่ PMGC](http://i.ytimg.com/vi/7NxsN0Ch6vk/mqdefault.jpg)
I get mung beans to tofu, but it takes longer then what you did here. You have to soak for a minimum of 8 hrs and run them longer in the blender (I have a Dynapro). Then let them sit for an hour or longer. The beans have a lot of starch. Then do the gypsum and you will get nice large curds. I love you vids and often run them in the background when I'm piddling around the house. Thanks for what you do!! Check out HealthyveganEating video on mung bean tofu.
I'll give it a try :-)
@@marystestkitchencheck out HealthyveganEating he has a good mung bean tofu video.
Yes! I make his mung bean tofu! I originally had problems making it but the error was on my part with the scale. @@brandondolguin @marystestkitchen
@@marystestkitchenYes, Mary, do check out his channel! I think you'd like it a lot. I love both you guys. I think you're BOTH amazing! 😊
@@marystestkitchenHey mary, thanks for all the great recipes! You really inspired me as a vegetarian to go keto. I was wondering if you could do a recipe for keto noodles?
Immi brand ramen is pretty good but it's super expensive, it seems like it's only made from pumpkin seed protein and gluten, you think you can try to make some home made noodles at home using these ingredients?
you deserve a PhD for all this research and public service you do
Since mung beans are the main ingredient in just egg, I wonder if blending the curds with a creamy plant milk and maybe plant butter, adding black salt and cooking it like just egg would make omelettes scrambled egg etc. I'm thinking adding fat because eggs have a lot of fat. It's got emulsifiers in, like soy lecithin, gellan gum, and enzymes to bind protein (moo-glue) and unnecessary thickener tetrasodium pyrophosphate (?). It just looks like the texture is eggy....probably why it's the pulse of choice for JustEgg
I suggested she do mung bean tofu in hopes that it would give us the just egg bizness. I'm hoping to try something like you describe but will soak the beans longer and hope to get it more proteiny.
I got similar results with unhulled mung beans. It was green and was perfect to use as a tofu scramble. 😋
I make mung bean omelettes all the time. These little guys are gems.
I wish I could have them! They look so good :-) and much more affordable over Just Egg.
@@marystestkitchen i sausestache vid where he used mung bean proteins to make the eggs, you can try that
Mary I made mung sprouts and made tofu .It made out good .As a dietician I think it. Is much more nutritious too😊.Can you make one without adding any coagulant .
Thank you for this video. I was so hopeful about the Mung Beans but ohhh well!
i think with some adjustments perhaps it's still possible. I plan on giving up just yet ;-)
How about Adzuki beans (Red beans that look like red mung beans). Maybe they'll taste much better, since it's used as filling in some asian dishes :)
I've tried extracting the milk for adzuki, and was disappointed because I didn't taste the signature sweetness of these beans. However, I didn't turn it into tofu at the time because I didn't have a tofu press.
For the leftovers, I mixed the pulp and starch, added some salt, spices and water to make a dough, and pressed it through a piping vessel to make murukku, a traditional deep fried Indian snack.
Thank you. This is the episode I've been waiting for, although I expected the result. I like it as Burmese tofu, and I think it works better than tofu in scrambled egg and egg salads and best of all, it's so cheap where I live.
I really enjoy all of your videos. Really, really enjoy all of them. Will It Tofu had to be my very favorite series of all time - not just your channel, but all I've ever watched! I cannot digest soy and have missed out over the years on so many yummy vegan dishes. Non-soy tofus in the grocery are way out of my budget. This series has given me some excitement and hope that I can experiment with tofuing some of these other beans and add even more options to plant based eating! I've even started pinning some tofu recipes and have your tofu press and nut milk bag on my Amazon wishlist! Now I just need to heal from my last 2 years and get my strength built up again so I can get out there and try the latest contestant on Will It Tofu! Keep up the experimenting!!
awww that's so amazing to hear, holly!!
Aw yha! New will it tofu!! Excited to watch!
yay!
Please try these again with a longer soak and a longer rest to separate the starch!! I know JustEgg is fairly affordable now, but I neeeeeeeeeeeeeeed to know if mung bean will properly tofu, so I can turn into a scramble at home. I don't like the blended mung bean "egg" most other channels feature.
I made tofu from whole green mung beans, soaked overnight. Practically no whey, it was all giant curds, larger and denser than with soy, so I got more tofu than I would from the same weight of dried soybeans.
Thank you for making us save time and resources! I too love to experiment and your videos serve as a warning sometimes:)
Thank you for this experiment with Mung beans . I enjoyed learning about the different chemical composition of the beans and how it effects the final tofu. #SaveSoil #Consciousplanet
Thanks for the video! Loved it as always ❤
Glad you enjoyed it!
I just made some mung bean "egg" and was wondering if you had made a will it tofu video! great timing
Perfect!
I imagine the texture may support an eggy product better than a tofu one.
@@jeffengel2607 Yes, it is surprisingly creamier than tofu and less watery in vegan egg dishes
I'll keep making sprouts with them. Thanks for the test.
You make mung bean sprouts with split mung beans? I've only heard of doing with with whole mung beans. How do you deal with all of the excess starch from the soaking process?
you're welcome :-) I still haven't given up though. Stay tuned!
Thanks for sharing
I love this series. Hmm I wonder if Urad dal would give the same result? Shame it didn't work out.
I'd love to see you try and make black sesame seed tofu! Aduki bean, oats, chana, quinoa, buckwheat, millet.
I think oats and other grains would be too starchy? Aduki beans yes, sesame seeds too.
She did chana already unless you mean something other than chickpeas? (I can't remember if she used split chana dal rather than whole dried chickpeas).
@@orientalmoons If I'm using the right terminology I believe they are both types of chickpeas but are actually slightly different with one having more protein than the other. Yes the other things I suggested are starchy but if you follow the process and removed the starch or allowed it to settle it would be an interesting experiment and would probably take the health food world by storm if it could be achieved
I'm loving this series still! Makes me wonder if different nuts can tofu? Especially if you do a collab with the Homegrown Handgathered channel to see if black walnuts, hickory nuts or acorns tofu. Wild food tofu test!
with a 8 hr soak, it came out easily and beautifully. little lemon juice, it curdled instantly. springy, bouncy . it was so much like soft cheese. many factors play, i think. i am strugglling badly with locally available soy. and lemon juice. looks like the soy is low proteing. milk comes out well, but refuses to curdle
I think I’ve watched every video in this series. Thanks for doing this! I’m wondering if you can freeze the bean milk and make tofu another day? Have you ever tried that?
Would you ever use agar agar to thicken and set these tofus that have a baby food texture? IOW would that approach save them and make the texture okay?
Great video! Love your channel! Liked and subbed long ago.
thanks so much!
I recently made the chickpea tofu recipe and ended up with too much starch and I had this mushy texture. I was able to save it by crumbling it and using the trendy dehydrate and rehydrate method. I dehydrated the crumbles in the oven and rehydrated it in some taco seasoning and water- delicious!
What a great idea!
Excellent idea!
Hey Mary I dont know if you had the same problem but today I finally realized my problem! I want to post it here just in case someone else has this trouble: my nut milk bag was not strong enough and through tiny holes all over it the PULP was getting into it! It doesnt matter that you let the starch settle out if theres pulp in it! If I cant find a cotton bag thats strong enough I will try nylon. I figure trying to find extra cheap bags was the reason.
I think the way you can tell is this: if there's a thin steady stream coming from the sides rather than it trickling from the bottom. Although I suppose you could have a hole in the bottom and then you wouldn't be able to see it.
Definitely not the issue in this case! My trusty nut milk bag is literally flawless 😁
I was literally just telling my husband about all your wonderful work with "Will it tofu?" You do such a great job, Mary!
Too bad I couldn't cheer for my failure of an eponymous legume! I guess you win some, you lose some. 🤷♀️❤
Weird question: Even if it doesn't tofu, could you take the failed tofu, mix it with sweetener, and then use it to make a high protein/low carb filling for moon cakes?
Just a thought
🤷
I am not convinced the tofu result was really low carb tbh. Other than that, moon cake filling sounds like a good idea :)
Ah no! I said right at the start "I got a good feeling about this one"
SO DID I! haha
What about the green whole mung beans I tend to get in the Asian markets? I wonder if it would be different.
Yes
Finally! I think so. I’m believe I watched a video and someone made it. But I forget if they made a paste or actually did it with the milk.
-I’m just curious, how do you know how much protein is still in these other tofu options?
If excess starch is a problem then maybe you need to decant the mung bean milk into a secondary bowl and resting it again before proceeding to cook it.
maybe! we've tried similar things though in the past and it didn't seem to help
The grip strength study passes the plausibility test as muscle mass is linked to better health in older age
i think it's more that people who maintain muscle mass maintain grip strength
Oh no! Our mung bean tofu usually works out really well. We use whole beans and sprout them first. I think this might lower the starch, but it takes a few days.
Oooh sprouted tofu sounds fun
Can you do urad dal or black lentils please?! Also, of all of the tofu you've masterfully created, which would you say is your favorite? Maybe pumfu?
Mung beans are known in my native country as munggo. A nice demonstration of mung bean tofu, I'd say.
I wonder if you can do more non-soybean tofu, if possible?
Here's a playlist of all the non-soy tofu I've made in this series so far: th-cam.com/video/jB6425Cw7Yw/w-d-xo.html
Have you tried any tofu made with blends of beans to help compensate for the shortcomings of one type or another? My husband got me your tofu press after I showed him your videos so now I'm very keen to experiment! :)
Oh no! It did not tofu! Thank you for testing and trying out :)
You're welcome!!
I made flour from lupine. Soaked and changed the water for three weeks. Still had to cook them multiple times before the ick, went away.
curious if sprouted beans would make a good tofu. would sprouting make less starch? would if effect the protein content? Would it effect flavor? I have questions that need answers!
Have you tried fermenting any of your starches? Making a cheese out of it? I'm not sure if bean starch can ferment, I've only seen it done with flour starch.
I know you usually just do tofu but i was wondering if you could try making a just egg copy cat? The prices are skyrocketing and my attempts thus far have yielded something like a chickpea egg ☹️ that's to say more pancake like instead of egg
Could you do like a mixed bag of beans to try? Like a 15 bean mix. I think it would be interesting to see what happens
I have been contemplating making mung bean milk to see if i could make a better homemade Just Egg that was less starchy... what do you think?
Please try "Vicia faba" plant beans aka Broad beans. They grow well, but don't have the best taste, so I was hoping that could improve when made to tofu.
Hi Mary, I think YT is deleting my questions. I left a question about the bread (flax, VWG, Oat fiber). I like the buns, but my hubby wants to have a low carb bread familiar to white bread.
I bought 3 products that I want to use to sub but not sure what to sub for what.
They are:
Wheat Protein Isolate 8000
Bamboo fiber
Einkorn whole grain flour
bamboo fiber can be substituted for the oat fiber HOWEVER, it may absorb more water so start out with less.
I'm not sure what to do with your other ingredients with respect to trying to sub ingredients in my recipes though.
Can you please do split black grams next, ive been experimenting with it to make milk as its the cheapest lentil where i live
The tofu looked so good too 😊
Would it work as a spread with some herbs?
Mary, please help! I can’t seem to find the answer anywhere and you’re the expert on the tofu and soy milk process.
I’m interested in canning and want to can soy beans to use in soy milk, and they would become thoroughly cooked in the process of canning.
Is there any reason you can’t use fully cooked soy beans to make soy milk?
I don't cook my soybeans before milking because I find the straining process more difficult. Milking raw just takes less physical effort.
@@marystestkitchen Thank you for taking the time to answer, I rewatched all your 'will it tofu' videos again in a marathon and noticed you mention it at least a couple of times so feel foolish now! I was planning to use a "VeganMilker" to minimise the physical effort, which I know they sell in Europe but I am not sure for the Americas... Their product recommends using cooked beans due to the size of their filter mesh and it seems like that would make canned beans ideal... Might be my own little experiment
If you try it, please let me know how it goes!@@UselessMinx They are about $100 to buy in Canada so I don't think I will try...honestly, they don't look suitable but I could be wrong.
Would it be possible to do a video on blanching tofu? I've read that it really helps the taste and firmness of the tofu, but I've never seen an actual video on it, so I'm a bit hesitant to try
I will eventually but basic blanching is super simple; you don't need a video for it. Literally just put it in some salted boiling water or broth. Leave it there for a couple minutes and take it out with a slotted spoon to drain on a rack.
What tofu that you have made do you like best?
I'd be curious about lima bean tofu if you haven't already done it.
Ah, poor mung beans. I hope you try again, like in the comment from bdolguin. :D
Have you ever tried to tofu Adzuki beans?
❤
So sad the mung beans didn't work out, wonder what else you could have done to remove startch
stay tuned. I'm not giving up just yet ;-)
glad to hear it
I think the soaking time and decanting time were to blame.... Because if they make just egg with this protein isolate, must be a reason. ughh the annoying starch of these mungs It smells awful if you let it ferment just a bit as I did when I was trying to make a just egg copy cat... I let it in the fridge overnight to "make something with it" as I never waste anything, but ohh the small was a big NOPE.
The just egg copycat came out mushy too by the way,... T.T
Thank you.Videos are informative and entertaining to watch! Could you try making fava bean tofu? A company in Canada makes a fava bean tofu with a whopping 32 grams of protein and 140 calories, no fat or carbs from just 170 grams of tofu (half package). I don't know how they do it because raw soybeans contain more protein than fava beans per gram. Can the tofu making process change the raw protein content of a food?
Thanks so much. I did make one for fava beans. Here it is: th-cam.com/video/jB6425Cw7Yw/w-d-xo.html
@@marystestkitchen Thank you.! My apologies, when searching through the video list I was looking for fava bean in the title lol. I see you mentioned the Big Mountain tofu at the end. Any clue how they get their protein content so high? Do you think similar nutritional numbers would come from your homemade process?
@@John-cc4rk No worries! For one, they must do a more thorough starch extraction. Maybe they introduce amylase at some point and rinse out the resulting sugar content? Maybe they just have multiple settling steps? Maybe they have access to a low starch strain of fava beans? Just guesses :-)
I'm honestly curious if pecans could be turned into tofu 🤔
Will flax seed tofu?
Pretty surprised this is a flavour flop; mung bean paste is so good!
I think it will.
I was wrong. Thanks for doing all of this.
i thought the SAME. Still going to try a couple more things because I think it really should work!
What about Brasil nuts and pistachios!!!!
haha too expensive to be in this series
wait until I have a million subscribers ;-)
I want to figure out quinoa tofu.
New here.
hello! Welcome!
395 gram mung bean firm tofu , 50 gram protein ?
I used 1lb (454g) of dried hulless mung beans to make this block. So based on the nutrition label from that bag, the maximum amount of protein in the "tofu" would be 103 grams.
@@marystestkitchen Thanks !
Your "will it tofu" experiments make me wonder, does tofu exist because of soybeans or were soybeans bred by humans to make better tofu?
The ideal bean/seed for tofu would be high protein, low starch and moderate fat, right? So did humans cultivate soybeans to do that?
Disappointing, because mung beans are so versatile, otherwise. Thanks for testing them, Mary!
I am also disappointed because "Healthy Vegan Eating" made mung bean tofu the same way you did and his was successful.
th-cam.com/video/B252-cKRZ6M/w-d-xo.htmlsi=OdWoRQ9CKosDFr8J
maybe i need some extra soak time :-) BTW, thanks for sharing the channel. Looks like he has some great stuff!
My pleasure, yes, he has excellent stuff, just like your channel.
Oh darn, what will you do with it? Pate'? Burger?
Yes, I made his recipe. It tasted awful and the texture was chalky. Yuck!