they make this in japan!!! it's called goma dofu and it's made using sesame seed paste and kudzu starch! it's supposed to smell divine and taste even more so but making the paste from scratch takes a while
I think the peanut makes a great cheese. In Mexico vegan restaurants use peanuts exclusively for cheese as other nuts are hard to come by and thus expensive.
I'd love to see you try Mung or Adzuki beans. I'm also interest in how sprouting beans/seeds might affect the outcome; presumably that should convert some starch to protein.
Would sprouting beans convert starch to protein? I only know what sprouting barley does. It makes malt because the seeds convert the starch to maltose. Starch is carbohydrate. Just simple sugars bound up together.
as someone who is allergic to soy and cannot eat legumes or pulses, I really appreciate this series! I've learned that I could easily make some pumpkin seed tofu as a high protein substitute, or I could make sunflower or peanut tofu as a cream cheese or spread substitute. All I need to do is get a tofu press now lol.
BTW, I made vegan cheesecake with chickpeas and cannellini beans for a friend's birthday the other day because cashews I ordered were still on the way. It turned out beautifully. It was of course creamier than pressed tofu. The point is, the combination of these beans make a great sweet treat. I did manage to pull off most of the skins before blending for a smoother texture. Another surprise was it gave me super good BM.
by the magic of "the algorithm", I found your channel literally two days ago and I've already watched your entire "Will It Tofu?" series. I'm not vegetarian or vegan, but I do try to reduce my meat consumption and I have done a few years off-and-on with keto. This series is super interesting and you absolutely gained a subscriber in me haha. I can't wait to see what's next. I'll wait patiently while I binge your entire back-catalog 😄
My first thought for the peanut tofu was something simple like a sandwich spread or dip for crackers, but I bet the base for a chocolate mousse would be really good. Similar to a silken tofu mousse but with light peanut flavors. Which I suppose is what you were getting at with the silk pie, but I think you could just serve it in cups for that small amount. Maybe with a little crumbled graham cracker to be like a mini pie cup.
I cannot digest unfermented soy beans and this video series has been wonderful! There are several Middle Eastern markets near me that always carry dried fava beans. I'm for sure going to try your fava tofu, along with the red lentil and pumpkin seed varieties. You are a treasure! PS: Love the Chester sighting! 😻
I would definitely love to see black beans they are packed with flavor. And yes Will it Tofu series is most enjoyable and excellent. Maybe you might want to change the title though to Will it Tofu or Will it Cream Cheese? 🤣🤣🤣
What a fun video! I'm really looking forward to trying the peanut tofu. In trying to make tofu from pigeon peas, which form do you think would work better, the whole peas or the dal that is split & hulled?
Both of my comments got deleted for some reason. I can understand the one with the links, bc maybe it couldn't been regarded as şpăm - they were links for equipment I found to make the nutbag squeezing easier on the hands, I'm not even an affiliate or anything - and the other was a recommendation to try black soybeans bc they're lower in carb (aka keto-friendly). I hope I didn't break any rules with those posts, I've honestly never had issues making comments like this before - especially if I'm citing research studies, where I'm using 5 to 8 links at a time. Not sure what happened 😕
would love for more generic beans and legumes to be included in the tofu series like: dried black beans, kidney beans, canellini beans, white beans, pinto beans, green/brown lentils, dried chickpeas, black eyed peas, mung beans, split peas. #reciperequest
with the roasted peanut "tofu" you could do some filling for ravioli, maybe with spinach! :D Excellent video, I have to try the hemp seed tofu, looks incredible!
I just had a look at the numbers, from a farmer in Belgium, and now I understand why not many people grow them: -Hemp: 1.2 tonnes of seed/hectare, 4 tonnes of straw -Winter wheat: 10 tonnes of grain, 4 tonnes of straw -Corn: 14 tonnes of grain -Potatoes: 50 tonnes/hectare.. Hempseed and hempfibre needs to be more expensive to make up for lack of production (and in fact, at current prices for product and inputs like fertilizer that hemp needs less off, it's actually quite competitive...but only at these prices).
@@egregius9314low quality post green revolution grain makes hemp difficult for it to be profitable. Pre green revolution grain would yield like 2 tons per Hectare. Ancestors should have kept population in check, around 1500's.
Mary, you really are a pioneer with this series!! I peeped those yellow mung beans in the final shot, I cannot wait to see the results of all the different beans, especially dirt cheap lentils lol
Dried lima beans are more available and cheaper than dried fava beans in my area. They are a bit higher carb and a bit lower protein. Would love to see how that would go.
I'm so glad I found this channel, you are amazing! I wonder if you could use peanut butter powder for anything interesting, and I love the sprouted bean idea. Keep up the awesomeness, and thank you for bringing this to the world!
This is such a great series Mary! I love it. Love seeing what you’ll do with the ones that don’t work well as a tofu, and of course all the pulps! Mary’s Mystery Marvels! 😁
So very happy to see the outcome of the hemp seed experiment! You rock! 🤘🏽 I'm definitely wanting to try it out myself. The cost can/may be justified considering, as you mentioned, being filling means I'd likely use less of it at a time. Very cool. Part of my interest in the Will It Tofu series is also health related (Crohn's disease), so seeing what works and where I can take things is great. Not being able to digest raw nuts (without being in obscene pain 😭) makes me excited to try something like the roasted peanut tofu for desserts and pastries. Looking forward to what you've got in the works. I'm also interested in what pecans, walnuts, hazelnuts, watermelon seed, and flaxseed can turn into. I hope you're enjoying having stellar non-dairy milks on hand lol
The roasted peanut Tofu looks like a cream cheese. I bet it would make an awesome cheese cake if you put seasoning and erythritol in it and put it on a nut crust. 🥰 I might try that myself.
Suggestion. How about trying a nut like cashew, pistachio or walnut to tofu? Not sure it would work but would be interesting to see the outcome. Also coconut with its high fat content would be cool too.
I'm wondering about melon seed tofu. It's a similar thing to pumpkin but a gy ood bit cheaper, at least here in uk, and easily available from South Asian stores as it's a standard ingredient blended up in Korma sauce. Usually under the name "magaz" or "char magaz".
ahh I was so excited!!! the hemp one looks amazing 😍 it's definitely an expensive option though you're right. hemp seeds are one of my favourite "just add it on top" protein sources for sweet AND savory foods so I had pretty high expectations. it's so cool that it coagulates itself, I wonder if it has to do with the high fat content
While I was at Bulk Barn buying some pumpkin seeds.... cause I stumbled on your video and now I need to try it My eye came across the nutritional information sheet for Hazel Nuts I think that would be a good one to try :) Per - 100 Grams Fats - 61 grams! Carbs - 17 grams, 10 from fiber Protein - 15 grams
Once I made hemp milk and when I heated it in the microwave for my tea it made huge curds 🥲 so after watching your pumfu I was wondering if you tried it with hemp and here I am! 😁
flax seeds seem like another potentially viable option, though they will also have quite the amount of oil left in the whey as well as trapped within the resultant tofu, so expect them to be extravagantly rich. I suspect that a tofu made from such an oily seed will stir fry exceptionally well if it turns out firm enough to hold together.
That sounds so good! It made me wonder whether the hempfu could be turned into some kind of frozen dessert with its high fat content. 🤔 So many interesting questions on this channel!
Financial top tip for the hemp hearts: unhulled (whole) hemp seeds are lots cheaper, and if you're going to blend them anyway you don't need hulled ones, especially since the hulled ones always have some shells left anyway (that's where the bitter/grassy taste comes from). Just blend them into a hemp milk, and the hulls are easy to sift out 😀. I'd love to see you do a taste/cost comparison for this!
I love these videos! I think you are officially a tofu-ologist at this point haha. I personally think pea tofu would work well! I also wonder if high protein grains like oats or barley would work
Peanuts are almost half oil so you are always going to get a mushy paste. If you blend straight peanuts until smooth and leave in a jar for 4-6 weeks, most of the oil will seep out and leave a solid block of peanut paste. This might be a better tofu ingredient, with the oil removed, as the oil will prevent proper solidification. Plus, you will get some cold pressed peanut oil that tastes way better than the stuff you get at the store and isn't carcinogenic due to the process of industrial oil removal.
@@pookarah Me too, it's tasty, and this gives you the benefit of knowing that it doesn't have awful petroleum based chemicals in it, like when they extract regular oil with hexane.
I managed to find hemp hearts for £15.99kg in the uk and as you don’t need to soak overnight I will be trying this as my first homemade tofu asap. Thankyou Mary for such friendly,clear and concise recipes ✨💕
This was so much fun. I use hemp as much as possible. Peanut one soft and like cream cheese has endless possibilities for me. Homemade vegan vegetable crackers. . Hemp in no meat swedish ball. With truffle oil and pasta noodle of choice.
in Poland we have hemp tofu (NaturaVena - Tofu z konopi), which is a mix of: hemp (Cannabis Sativa L.) (62%), soy beans (14%), lemon juice, citric acid, water, salt Pro Soya also have one Hempu: 68% hemp, lemon juice, citric acid, water, 1,5% ginger, 0.2% pink himalayan salt, onion, apple vinegar, sugar, chilli. I didnt try them but I am eager to now 😋
Mix chickpea flour, chopped veg and spices with peanut "tofu" to make veggie burgers. Use peanut "tofu" with cooked squash or sweet potato for ravioli filling or stuffed pasta shells. Melt dark chocolate in coconut cream, mix in, and serve as a mousse.
Looking at the protean chart, I would think Almonds, Pistachios, Walnuts and Hazelnuts would all make tofu... though maybe less solid than pumpkin seed.
Have you thought about making a blended tofu to mix and match qualities of the different ingredients? You could extend some of the more expensive ingredients by mixing with some of the cheaper. Like 50% fava bean for the texture, 30% pumpkin seeds to get the self curdling, and 20% hemp hearts to bring some extra fat and nuttiness to the flavor.
Questions for Pumpfu could you use sprouted pumpkin seeds similar to how you did the roasted pumpkin seeds? Also once you make/ cook how many days would it be safe to keep in the fridge?
I made the hemp seed tofu yesterday. It was a lot of work to squeeze the liquid from the pulp. The end result was lobely and creamy. The pulp makes a nice dip with some seasonings.
Sort of a funny question, but what, if anything, would you change about your wooden spatula to make it even more useful? I know the flat edge is the most important part, but could the handle be longer, rounder, more comfortable? Could a slight angle at the neck be useful? What about a slight bowl like a spoon, but still keeping the straight edge. Yep, funny question, but I'm a little obsessed with finding the perfect all-around wooden cooking utensil.😊
I'm new to your channel but I'm curious, is it possibly to make a tofu with the pump or some of the pulp still in? I hate to miss out on the chance for fiber
I would have thought things would be cheaper in Canada vs Australia given your proximity to the US, but apparently not. I can get pumpkin seeds for AUD 10 and hemp seeds for AUD 15 (our $$ are roughly equivalent) from a bulk online grocer (although when you add shipping to Tasmania it comes out a bit more depending on how big the order is). Of course, in the supermarkets the price is about 2.5 times higher. I've just ordered the Noya tofu press and am very keen to make the pumpkin seed tofu.
I love your videos, thanks for making these. One other downside to hemp tofu might be risk of heavy metals in hemp seeds. Ordinarily I don’t care too much about this because I use them sparingly but I wonder if it would be a problem if used frequently as tofu. I wish there were better standards and labeling around this.
mmm....the roasted peanut tofu, quite economical to make, I like the idea of a silk tofu pie. One tofu I didn't like was a commercial coconut milk tofu. I thought coconut milk tofu would have been fantastic. Very disappointing because I love coconut however, it had a sharp after taste which stayed for a few hours after consuming. Oh yuk!
Yay, Mary! Another stellar Tofu video. Love this series! Question: How would you go about finding the exact macros for the finished result? Or, would you think that just putting in the pre-tofu macros in something like Chronometer, would be close?
Yes! I knew that hempfu will be your favorite! It's the best one. But the price is a bummer. In my country hemp seeds is only a bit more expensive than pumpkin seeds.
@@bluewren65 magical land :D Latvia. Of course you can find shelled hemp seeds for 25eur kg or more in here too but I can get it as low as 5eur per 500gr
@@saulespukje8 So that's about $16 australian dollars. I can get shelled hemp seeds for $15 kg and pumpkin seeds for $10 from a bulk food supplier online, but generally both are far more expensive in supermarkets.
I have been binge watching your videos and these tofu ones are excellent. I’m going to visit my favorite person to cook with and we’ve had all sorts of supplies delivered to our destination to make as many as we can fit into our vacation. Thanks again! (I’d love to support you on patreon, but I didn’t find you there. Please consider adding that to your tools!)
Maybe use the roasted peanut tofu in hummus. Looks like a gorgeous sub for tahini if you can’t get it. As a sauce for the air fried tofu to mimic satay?
Roasted peanut tofu seems like an interesting ingredient to something. Maybe a faux-ricotta? I already use roasted peanut butter in curries, gravies, sauces, baked goods, and old-fashioned tomato soup. The extra steps to "tofu it" cry out for a more lofty usage.
I wonder if it had anything to do with the protein structure of the peanuts. Since it was already heated this would be altering the structure of the protein twice. Just a thought.
If you prepare a thick peanut(raw) milk (few amount of water) and cook it until tastes not beanie then switch off fire and leave it undisturbed, it will coagulate itself into a pudding/creamy jello like and taste wise it will remind you real milk cream cooked into panna cotta! I love peanut milk also to drink it!
Maybe someone commented this already. Price wise, you may try to use unshelled hemp seeds - much cheaper - at least here in Spain. And by the way: thankyou very much for what you are doing.
I find that the hulled hemp seeds have a milder flavor. I personally find the unhulled ones too bitter with a stronger grassy flavor which I wouldn't want a ton of. Ok sprinkled on salad with lots of other flavors to mask it but when it's the only ingredient...
I'm thinking about all the different milks: tigernut milk, rice milk, coconut milk, etc... and I wonder if you can make tofu out of them. I know that some milks don't have much protein, but I don't know which. It would be interesting to find out.
#reciperequest I know it may sound crazy but you could try the same procedure used for lentils tofu using a cereal like oat or wheat (since they're higher in protein than corn or rice). It should also be pretty cheap, even more than the legumes ones
What about putting the peanut tofu in an ice cream maker along with sugar and some of the whey? Stir in some more peanuts and whatever else sounds yummy.
Not sure when you made this video, but Superstore is selling hemp hearts for 16.99 for 800g right now. This price is on until Apr 19. It's cheaper than what you paid at bulk barn. I definitely want to give this a try, or maybe a mixture of pumpkin and hemp heart tofu?
Great question. Commercial tofu is heat pasteurized after packaging so it lasts a lot longer than homemade. I would only store homemade tofu for up to a week in the coldest part of your fridge (usually the back). Otherwise, freeze it and it's good for up to two months. No need to store in water like is commonly recommended.
Recipe : maybe use that peanut version as a cheesecake; or in place of cream cheeses. It looks like it might make a good vegan liver wurst or other savory spread too. It also looks ready for a cheese. I love anything hemp, and I’d pay the high price for it: it’s nutrition and health benefits are worth it. Thanks for sharing!
It would be cool to see a sesame seed tofu. Hopefully when cooked it would have a tahini like taste
Adding a #reciperequest to this comment, because I'd love to see tahinifu too.
Ooh..
they make this in japan!!! it's called goma dofu and it's made using sesame seed paste and kudzu starch! it's supposed to smell divine and taste even more so but making the paste from scratch takes a while
I think the peanut makes a great cheese. In Mexico vegan restaurants use peanuts exclusively for cheese as other nuts are hard to come by and thus expensive.
Yum! I gotta make some nacho's cheese with peanuts. It sounds amazing. 🥰 Thank you for that.
How do they use peanuts as a cheese, can you specify please?
@@hakanul2765 I've seen them ground with nutritional yeast for a parmesan dupe, I think there's a melty version as well but I've never made it
@@alejajm1666 OK, thanks. :)
@@hakanul2765 just like this would be ok
I'd love to see you try Mung or Adzuki beans. I'm also interest in how sprouting beans/seeds might affect the outcome; presumably that should convert some starch to protein.
I was thinking the same thing!
Would sprouting beans convert starch to protein?
I only know what sprouting barley does. It makes malt because the seeds convert the starch to maltose.
Starch is carbohydrate. Just simple sugars bound up together.
as someone who is allergic to soy and cannot eat legumes or pulses, I really appreciate this series! I've learned that I could easily make some pumpkin seed tofu as a high protein substitute, or I could make sunflower or peanut tofu as a cream cheese or spread substitute. All I need to do is get a tofu press now lol.
Glad I could help!
Let it be known that peanuts aren't nuts, but actually legumes.
@@jollybluegiant6969 I know.
BTW, I made vegan cheesecake with chickpeas and cannellini beans for a friend's birthday the other day because cashews I ordered were still on the way. It turned out beautifully. It was of course creamier than pressed tofu. The point is, the combination of these beans make a great sweet treat. I did manage to pull off most of the skins before blending for a smoother texture. Another surprise was it gave me super good BM.
by the magic of "the algorithm", I found your channel literally two days ago and I've already watched your entire "Will It Tofu?" series. I'm not vegetarian or vegan, but I do try to reduce my meat consumption and I have done a few years off-and-on with keto. This series is super interesting and you absolutely gained a subscriber in me haha. I can't wait to see what's next. I'll wait patiently while I binge your entire back-catalog 😄
Her vegan cheese whiz recipe is dope.
Yes the all mighty algorithm brought us here and I stay for good content and soothing voice
My first thought for the peanut tofu was something simple like a sandwich spread or dip for crackers, but I bet the base for a chocolate mousse would be really good. Similar to a silken tofu mousse but with light peanut flavors. Which I suppose is what you were getting at with the silk pie, but I think you could just serve it in cups for that small amount. Maybe with a little crumbled graham cracker to be like a mini pie cup.
I cannot digest unfermented soy beans and this video series has been wonderful! There are several Middle Eastern markets near me that always carry dried fava beans. I'm for sure going to try your fava tofu, along with the red lentil and pumpkin seed varieties. You are a treasure!
PS: Love the Chester sighting! 😻
Interested in what black bean or pinto bean tofu would be like. Thanks for this series! I find it highly enjoyable to watch👍
I'm so glad :-) Thank you so much for watching. Your bean dreams will be revealed... ;-)
I would definitely love to see black beans they are packed with flavor. And yes Will it Tofu series is most enjoyable and excellent. Maybe you might want to change the title though to Will it Tofu or Will it Cream Cheese? 🤣🤣🤣
I third this! Black bean tofu could be so interesting
What a fun video! I'm really looking forward to trying the peanut tofu.
In trying to make tofu from pigeon peas, which form do you think would work better, the whole peas or the dal that is split & hulled?
Both of my comments got deleted for some reason. I can understand the one with the links, bc maybe it couldn't been regarded as şpăm - they were links for equipment I found to make the nutbag squeezing easier on the hands, I'm not even an affiliate or anything - and the other was a recommendation to try black soybeans bc they're lower in carb (aka keto-friendly). I hope I didn't break any rules with those posts, I've honestly never had issues making comments like this before - especially if I'm citing research studies, where I'm using 5 to 8 links at a time. Not sure what happened 😕
would love for more generic beans and legumes to be included in the tofu series like: dried black beans, kidney beans, canellini beans, white beans, pinto beans, green/brown lentils, dried chickpeas, black eyed peas, mung beans, split peas. #reciperequest
I'm glad you suggested chickpeas and black eyed peas. I suggested those also.
I tried doing this with mung beans, and it's the same as you have with the peanuts, if you're curious!
with the roasted peanut "tofu" you could do some filling for ravioli, maybe with spinach! :D Excellent video, I have to try the hemp seed tofu, looks incredible!
Aha! I was thinking ricotta when I saw the roasted peanut tofu. Ravioli filling with spinach is a great idea.
hemp has no business being this expensive. they could easily be a massive staple with their protein and cloth fiber potential
agreed!
I just had a look at the numbers, from a farmer in Belgium, and now I understand why not many people grow them:
-Hemp: 1.2 tonnes of seed/hectare, 4 tonnes of straw
-Winter wheat: 10 tonnes of grain, 4 tonnes of straw
-Corn: 14 tonnes of grain
-Potatoes: 50 tonnes/hectare..
Hempseed and hempfibre needs to be more expensive to make up for lack of production (and in fact, at current prices for product and inputs like fertilizer that hemp needs less off, it's actually quite competitive...but only at these prices).
@@egregius9314low quality post green revolution grain makes hemp difficult for it to be profitable. Pre green revolution grain would yield like 2 tons per Hectare. Ancestors should have kept population in check, around 1500's.
All the ingredients you've tested I'm happy to just cook into a porridge. Mary, I admire you for your patience and enthusiasm for new discoveries : )
Mary, you really are a pioneer with this series!! I peeped those yellow mung beans in the final shot, I cannot wait to see the results of all the different beans, especially dirt cheap lentils lol
Dried lima beans are more available and cheaper than dried fava beans in my area. They are a bit higher carb and a bit lower protein. Would love to see how that would go.
Interesting that the two peanut tofus are so different.
I love this series :) would be good to see more types of bean.
More to beans come! Thank you so much for watching!
I love this whole series Mary!!!
Yay :-D thanks for the support!
I'm so glad I found this channel, you are amazing! I wonder if you could use peanut butter powder for anything interesting, and I love the sprouted bean idea. Keep up the awesomeness, and thank you for bringing this to the world!
This is such a great series Mary! I love it. Love seeing what you’ll do with the ones that don’t work well as a tofu, and of course all the pulps!
Mary’s Mystery Marvels! 😁
So very happy to see the outcome of the hemp seed experiment! You rock! 🤘🏽
I'm definitely wanting to try it out myself. The cost can/may be justified considering, as you mentioned, being filling means I'd likely use less of it at a time. Very cool.
Part of my interest in the Will It Tofu series is also health related (Crohn's disease), so seeing what works and where I can take things is great. Not being able to digest raw nuts (without being in obscene pain 😭) makes me excited to try something like the roasted peanut tofu for desserts and pastries.
Looking forward to what you've got in the works. I'm also interested in what pecans, walnuts, hazelnuts, watermelon seed, and flaxseed can turn into. I hope you're enjoying having stellar non-dairy milks on hand lol
Good thought on the watermelon seeds!
Weird thing with the hemp tofu there - it looked like it would be very crumbly (gappy, grainy) but did not end up crumbling much.
I love this series and your ideas for each element of the process!
What about trying a mix? Like 1 part pumpkin to 1 part lentil, etc. Maybe there is a best of both worlds possibility.
Possibly! :-)
Ooooooh, bulking out the more expensive, firm and tasty ingredients with cheaper, softer ingredients. This will be great to experiment with.
I want to see this too!
Haha I suggested a mix/hybrid on another video! I'm glad someone else thought to suggest that also!
Did you try freezing and thawing any of them to see if they get chewier and firmer like thawed soy tofu?
The roasted peanut Tofu looks like a cream cheese. I bet it would make an awesome cheese cake if you put seasoning and erythritol in it and put it on a nut crust. 🥰 I might try that myself.
Sounds great!
@@marystestkitchen I think it would also make a good mascarpone substitute for a vegan tiramisu
Suggestion. How about trying a nut like cashew, pistachio or walnut to tofu? Not sure it would work but would be interesting to see the outcome. Also coconut with its high fat content would be cool too.
I'm wondering about melon seed tofu. It's a similar thing to pumpkin but a gy ood bit cheaper, at least here in uk, and easily available from South Asian stores as it's a standard ingredient blended up in Korma sauce. Usually under the name "magaz" or "char magaz".
ahh I was so excited!!! the hemp one looks amazing 😍 it's definitely an expensive option though you're right. hemp seeds are one of my favourite "just add it on top" protein sources for sweet AND savory foods so I had pretty high expectations. it's so cool that it coagulates itself, I wonder if it has to do with the high fat content
Yay! So glad you enjoyed this one. I suspect the mineral content. Both pumpkin seeds and hemp hearts are high in magnesium...but who knows for sure!
While I was at Bulk Barn buying some pumpkin seeds.... cause I stumbled on your video and now I need to try it
My eye came across the nutritional information sheet for Hazel Nuts
I think that would be a good one to try :)
Per - 100 Grams
Fats - 61 grams!
Carbs - 17 grams, 10 from fiber
Protein - 15 grams
Once I made hemp milk and when I heated it in the microwave for my tea it made huge curds 🥲 so after watching your pumfu I was wondering if you tried it with hemp and here I am! 😁
flax seeds seem like another potentially viable option, though they will also have quite the amount of oil left in the whey as well as trapped within the resultant tofu, so expect them to be extravagantly rich. I suspect that a tofu made from such an oily seed will stir fry exceptionally well if it turns out firm enough to hold together.
10:36 got me cracking
Great video Mary!
great series and you have got me thinking
imagine a soft roast peanut tofu drizzled with honey as a dessert
That sounds so good! It made me wonder whether the hempfu could be turned into some kind of frozen dessert with its high fat content. 🤔 So many interesting questions on this channel!
Financial top tip for the hemp hearts: unhulled (whole) hemp seeds are lots cheaper, and if you're going to blend them anyway you don't need hulled ones, especially since the hulled ones always have some shells left anyway (that's where the bitter/grassy taste comes from). Just blend them into a hemp milk, and the hulls are easy to sift out 😀. I'd love to see you do a taste/cost comparison for this!
#reciperequest 😁
Just buy hemp hearts in bulk. Problem solved.😊
I really adore this series, it's both entertaining and super helpful!
I love these videos! I think you are officially a tofu-ologist at this point haha. I personally think pea tofu would work well! I also wonder if high protein grains like oats or barley would work
Maybe make a savory and sweet spread out of that deliciously smooth looking roasted peanut paste :)
The hemp hearts look amazing.
Peanuts are almost half oil so you are always going to get a mushy paste. If you blend straight peanuts until smooth and leave in a jar for 4-6 weeks, most of the oil will seep out and leave a solid block of peanut paste. This might be a better tofu ingredient, with the oil removed, as the oil will prevent proper solidification. Plus, you will get some cold pressed peanut oil that tastes way better than the stuff you get at the store and isn't carcinogenic due to the process of industrial oil removal.
Oh, interesting. I want to try that, as I love cooking with peanut oil...
@@pookarah Me too, it's tasty, and this gives you the benefit of knowing that it doesn't have awful petroleum based chemicals in it, like when they extract regular oil with hexane.
I think its really great that you do this methodical testing. I'd like to propose an ingredient! The cheapest seed in the store, Flaxseed!
I managed to find hemp hearts for £15.99kg in the uk and as you don’t need to soak overnight I will be trying this as my first homemade tofu asap. Thankyou Mary for such friendly,clear and concise recipes ✨💕
The results for roasted peanut look like it would be an amazing pastry filling.
thank you for making this series!
This was so much fun. I use hemp as much as possible. Peanut one soft and like cream cheese has endless possibilities for me. Homemade vegan vegetable crackers. . Hemp in no meat swedish ball. With truffle oil and pasta noodle of choice.
I've seen hempfu at several health food stores and it's usually three or four times as expensive as regular tofu so the price makes sense.
Could you use regular hemp seeds (with the shell) for the hemp tofu? This might be cheaper, since hemp seeds are often in bird food.
in Poland we have hemp tofu (NaturaVena - Tofu z konopi), which is a mix of: hemp (Cannabis Sativa L.) (62%), soy beans (14%), lemon juice, citric acid, water, salt
Pro Soya also have one Hempu: 68% hemp, lemon juice, citric acid, water, 1,5% ginger, 0.2% pink himalayan salt, onion, apple vinegar, sugar, chilli.
I didnt try them but I am eager to now 😋
What about chia and basil seeds? I doubt it will work but it’d be cool to see!
Mix chickpea flour, chopped veg and spices with peanut "tofu" to make veggie burgers.
Use peanut "tofu" with cooked squash or sweet potato for ravioli filling or stuffed pasta shells.
Melt dark chocolate in coconut cream, mix in, and serve as a mousse.
I enjoy your tofu testing so much...thanks for always sharing.
Looking at the protean chart, I would think Almonds, Pistachios, Walnuts and Hazelnuts would all make tofu... though maybe less solid than pumpkin seed.
Have you thought about making a blended tofu to mix and match qualities of the different ingredients? You could extend some of the more expensive ingredients by mixing with some of the cheaper. Like 50% fava bean for the texture, 30% pumpkin seeds to get the self curdling, and 20% hemp hearts to bring some extra fat and nuttiness to the flavor.
Questions for Pumpfu could you use sprouted pumpkin seeds similar to how you did the roasted pumpkin seeds? Also once you make/ cook how many days would it be safe to keep in the fridge?
I made the hemp seed tofu yesterday. It was a lot of work to squeeze the liquid from the pulp. The end result was lobely and creamy. The pulp makes a nice dip with some seasonings.
Yay! So happy you enjoyed the results. We just need to find a way to make the squeezing easier, eh? :-)
@@marystestkitchen yes indeed. 🙂
So glad I found your channel. What a great concept!
Thanks so much!
I love this series. It is so calming 💛💛
Sort of a funny question, but what, if anything, would you change about your wooden spatula to make it even more useful? I know the flat edge is the most important part, but could the handle be longer, rounder, more comfortable? Could a slight angle at the neck be useful? What about a slight bowl like a spoon, but still keeping the straight edge. Yep, funny question, but I'm a little obsessed with finding the perfect all-around wooden cooking utensil.😊
you can make a low carb cheese bourekas with rice paper, or otherwise use it as savoury pastry filling
I'm new to your channel but I'm curious, is it possibly to make a tofu with the pump or some of the pulp still in? I hate to miss out on the chance for fiber
I would have thought things would be cheaper in Canada vs Australia given your proximity to the US, but apparently not. I can get pumpkin seeds for AUD 10 and hemp seeds for AUD 15 (our $$ are roughly equivalent) from a bulk online grocer (although when you add shipping to Tasmania it comes out a bit more depending on how big the order is). Of course, in the supermarkets the price is about 2.5 times higher. I've just ordered the Noya tofu press and am very keen to make the pumpkin seed tofu.
I love your videos, thanks for making these. One other downside to hemp tofu might be risk of heavy metals in hemp seeds. Ordinarily I don’t care too much about this because I use them sparingly but I wonder if it would be a problem if used frequently as tofu. I wish there were better standards and labeling around this.
mmm....the roasted peanut tofu, quite economical to make, I like the idea of a silk tofu pie.
One tofu I didn't like was a commercial coconut milk tofu. I thought coconut milk tofu would
have been fantastic. Very disappointing because I love coconut however, it had a sharp after taste
which stayed for a few hours after consuming. Oh yuk!
oh no I'm so sad for your coconut milk tofu experience!
Mayocoba aka canary bean #recipierequest thank you! As a rural very limited option wfpb consumer this series is giving me so many options.
Yay, Mary! Another stellar Tofu video. Love this series! Question: How would you go about finding the exact macros for the finished result? Or, would you think that just putting in the pre-tofu macros in something like Chronometer, would be close?
Yes! I knew that hempfu will be your favorite! It's the best one. But the price is a bummer. In my country hemp seeds is only a bit more expensive than pumpkin seeds.
It's a huge bummer!! But perhaps if we keep a look out for good discounts :-)
What magical land do you hail from?
@@bluewren65 magical land :D Latvia. Of course you can find shelled hemp seeds for 25eur kg or more in here too but I can get it as low as 5eur per 500gr
@@saulespukje8 So that's about $16 australian dollars. I can get shelled hemp seeds for $15 kg and pumpkin seeds for $10 from a bulk food supplier online, but generally both are far more expensive in supermarkets.
heamp heart tofu results at 8:50 if you want to skip the first roasted peanut segment.
Have you considered making tofu from Quinoa? I'd be interested in the results. I subscribed the first time I found your channel as I love Tofu.
Just made a batch of this today. Managed to get a kilo of hemp hearts for £9 here in the UK. The milk byproduct is gorgeous
Woohoo! Love to hear it!
@@marystestkitchen also made your ranch crackers from the pulp. They were delicious too
love this series please continue
Definitely!
I have been binge watching your videos and these tofu ones are excellent. I’m going to visit my favorite person to cook with and we’ve had all sorts of supplies delivered to our destination to make as many as we can fit into our vacation. Thanks again! (I’d love to support you on patreon, but I didn’t find you there. Please consider adding that to your tools!)
Maybe use the roasted peanut tofu in hummus. Looks like a gorgeous sub for tahini if you can’t get it. As a sauce for the air fried tofu to mimic satay?
Roasted peanut tofu pie, like a cheesecake.
Roasted peanut tofu seems like an interesting ingredient to something. Maybe a faux-ricotta?
I already use roasted peanut butter in curries, gravies, sauces, baked goods, and old-fashioned tomato soup. The extra steps to "tofu it" cry out for a more lofty usage.
I love your channel! Thanks for sharing this. Have you made walnut tofu? I am obsessed with walnuts :)
I see you from Spain, delius your recipes, thanks!
I wonder if it had anything to do with the protein structure of the peanuts. Since it was already heated this would be altering the structure of the protein twice. Just a thought.
My suspicions exactly!
i would love to see if the roasted peanut fu whips up or if it makes a good cheese cake!
If you prepare a thick peanut(raw) milk (few amount of water) and cook it until tastes not beanie then switch off fire and leave it undisturbed, it will coagulate itself into a pudding/creamy jello like and taste wise it will remind you real milk cream cooked into panna cotta!
I love peanut milk also to drink it!
Have you ever thought about mixing self-coagulating seeds/nuts with ones that aren’t? Like pumpkin seeds mixed with lentils or peanuts?
*Aww, Chester's so CUTE! ❤❤❤*
WOW, just found out this series, sucha good idea!
When summer rolls around, you might want to try making tofu from green leaves.
Bean, squash, sweet potatoes, grape, mulberry...
I made it! Hemp heart tofu😁 watching video agin to see how you used it. Can’t wait to try it! Dinner tonight.
Hope you enjoy!
Thank you so much for this series! Have you tested how it fares with an air fryer yet?
Not yet! But it's so similar to the pumpkin seed tofu that I expect the results to be alike.
Waiting for your ultimate tofu-ifying tier list video :)
I'm working on it lol
Peanuts go well with chocolate and it looks like a cream so maybe a dessert tofu?
Maybe someone commented this already. Price wise, you may try to use unshelled hemp seeds - much cheaper - at least here in Spain. And by the way: thankyou very much for what you are doing.
I find that the hulled hemp seeds have a milder flavor. I personally find the unhulled ones too bitter with a stronger grassy flavor which I wouldn't want a ton of. Ok sprinkled on salad with lots of other flavors to mask it but when it's the only ingredient...
I'm thinking about all the different milks: tigernut milk, rice milk, coconut milk, etc... and I wonder if you can make tofu out of them. I know that some milks don't have much protein, but I don't know which. It would be interesting to find out.
Try blends. Like peanut and pumpkin seed.
#reciperequest I know it may sound crazy but you could try the same procedure used for lentils tofu using a cereal like oat or wheat (since they're higher in protein than corn or rice). It should also be pretty cheap, even more than the legumes ones
What about putting the peanut tofu in an ice cream maker along with sugar and some of the whey? Stir in some more peanuts and whatever else sounds yummy.
Not sure when you made this video, but Superstore is selling hemp hearts for 16.99 for 800g right now. This price is on until Apr 19. It's cheaper than what you paid at bulk barn.
I definitely want to give this a try, or maybe a mixture of pumpkin and hemp heart tofu?
Thanks for the tip!
5:24 I'm sorry. I laughed 😭😭😭 my sense of humor is so bad
Hey, any tips on how to store the homemade tofu? Is it just like the store bought variety, or do you have to treat them slightly different?
Great question. Commercial tofu is heat pasteurized after packaging so it lasts a lot longer than homemade. I would only store homemade tofu for up to a week in the coldest part of your fridge (usually the back). Otherwise, freeze it and it's good for up to two months. No need to store in water like is commonly recommended.
I would love to see cultured cheeses made from the peanut tofu or other creamy tofu
peanut meal and starch would be great for a curry or smoothy!
Lol, I had just suggested the hemp hearts on another vid and then looked at your channel page and it was the featured video!
Have you turned any of the pulp into tempeh, yet?
Would love to see that!
I would love to see this method using dried chickpeas! #reciperequest This series is fantastic!!
I’ve been hoping for the same ❤
Recipe : maybe use that peanut version as a cheesecake; or in place of cream cheeses.
It looks like it might make a good vegan liver wurst or other savory spread too.
It also looks ready for a cheese.
I love anything hemp, and I’d pay the high price for it: it’s nutrition and health benefits are worth it.
Thanks for sharing!