For anyone wondering about the macro information of this recipe, I did some calculations! The recipe uses 1lbs of dry fava beans, around 450g. Dry fava beans have around 25g of protein per 100g, so it would be 112.5g of protein for 450g of dry fava beans. On Wikipedia it says that soybean pulp has about 17% of the protein of the whole soy bean, so I assume it would be around the same for fava beans, that leaves around 93,375g of protein in the milk. The carb content in the whole recipe is about 261g (58g per 100g), of which 112,5g are fiber (25g per 100g), and the rest are starches, about 148,5g. Most of the fiber stays behind in the bean pulp, I would estimate around 80-90% of the fiber. That is around 95,625 g of fiber, leaving us with 16,875g of fiber in the recipe. Now this step really depends on how well you separate the starches from the milk, let's assume that most likely 90% of the starches will get separated. That leaves us with 14,85g of starches. The fat in fava beans is really minimal, about 1,5g per 100g of dry beans. That would be around 6,75g of fat for the whole recipe. In total that leaves us with around 561 kcal, 93,4g of protein, 31,7g of total carbs (of which 16,9 are fibers) and 6,8g of fat for the whole recipe. If you are tracking, I would suggest portioning the block into portions of your liking and dividing the macro information according to the amount of portions. I hope I helped anyone!
So you are telling me that the resulting tofu only has 17% of the protein and also veey little of the fiber? Leaving us with basically starch?Or is it the opposite? I am sorry, I didn't understand it very well.
[watches laborious process] . . . . [eyes jar of split fava beans on my kitchen shelf with adversarial suspicion] . . . Maybe if I'm snowed in unexpectedly next month, Mary ; ) Thanks for going through all this effort, with much explanation, and thanks for posting!
Not sure that works after youve used it to make tofu... Since the protein is turned into tofu, and no longer suspended in the water, it's not present anymore to form a foam.
Wow. I feel like I found a new world. I would love to see alternative tofus in stores. A commenter mentioned peanut milk paneer. I never even heard of peanut milk. I had never heard of Burmese tofu. Your work is amazing, Mary.
@@lina_my Peanuts are just a lot more easily available than tofu. Also the tofu available in the markets here sometimes may not be of the best quality. A lot of it has to do with preference of one over the other.
Yay! I'm straight up allergic to soy and most kinds of protein. I sometimes can get away with small servings of unusual (compared to my average diet) beans or legumes, and my local stores don't carry many alternative foods, so this will actually be worth the effort for me to try. Thank you for making the process so clear, especially the "why bother?" of the anti-starch steps. Thanks for this interesting concept.
@@smit17xp I imagine I probably don't. 🤷♀️ My doctors aren't even sure what the right amount of protein is for me. I have some pretty major physical stuff wrong, but the doctors can't really pin down enough weird details to make much progress, and things continue to become more difficult and painful. I've been going downhill since I was a teen, so I am finally embracing these increasing challenges with a smile and determination. I read a lot of food labels, I have to cook all of my own meals, and I enjoy trying new vegetables when I encounter them. I have been exploring how different cultures cook their vegetables and what spices they use, and that has really cheered me up. Thankfully, right now for protein, broccoli and potatoes do pretty well for me with occasional pea-protein vegan "meat" once or twice a week. I also have a dietary drink powder (that they give people in the hospital who are on liquid-only diets) that I sometimes can tolerate. Although in my 30s I'm chronically ill and disabled because of it, so my life is more about being thankful for what I can still do and just praying that God gets me through each day step by step, rather than living a big, adventurous healthy life like many people my age have or are seeking. Each day is a gift! ☀️
It amazes me all the work and testing you put into your recipes. To think people used to have to make everything by hand like this!! Very well done, it looks delicious and so fresh 👍👍
When we first moved to the southern tier in New York in the early 1970s, grocery stores did not carry tofu. If you wanted it, you had to make your own. it was a pretty straightforward process, just a little time consuming. I used to use Epsom salts as the coagulant, but I remember experimenting with lemon juice. Then a little health food store opened, and I could buy it. Relief!
Czytam w przepisach o Tofu I tyle a dziś po raz pierwszy zobaczyłam jak i z czego można zrobić własne Tofu i należy zakupić wyciskarkę do Tofu. Mam już 70 lat i człowiek całe życie się uczy mówiła mama a teraz dzięki internetowi ja to potwierdzam bo co kraj to obyczaj I kreatywność ludzi to CUDA I MISTRZOWIE TALENTÓW. Pozdrawiam serdecznie z Polski.
@@marystestkitchenDo you allow me to give you a tip? For soy tofu you can make it very firm and able to cut very fine slices without broke, firmer and more resistant even than extra firm tofu from stores. The tip is to put the tofu block on microwave, if possible inside a vapor cook container for microwave, gor about 5 or 6 minutes . The heat will make the tofu's proteins to bind to each other and will release a lot of water. Maybe you could try this microwave technic with your mung bean tofu yo see if have similar effect.
Just a quick tip, turn the nut milk bag inside out first before filling and straining the liquid mix. This way, you are not needing to pick out the crumbly bit from the edge.
@@marystestkitchen And we thank you wholeheartedly! It will be liberating to be able to cook with tofu again. I will make it with the fava beans -- and hope I will not be allergic to them...
Wow, that's super inspiring. I'm off to get me a blender and then start making tofu! NB: here is a way to move the milk (minus the starch) to another bowl with almost zero effort: You will need a thin food-safe plastic tube and a clothespin. - Place the bowl with the milk on an elevated position on a container or on a stack of books. - The empty bowl goes next to it. - Place the tube in the bowl of milk so that it fills completely. - Take the tube by the ends with both hands. - One end of the tube is now placed in the lower empty bowl. The other end remains in the upper one. The milk starts to flow over now. - To prevent the tube from emptying, close the end with your fingertip while it is moved over. - The hose can now be fixed to the edge of the upper bowl with the clothespin so that its end is just a bit above the sediment. The milk now flows into the other bowl by itself, while the starch remains where it is. I admit, this sounds a bit complicated. But it's much quicker done than explained and only takes a few seconds.
Hi friends! Thanks for watching how to make soy-free tofu. In case you're back here making your own version, here are the timestamps so you can jump around. Intro 0:00 Main Ingredient 0:19 Making Milk 0:59 Extra Soy-Free Step 3:14 Cooking Milk 4:43 Curdling 6:07 Curds to Mold 6:58 Soy-Free Tofu Reveal 9:00 Starchy Tofu Comparison 9:39 Air frying and Deep Frying 11:23 What's the catch? 13:48 EDIT Spanish and Portuguese subtitles and audio available now via aloud.area120.google.com to increase accessibility. You can change the audio track language in the Settings menu (click the gear icon).
@@marystestkitchen Good! then they fixed it. Some folks a while back had issues with the "compost" when they used it in the gardens. because it was just dehydrated and not real compost.
I wonder if the flavour would improve and all of the starch would be removed if the favas water was fermented? Add some yogurt or kifer and let the enzymes do their thing.
You inspired me. I bought your recommended tofu press and the coagulant. I’ve never had a press or made tofu from scratch, but it kind of looks fun. Thanks for teaching me how! 😊
Hi Mary, thank you for the videos you create for us ❤ 😍 ** It is important to note that Faba Bean - is problematic for people with a deficiency in the G6PD enzyme (it is genetic and most people know if it runs in their family) "... G6PD deficiency is an inherited condition. It is when the body doesn't have enough of an enzyme called G6PD (glucose-6-phosphate dehydrogenase). This enzyme helps red blood cells work properly. A lack of this enzyme can cause hemolytic anemia. This is when the red blood cells break down faster than they are made"
Hi! You're simply a genius, and I'm definitely going to try this. I just have a couple questions: 1. Can I use lemon juice or apple cider vinegar to curdle the milk? 2. What can you make with the pulp?
Soy has the highest protein production per acre of any crop(this is a rough measure of the average cost), and it is one of the most complete single source plant protein options. So I will probably stick to using it for my tofu, but it is still good to know that there are other good options.
I love this! I used to eat tofu frequently and loved it so much! I found out I’m allergic to soy and every time I eat anything with soy, it makes my stomach hurt so bad. But I always with I could have tofu again! I’m glad I found this!
Great video, thank you Mary. OMG I have that exact tofu press and never thought to use it as a tofu mold. Brilliant! Now I can get rid of my bamboo mold and wobbly tin can weights 😂 #reciperequest I would love to see a video on pumpkin seed tofu, like Pumfu. The sausage one is great in a breakfast burrito
Great recipe. Thank you. The bean pulp freezes very well for later use...i do it all the time. Great for the environment, as it creates meals for later. My favourites are burgers (this base also gives me 'eatballs and vegan shrimps) and brownies.
I make a lot of WTF (wash the flour) seitan. Sometimes I use the residual starch water to make other things. I always let the starch water settle overnight and that does a good job of allowing all the starch to settle at the bottom of the container.
I love this video. The amount of thought that went into it, and even testing the result with bottled water. In my view, this is a high quality educational content.
You might also like polenta puffs, which I make in the air fryer with thinly sliced, cold, leftover firm polenta. If the polenta was cooked with a savoury cheese and a blend of mild herbs, these crispy puffs make great and easy snacks.
I just made this, but with whole fava beans that I soaked a full 24 hrs. The color was gray but the taste- incredible, cheesy and rich. I sautéed it Indian style, with onion, garlic, ginger, homegrown hot peppers, garam masala etc, tasted amazing over jasmine rice.
I recently made this, and followed all your instructions to a T. It worked marvelously! I don't have a thermometer and couldn't find my measuring spoons, so I measured everything by eyeballing it and cooked the fava bean milk based on my previous experience with homemade soymilk. No tofu press either, so I filtered the curds with a nutmilk bag, squeezed out the whey, then compressed it in a container like cheese-makers would do. The leftover whey was used as broth-base for tomyum soup 😋 As for the okara, I just dried it in a pan over low heat, constantly stirring until it was dry and partially cooked. It still retained the bean-y smell, but tastes bland. I'll save it for another experiment down the line - I'm thinking gluten-free dinner rolls or hamburger buns. Starch-wise, I was surprised at how much it yielded. 1 kilograms of beans gave me roughly 150-200 grams of wet starch. Not sure what I'll do with it though. Since I processed my tofu in 3 batches, I got lazy with the last one so I just cooked the bean milk to be consumed as is. It tastes very similar to soymilk with a whiff of fava. I used some to make matcha latte and it was heavenly!
Thank you so much! I've tried the Burmese tofu several times and can't really get into it but I don't want to overload my diet with soy so thank you for this wonderful outlet!! I'm gonna be making soy and soy free tofu at home now using the gypsum.
Thank you, This was great! (I have heard that Semitic peoples need to avoid fave beans). Removing the starch, eh? (🇨🇦) Hmmmm! I need to do some research, as I have organic black soybeans touted to be low-carb and many other beans in my pantry, perhaps they will become tofu. My husband loves hot-and-sour soup which is so quick and easy to make, and tofu rounds it out with protein. Once you buy the big bags of the dried mushrooms and fungus, (Walmart) you have them for life, so I need to use them up.
@@marystestkitchen Lomi is a dehydrator not a composter. You still need to compost the dried material which means you need to rehydrate it first. Waste of electricity is what it is.
I've started to press tofus more after watching these videos. I've only tried with soy and chickpeas before but now I've been trying other options. I've tried peanut and green pea tofu, which both worked perfectly and taste great. I also am experimenting with their starches as well since they could have different properties, like green pea starch is less like slime but more like gel/pudding. Good for agar replacement if you for some reason don't have that and do have green peas.
We have Big mountain in Northern Ontario BUT I haven't seen the tofu just the different crumbles. They are yummy. Perhaps I'll ask the grocer to see if he can get them! Thanks sooo much for sharing 😊
#reciperequest I would love to see a deep-fried tofu "chicken" parmesan over pasta! Or, "Chicken" Cordon Bleu made with large tofu puffs, with the cheese and sauce inside like the stuffed tofu! Love this video and it has inspired me to make my own soy-free tofu! Thank you for always sharing with us these wonderful ideas, especially for people who have food allergies and intolerances 💗
Looks amazing, I really wanna try this, especially because I'm in a low carb phase right now... but do I really need the calcium thing? Could I just use lemon juice instead?
Q.. I wonder if the starchy Tofu would make a good cream cheese replacement ??) And I wonder if letting it set overnight would get more starch out... like a 2nd time after the first removal of starch... I actually have a bag of Fava beans I bought at a Latin gro store that I really didn't know how to use other than the same thing I do w all beans.. I really want to try all this and see what iget..I get... I'm sure it's delish.. I love Tofu so how can this be bad. ?! The chicken Pea type Tofu is yummy also.. Thanks for sharing.😉✌️ and reading 🤗
I get fava beans at Latino grocery stores, they're called Habas. You can also find them in the "Latin American" section in the big chain grocery stores.
@@min-nisharpe5669 sadly the walmart near me only has the jarred kind BUT there IS an Italian market across town that might carry them. Fingers crossed!
Wow, very interesting experiment👍 Thank you my dear, you are always inspiring💛 P.S. I tried nigari and gypsum so far...must say nigari makes a better taste and texture. I use gypsum only for silken tofu.
Could one use the 'starch in' bean tofu to make dairy free creams that usually use silken soy tofy? I have a dairy allergy (proper allergy not an intolerance 😢) but I live in rural France where dairy free is practically unheard of (treated more like a crime 🤣🤣) and even getting soy tofu is either difficult or expensive but dried beans of many types are abundant. Also thank you for this video it may well just be a game changer for me as a dairy free vegetarian/vegan.
I would actually use the unpressed fava bean curds in place of silken tofu. I think that would work better. I don't think including starch would improve the situation for creamer tbh. Good luck! Please let me know if you try it out. BTW, for creamer I actually prefer coconut cream out of a can! It's delicious
Wait so fava beans are broad beans right? I've grown them successfully many times in my garden. So I can grow my own tofu?! (I've tried growing soy beans but they didn't work so well)
Yummy thanks. But the Fava beans are so expensive like 5$ to 10$ a pound including shipping. I have never tried making tofu out of it. But now I know. Still soy tofu is much cheaper and I don’t have to make it. But I have made it before, and they were delicious.
I have an abundance of Fava beans from my allotment, do I need to dry them first to make tofu? Or can I make it with fresh beans? I also have an abundance of runner beans right now - can I make tofu with them? Would I need to remove the seeds if I do, or can I use the edible shells? Or should I find another use for them?
I feel like the starchy version of the tofu could be fermented before pressing. Give it some starch-loving yeast and bacteria, like a sourdough culture, and let it chew on that starch before any further processing. Might be a great way to make a bean cheese.
I made this today, but I didn't get very many curds. About half of what you got. I'm thinking I didn't blend it enough. (?) Trying again with the remainder of the beans. I'm allergic to soy and the garbanzo flour or strained/soaked bean tofu is a little too starchy for me.
Yes, if the pulp hasn't been blended enough, you won't get the maximum amount of protein into the milk, and therefore your tofu. You can try again with the leftover pulp you have and add the result to your new batch
I have heard fava tofu tastes better than regular tofu. I got a block a few weeks ago, and put it in my crisper, and forgot it was there and it went bad. Gonna have to get another block, and make sure and use it this time, I feel bad wasting food.
If only I had calcium sulfate or a tofu press. I live in the countryside of Bolivia so I’ve been trialing making tofu from our fave beans and so far it’s been a failure. It falls apart every time. Any tips on substitutes?
Sour lemon juice (or any similarly acidic ingredient) will curdle the milk. Use 3 tablespoons of lemon juice in place of the calcium sulfate. The texture may be different though. See my silken tofu video to see the difference in texture: th-cam.com/video/SrEeLIoTip8/w-d-xo.html Tofu falling apart easily might just be the starch in your fava bean milk. Did you try the settling step? (th-cam.com/video/jB6425Cw7Yw/w-d-xo.html) If you don't have a tofu mold, I used to use several layers of cheesecloth to hold the curds, tie it tightly and put a weight on it. Let it sit with weight in the fridge overnight instead of doing the more traditional cold water bath. You can see my original tofu recipe for that set up: th-cam.com/video/IdGwL5dFgCQ/w-d-xo.html Good luck!
I liked the McDougall allusion, and I am happy that I do not have a soy allergy because I can purchase four blocks of organic tofu for the price of that soy free stuff at Costco without all the fuss.
@@marystestkitchen I can appreciate trying other beans to see how they work. I've tried many bean for hummus, and Great Northers require less tahini to achieve creamy results that I quite like, and replacing lime for lemon gives a great zing.
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For anyone wondering about the macro information of this recipe, I did some calculations! The recipe uses 1lbs of dry fava beans, around 450g. Dry fava beans have around 25g of protein per 100g, so it would be 112.5g of protein for 450g of dry fava beans. On Wikipedia it says that soybean pulp has about 17% of the protein of the whole soy bean, so I assume it would be around the same for fava beans, that leaves around 93,375g of protein in the milk. The carb content in the whole recipe is about 261g (58g per 100g), of which 112,5g are fiber (25g per 100g), and the rest are starches, about 148,5g. Most of the fiber stays behind in the bean pulp, I would estimate around 80-90% of the fiber. That is around 95,625 g of fiber, leaving us with 16,875g of fiber in the recipe. Now this step really depends on how well you separate the starches from the milk, let's assume that most likely 90% of the starches will get separated. That leaves us with 14,85g of starches. The fat in fava beans is really minimal, about 1,5g per 100g of dry beans. That would be around 6,75g of fat for the whole recipe. In total that leaves us with around 561 kcal, 93,4g of protein, 31,7g of total carbs (of which 16,9 are fibers) and 6,8g of fat for the whole recipe. If you are tracking, I would suggest portioning the block into portions of your liking and dividing the macro information according to the amount of portions. I hope I helped anyone!
this is brilliant, thank you! it was random that carbs are at 0 indeed. care to share where you drew the logic for the calculations?
So you are telling me that the resulting tofu only has 17% of the protein and also veey little of the fiber? Leaving us with basically starch?Or is it the opposite? I am sorry, I didn't understand it very well.
[watches laborious process] . . . . [eyes jar of split fava beans on my kitchen shelf with adversarial suspicion] . . . Maybe if I'm snowed in unexpectedly next month, Mary ; ) Thanks for going through all this effort, with much explanation, and thanks for posting!
hahaha right? Balancing the satisfaction of making things from scratch...VS how annoying the process is 😂 thanks for the comment!
I love all the details. Thanks for the process. Working on this today
I'm sure someone already mentioned it but, The water from the Fava beans can be used as a substitute for egg whites when whipped.
Like you can cook it up and it legit hardens up like egg whites?
@@Yardo I suggest you check the th-cam.com/video/kExpx2BzIOQ/w-d-xo.html
Not sure that works after youve used it to make tofu... Since the protein is turned into tofu, and no longer suspended in the water, it's not present anymore to form a foam.
Like Moira's soy whey? Have you actually tried it with fava beans?
@@cr4zyj4ck I think the original water from soaking the beans, not after blending/straining
Wow. I feel like I found a new world. I would love to see alternative tofus in stores. A commenter mentioned peanut milk paneer. I never even heard of peanut milk. I had never heard of Burmese tofu. Your work is amazing, Mary.
We are gonna have so many tofu adventures together :-)
Whts it called in Hindi
Mary you should try peanut paneer, paneer made from peanut milk. It's often used as a tofu substitute in India. There are quite a few videos online.
Thank you! That sounds SO DELICIOUS!
I didn't know that. I'll have to check it out. Thanks for sharing 😊
Hi. May i know why in India substitute tofu? Is peanut paneer more delicious than soy milk tofu?
@@lina_my Peanuts are just a lot more easily available than tofu. Also the tofu available in the markets here sometimes may not be of the best quality. A lot of it has to do with preference of one over the other.
@@anujpramanik1819 glad to watch this video and read your comment. Now i know 2 ways of non-soy tofu. Thank you so much for your info. 😊
Yay! I'm straight up allergic to soy and most kinds of protein. I sometimes can get away with small servings of unusual (compared to my average diet) beans or legumes, and my local stores don't carry many alternative foods, so this will actually be worth the effort for me to try. Thank you for making the process so clear, especially the "why bother?" of the anti-starch steps. Thanks for this interesting concept.
How do you get enough essential proteins then ?
@@smit17xp I imagine I probably don't. 🤷♀️ My doctors aren't even sure what the right amount of protein is for me. I have some pretty major physical stuff wrong, but the doctors can't really pin down enough weird details to make much progress, and things continue to become more difficult and painful. I've been going downhill since I was a teen, so I am finally embracing these increasing challenges with a smile and determination. I read a lot of food labels, I have to cook all of my own meals, and I enjoy trying new vegetables when I encounter them. I have been exploring how different cultures cook their vegetables and what spices they use, and that has really cheered me up. Thankfully, right now for protein, broccoli and potatoes do pretty well for me with occasional pea-protein vegan "meat" once or twice a week. I also have a dietary drink powder (that they give people in the hospital who are on liquid-only diets) that I sometimes can tolerate. Although in my 30s I'm chronically ill and disabled because of it, so my life is more about being thankful for what I can still do and just praying that God gets me through each day step by step, rather than living a big, adventurous healthy life like many people my age have or are seeking. Each day is a gift! ☀️
@@mungbean345 man your life is hard. I hope for happiness to you. My best wishes to you.
That sounds really tough. I hope I can help with these soy-free tofu experiments.
@@smit17xp That's really kind. Thanks, Smit. Blessings to you as well!
It amazes me all the work and testing you put into your recipes. To think people used to have to make everything by hand like this!! Very well done, it looks delicious and so fresh 👍👍
Thank you very much!
When we first moved to the southern tier in New York in the early 1970s, grocery stores did not carry tofu. If you wanted it, you had to make your own. it was a pretty straightforward process, just a little time consuming.
I used to use Epsom salts as the coagulant, but I remember experimenting with lemon juice. Then a little health food store opened, and I could buy it. Relief!
Czytam w przepisach o Tofu I tyle a dziś po raz pierwszy zobaczyłam jak i z czego można zrobić własne Tofu i należy zakupić wyciskarkę do Tofu. Mam już 70 lat i człowiek całe życie się uczy mówiła mama a teraz dzięki internetowi ja to potwierdzam bo co kraj to obyczaj I kreatywność ludzi to CUDA I MISTRZOWIE TALENTÓW. Pozdrawiam serdecznie z Polski.
Sorry, I don't know if I understand.
When you are removing the milk from the starch, use a wine siphon tube. The process is identical to taking wine off of sediment.
Thanks for the tip! I'll look into it
Loved this video, thanks for going the extra mile and documenting all of your experiments! Truly a test kitchen :)
aww thanks for the kind comment 😊 i really appreciate it
@@marystestkitchenDo you allow me to give you a tip?
For soy tofu you can make it very firm and able to cut very fine slices without broke, firmer and more resistant even than extra firm tofu from stores. The tip is to put the tofu block on microwave, if possible inside a vapor cook container for microwave, gor about 5 or 6 minutes . The heat will make the tofu's proteins to bind to each other and will release a lot of water.
Maybe you could try this microwave technic with your mung bean tofu yo see if have similar effect.
Just a quick tip, turn the nut milk bag inside out first before filling and straining the liquid mix. This way, you are not needing to pick out the crumbly bit from the edge.
Good one!
I love how you explain the process of these recipes . This was awesome. 😍
Thank you so much 😃
Wow! I'm excited! I'm allergic to soy, so this is very exciting to me. I want to buy the press and try this out.
Yay! I made this for YOU!
@@marystestkitchen And we thank you wholeheartedly! It will be liberating to be able to cook with tofu again. I will make it with the fava beans -- and hope I will not be allergic to them...
Wow, that's super inspiring. I'm off to get me a blender and then start making tofu!
NB: here is a way to move the milk (minus the starch) to another bowl with almost zero effort:
You will need a thin food-safe plastic tube and a clothespin.
- Place the bowl with the milk on an elevated position on a container or on a stack of books.
- The empty bowl goes next to it.
- Place the tube in the bowl of milk so that it fills completely.
- Take the tube by the ends with both hands.
- One end of the tube is now placed in the lower empty bowl. The other end remains in the upper one. The milk starts to flow over now.
- To prevent the tube from emptying, close the end with your fingertip while it is moved over.
- The hose can now be fixed to the edge of the upper bowl with the clothespin so that its end is just a bit above the sediment.
The milk now flows into the other bowl by itself, while the starch remains where it is.
I admit, this sounds a bit complicated. But it's much quicker done than explained and only takes a few seconds.
Siphon it off.
Hi friends! Thanks for watching how to make soy-free tofu. In case you're back here making your own version, here are the timestamps so you can jump around.
Intro 0:00
Main Ingredient 0:19
Making Milk 0:59
Extra Soy-Free Step 3:14
Cooking Milk 4:43
Curdling 6:07
Curds to Mold 6:58
Soy-Free Tofu Reveal 9:00
Starchy Tofu Comparison 9:39
Air frying and Deep Frying 11:23
What's the catch? 13:48
EDIT Spanish and Portuguese subtitles and audio available now via aloud.area120.google.com to increase accessibility. You can change the audio track language in the Settings menu (click the gear icon).
You may want to check out the a review on the Lumi... I expect they may have the fixed the issues.
@@happygardener28 What issues? I haven't had any so far...
@@marystestkitchen Good! then they fixed it. Some folks a while back had issues with the "compost" when they used it in the gardens. because it was just dehydrated and not real compost.
Thankyou,, what did you do with the curds once you squeezed the juice out b4 cooking milk?
I wonder if the flavour would improve and all of the starch would be removed if the favas water was fermented? Add some yogurt or kifer and let the enzymes do their thing.
My favorite tofu is made from hulled hemp seeds!!
Fava beans are extremely popular in my country, so definately will try this. Thanks!
I want to try that but it's hard for me to justify the cost (a bit expensive). Still, I want to try it!
Do you have a recept for me of the hemp seeds. I like to make it!_)
@@Highfeeling______ it’s the same process as with everything else. But use ONLY hulled hempseeds because from unhulled you’ll have bitter tofu
@@saulespukje8 Thank you so much
you really stay developing stuff. changing the vegan low carb game. can't wait to see what you come up with next!
Thank you so much! Next experiment is up now :-)
You inspired me. I bought your recommended tofu press and the coagulant. I’ve never had a press or made tofu from scratch, but it kind of looks fun. Thanks for teaching me how! 😊
Yay! Buckle up, we're going on so many virtual tofu making adventures together!
@@marystestkitchen I'm ready!🙂
Hi Mary, thank you for the videos you create for us ❤ 😍
** It is important to note that Faba Bean - is problematic for people with a deficiency in the G6PD enzyme (it is genetic and most people know if it runs in their family)
"... G6PD deficiency is an inherited condition. It is when the body doesn't have enough of an enzyme called G6PD (glucose-6-phosphate dehydrogenase). This enzyme helps red blood cells work properly. A lack of this enzyme can cause hemolytic anemia. This is when the red blood cells break down faster than they are made"
I had never heard of such a thing! Thanks for sharing❤
Hi! You're simply a genius, and I'm definitely going to try this. I just have a couple questions:
1. Can I use lemon juice or apple cider vinegar to curdle the milk?
2. What can you make with the pulp?
Soy has the highest protein production per acre of any crop(this is a rough measure of the average cost), and it is one of the most complete single source plant protein options. So I will probably stick to using it for my tofu, but it is still good to know that there are other good options.
Yes, soy is quite wonderful!
I love this! I used to eat tofu frequently and loved it so much! I found out I’m allergic to soy and every time I eat anything with soy, it makes my stomach hurt so bad. But I always with I could have tofu again! I’m glad I found this!
You can dehydrate that leftover starch and use it in recipes as you would cornstarch. Thanks for the recipe!
Way to use all the parts of the bean 😁👍
Wow Mary thank you for all your work! I’m one of those who likes extra firm plain tofu (and i even press it). I throw it in everything!
Advanced level tofu lover!!
Great video, thank you Mary. OMG I have that exact tofu press and never thought to use it as a tofu mold. Brilliant! Now I can get rid of my bamboo mold and wobbly tin can weights 😂
#reciperequest
I would love to see a video on pumpkin seed tofu, like Pumfu. The sausage one is great in a breakfast burrito
Oh Matthew, it is a GAME CHANGER! I'm never going back to wobbly tin can weights again 😂
Here you go 🤗 th-cam.com/video/OkdEV_XRdkg/w-d-xo.html
@@marystestkitchen OMG you're awesome! Thank you so much. 😄
I have a problem with soy and can't eat it. So it's great to see tofu made without soybeans. Thanks for making these videos - much appreciated!
Holy moly this is a game changer! Well done Mary! I have to try this out!
Thanks T G!!
Great recipe. Thank you.
The bean pulp freezes very well for later use...i do it all the time. Great for the environment, as it creates meals for later. My favourites are burgers (this base also gives me 'eatballs and vegan shrimps) and brownies.
Way to get lots and lots of fiber! 🤗
I make a lot of WTF (wash the flour) seitan. Sometimes I use the residual starch water to make other things. I always let the starch water settle overnight and that does a good job of allowing all the starch to settle at the bottom of the container.
This is a good idea!
This is so cool! I actually just tried pumfu yesterday and now I've gotten really curious about other soy free tofu just because it's interesting!
Very interesting! I haven't been able to find it for myself. I wonder how it compares
@@marystestkitchen it's really good. The sausage one isn't like tofu to me but it's incredible. The regular version is more like tofu, but green
@@Hopeinformer I'm sooo curious! Thanks for your impression
Making an alternative for a meat alternative? You always blow it out of the park, amazing!
hehe thank you so much!
I love this video. The amount of thought that went into it, and even testing the result with bottled water.
In my view, this is a high quality educational content.
Thanks so much!
Wow, this looks like such an awesome culinary adventure! I want to get a tofu mold now...
Ya!! I use mine literally every day now
omg this is such a thorough video, you do such a beautiful job thank you!!
Thank you! I still love soy tofu. I’ve been fortunate to have it fresh made from Japantown in San José Cal. Soooooo delicious, plain and warm.
Lucky you! Fresh is even better when someone else makes it 😉
Tofu puffs!? that was like a whole bonus recipe in 5 seconds OMG! I gotta make those
I'm glad you appreciate tofu puffs😊 Not everyone gets how awesome they are!
You might also like polenta puffs, which I make in the air fryer with thinly sliced, cold, leftover firm polenta. If the polenta was cooked with a savoury cheese and a blend of mild herbs, these crispy puffs make great and easy snacks.
This was awesome! Well put together, thorough and highly educational… thank you!
Glad you enjoyed it!🤗
superb info about the starch! Thank you. (the whole video is fantastic)
I just made this, but with whole fava beans that I soaked a full 24 hrs. The color was gray but the taste- incredible, cheesy and rich. I sautéed it Indian style, with onion, garlic, ginger, homegrown hot peppers, garam masala etc, tasted amazing over jasmine rice.
Sounds great!
That sounds amazing.
I recently made this, and followed all your instructions to a T. It worked marvelously! I don't have a thermometer and couldn't find my measuring spoons, so I measured everything by eyeballing it and cooked the fava bean milk based on my previous experience with homemade soymilk. No tofu press either, so I filtered the curds with a nutmilk bag, squeezed out the whey, then compressed it in a container like cheese-makers would do. The leftover whey was used as broth-base for tomyum soup 😋
As for the okara, I just dried it in a pan over low heat, constantly stirring until it was dry and partially cooked. It still retained the bean-y smell, but tastes bland. I'll save it for another experiment down the line - I'm thinking gluten-free dinner rolls or hamburger buns.
Starch-wise, I was surprised at how much it yielded. 1 kilograms of beans gave me roughly 150-200 grams of wet starch. Not sure what I'll do with it though.
Since I processed my tofu in 3 batches, I got lazy with the last one so I just cooked the bean milk to be consumed as is. It tastes very similar to soymilk with a whiff of fava. I used some to make matcha latte and it was heavenly!
Thanks for so much detail you are giving us. I much prefer the broad bean tofu, to the regular soya tofu. Many thanks. Dan xx
You're very welcome, Dan!
Thank you so much! I've tried the Burmese tofu several times and can't really get into it but I don't want to overload my diet with soy so thank you for this wonderful outlet!! I'm gonna be making soy and soy free tofu at home now using the gypsum.
Yay! You're most welcome. I hope you enjoy the process and the product!
So glad i discovered your kitchen this morning, thank you for taking the time to explore these wonderous concoctions, love it 🤗
I'm so happy you found me! 🤗 welcome aboard!
I always turn my pulp into tempeh. It tastes so good battered & fried.
Sounds yummy!
Thank you, This was great! (I have heard that Semitic peoples need to avoid fave beans). Removing the starch, eh? (🇨🇦) Hmmmm! I need to do some research, as I have organic black soybeans touted to be low-carb and many other beans in my pantry, perhaps they will become tofu. My husband loves hot-and-sour soup which is so quick and easy to make, and tofu rounds it out with protein. Once you buy the big bags of the dried mushrooms and fungus, (Walmart) you have them for life, so I need to use them up.
Oh my gosh, yes! That is so true about the giant bags of mushrooms and fungus!
Yes, compost updates please! 🎉
Will do!!
@@marystestkitchen Lomi is a dehydrator not a composter. You still need to compost the dried material which means you need to rehydrate it first. Waste of electricity is what it is.
Awesome, can’t wait to make this! I also have the same tofu press.
YAY! You're about ready to go!
I've started to press tofus more after watching these videos. I've only tried with soy and chickpeas before but now I've been trying other options. I've tried peanut and green pea tofu, which both worked perfectly and taste great. I also am experimenting with their starches as well since they could have different properties, like green pea starch is less like slime but more like gel/pudding. Good for agar replacement if you for some reason don't have that and do have green peas.
Wonderful!
Fava beans are easy to find in Middle Eastern grocery stores if you have one nearby.
thanks for sharing!
We have Big mountain in Northern Ontario BUT I haven't seen the tofu just the different crumbles. They are yummy. Perhaps I'll ask the grocer to see if he can get them! Thanks sooo much for sharing 😊
Good idea to show there's demand!
hi mary can you use magnesium chloride instead of CALCIUM SULFATE as i have a big bag of that thanks for your cool vid
It's probably possible but I can't recommend what I haven't tested
Thanks Mary, just found out your channel by chance and this is super useful. Keep the good work!
Thanks so much!
I got my first tofu press after discovering your videos. I’m very excited!
Great video and trying different methods and in detail. The pros and cons. Thanks so much. You got a new subscriber.
Awesome, thank you!
I love this. My housemate had some vendetta agains soy products, especially tofu (but eats edamame no problem)
haha that's so funny!
In Egypt we make flafel using these so u can use the pulp for that! So dont only use it because its too fine and it needs some texture
Wow. This is great! I have fava beans in my cupboard that I need to use up.
Perfect!
#reciperequest I would love to see a deep-fried tofu "chicken" parmesan over pasta! Or, "Chicken" Cordon Bleu made with large tofu puffs, with the cheese and sauce inside like the stuffed tofu!
Love this video and it has inspired me to make my own soy-free tofu!
Thank you for always sharing with us these wonderful ideas, especially for people who have food allergies and intolerances 💗
I love these ideas 🤗🤗🤗
never saw your vids, i was not yet friend; now i am friend :) amazing content and detailed explanation, mega stoked
Welcome aboard!
If u have a juicer u may be able to add ur beans and water to it. It shld automatically separate the pulp from the milk for u.
Looks amazing, I really wanna try this, especially because I'm in a low carb phase right now... but do I really need the calcium thing? Could I just use lemon juice instead?
I haven't tested using lemon juice but in theory, it should work
Q.. I wonder if the starchy Tofu would make a good cream cheese replacement ??)
And I wonder if letting it set overnight would get more starch out... like a 2nd time after the first removal of starch...
I actually have a bag of Fava beans I bought at a Latin gro store that I really didn't know how to use other than the same thing I do w all beans.. I really want to try all this and see what iget..I get... I'm sure it's delish.. I love Tofu so how can this be bad. ?! The chicken Pea type Tofu is yummy also.. Thanks for sharing.😉✌️ and reading 🤗
I don't really know...it was honestly so bad tasting haha
But TODAY's newest video..now that one can be a vegan cream cheese imo
I want to start making my own tofu so I can use less soft plastic, so thank you!
Awesome!
I get fava beans at Latino grocery stores, they're called Habas. You can also find them in the "Latin American" section in the big chain grocery stores.
Another suggestion for the starch issue is to cool the liquid down whilst it's settling, starch is much less soluble in cold water.
In subsequent testing, refrigeration did not make any difference to how much starch settled to the bottom and was able to be separated.
@@marystestkitchen Interesting! It's always fun to see what goes with or against your intuition, thanks for testing!
@@drewgi7543 absolutely!
Great video. I don’t have that kind of time to make from scratch! Store purchase for me. However, great information!! Like ❤it
I thought those might be lupini beans. I’d love to see you try tofu with those. They’re basically 0 net carbs. Great for your keto days. 😊
I wish! I can't find them to buy. At least, not raw/dried ones. Only the snacks. Although, I quite like the snack versions too 😁
I thought that might be an issue. I’ve only tried the whole bean snacks and hummus. Both are great though, if pricey.
Great vid today, as always. 😀
@@7eardstapa7 Yes I wonder why they are so expensive and hard to get! Thanks for the kind comment ☺️
@@marystestkitchen I found some dried lupini beans in Walmart
@@min-nisharpe5669 sadly the walmart near me only has the jarred kind BUT there IS an Italian market across town that might carry them. Fingers crossed!
Wow, very interesting experiment👍 Thank you my dear, you are always inspiring💛 P.S. I tried nigari and gypsum so far...must say nigari makes a better taste and texture. I use gypsum only for silken tofu.
You're most welcome :-) I'm sure you could do this same process with nigari
I've been silently thinking about trying to make lupin been tofu, I'll use this video as inspiration for it.
Yay! I just got my hands on some too 😁
Use a cold press juicer it does the bonding and the straining at the same time
Do you have a particular brand/model of juicer you can share?
Could one use the 'starch in' bean tofu to make dairy free creams that usually use silken soy tofy? I have a dairy allergy (proper allergy not an intolerance 😢) but I live in rural France where dairy free is practically unheard of (treated more like a crime 🤣🤣) and even getting soy tofu is either difficult or expensive but dried beans of many types are abundant. Also thank you for this video it may well just be a game changer for me as a dairy free vegetarian/vegan.
I would actually use the unpressed fava bean curds in place of silken tofu. I think that would work better. I don't think including starch would improve the situation for creamer tbh.
Good luck! Please let me know if you try it out.
BTW, for creamer I actually prefer coconut cream out of a can! It's delicious
@@marystestkitchen thank you 🥰
@@angelay1925 You're most welcome!
You're inspiring me to give these recipes a try! Also, I'm curious about your lomi compost maker.
Wonderful!
Have you tried making wraps from the dried remains?
Te agradezco mucho tu esfuerzo amiga 🙏🏻✨
Gotta try this. Btw, you have a soothing voice.
Wait so fava beans are broad beans right? I've grown them successfully many times in my garden. So I can grow my own tofu?!
(I've tried growing soy beans but they didn't work so well)
Yes! And Yes? I guess so!
I love fava beans. Especially in Ful Medames.
Nice, I will try this recipe for sure as I do not like the idea of eating soy due to its negative health effects.
Thanks for the video! I wondered if you tried freezing at all?
Not yet!
I've made Paneer Cheese before, and it resembled tofu, and I cubed it, and put it in homemade Chinese Hot and Sour Soup...it kept its texture
Cheese in hot and sour soup?? Interesting!
I would use that bag inside out in order to avoid any fabric pieces from the frayed ends of the seams
I'd rather that stay in the pulp that I won't use rather than the milk which we will...
Yummy thanks. But the Fava beans are so expensive like 5$ to 10$ a pound including shipping. I have never tried making tofu out of it. But now I know. Still soy tofu is much cheaper and I don’t have to make it. But I have made it before, and they were delicious.
So good. Thank you!!!
I have an abundance of Fava beans from my allotment, do I need to dry them first to make tofu? Or can I make it with fresh beans?
I also have an abundance of runner beans right now - can I make tofu with them? Would I need to remove the seeds if I do, or can I use the edible shells? Or should I find another use for them?
For raw tofu it's good with just soy sauce XD delish!
yum!
I love the way you say Tofu...cracked me up...
haha you're not the first to say that. Funny, I never found it weird!
I feel like the starchy version of the tofu could be fermented before pressing. Give it some starch-loving yeast and bacteria, like a sourdough culture, and let it chew on that starch before any further processing.
Might be a great way to make a bean cheese.
That's an interesting idea!
what about a hemp seed tofu? i'm interested in seeing you make it (so i can make it as well hehe)
hemp seeds are quite expensive so it's a bit out of budget for me to try but maybe someday!
And split mung beans might be interesting with one of their uses being an egg substitute
I made this today, but I didn't get very many curds. About half of what you got. I'm thinking I didn't blend it enough. (?) Trying again with the remainder of the beans. I'm allergic to soy and the garbanzo flour or strained/soaked bean tofu is a little too starchy for me.
Yes, if the pulp hasn't been blended enough, you won't get the maximum amount of protein into the milk, and therefore your tofu. You can try again with the leftover pulp you have and add the result to your new batch
I have heard fava tofu tastes better than regular tofu. I got a block a few weeks ago, and put it in my crisper, and forgot it was there and it went bad. Gonna have to get another block, and make sure and use it this time, I feel bad wasting food.
This is amazing! Thank you Mary!
You're most welcome, Nick!
You can use a turkey baster to get the last of the milk without tilting the bowl and disturbing the starch!!
Interesting idea! I'll have to go hunting for one in the junk drawer. Wish me luck haha
If only I had calcium sulfate or a tofu press. I live in the countryside of Bolivia so I’ve been trialing making tofu from our fave beans and so far it’s been a failure. It falls apart every time. Any tips on substitutes?
Sour lemon juice (or any similarly acidic ingredient) will curdle the milk. Use 3 tablespoons of lemon juice in place of the calcium sulfate. The texture may be different though. See my silken tofu video to see the difference in texture: th-cam.com/video/SrEeLIoTip8/w-d-xo.html
Tofu falling apart easily might just be the starch in your fava bean milk. Did you try the settling step? (th-cam.com/video/jB6425Cw7Yw/w-d-xo.html)
If you don't have a tofu mold, I used to use several layers of cheesecloth to hold the curds, tie it tightly and put a weight on it. Let it sit with weight in the fridge overnight instead of doing the more traditional cold water bath.
You can see my original tofu recipe for that set up: th-cam.com/video/IdGwL5dFgCQ/w-d-xo.html
Good luck!
Thanks Mary this is awesome!
You are so welcome!
Excuse me , i didn't catch what for you use gypsum ? English isn't my native language so i need more info. Thanks
Thank you! I am unable to have soy products! I am just learning about replacing soy sauce with coconut aminos!
I liked the McDougall allusion, and I am happy that I do not have a soy allergy because I can purchase four blocks of organic tofu for the price of that soy free stuff at Costco without all the fuss.
haha yea. Regular tofu is much more accessible
@@marystestkitchen I can appreciate trying other beans to see how they work. I've tried many bean for hummus, and Great Northers require less tahini to achieve creamy results that I quite like, and replacing lime for lemon gives a great zing.
👏🏽👏🏽👏🏽 loved this! I really miss tofu and to know there's finally a pretty good sub-HOORAYYYY!!!
woohoo!!
That is so cool! I'll try this with chickpeas, the starch should settle just like with the fava beans.
Maybe!