WAIT...the thumbnail looks like marshmallows and now I'm kinda disappointed it's not marshmallows? Anyways, thanks for watching, friends! TIMESTAMPS below: Intro 0:00 Washing + Soaking 0:24 Making Milk 1:04 Starch Removal 3:16 Other stuff you'll need 4:37 Coagulation + Mold 6:51 Results 9:21 Air frying and Deep frying 10:31
Tysm Mary💫always brining the juice w these breakthroughs. I’ve seen some TH-camrs throw the tofu in the freezer and couple times and press the water out to make it. More similar to chicken texture. Would I say that’s feasible with chickpea tofu or pink tofu?
Hey! Loving this series. We cook red lentils almost on a regular basis in Sri Lanka and what my mom told me was that you need to wash them until the water runs clear if you want it to taste good. At one time we had a helper who's lentil curry tasted horrible and my mom attributed it to the fact that she never washed them properly
oh yes ...u are so right ...i am a bengali from india...and red lentils are a staple...we wash it very well by rubbing it with hands and washing away all the cloudy and frothy liquid.
Weird thing about frying things: if the outside has a layer of starch slurry (corn, potato, etc) it'll actually crisp up more than normal. This is how they make sweet potato fries crispy. And since you have some starch just sitting there, and it'll match the flavours naturally, might be worth looking into. CRONCH
Ok, those pink cubes of tofu are actually so cute! Also I love the point about salt waking flavors up, it such a nice way to articulate it. My mom always goes on about the importance of salt for flavor and I NEVER understood why until today.
I absolutely love this series. Thank you for including when things don’t work out. I wish more food content creators did this, because it’s so helpful to know if anything goes wrong.
I’ve been using a fruit press the last couple of years to squeeze soy milk. This works really well for large quantities and does not hurt my wrists and fingers. I bought mine from “Pleasant Hill Grain”…they are an awesome company.
i watched all of these alternative tofu recipes at once and really appreciated that you made this series. as soy beans and normal tofu is really expensive in my country, i was looking for something much more afforable
The algorithm fed me the most recent video from this series and after watching a bunch of them I'm loving it! I'm not vegetarian, let alone vegan, but I'm type 2 diabetic so low-carb cooking is very important to me. I'm definitely going to be trying the pumpkin seed tofu sometime because it looks delicious, and so does this one.
I have made burmese tofu with lentils instead of chickpeas before and although I absolutely adored the savory flavor that the lentils imparted, the floury mushy texture was not it (that said it was superior to any of my attempts using chickpeas). I imagine doing all the extra steps to make "proper" tofu results in a much smoother texture, but there is no way I have the patience for that :D either way thanks for the interesting watch!
Loved the comparison at the end between all the different frying methods ! Very informative! Also never knew you could make lentil tofu!! thanks for sharing
Mary, I usually make okara hummus when I make homemade soy milk. I wonder if you'd like to try lentil hummus? Just use that pulp in place of chickpeas in your favorite hummus recipe and it is so good! I'm also interested in your low carb baking recipes. You could likely add some of the pulp to any quick bread or muffin recipe without changing the texture too much, just for some extra fiber and bulk.
@@amyahdocq8835 Hi! Yes, I wrote steamed but I suppose I should have written boiled as I have a Joyoung soy milk maker which heats the water and beans and grinds everything up, then I strain the cooked pulp. I suppose you could cook raw pulp in a saucepan for 4-5 minutes on medium or steam for 10 minutes, depending on thickness/size of the bolus of okara?
Any guess what the protein content is on this tofu? I've seen other recipes that just make lentil puree and call it tofu so I really appreciate that you take the time to use coagulant and extract higher protein!
I am expecting to receive my new tofu press (exactly like yours) today. Mostly I plan to use it to de-water store bought firmer tofus, but your video has increased my interest in making my own tofu again. The press looks like a winner!
I love this series and your love for tofu! One tip I can give is to always blend the grains/seeds/legumes with just enough water to smooth them nicely. Then, add the rest of the water and blend for a few seconds to dissolve. This way, you guarantee to blend everything nicely and leave no lumps
I once ate tofu with pink mold on it so I'm a hard sell for this (obviously just a "me" thing). But it's much easier to find red lentils than fava beans where I am. This one sounds like it'd be especially good in some curry.
OH NO!!! You poor thing. Getting food poisoning from overly old tofu is no joke. I think you're right about this red lentil tofu in curry though. Maybe air fry or bake it first and put it in last before serving. Otherwise, it might melt into the curry....although now that I'm typing this...might be good too!
Probably what you ate is something we, in my home country Indonesia, called oncom. It’s pinkish orange color, and rather brown greyish inside. The taste is totally different from tofu or tempeh, but the basic ingredient is soy as well.
Waiting for the lupin bean tofu! I think it's got a higher protein count and crucially, a lower carbohydrate count than just about any other bean/legume.
@@pollyoz2193 We get a few brands of ground lupin and lupin flour in the US. I've tried the Carrington Farms ground lupin and it tastes fine. No bitterness. Have not tried lupin flour yet though.
I'm loving those tofu alternative recipes . Would love to see one with sweet lupine beans it has higher protein content and less starch than fava beans and lentils so should work better, and it really cheap in my country 😊.
One of my first jobs was in a vegetarian restaurant, and when I first started, one of my duties was to wash the red lentils for the very large pot of dhal we would make every Friday. Seems like yesterday, but it was the last 80's.
I would like to see what it would be like to double freeze the tofu to create striations, creating more of a flaky fish texture, plus, I'm guessing you can also season tofu before it gets pressed. I think black bean (not black soy, but turtle bean) tofu would be interesting, maybe a spooky Halloween one or something.
I have found that you can use a basket type juicer to do a reasonable job of filtering the lentil milk if the particles are not too small. You can then use a nut milk bag to do a final strain. Just pour the blended milk into the juicer and at least some of the lentils will be caught in the basket.
Hey Mary, love your videos. A few questions, if I may. Have you ever tried freezing the pulses / seeds / nuts after hydrating them? Ice crystals break cell walls, so I'm wondering if it might help extract the milk. Also, have you tried or considered trying quinoa? I know it's relatively high in starch, but the amino acid profile is supposed to be the best for humans. Finally, have you thought of using a fruit press? I bought one off Amazon for 115 CAD, tax in, and used it to press a nut bag with pureed hazelnut slurry: it was very effective and probably less work than manual squeezing.
Yes pls show us your DIY lentil flour! I’ve only use the usual low protein gluten free flours so I’m curious how lentil protein makes ur bakes look/taste
It's totally different because of the macro difference. But if that doesn't bother you, go for the simple methods :-) Personally, I can't eat those any more because of my chronic health condition.
finally, a vid that is making lentil tofu using the correct method. there are so many vids copying some lazy half-assed method of soaking, blending, and cooking without any pulp separation.
If you are still on the lookout: Kenwood has a slow juicer attachment for the cooking chef gourmet machine which is very good at making nut milk. You just need to soak and then dump it in there.
Sounds delicious! I admire your patience and curiosity, making that takes a lot of time, but it sounds and looks really good! By the way I use lentil flour mixed with chickpea flour and kala namak to make Omelettes, that’s what I would use the leftover lentil fiber for :)
Thanks! Most tofu is not fermented at all. You might want to check out my 2022 tofu guide to see the difference between most fresh tofu and fermented tofu 🙂 th-cam.com/video/j2OwDXgbQRk/w-d-xo.html
I tried your recipe. It came out beautifully,! Tomorrow, I think I'll marinade and grill it on an electric grill and get some lovely grill marks on it. Thank you, Mary!
Red lentils are about the only legume I can eat. This looks wonderful. BTY, when I could drink almond milk, I would use a apple/cheese press to squeeze my bags of almond puree.
The left over bean paste is great made into veggie burgers, I mix it with other veggies, Some flax "egg" (to help keep it together) and spices, fry it up on the cast iron.
Would baby Lima bean be too weird and starchy? I notice it has 22g of protein per 1/2 cup dry. Maybe the flavor would be too weird though. I’m so interested in these legume tofu experiments 😅… I will try pink tofu as I have a huge amount of red lentils. Thanks for trying this out. Best
When you got out the tofu mold I was thinking about how I used to use heavy books to press mine and then you said you used to do it that way too. Oddly enough I also used my Veganomicon recipe book, lol.
Great video! I'm completely new to this is stuff but it sound exciting to try at home. Question - What can be done with the "playdough" left over after straining the mulch?
I'm just putting it in the freezer for now until I can get to it. But generally, you can make it into crackers, use it as extra fiber in breads, things like that. Just be sure that you can cook it long enough.
Ok so, I did try this and mine was an complete and total fun learning experience. I got a significant starch yield (65%) from this, which was dried and have had good experiences using this in general cooking. The pulp, also dried, has not been as useful, it has tended to remain gritty in cooking. The curd never set firm, it remained creamy so Soup was the order of the day, and for soups that incorporate silken or soft tofu this curd was very enjoyed. While I'd probably not do this a second time for the purpose of the curd past making it and then right to the soup pot, I would do this again for the lentil starch.
I'm an old vegetarian but a new subscriber. Also a ginger cat fan (who now cohabs with a black cat 🖤) I've got a couple notebook pages of your recipes to try. Thanks for the vids.
A lot of farmers I know refuse to eat lentils because of the amount of chemicals they put on them. People grow lentils 1) to add nitrogen to the soil 2) as it's a legume, it is immune to chemicals that kill grass weeds like ryegrass. So they give it a heavy dosing to clear up their paddock so they can grow cereals the next year.
I had watched a few of the others that are basically cooking pulverized lentils in water and then letting it cool. I was thinking that tofu is made from a bean milk. It took a long while to find you real one. Thank you. I'll try the fava bean tofu as well.
I just watched a Red Lentil Tofu vid where they did not strain it, nor did they add a coagulant. They just boiled the whole mix until it was super-thick. What are the advantages to all of your extra steps? What are the downsides to the "boil-down" method?
The method you describe makes a lovely polenta-like food. However, it's high carb and lower in protein compared to regular soy-based tofu that most people are thinking of when referring to "tofu".
OH! looks amazing (and pretty!) as a soy alternative! I wonder if the texture would change if you froze it like soy tofu does. I guess I gotta make it to try!
I'm allergic to milk so this is so exciting! Also, there is definitely a need for some kind of straining device that can handle beans and nuts! I like to make thick nutmilks for making yogurt and my arthritic hands can't do the squeezing the bag thing. So, I've tried using successively smaller and smaller mesh strainers with limited success. The whole thing is so much harder than it should be. Sigh.
I dont even like tofu. But this series as me wanting to try to make my own homemade soy free tofu. And also makes me want to buy a tofu press kit. I am not vegan but on a low-carb/keto diet and feel like trying new things. Also due to IBS there is many beans/legumes I can't eat. But lentils is one I tolerate. I am loving this series and it makes me want to experiment in the kitchen.
I just found your channel today and I'm enjoying watching your #willittofu series. I tried coating my store bought soy based tofu and whoa! I don't normally like tofu but this seasoning was mind blowing. Amazing!
Hi Mary! Thank you for this video, I would like to try this tofu! What will you do with the starch layer after all? Can you use it somehow? Why is it better to remove from the milk?
Can you make Okara sea burgers with the pulp? Doesn’t it need to be cooked beforehand? I have about 3/4 pounds of pulp (making the tofu right now)…love this channel btw
Hi Mary, thanks for this video. Wondering if you have ever made soy free tofu and added the seasoning in the milk after pressing the liquid out but before refrigerating? TIA
I am in Canada too (on beautiful Vancouver Island), where do you find the gypsum? Health food store? Pharmacy? Only online? I love your channel... thank you 🌹
I love this. I have a question though, one time I had undercooked lentils, and had the most painful and worst food poisoning of my entire life. It was scary. How long do you have to cook the milk for to neutralize that enzyme?
Tried the pumpkin seed recipe and I really loved it For lentils, I tried split yellow ones and it failed to curdle even with excess calcium and magnesium clorides. Somewhat disappointed it didn't work
This is an intensive process, but I think everyone should think about trying it at least once. It may come out in the marketplace and might be thought to be too expensive, but not when you really know the steps that have to be gone through to make it.
I started watching because pink is my favorite color and I LOVE eating pink foods and having pink EVERYTHING! so I was really intrigued but now I feel like I have to make this 😭 gosh it seems like a pain in the butt though
Sorry I don't know what that is. I have to keep my testing to only keto-friendly recipes since I have to taste test everything so much and I need to stay in ketosis myself for pain management reasons
So glad youtube recommended your channel to me. Do you reuse your cheese cloth? I think in the other video you even had a kind of sack you said was very fine. I'm sure I can find out on your site, but commenting here a) because I can't wait to watch more, and b) it's late and I'm tired :-)
This is the first time I've seen tofu made fronted lentils which is interesting. It looks really healthy too , just a quick question did it taste like shop bought tofu ?
I've been really enjoying this series even if i haven't had a chance to give them a try quite yet. Have you noticed if these form a skin and could possibly also be used to make legume-yuba?
You can strain nut or bean milks much faster by using a wine or cider press. Something with a screw handle on top to apply the pressure. Placing your blended ingredients inside this press is easy. The smallest of these presses available at a place like Amazon will hold about a gallon of ingredients.
Another suggestion from the "someone else does something similar..." department. When making wine, you end up with dead yeast on the bottom of the container (aka the lees.) To remove the wine without disturbing the lees you can use an AutoSiphon. They're dirt cheap, easy to use and clean, and you can get right down to that starch. Great channel and great ideas, I need a nut bag and a tofu press!
For separating pulp I bought this fine meshed sieve. Never using my nut milk bag anymore! Some v small particles do come through, but they're not noticeable when drinking then milk. Totally worth it to not have to clean the bag! This sieve + milk maker = plant milk heaven. (Sorry if this appeared twice, my first one disappeared? Also I'm not sponsored by the sieve, but I will hail it's glory for plant milk purposes)
@@marystestkitchen The mesh size of a normal sieve makes gunky milk for sure, but this one is so fine that milk takes a while to even filter. But sure, not everyone's thing!
The Nama J2 juicer does a pretty good job of separating the pulp from pre-soaked soy beans. And cleanup was so much easier than using a nut bag. I popped the okara straight into a bowl to make flatbreads, and the raw soy milk went into the pot to make tofu. The trick is to blend the soaked beans with water before putting them in the juicer, and off you go. Full disclosure, I get nothing from the Nama people. It's just well worth the price, IMO, and can do more that just juicing.
I have often wondered play one needs to drain off the soaking liquid. I actually made a batch of incredibly tasty, Curried tofu with extra garlic, salt and pepper and cumin. It turned out wonderful
If one is going to fry, avocado is the "healthiest" option since it has the highest smoke point and doesn't degrade as fast as other oils (it's also one of the least processed oils).
WAIT...the thumbnail looks like marshmallows and now I'm kinda disappointed it's not marshmallows? Anyways, thanks for watching, friends! TIMESTAMPS below:
Intro 0:00
Washing + Soaking 0:24
Making Milk 1:04
Starch Removal 3:16
Other stuff you'll need 4:37
Coagulation + Mold 6:51
Results 9:21
Air frying and Deep frying 10:31
I want to see a combination tofu - mixing fava, lentil, andy another of your favorite.
Huh, I want to see vegan homemade marshmallow alternatives now!
Tysm Mary💫always brining the juice w these breakthroughs. I’ve seen some TH-camrs throw the tofu in the freezer and couple times and press the water out to make it. More similar to chicken texture. Would I say that’s feasible with chickpea tofu or pink tofu?
For me it looked like candy 🤔 but ok now I'm waiting for marshmallows recipe 🌸😎
The logical next step is to try and make some sort of dessert out of the red lentil tofu.
Hey! Loving this series. We cook red lentils almost on a regular basis in Sri Lanka and what my mom told me was that you need to wash them until the water runs clear if you want it to taste good. At one time we had a helper who's lentil curry tasted horrible and my mom attributed it to the fact that she never washed them properly
That's interesting! Thanks for sharing that tip :)
oh yes ...u are so right ...i am a bengali from india...and red lentils are a staple...we wash it very well by rubbing it with hands and washing away all the cloudy and frothy liquid.
Yes, the frothy water is saponin, which can be used as soap. Soy also has this and tofu makers in Japan would use and sell the water for cleaning.
And here i am hating "parippu". Never thought i could make tofu out of it 😂
Thank-you
Weird thing about frying things: if the outside has a layer of starch slurry (corn, potato, etc) it'll actually crisp up more than normal. This is how they make sweet potato fries crispy.
And since you have some starch just sitting there, and it'll match the flavours naturally, might be worth looking into.
CRONCH
Yes it does!
Thats kinda common when frying things but yeah
Good tip!
Ok, those pink cubes of tofu are actually so cute! Also I love the point about salt waking flavors up, it such a nice way to articulate it. My mom always goes on about the importance of salt for flavor and I NEVER understood why until today.
So glad to be helpful! Thanks for the comment
I absolutely love this series. Thank you for including when things don’t work out. I wish more food content creators did this, because it’s so helpful to know if anything goes wrong.
I’ve been using a fruit press the last couple of years to squeeze soy milk. This works really well for large quantities and does not hurt my wrists and fingers.
I bought mine from “Pleasant Hill Grain”…they are an awesome company.
whoa that is some serious hardware! Thanks for sharing where you got it too. I will have to look into this solution. Thanks so much!
i watched all of these alternative tofu recipes at once and really appreciated that you made this series. as soy beans and normal tofu is really expensive in my country, i was looking for something much more afforable
Thanks so much for watching :-) I hope the videos will be helpful
The algorithm fed me the most recent video from this series and after watching a bunch of them I'm loving it! I'm not vegetarian, let alone vegan, but I'm type 2 diabetic so low-carb cooking is very important to me. I'm definitely going to be trying the pumpkin seed tofu sometime because it looks delicious, and so does this one.
I have made burmese tofu with lentils instead of chickpeas before and although I absolutely adored the savory flavor that the lentils imparted, the floury mushy texture was not it (that said it was superior to any of my attempts using chickpeas). I imagine doing all the extra steps to make "proper" tofu results in a much smoother texture, but there is no way I have the patience for that :D either way thanks for the interesting watch!
haha yes, just let me do the hard work ;-)
I thank you for watching!
Yes! My Burmese tofu was really cool but fell completely apart. The dish I made with it still tasted great but didn't look the best haha
Loved the comparison at the end between all the different frying methods ! Very informative! Also never knew you could make lentil tofu!! thanks for sharing
Glad you liked it!! Thanks so much for watching :-)
Mary, I usually make okara hummus when I make homemade soy milk. I wonder if you'd like to try lentil hummus? Just use that pulp in place of chickpeas in your favorite hummus recipe and it is so good! I'm also interested in your low carb baking recipes. You could likely add some of the pulp to any quick bread or muffin recipe without changing the texture too much, just for some extra fiber and bulk.
Steamed pulp, of course.
That's so interesting! Thanks for sharing your ideas, Dominique!
@@wfhalsey1 Steamed up? So you "cook" the pulp... how long do you steam it please? That is interesting.
@@amyahdocq8835 Hi! Yes, I wrote steamed but I suppose I should have written boiled as I have a Joyoung soy milk maker which heats the water and beans and grinds everything up, then I strain the cooked pulp. I suppose you could cook raw pulp in a saucepan for 4-5 minutes on medium or steam for 10 minutes, depending on thickness/size of the bolus of okara?
@@wfhalsey1 Thank you 🌹
Any guess what the protein content is on this tofu? I've seen other recipes that just make lentil puree and call it tofu so I really appreciate that you take the time to use coagulant and extract higher protein!
I am expecting to receive my new tofu press (exactly like yours) today. Mostly I plan to use it to de-water store bought firmer tofus, but your video has increased my interest in making my own tofu again. The press looks like a winner!
YES! I'm excited for you to get your tofu press! I just really really love mine haha
@@marystestkitchen I am ordering one today 🌹
Love your series about non soy tofu. I cannot eat soy and this are great options.
I love this series and your love for tofu! One tip I can give is to always blend the grains/seeds/legumes with just enough water to smooth them nicely. Then, add the rest of the water and blend for a few seconds to dissolve. This way, you guarantee to blend everything nicely and leave no lumps
Great tip!
I once ate tofu with pink mold on it so I'm a hard sell for this (obviously just a "me" thing). But it's much easier to find red lentils than fava beans where I am. This one sounds like it'd be especially good in some curry.
OH NO!!! You poor thing. Getting food poisoning from overly old tofu is no joke.
I think you're right about this red lentil tofu in curry though. Maybe air fry or bake it first and put it in last before serving. Otherwise, it might melt into the curry....although now that I'm typing this...might be good too!
Probably what you ate is something we, in my home country Indonesia, called oncom. It’s pinkish orange color, and rather brown greyish inside. The taste is totally different from tofu or tempeh, but the basic ingredient is soy as well.
Yes! Ideas of what to do with leftover pulp. Thank you for all your videos. They are wonderful.
I love tofu alternatives because they can end up with a pretty pastel color of grain/legume it came from
This turned out great. Definitely a delicate tofu and tastes delicious. I soaked mine for 30 minutes in water to remove the nigari flavor.
yay! I'm so happy for you 🤗
Waiting for the lupin bean tofu! I think it's got a higher protein count and crucially, a lower carbohydrate count than just about any other bean/legume.
I'm working on it!! Finally was able to source the lupini beans 🤗
@@marystestkitchen warning: they're really bitter and gross
It depends. The white lupin we have in Australia have been bred to not be bitter, no special treatment needed
@@pollyoz2193 We get a few brands of ground lupin and lupin flour in the US. I've tried the Carrington Farms ground lupin and it tastes fine. No bitterness. Have not tried lupin flour yet though.
Agree. The Carrington Farms ground lupin does not taste bitter at all, at least to me.
I'm loving those tofu alternative recipes .
Would love to see one with sweet lupine beans it has higher protein content and less starch than fava beans and lentils so should work better, and it really cheap in my country 😊.
I am looking for sweet lupini! I have only found the regular bitter kind so far.
Yay Mary! Another scintillating recipe my dear.
Hope you enjoy 🤗🤗🤗
You gained a subscriber.... I LOVE your quick video instructions 👌👌👌👌👌👌👌
Awesome! Thanks so much :-)
One of my first jobs was in a vegetarian restaurant, and when I first started, one of my duties was to wash the red lentils for the very large pot of dhal we would make every Friday. Seems like yesterday, but it was the last 80's.
red lentil nostalgia! How time flies!🤗
Thank you for thinking about us that have become allergic to soy products or who have always been allergic to soy products, like myself.
You're most welcome! I really hope this helps!
I would like to see what it would be like to double freeze the tofu to create striations, creating more of a flaky fish texture, plus, I'm guessing you can also season tofu before it gets pressed.
I think black bean (not black soy, but turtle bean) tofu would be interesting, maybe a spooky Halloween one or something.
Yes, I have to make more to do the freezing experiment! :-)
I have found that you can use a basket type juicer to do a reasonable job of filtering the lentil milk if the particles are not too small. You can then use a nut milk bag to do a final strain. Just pour the blended milk into the juicer and at least some of the lentils will be caught in the basket.
Interesting idea
Hey Mary, love your videos. A few questions, if I may. Have you ever tried freezing the pulses / seeds / nuts after hydrating them? Ice crystals break cell walls, so I'm wondering if it might help extract the milk. Also, have you tried or considered trying quinoa? I know it's relatively high in starch, but the amino acid profile is supposed to be the best for humans. Finally, have you thought of using a fruit press? I bought one off Amazon for 115 CAD, tax in, and used it to press a nut bag with pureed hazelnut slurry: it was very effective and probably less work than manual squeezing.
Yes pls show us your DIY lentil flour! I’ve only use the usual low protein gluten free flours so I’m curious how lentil protein makes ur bakes look/taste
Yes it will be quite an experiment!
Love this series! Have you tried making tofu out of mung beans?
You are absolutely supposed to wash and rinse lentils, so you did the right thing. Amazing video!
All who love lentils, I would recommend trying it with the Palouse tiny brown lentils. They are divine.
This is the most labour intensive method I have seen on TH-cam and the results don't look any better than much simpler methods.
It's totally different because of the macro difference. But if that doesn't bother you, go for the simple methods :-) Personally, I can't eat those any more because of my chronic health condition.
finally, a vid that is making lentil tofu using the correct method.
there are so many vids copying some lazy half-assed method of soaking, blending, and cooking without any pulp separation.
Love the recipe ♡ does it work with normal lentils?
LOVE THIS! I wonder if plain pea protein isolate can be added to this somehow? Could it improve the texture and up the protein content.
I'm curious about that as well!
If you are still on the lookout: Kenwood has a slow juicer attachment for the cooking chef gourmet machine which is very good at making nut milk. You just need to soak and then dump it in there.
hmm I wonder if it really will work for lentil milk or other beans though
Sounds delicious! I admire your patience and curiosity, making that takes a lot of time, but it sounds and looks really good!
By the way I use lentil flour mixed with chickpea flour and kala namak to make Omelettes, that’s what I would use the leftover lentil fiber for :)
Share recipe please
Nice! Thanks for sharing!
Great video! I love these vegetarian options. Thank you for posting. Can this tofu be fermented? ❤️🇨🇦
Thanks! Most tofu is not fermented at all. You might want to check out my 2022 tofu guide to see the difference between most fresh tofu and fermented tofu 🙂 th-cam.com/video/j2OwDXgbQRk/w-d-xo.html
I tried your recipe. It came out beautifully,! Tomorrow, I think I'll marinade and grill it on an electric grill and get some lovely grill marks on it.
Thank you, Mary!
oo so exciting! Mine was so delicate, I didn't think it would hold up to a marinade. Please let me know how yours comes out
Red lentils are about the only legume I can eat. This looks wonderful. BTY, when I could drink almond milk, I would use a apple/cheese press to squeeze my bags of almond puree.
This looks so awesome!!
Thanks!!! :-)
I'm going to try this! I would love a video on ideas for the pulp!
Yay! Hope you have fun making this. Meanwhile, I hope I can come up with something tasty for the pulp 🤗
The left over bean paste is great made into veggie burgers, I mix it with other veggies, Some flax "egg" (to help keep it together) and spices, fry it up on the cast iron.
Would baby Lima bean be too weird and starchy? I notice it has 22g of protein per 1/2 cup dry. Maybe the flavor would be too weird though. I’m so interested in these legume tofu experiments 😅… I will try pink tofu as I have a huge amount of red lentils. Thanks for trying this out. Best
I don't know! The tofu experiments continue!
I hope you enjoy the pink tofu :-) I was so blown away by how tasty it was!
Totally interested in you showing how to make the flour as well!
It looks so great❤. Can I replace calcium sulfate by vinegar or lemon juice?
That's probably possible though I haven't tested it with this recipe.
When you got out the tofu mold I was thinking about how I used to use heavy books to press mine and then you said you used to do it that way too. Oddly enough I also used my Veganomicon recipe book, lol.
haha what a classic!
Great video! I'm completely new to this is stuff but it sound exciting to try at home. Question - What can be done with the "playdough" left over after straining the mulch?
I'm just putting it in the freezer for now until I can get to it. But generally, you can make it into crackers, use it as extra fiber in breads, things like that. Just be sure that you can cook it long enough.
Ok so, I did try this and mine was an complete and total fun learning experience. I got a significant starch yield (65%) from this, which was dried and have had good experiences using this in general cooking. The pulp, also dried, has not been as useful, it has tended to remain gritty in cooking. The curd never set firm, it remained creamy so Soup was the order of the day, and for soups that incorporate silken or soft tofu this curd was very enjoyed. While I'd probably not do this a second time for the purpose of the curd past making it and then right to the soup pot, I would do this again for the lentil starch.
Love this for you!! Thanks for sharing your experience and thoughts :-)
I'm an old vegetarian but a new subscriber. Also a ginger cat fan (who now cohabs with a black cat 🖤) I've got a couple notebook pages of your recipes to try. Thanks for the vids.
Thank you! Welcome aboard!
Thanks a million, Mary! Your time, patience, and work are all appreciated! Was wondering if you tried mung bean tofu?
Not yet!😊
This looks so so so good! I would definitely eat it but all that work is kinda holding me back haha
I understand 😂😂😂 I want some tofu manufacturer to pick up on this idea so we can all have it without the effort!
Ever thought about making lupini, adzuki, peanut or pure sesame tofu? Maybe sunflower tofu oooh the possibilities
Yes to all. I love those ideas and am working on one right now ;-)
Apple presses work great to squeeze the nut milk bags better then human hands. Many people use them to make make nut milks
A lot of farmers I know refuse to eat lentils because of the amount of chemicals they put on them. People grow lentils 1) to add nitrogen to the soil 2) as it's a legume, it is immune to chemicals that kill grass weeds like ryegrass. So they give it a heavy dosing to clear up their paddock so they can grow cereals the next year.
I had watched a few of the others that are basically cooking pulverized lentils in water and then letting it cool. I was thinking that tofu is made from a bean milk. It took a long while to find you real one. Thank you. I'll try the fava bean tofu as well.
I just watched a Red Lentil Tofu vid where they did not strain it, nor did they add a coagulant. They just boiled the whole mix until it was super-thick. What are the advantages to all of your extra steps? What are the downsides to the "boil-down" method?
The method you describe makes a lovely polenta-like food. However, it's high carb and lower in protein compared to regular soy-based tofu that most people are thinking of when referring to "tofu".
Thats something I'd use like a salad crumble like just make the crumbly texture work for you instead of against.
So now the question: Would Nigari work better? What about Fava/Lentil-blend? You got some more content to make! :D - Nice video, keep goin!
Ehh.... feel free to try it! 🤗 I have pumpkin seeds to try next! hehe
Love your videos! I trust your opinion and comments as you narrate instruction.
Amazing!!
So glad that I found your channel!
I will try to make this!
I am big on soy-free.
OH! looks amazing (and pretty!) as a soy alternative! I wonder if the texture would change if you froze it like soy tofu does. I guess I gotta make it to try!
I'd love to know too! Please share if you do
@@marystestkitchen Will do! :)
Have you considered a cheese press for straining? It may be the completely wrong tool but it came to mind watching the process.
I would like to request Adzuki bean tofu!
this series is so facinating ^^
I'm allergic to milk so this is so exciting! Also, there is definitely a need for some kind of straining device that can handle beans and nuts! I like to make thick nutmilks for making yogurt and my arthritic hands can't do the squeezing the bag thing. So, I've tried using successively smaller and smaller mesh strainers with limited success. The whole thing is so much harder than it should be. Sigh.
I dont even like tofu. But this series as me wanting to try to make my own homemade soy free tofu. And also makes me want to buy a tofu press kit. I am not vegan but on a low-carb/keto diet and feel like trying new things. Also due to IBS there is many beans/legumes I can't eat. But lentils is one I tolerate. I am loving this series and it makes me want to experiment in the kitchen.
yay! I'm glad you're enjoying it 🤗 honestly it's curing my burn-out and making me feel inspired again too!
I just found your channel today and I'm enjoying watching your #willittofu series. I tried coating my store bought soy based tofu and whoa! I don't normally like tofu but this seasoning was mind blowing. Amazing!
Awesome recipe! Can I use yellow lentil instead?
We've tried yellow split peas: th-cam.com/video/uSy_kMrGzu4/w-d-xo.html
We've tried Pigeon Peas (toor dal): th-cam.com/video/lyi2VlmFHsk/w-d-xo.html
Not mung beans (moong dal) yet.
Using a dehydrator theoretically you could use the pulp from your various tofu experiments to create a series of alternative plant-based flower
Hi Mary!
Thank you for this video, I would like to try this tofu!
What will you do with the starch layer after all? Can you use it somehow? Why is it better to remove from the milk?
Hi Mary, love your videos as always. I was wondering if it would be possible to use a really high quality juicer to separate the milk and the pulp?
I don't know - they are so expensive so I haven't tried but there are a couple newer models that claim they can make soy milk from soybeans.
Can you make Okara sea burgers with the pulp? Doesn’t it need to be cooked beforehand? I have about 3/4 pounds of pulp (making the tofu right now)…love this channel btw
Hi Mary, thanks for this video. Wondering if you have ever made soy free tofu and added the seasoning in the milk after pressing the liquid out but before refrigerating? TIA
Stay tuned as this series continues 🙂 we'll explore this question and more!
I am in Canada too (on beautiful Vancouver Island), where do you find the gypsum? Health food store? Pharmacy? Only online? I love your channel... thank you 🌹
I bought it on Amazon most recently (link in the description). Previous to that, I bought it from a local beer and wine-making supply store.
This looks so good. Great recipe 👍
Thank you so much 👍
Is there a major difference in using the coagulants mentioned versus using a thickener like corn starch? I learn so much from your content!
I love this. I have a question though, one time I had undercooked lentils, and had the most painful and worst food poisoning of my entire life. It was scary. How long do you have to cook the milk for to neutralize that enzyme?
Tried the pumpkin seed recipe and I really loved it
For lentils, I tried split yellow ones and it failed to curdle even with excess calcium and magnesium clorides. Somewhat disappointed it didn't work
Did you seperated the starch
Yes I did. I waited for it to settle at the bottom
This is an intensive process, but I think everyone should think about trying it at least once. It may come out in the marketplace and might be thought to be too expensive, but not when you really know the steps that have to be gone through to make it.
So true! 100% agree
I started watching because pink is my favorite color and I LOVE eating pink foods and having pink EVERYTHING! so I was really intrigued but now I feel like I have to make this 😭 gosh it seems like a pain in the butt though
I wanna see the macro percentages for this lentil tofu.
Thank you for this recipe. This looks really good💙
You're most welcome!! I know I complained about how annoying it was but honestly SO WORTH IT
You should probably get a vacuum filter. It's often used in chemistry to quickly suck a liquid through a strain or filter.
Would love to see some specific carbohydrate diet recipes!
Identified by stage of the diet the recipe can be made 😊
Sorry I don't know what that is. I have to keep my testing to only keto-friendly recipes since I have to taste test everything so much and I need to stay in ketosis myself for pain management reasons
So glad youtube recommended your channel to me. Do you reuse your cheese cloth? I think in the other video you even had a kind of sack you said was very fine. I'm sure I can find out on your site, but commenting here a) because I can't wait to watch more, and b) it's late and I'm tired :-)
Yes, the cheesecloth and nut milk bag I use are reusable. I think I should have them linked in the video description of this video
This is the first time I've seen tofu made fronted lentils which is interesting. It looks really healthy too , just a quick question did it taste like shop bought tofu ?
nahh it tastes lightly of red lentils. The texture is kind of like soft or silken tofu.
I have missed you😊 my new ibs doesn’t let me eat tofu..so i loooove this series❤
Welcome back!
Hi! Lovely recipe! How come you only use half of the coagulant?
I prepared double the typical amount just in case it would be needed.
I've been really enjoying this series even if i haven't had a chance to give them a try quite yet. Have you noticed if these form a skin and could possibly also be used to make legume-yuba?
I'm so glad you're enjoying it! I haven't noticed a skin forming however I haven't tried to hold it at a simmer. I think it's totally possible
Nice.
Have you tried grinding the lentils dry first?
nope
Thanks for showing tofu recipes that don't use soy beans. Some men don't want the extra estrogen found in them. I will start making tofu again 🙂
You are so welcome!
You can strain nut or bean milks much faster by using a wine or cider press. Something with a screw handle on top to apply the pressure. Placing your blended ingredients inside this press is easy.
The smallest of these presses available at a place like Amazon will hold about a gallon of ingredients.
Such an interesting idea 🤗
Another suggestion from the "someone else does something similar..." department. When making wine, you end up with dead yeast on the bottom of the container (aka the lees.) To remove the wine without disturbing the lees you can use an AutoSiphon. They're dirt cheap, easy to use and clean, and you can get right down to that starch.
Great channel and great ideas, I need a nut bag and a tofu press!
For separating pulp I bought this fine meshed sieve. Never using my nut milk bag anymore! Some v small particles do come through, but they're not noticeable when drinking then milk. Totally worth it to not have to clean the bag! This sieve + milk maker = plant milk heaven.
(Sorry if this appeared twice, my first one disappeared? Also I'm not sponsored by the sieve, but I will hail it's glory for plant milk purposes)
I only use a sieve too and it is easier to clean.
I would love to do it that way but I really notice the fiber that comes though. I find it choky and unpleasant
@@marystestkitchen The mesh size of a normal sieve makes gunky milk for sure, but this one is so fine that milk takes a while to even filter. But sure, not everyone's thing!
@@veggisverket2663 which fine sieve are you using? TIA
What if you blended different nuts and legumes? Maybe the taste and texture might be unique? Or just averaged out
Maybe! I love this idea
The Nama J2 juicer does a pretty good job of separating the pulp from pre-soaked soy beans. And cleanup was so much easier than using a nut bag. I popped the okara straight into a bowl to make flatbreads, and the raw soy milk went into the pot to make tofu. The trick is to blend the soaked beans with water before putting them in the juicer, and off you go. Full disclosure, I get nothing from the Nama people. It's just well worth the price, IMO, and can do more that just juicing.
I'm thinking about it! They are so expensive tho 😭 I'll be thinking about it for a while!
Thank you for all the non-soy tofus and all the explanations. Now I can enjoy many more foods that would usually make me very ill.
You're very welcome!
I have often wondered play one needs to drain off the soaking liquid. I actually made a batch of incredibly tasty, Curried tofu with extra garlic, salt and pepper and cumin.
It turned out wonderful
If one is going to fry, avocado is the "healthiest" option since it has the highest smoke point and doesn't degrade as fast as other oils (it's also one of the least processed oils).
sadly i hate avocado oil lol
Enjoying these videos so I can have a tofu sub for my soy-allergic son. Thank you