Guest guest Posted October 16, 2007 Report Share Posted October 16, 2007 I'm trying to find a recipe for tofu made from something other than soybeans. I have found seveal tofu recipes and a number of legume milk recipes, but I was wondering if anyone here has ever curded a soy-free legume milk into tofu successfully? My two favorite legumes are lentils and black turtle beans - I would like to try both as tofu. (I don't eat soy for a variety of reasons.) I'll probably experiement with this on my own, but I was hoping to get some guidance since I'd hate to waste good legumes. Thanks!! -Lana Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2007 Report Share Posted October 16, 2007 That's a very interesting question! I'll be interested to know about that too! Deborah I'm trying to find a recipe for tofu made from something other than soybeans. I have found seveal tofu recipes and a number of legume milk recipes, but I was wondering if anyone here has ever curded a soy-free legume milk into tofu successfully? My two favorite legumes are lentils and black turtle beans - I would like to try both as tofu. (I don't eat soy for a variety of reasons.) I'll probably experiement with this on my own, but I was hoping to get some guidance since I'd hate to waste good legumes. Thanks!! -Lana . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2007 Report Share Posted October 17, 2007 could you pass along the recipe for legume milks which aren't soy based please. BL On 10/16/07, wiredpsyche <lana.m.gibbons wrote: > > I'm trying to find a recipe for tofu made from something other than > soybeans. I have found seveal tofu recipes and a number of legume > milk recipes, but I was wondering if anyone here has ever curded a > soy-free legume milk into tofu successfully? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2007 Report Share Posted October 17, 2007 Maybe recipe would be the wrong word - they are sort of loose descriptions without measurements. Since I haven't tried any of them, I'll just share my experience with legume milks: Essentially, you cook any legume till very soft (preferably after soaking [usually overnight] to reduce both phytates and cooking time) - and then you put them into a blender with a small amount of water. Puree while adding water slowly until it is the right texture for your tastes. Then all you need to do is strain if you don't like the skin fragments (I leave them in). Lentils work exceptionally for this since they are high in fiber and low in starch. I really like these milks salted - I've never tried any of them sweetened (although, if you're looking for sweet - red adzuki beans are naturally very sweet and they make a lovely pink milk). Just as a warning, some of the legumes come out a bit slimy (like the adzuki beans). -Lana , " Brenda-Lee Olson " <shalomaleichemacademy wrote: > > could you pass along the recipe for legume milks which aren't soy based > please. > > BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2007 Report Share Posted October 17, 2007 I did a quick Google and came up with these: Sesame Curd (Goma-doufu) 100g sesame sheeds paste (neri-goma) 80g potato starch (katakuri-ko) 800cc kelp soup (kobu-dashi) a pinch of salt (shio) Japanese horseradish paste (wasabi) ? 1. Mix potato starch and some water and knead. Add the sesame sheeds paste, starch mixture and salt to kelp soup and mix well. Cook over midium heat stiring. Pay attention not to be charred. 2. When the mixture become thick, turn the heat lower and cook for 15 or 20 minutes until the mixture become clear and heavy. 3. Pour the mixture into a wet gelatine mold, level the surface and let it cool. When cooled, chill in a refrigerator or chilled water. 4. When it is enough chilled, cut in 4 pieces and serve in individual plate. Garnish with Japanese horseradish paste. Serves 4 Burmese Bean Curd (Tohu) 3 cups chickpea flour (also called besan or garbanzo flour) 15 cups water 1 tsp. corn or peanut oil 1/4 tsp. ground tumeric 1 tsp. salt 1. Mix the flour and water together with a wire whisk or egg beater. Let stand overnight, about 12 hours. 2. Next day, strain the mixture, 1/4 at a time, through a thin cloth. Help the mixture through the cloth by stirring and pressing. Scrape out the residue from the cloth and discard it.Let the strained liquid settle for 3 hours. 3. With a soup ladle, carefully remove 6 cups of the liquid from the top of the mixture without disturbing the bottom. Discard the 6 cups liquid you remove. 4. Rub the bottom of a large pot with oil. Pour in *almost* all of the remaining mixture (about 9 cups) and add the tumeric and salt. What remains is a thick chickpea sludge, about 1 cup. Reserve the sludge for next step. 5. Bring to a boil the 9 cups of mixture and cook over moderate heat for 30 minutes, stirring continously. At this time, add the reserved sludge, which will act as a thickening agent, and continue to cook over low heat for 10 minutes more, stirring the thick mixture firmly. Remove pan from heat. 6. Line a 12x4-inch tray (a large loaf pan is good), 3 inches deep, with a clean cotton cloth. Turn out the mixture into this and cool completely, uncovered, overnight. At this stage the tohu is ready and firm enough to slice. http://www.youtunr.com/vegetarian-vegan/313-1-vegetarian-2.html HTH. , " wiredpsyche " <lana.m.gibbons wrote: > > I'm trying to find a recipe for tofu made from something other than > soybeans. I have found seveal tofu recipes and a number of legume > milk recipes, but I was wondering if anyone here has ever curded a > soy-free legume milk into tofu successfully? > > My two favorite legumes are lentils and black turtle beans - I would > like to try both as tofu. (I don't eat soy for a variety of reasons.) > I'll probably experiement with this on my own, but I was hoping to > get some guidance since I'd hate to waste good legumes. > > Thanks!! > -Lana > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2007 Report Share Posted October 17, 2007 On 10/16/07, Kim <bearhouse5 wrote: > > I did a quick Google and came up with these: > > Sesame Curd (Goma-doufu) > > 100g sesame sheeds paste (neri-goma) > 80g potato starch (katakuri-ko) > 800cc kelp soup (kobu-dashi) > a pinch of salt (shio) > Japanese horseradish paste (wasabi) ? > > 1. Mix potato starch and some water and knead. Add the sesame sheeds > paste, starch mixture and salt to kelp soup and mix well. Cook over > midium heat stiring. Pay attention not to be charred. > 2. When the mixture become thick, turn the heat lower and cook for 15 > or 20 minutes until the mixture become clear and heavy. > 3. Pour the mixture into a wet gelatine mold, level the surface and > let it cool. When cooled, chill in a refrigerator or chilled water. > 4. When it is enough chilled, cut in 4 pieces and serve in individual > plate. Garnish with Japanese horseradish paste. > Serves 4 > > Burmese Bean Curd (Tohu) > > 3 cups chickpea flour (also called besan or garbanzo flour) > 15 cups water > 1 tsp. corn or peanut oil > 1/4 tsp. ground tumeric > 1 tsp. salt > > 1. Mix the flour and water together with a wire whisk or egg beater. > Let stand overnight, about 12 hours. > > 2. Next day, strain the mixture, 1/4 at a time, through a thin cloth. > Help the mixture through the cloth by stirring and pressing. Scrape > out the residue from the cloth and discard it.Let the strained liquid > settle for 3 hours. > > 3. With a soup ladle, carefully remove 6 cups of the liquid from the > top of the mixture without disturbing the bottom. Discard the 6 cups > liquid you remove. > > 4. Rub the bottom of a large pot with oil. Pour in *almost* all of the > remaining mixture (about 9 cups) and add the tumeric and salt. What > remains is a thick chickpea sludge, about 1 cup. Reserve the sludge > for next step. > > 5. Bring to a boil the 9 cups of mixture and cook over moderate heat > for 30 minutes, stirring continously. At this time, add the reserved > sludge, which will act as a thickening agent, and continue to cook > over low heat for 10 minutes more, stirring the thick mixture firmly. > Remove pan from heat. > > 6. Line a 12x4-inch tray (a large loaf pan is good), 3 inches deep, > with a clean cotton cloth. Turn out the mixture into this and cool > completely, uncovered, overnight. At this stage the tohu is ready and > firm enough to slice. > > http://www.youtunr.com/vegetarian-vegan/313-1-vegetarian-2.html > > HTH. > > --- In <%40>, > " wiredpsyche " > <lana.m.gibbons wrote: > > > > I'm trying to find a recipe for tofu made from something other than > > soybeans. I have found seveal tofu recipes and a number of legume > > milk recipes, but I was wondering if anyone here has ever curded a > > soy-free legume milk into tofu successfully? > > > > My two favorite legumes are lentils and black turtle beans - I would > > like to try both as tofu. (I don't eat soy for a variety of reasons.) > > I'll probably experiement with this on my own, but I was hoping to > > get some guidance since I'd hate to waste good legumes. > > > > Thanks!! > > -Lana > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2007 Report Share Posted October 17, 2007 Awesome! May I ask what search term you were using? I've been searching for " tofu " and maybe that's the issue. I'm a little surprised neither of these recipes use the traditional nigari salts to coagulate the tofu - but then again it appears both recipes use some form of flour/paste instead of legume milk. Maybe I'll pull out the grinder and make some flour... but then I have to figure out what to do with these bags of nigari salts. LOL! (They do make an excellent bath salt.) Thanks again! -Lana > > I did a quick Google and came up with these: > > > > > Sesame Curd (Goma-doufu) > > Burmese Bean Curd (Tohu) > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2007 Report Share Posted October 17, 2007 Hi Lana, I simply searched for " soy-free tofu " (with the quotation marks). Much of the infomation I found came from forums. So you can probably find some extra information by reading some of the comments. http://www.postpunkkitchen.com/forum/viewtopic.php?id=22697 http://www.hipforums.com/forums/archive/index.php/t-243398.html Make sure you let us know how it works out if you try it. Kim , " wiredpsyche " <lana.m.gibbons wrote: > > Awesome! May I ask what search term you were using? I've been > searching for " tofu " and maybe that's the issue. Quote Link to comment Share on other sites More sharing options...
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