Is there some kind of food that’s basically tofu but made from beans other than soy? I’ve had em whole and mashed up into a paste, but iirc soy beans are the only one’s I’ve had as their own cohesive block,
The texture of tofu is a turn off for a lot of people, but what if you make tofu from like kidney beans or something? A product that’s firmer and chewier (and probably not called ___ tofu, cuz people are idiots) could potentially be a hit.
So, it is possible to make tofu from a lot of different legumes. Some work better than others. Some just don’t do the reaction needed to get it to come together.
Then there are some “tofu” that don’t work on the same mechanisms notably Shan tofu, which relies more on the starch to make a cohesive mass rather than the proteins binding.
There is also seitan, but this is made of wheat, and has a chicken like texture. Basically made by washing out everything but the protein structure wheat flour forms when kneaded.
I saw a thing for making Red Lentil Tofu. I doubt it’s the same texture, but you’re essentially making a block of it and it slices. You can probably accomplish the same with mashed beans.
Not what you asked but you’ll still like it: you should try chickpea pasta! Just don’t overlook it and it’s awesome!
Another vegetarian cooking tip you didn’t ask for: cook with more fat! Meat has a shiiiiiiitload of fat in it, even the “lean” stuff. You will feel much more satisfied with vegetarian meals if you just use more oil. And you will still be eating less fat than with meat.
I can’t think of any that mimic the process of tofu, given it requires coagulation. The closest is cheese, specifically paneer. Maybe imitations, like with gelatin, but not in the same way as tofu.
So why not? I’m not sure, as you can make a paste from chickpeas (hummus), beans, or lentils. But you kind of need to make a milk out of it, coagulate that liquid, mold and press the mixture. Do those mixtures create milky liquid if cooked? Do they react to chemicals to coagulate into a curd?
Given I never see bean or lentil milk, I think that’s the bottleneck. Nor almond or oat milk tofu, although I bet that’s a safer bet. I think soy just fulfills certain requirements and it’s kind of genius that people even figured out how to make tofu in the first place!
I fuckin love paneer! I literally have some on the smoker as we speak (bite sized blocks of paneer + pretty much any sauce you’re in the mood for + lowish temp smoke for 90 minutes or so = insanely delicious).
Today’s sauce is a sesame based marinade I found in our local Asian market - was a really good dipper for meats and veggies, so I have high hopes for this batch of paneer!
Edit - snacking on it now. Errmagerd this batch turned out good!
Can’t go wrong with those! Indian food is some of the best on the planet. I think paneer tikka masala was the first time I had paneer - didn’t have a clue what it was, just know I really liked the chicken version and there was an unfamiliar word next to one of my favorite dishes. Ordered it just out of curiosity. First thought was “oh, it’s tofu” and was a bit disappointed cuz I didn’t care for that squishy texture (it’s grown on me since though… noms…). Took a bite – second thought was “this is the best fucking tofu I’ve ever had!”. Did some digging online and quickly discovered I was wrong on both counts: it’s cheese! …that doesn’t melt… hmmm…
I’ve since experimented a good bit with it and different rubs and marinades on the smoker. Garlic herb and pepper rub is probably my favorite so far. Today’s batch was “Kewpie Deep Roasted Sesame” mixed with some balsamic, and I’d say ranks #2. Terryaki + soy sauce came out decent. BBQ was meh. Pesto was (surprisingly) meh. …and by ‘meh’ I mean “still delicious, but nowhere near its potential, so not gonna bother with that one again”.
There are indeed. I’ve bought pre-made Chickpea Tofu at the store before though it has a very different texture and taste than soy based tofu. I’ve also heard of Pumfu (Pumpkin Seed Tofu) as a thing you can buy. Looking it up there’s a ton more that I hadn’t heard of like fava bean, split yellow pea, split green pea, pigeon pea tofu, red lentil, sunflower seed, and more though I’d assume those you’d probably have to make it yourself instead of being able to buy?
I think I’ve seen, will it tofu, videos on YouTube. But I have made tempeh from beans other than soy, black bean was better than chickpea, but both good.
Is there some kind of food that’s basically tofu but made from beans other than soy? I’ve had em whole and mashed up into a paste, but iirc soy beans are the only one’s I’ve had as their own cohesive block,
The texture of tofu is a turn off for a lot of people, but what if you make tofu from like kidney beans or something? A product that’s firmer and chewier (and probably not called ___ tofu, cuz people are idiots) could potentially be a hit.
https://www.youtube.com/playlist?list=PL6QDlGTnYxpEQRrBz7aSGfVE6TAHeoQRa. The series is called Will It Tofu.
I appreciate the commitment
So, it is possible to make tofu from a lot of different legumes. Some work better than others. Some just don’t do the reaction needed to get it to come together.
Then there are some “tofu” that don’t work on the same mechanisms notably Shan tofu, which relies more on the starch to make a cohesive mass rather than the proteins binding.
There is also seitan, but this is made of wheat, and has a chicken like texture. Basically made by washing out everything but the protein structure wheat flour forms when kneaded.
I saw a thing for making Red Lentil Tofu. I doubt it’s the same texture, but you’re essentially making a block of it and it slices. You can probably accomplish the same with mashed beans.
Not what you asked but you’ll still like it: you should try chickpea pasta! Just don’t overlook it and it’s awesome!
Another vegetarian cooking tip you didn’t ask for: cook with more fat! Meat has a shiiiiiiitload of fat in it, even the “lean” stuff. You will feel much more satisfied with vegetarian meals if you just use more oil. And you will still be eating less fat than with meat.
I can’t think of any that mimic the process of tofu, given it requires coagulation. The closest is cheese, specifically paneer. Maybe imitations, like with gelatin, but not in the same way as tofu.
So why not? I’m not sure, as you can make a paste from chickpeas (hummus), beans, or lentils. But you kind of need to make a milk out of it, coagulate that liquid, mold and press the mixture. Do those mixtures create milky liquid if cooked? Do they react to chemicals to coagulate into a curd?
Given I never see bean or lentil milk, I think that’s the bottleneck. Nor almond or oat milk tofu, although I bet that’s a safer bet. I think soy just fulfills certain requirements and it’s kind of genius that people even figured out how to make tofu in the first place!
I fuckin love paneer! I literally have some on the smoker as we speak (bite sized blocks of paneer + pretty much any sauce you’re in the mood for + lowish temp smoke for 90 minutes or so = insanely delicious).
Today’s sauce is a sesame based marinade I found in our local Asian market - was a really good dipper for meats and veggies, so I have high hopes for this batch of paneer!
Edit - snacking on it now. Errmagerd this batch turned out good!
Oh that does sound so good! I only ever have it as saag paneer or tikka masala, but smoked and as a snack sounds great in an Asian sauce.
Can’t go wrong with those! Indian food is some of the best on the planet. I think paneer tikka masala was the first time I had paneer - didn’t have a clue what it was, just know I really liked the chicken version and there was an unfamiliar word next to one of my favorite dishes. Ordered it just out of curiosity. First thought was “oh, it’s tofu” and was a bit disappointed cuz I didn’t care for that squishy texture (it’s grown on me since though… noms…). Took a bite – second thought was “this is the best fucking tofu I’ve ever had!”. Did some digging online and quickly discovered I was wrong on both counts: it’s cheese! …that doesn’t melt… hmmm…
I’ve since experimented a good bit with it and different rubs and marinades on the smoker. Garlic herb and pepper rub is probably my favorite so far. Today’s batch was “Kewpie Deep Roasted Sesame” mixed with some balsamic, and I’d say ranks #2. Terryaki + soy sauce came out decent. BBQ was meh. Pesto was (surprisingly) meh. …and by ‘meh’ I mean “still delicious, but nowhere near its potential, so not gonna bother with that one again”.
There are indeed. I’ve bought pre-made Chickpea Tofu at the store before though it has a very different texture and taste than soy based tofu. I’ve also heard of Pumfu (Pumpkin Seed Tofu) as a thing you can buy. Looking it up there’s a ton more that I hadn’t heard of like fava bean, split yellow pea, split green pea, pigeon pea tofu, red lentil, sunflower seed, and more though I’d assume those you’d probably have to make it yourself instead of being able to buy?
you can make your own from any bean, nut, or legume
I think I’ve seen, will it tofu, videos on YouTube. But I have made tempeh from beans other than soy, black bean was better than chickpea, but both good.