another Not-Soy question: Tofu

[Unreal]

I have a soymilk maker...that has the tofu maker add on stuff.

But we don't do soy.

Has anyone every tried to make tofu with other beans?

What is so magical about soy that would make it different than other beans?

I don't need this for protein, so that isn't a concern in the difference
It would just be awesome to make all the stuff you can make with tofu!

:lol

[joliebebe]

There is NOTHING magical or better about soy!:lol It is just marketing which has made people believe its a wonder food and better than other kinds of beans. Many other beans and grains can provide all the same nutrients, with out the nasty side effects modern soy foods have.

[Unreal]

but will they tofuinate? :lol

:topic ds3 loves the pics of your ds :D
beebee! beeebeee!

What a beautiful family!

[Fanny H]

You can make "hefu" from hempseed. I can dig the recipe later if you are interested.

[Unreal]

oooh that would be awesome!

We love hempseed!

[Gale Force]

I know you can make miso with other beans

[wildtigercubs]

I've been interested in this too but from what I can gather other beans won't separate (or curdle) therefore you can't make tofu. I did read a post on a message board during a big google search that one lady had made mung bean tofu but I tried and it was a disaster. I also tried with chickpea flour, it was gross. Then I tried rice tofu, disaster also. But (other than hemp because we can't get it over here as far as I know) I'm very interested!

[nessaellen]

You can make "hefu" from hempseed. I can dig the recipe later if you are interested.

that sounds really good but :lol because it reminded me of the hufu segment on the daily show

[NatureMama3]

haven't yet tried it, but want to try with navy beans. :thumb

[Fanny H]

Ok, I'll try to translate... (Feel free to correct misspelled or totally wrong words. :p )


5dl hempseed
1,5l water

Blend in blender until smooth mass. Strain to separate "milk" and seedmass.

Warm the hempmilk in a bowl which is inside a kettle with water in it (I hope you understand, I have aaaages old dictionary and it doesn't know this word...) until hefu-mass starts to separate from whey. So don't put milk in a kettle and boil it!

Line the strainer with a gauze(? the same fabric you can use in cloth diapers) and pour hefumilk through it. Close the gauze tightly and put a pressure on it for at least 30 minutes. If you want firmer hefu, let the pressure on for longer. When hefu is firmed, it is ready to use. You can also freeze it, but the taste and texture will suffer.

Don't throw seedmass or whey away, you can use them for breadrolls, porridge, "meatballs" or whatever.



I have never tried this myself (I only recently found hempseed and I'm just learning how and when to use them), but I've heard this tastes excellent. This recipe is from Lassila farm, a place which produces organic goods like hempseed, grains etc.

[jocelyndale]

I made it from chickpeas once.

Just once.

[wildtigercubs]

I made it from chickpeas once.

Just once.

Did you use the beans themselves or the flour? I made the one from chickpea flour once and it was slimy and revolting :( I want a firmish one like firm tofu turns out).

[jocelyndale]

Did you use the beans themselves or the flour? I made the one from chickpea flour once and it was slimy and revolting :( I want a firmish one like firm tofu turns out).

I can't remember, but it did turn out like silken tofu, which was never one of my favorites. And it tasted so nasty and metallic, just like uncooked bean flours. *bleagh*

It was probably made from flour. And it was probably close to this (http://captious.wordpress.com/2006/12/31/nofu-burmese-bean-curd/) recipe. (Hah! I think that blogger quotes a previous post of mine!)

Culinary adventures are always worth a try. I've contemplated doing it with a sprouted bean meal. That might be more on the yum and less on the nasty.

[wildtigercubs]

Ewww! (sorry) that's the one I made! And yes, it was like a slimy raw bean. I ended up throwing it out. My rice one was no better. Thanks for letting me know!

We had a man who owns a restaurant over here who was making soy free tempeh but he ended up having too much trouble with the culture (and it's expensive and really hard to get in Australia) so it didn't happen. But they had a couple of batches that turned out well. I was devastated :(