How to Make RED LENTIL TOFU (low carb, high protein, soy-free tofu!)

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Hello friends! I'm back with more soy-free tofu that's also high in protein and low in carbs. Using red lentils this time! Red lentils are awesome because they are CHEAP AF.
I have loved red lentils for years but recently I have not been able to eat them because they are too high in carbs for my personal health condition. I was afraid my giant jar of red lentils was going to go bad in my pantry. But after the success of my new fava bean tofu recipe, I had to give red lentil tofu a try.
This red lentil tofu is different from all the other red lentil tofu recipes on youtube (that I've been able to find to date) because it is made like traditional tofu. That is, the fiber is removed and the protein milk is coagulated into curds, then pressed into a block. Because lentils are high in starch, I have inserted an extra step to let the starch settle so it can be separated. The result is high protein red lentil tofu with much less carbohydrate content.
I love that it comes out a pretty pink colour, pale as it is. But I was blown away by how delicious it turned out! Even as it didn't resemble soy-based tofu very much at all.
I've never seen anyone else make tofu this way so I'm taking the liberty of naming it PINK TOFU. Will you try Pink Tofu too?
BTW, I'm always taking requests. Leave your #reciperequest in the comments (and don't forget the hashtag so I can find it easily) and you just might be responsible for an upcoming video!
This is part of the series #willittofu. So please stay tuned for more!
Cheers,
Mary
P.S. BTW, YES I bumped up the saturation on the thumbnail for bait reasons! It really comes out a pale, peachy pink.
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📎 RELATED LINKS 📎
PINK TOFU (high protein red lentil tofu) printable recipe: www.marystestk...
FAVA BEAN TOFU video: • How to Make Soy-Free T...
FAVA BEAN TOFU printable recipe: mtk.fyi/SoyFre...
ORIGINAL TOFU TUTORIAL (with lemon) video: • How To Make Tofu (with...
HOW TO MAKE SILKEN TOFU video: • HOW TO MAKE SILKEN TOF...
BURMESE TOFU (aka Shan Tofu, Chickpea Tofu) video: • How To Make Burmese To...
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NOTE: while mine came with a cloth (and some reviews also mention they received the cloth) some viewers have recently reported theirs did not come with a cloth! If that's the case for you, I recommend looking for the 20"x20" cheesecloth by OLICITY which is the closest thing I could find.
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Опубликовано:

7 сен 2024

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Комментарии : 575

@marystestkitchen Год назад

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

@_dmstudios Год назад

I want to see a combination tofu - mixing fava, lentil, andy another of your favorite.

@jeffengel2607 Год назад

Huh, I want to see vegan homemade marshmallow alternatives now!

@simritadhaliwal5298 Год назад

Tysm Mary💫always brining the juice w these breakthroughs. I’ve seen some RU-vidrs 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?

@Coffeegirl739 Год назад

For me it looked like candy 🤔 but ok now I'm waiting for marshmallows recipe 🌸😎

@ilikeceral3 Год назад

The logical next step is to try and make some sort of dessert out of the red lentil tofu.

@yoshanap Год назад

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

@marystestkitchen Год назад

That's interesting! Thanks for sharing that tip :)

@baishalideb5565 Год назад

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.

@GeckoHiker Год назад

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.

@varshajohn Год назад

And here i am hating "parippu". Never thought i could make tofu out of it 😂

@alidalavezzari4103 Год назад

Thank-you

@BliffleSplick Год назад

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

@marystestkitchen Год назад

Yes it does!

@OO-uz9yp Год назад

Thats kinda common when frying things but yeah

@deepdabbler Год назад

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.

@marystestkitchen Год назад

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!

@pennyroyalT Год назад

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.

@marystestkitchen Год назад

So glad to be helpful! Thanks for the comment

@Yulibunny Год назад

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

@marystestkitchen Год назад

Thanks so much for watching :-) I hope the videos will be helpful

@amberh.5393 Год назад

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.

@Serenity_Dee Год назад

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.

@lisamilner9309 Год назад

Thank you for thinking about us that have become allergic to soy products or who have always been allergic to soy products, like myself.

@marystestkitchen Год назад

You're most welcome! I really hope this helps!

@ArisaemaTriphyllum Год назад

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.

@Kitty-Cat Год назад

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!

@marystestkitchen Год назад

haha yes, just let me do the hard work ;-) I thank you for watching!

@wfhalsey1 Год назад

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

@keto-rl2ce Год назад

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!

@t.o.4251 Год назад

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.

@marystestkitchen Год назад

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!

@banyusegara2882 Год назад

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.

@wfhalsey1 Год назад

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.

@wfhalsey1 Год назад

Steamed pulp, of course.

@marystestkitchen Год назад

That's so interesting! Thanks for sharing your ideas, Dominique!

@amyahdocq8835 Год назад

@@wfhalsey1 Steamed up? So you "cook" the pulp... how long do you steam it please? That is interesting.

@wfhalsey1 Год назад

@@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?

@amyahdocq8835 Год назад

@@wfhalsey1 Thank you 🌹

@none941 Год назад

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!

@marystestkitchen Год назад

YES! I'm excited for you to get your tofu press! I just really really love mine haha

@amyahdocq8835 Год назад

@@marystestkitchen I am ordering one today 🌹

@melodioushaste Год назад

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.

@marystestkitchen Год назад

red lentil nostalgia! How time flies!🤗

@Silv_a_line Год назад

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

@RedSntDK 11 месяцев назад

Great tip!

@susanneanna2421 Год назад

Love your series about non soy tofu. I cannot eat soy and this are great options.

@noureldinsharaf8682 Год назад

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 😊.

@marystestkitchen Год назад

I am looking for sweet lupini! I have only found the regular bitter kind so far.

@nobahdy Год назад

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.

@marystestkitchen Год назад

I'm working on it!! Finally was able to source the lupini beans 🤗

@Ana-ls8rh Год назад

@@marystestkitchen warning: they're really bitter and gross

@pollyoz2193 Год назад

It depends. The white lupin we have in Australia have been bred to not be bitter, no special treatment needed

@nobahdy Год назад

@@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.

@nobahdy Год назад

Agree. The Carrington Farms ground lupin does not taste bitter at all, at least to me.

@raymondphung746 Год назад

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

@marystestkitchen Год назад

Glad you liked it!! Thanks so much for watching :-)

@muffinconsumer4431 Год назад

I love tofu alternatives because they can end up with a pretty pastel color of grain/legume it came from

@marcjacobson757 3 месяца назад

This turned out great. Definitely a delicate tofu and tastes delicious. I soaked mine for 30 minutes in water to remove the nigari flavor.

@marystestkitchen 3 месяца назад

yay! I'm so happy for you 🤗

@victrola2007 Год назад

All who love lentils, I would recommend trying it with the Palouse tiny brown lentils. They are divine.

@sheilazangrilli1710 Год назад

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.

@TheAmazingJimmy Год назад

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.

@marystestkitchen Год назад

Yes, I have to make more to do the freezing experiment! :-)

@jilltaylor8217 Месяц назад

Yes! Ideas of what to do with leftover pulp. Thank you for all your videos. They are wonderful.

@be.A.b Год назад

Apple presses work great to squeeze the nut milk bags better then human hands. Many people use them to make make nut milks

@hurrdurrburr Год назад

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!

@marystestkitchen Год назад

Ehh.... feel free to try it! 🤗 I have pumpkin seeds to try next! hehe

@greatwizard6138 Год назад

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.

@marystestkitchen Год назад

Interesting idea

@jesuiskc477 Год назад

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 :)

@verafransiska3257 Год назад

Share recipe please

@marystestkitchen Год назад

Nice! Thanks for sharing!

@rediculousman Год назад

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.

@frauwudarska4770 Год назад

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.

@marystestkitchen Год назад

hmm I wonder if it really will work for lentil milk or other beans though

@jemckee 10 месяцев назад

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.

@keeperofthegood Год назад

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.

@marystestkitchen Год назад

Love this for you!! Thanks for sharing your experience and thoughts :-)

@tracisayhi Год назад

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!

@marystestkitchen Год назад

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

@marieroy3201 Год назад

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.

@marystestkitchen Год назад

yay! I'm glad you're enjoying it 🤗 honestly it's curing my burn-out and making me feel inspired again too!

@cauliflowerhead2735 Год назад

You are absolutely supposed to wash and rinse lentils, so you did the right thing. Amazing video!

@ilyzoe1089 Год назад

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

@marystestkitchen Год назад

Yes it will be quite an experiment!

@jenthulhu 7 месяцев назад

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.

@mattt1974UK 9 месяцев назад

This is the most labour intensive method I have seen on RU-vid and the results don't look any better than much simpler methods.

@marystestkitchen 9 месяцев назад

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.

@deann7898 10 месяцев назад

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.

@dr.bendover-md Год назад

Very nice! Essentially in your recipes you’re separating the different macronutrients from the fibres, then make the protein extract coagulate and then remove the water to obtain cheese 💪 very clever! Have you ever tried adding nutritional yeasts to one of your pulse tofu experiments? Would that work in terms of flavour? Thanks, and keep up the good work 👏

@amug3536 Год назад

You gained a subscriber.... I LOVE your quick video instructions 👌👌👌👌👌👌👌

@marystestkitchen Год назад

Awesome! Thanks so much :-)

@mygirldarby Год назад

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.

@marystestkitchen Год назад

haha what a classic!

@tiptoptonic Год назад

Yay Mary! Another scintillating recipe my dear.

@marystestkitchen Год назад

Hope you enjoy 🤗🤗🤗

@carolwilliams7052 Год назад

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.

@marystestkitchen Год назад

So true! 100% agree

@bigkirbyhj666 Год назад

Thats something I'd use like a salad crumble like just make the crumbly texture work for you instead of against.

@trmwyldshade1482 6 месяцев назад

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

@r.mcd2921 Год назад

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.

@marystestkitchen Год назад

I'm thinking about it! They are so expensive tho 😭 I'll be thinking about it for a while!

@nathaliedrinkstea Год назад

This looks so so so good! I would definitely eat it but all that work is kinda holding me back haha

@marystestkitchen Год назад

I understand 😂😂😂 I want some tofu manufacturer to pick up on this idea so we can all have it without the effort!

@jojomojo508 Год назад

Ever thought about making lupini, adzuki, peanut or pure sesame tofu? Maybe sunflower tofu oooh the possibilities

@marystestkitchen Год назад

Yes to all. I love those ideas and am working on one right now ;-)

@KTRN52 Год назад

Have you considered a cheese press for straining? It may be the completely wrong tool but it came to mind watching the process.

@kimmcdonald2723 Год назад

Thanks a million, Mary! Your time, patience, and work are all appreciated! Was wondering if you tried mung bean tofu?

@marystestkitchen Год назад

Not yet!😊

@Bloodray19 Год назад

You should probably get a vacuum filter. It's often used in chemistry to quickly suck a liquid through a strain or filter.

@Tamara-fb4so Год назад

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.

@marystestkitchen Год назад

Thank you! Welcome aboard!

@miles_quartz Год назад

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

@4Rivers-gd Год назад

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 🙂

@marystestkitchen Год назад

You are so welcome!

@tonynunes4965 Год назад

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.

@user-bv7mk8id5t Год назад

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

@marystestkitchen Год назад

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!

@IceFox28 9 месяцев назад

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.

@marystestkitchen 9 месяцев назад

You're very welcome!

@MosaicF Год назад

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

@SingingSealRiana Год назад

Did you seperated the starch

@MosaicF Год назад

Yes I did. I waited for it to settle at the bottom

@hollywebster6844 Год назад

I'm going to try this! I would love a video on ideas for the pulp!

@marystestkitchen Год назад

Yay! Hope you have fun making this. Meanwhile, I hope I can come up with something tasty for the pulp 🤗

@veggisverket2663 Год назад

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)

@m.taylor Год назад

I only use a sieve too and it is easier to clean.

@marystestkitchen Год назад

I would love to do it that way but I really notice the fiber that comes though. I find it choky and unpleasant

@veggisverket2663 Год назад

@@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!

@kimariokiji Год назад

@@veggisverket2663 which fine sieve are you using? TIA

@DookiePoop.69 Год назад

I tried the same recipe with some lentils I had laying around, it was a bit too creamy for tofu. So I shaped them into balls, put some oil on them and toses them in the air frier and they tasted like falafel!

@marystestkitchen Год назад

Sounds great!

@PondersTech Год назад

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.

@marystestkitchen Год назад

I'm curious about that as well!

@victrola2007 Год назад

Replace 'misshapen with 'Artisanal' and voila! 😂 My press didn't come with a cloth, but what a GREAT investment! My 'go-to' foodies' gift basket addition . Kids love it too. I also use it to make other things. Perfect rainy day activity [A word on epsom salt. Many people have a common generic intolerance to sulphur which is 90% of Epsom salt. ]

@andrewreid3539 Год назад

Using a dehydrator theoretically you could use the pulp from your various tofu experiments to create a series of alternative plant-based flower

@RedSntDK 11 месяцев назад

Simnett Nutrition did a tofu by just cooking the blended lentil-water mix in a saucepan on the stove. Under constant stirring it'll sooner or later become as thick as mashed potatoes. That's when he transferred it into a mould and just put in the fridge for a few hours. I wonder how different the texture is from this properly made tofu.

@marystestkitchen 11 месяцев назад

That's like Burmese tofu. Its kinda like flan but not quite as soft. Soft more like silken tofu but not quite as silky. Not bouncy, more mushy but not mushy in a bad way.

@RedSntDK 11 месяцев назад

@@marystestkitchenJust made red lentil tofu, but was surprised at the low yield compared to the split pea tofu. But maybe I wasn't thorough enough blending the red lentils, there was a lot of pulp left after all.. Anyway, going to try "textured vegetable protein" using split peas next. It sounds like burmese tofu where you blend it up just the same, cook it until it becomes as dehydrated and thick as possible, but then instead of putting it in a container and in the fridge, you then gently bake/dehydrate for several hours thinly spread on a baking tray lined with parchment paper. The result, at least with soybeans that @HeartofGoldCuisine used, should end up as a decent ground protein replacement product when you crumble it up, either using a food processor or in a sealed bag.

@TheMrsMenes Год назад

Love your videos! I trust your opinion and comments as you narrate instruction.

@Vegmuffin Месяц назад

I’ll be making my own tofu , hempfu, chickfu , lentilfu for now on … 😮thanks ☺️

@decgal81 Год назад

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!

@sunshinedayz7032 Год назад

Amazing!! So glad that I found your channel! I will try to make this! I am big on soy-free.

@boundlessbrittany Год назад

Love this series! Have you tried making tofu out of mung beans?

@SingingSealRiana Год назад

I would like to request Adzuki bean tofu! this series is so facinating ^^

@EricWiewiora Год назад

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.

@marystestkitchen Год назад

Such an interesting idea 🤗

@sunglint Год назад

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!

@DavidS-gx1ok 10 месяцев назад

honestly, just blend the lentils after soaking with little water. cook the liquid mixture on stove top (non stick) until it bubbles. cool and put in square tupper ware and refridgerate for 1 hour. cut into cubes and cook! much easier

@marystestkitchen 10 месяцев назад

Easier but unfortunately that high carb 'tofu' will trigger my tendonitis. So this series is all about seeing if I can apply the traditional method of making high protein, low carb tofu to nontraditional ingredients.

@DavidS-gx1ok 10 месяцев назад

ooohhhh. makes sense. I just made this version yesterday, and have yet to cook it. have to try your deep fry method. I am actually trying to create an indian ramen or and indian hot pot version using Indian ingredient, so far I have the red lentil tofu , bottle gourd (or opo), still figuring out what other ingredients to add. main root vegtables and some greens. @@marystestkitchen

@marystestkitchen 10 месяцев назад

@@DavidS-gx1ok Indian hot pot sounds like a magnificent idea!

@justinw1765 Год назад

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).

@marystestkitchen Год назад

sadly i hate avocado oil lol

@MyYT100 Год назад

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!

@marystestkitchen Год назад

I'd love to know too! Please share if you do

@MyYT100 Год назад

@@marystestkitchen Will do! :)

@joellandis6266 Год назад

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

@SauceStache Год назад

This looks so awesome!!

@marystestkitchen Год назад

Thanks!!! :-)

@herzogsbuick Год назад

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 :-)

@marystestkitchen Год назад

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

@Lovelylady3331 Год назад

Totally interested in you showing how to make the flour as well!

@jjloy Год назад

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?

@marystestkitchen Год назад

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".

@ayanaclark-brown8045 Год назад

Well if there's another fried tofu recipe up, I guess I just have to fry more tofu, no way around it🤷🏾‍♀

@marystestkitchen Год назад

So sorry it's out of your hands 😉

@jweu23 Год назад

Thank you for this recipe. This looks really good💙

@marystestkitchen Год назад

You're most welcome!! I know I complained about how annoying it was but honestly SO WORTH IT

@olive9339 Год назад

I bet you could dissolve the starch in a little bit of water and use it to thicken soups and stews.

@mattiarenzi5673 Год назад

They could be bugs. Most food has bugs in it and all countries have an allowed percentage of bugs in food. Usually that is about fresh food, so dried wash lentils shouldn't have any to very little. Anyhow they could be bugs and there would be nothing wrong with it if they aren't a lot. We are eating bugs everyday from fresh food and that's a fact, yep.

@marystestkitchen Год назад

I checked closely and they are not bugs. You're not wrong about the rest though!

@mattiarenzi5673 Год назад

the recipe looks great, will try it :) thank you as always :)

@j.s.1816 Год назад

Probably plant parts. Like the seed hull. I notice the same with oats.

@marystestkitchen Год назад

@@j.s.1816 My thoughts exactly

@marystestkitchen Год назад

@@mattiarenzi5673 Yay! I hope you have fun!

@KyanneSummer Год назад

I have missed you😊 my new ibs doesn’t let me eat tofu..so i loooove this series❤

@marystestkitchen Год назад

Welcome back!

@gabrielatejo3980 Год назад

This looks so good. Great recipe 👍

@marystestkitchen Год назад

Thank you so much 👍

@kimariokiji Год назад

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

@marystestkitchen Год назад

Stay tuned as this series continues 🙂 we'll explore this question and more!

@djmustang000 25 дней назад

Interesting, gonna try it tonight! By the way, I use this exact press when I make cheddar 😅

@marystestkitchen 25 дней назад

It's so versatile!

@stilianigreuling5013 6 месяцев назад

You could use sth like the (half electric) Vegan Milk Maker, that how I make my plant milk. And there are a lot of affordable full electric Soja Milk making machines you could use, too.

@marystestkitchen 6 месяцев назад

In my experience, they don't work for soymilk with enough protein for making a decent amount of tofu

@RubyZanUK Год назад

Norwalk juicer has a press that'll help you make this type of milk. It's an incredible machine. But costs an arm and a leg.

@avivschwarz8513 Год назад

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?

@marystestkitchen Год назад

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.

@user-rr4rs3nt7y Год назад

Just a thought, it might be worth trying black-salt, lentils go well with that egg-like flavor.

@xoxoGuiGui Год назад

Can you make tofu with pumpkin seeds next time???

@marystestkitchen Год назад

yes 🤗

@marystestkitchen Год назад

Here you go 🤗 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-OkdEV_XRdkg.html

@xoxoGuiGui Год назад

@@marystestkitchen thank you so much!!! 😘

@shannonrobinson262 Год назад

Have you ever considered a quern? ( Chinese stone grinder). I love mine for the right texture of soaked soybeans.)

@JulieVeganEats Год назад

Me watching the full video even though I know my lazy ass would NEVER do this

@marystestkitchen Год назад

I fully understand haha 🤗 thanks for watching!

@EmmaAppleBerry Год назад

Would love to see some specific carbohydrate diet recipes! Identified by stage of the diet the recipe can be made 😊

@marystestkitchen Год назад

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