Any Legume Tofu (Zero Waste) — Baking Hermann

Name: Any Legume Tofu (Zero Waste) — Baking Hermann
Ingredients: 100g dried legumes (chickpeas, lentils or peas); 250ml water

4 steps

This is an exciting zero-waste update to the Any Legume Tofu I posted around one year ago. Ever since starting to make tofu out of different legumes (for instance, chickpeas, green peas or red lentils), I’ve been bothered by the amount of pulp that was leftover after straining. Makes 200g tofu

Updated at: Thu, 23 Nov 2023 13:08:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories480 kcal (24%)

Total Fat0 g (0%)

Carbs20 g (8%)

Sugars0 g (0%)

Protein33.3 g (67%)

Sodium20 mg (1%)

Fiber13.3 g (48%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

100gdried legumes

chickpeas, lentils or peas

250mlwater

Instructions

Step 1

Soak the legumes in plenty of water overnight or for at least 8 hours.

Step 2

The next day, drain the legumes and add them to the jug of a high-speed blender (I use my Vitamix) together with 250 ml of water. Then blend for 1 minute on high speed until smooth.

Step 3

Pour the mixture into a non-stick frying pan and stir in 1/2 tsp of salt. Bring it to a simmer, then reduce the heat and cook it for 2 to 5 minutes, stirring it constantly with a spatula. The starches will sink to the bottom and stick, so it’s important that you keep stirring to avoid it from burning. Continue cooking until it has formed into a thick paste that doesn’t level out in the pan anymore and holds on to the spatula. If it’s still runny, just cook it a little longer. Once ready, transfer the mixture to a mould and let it set for an hour (ideally in the fridge) before using.

Step 4

Storage Keep refrigerated for 2-3 days.