2 Ingredients Lentil Tofu (Firm Tofu)
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- čas přidán 9. 07. 2024
- #lentiltofu #lentilrecipe #veganrecipes
Are you looking for a tasty and healthy protein source that won't break the bank? Look no further than this mind-blowing lentil tofu recipe! Made with just two simple ingredients, this recipe is budget-friendly and easy to make. Plus, it's soy-free, making it a great option for those with soy allergies or sensitivities. Best of all, this lentil tofu is environmentally friendly, so you can feel good about enjoying it.
Lentil tofu is a delicious and versatile protein source that can be used in a variety of recipes. This easy homemade lentil tofu recipe is perfect for anyone who wants to enjoy the benefits of tofu without the soy. All you need are lentils and water, making it an inexpensive and accessible recipe for anyone on a budget. Plus, the process of making lentil tofu is surprisingly simple and requires only a few basic steps.
One of the great things about this lentil tofu recipe is its versatility. You can use it in all sorts of dishes, from stir-fries and curries to sandwiches and salads. And because it's made with lentils, it's naturally gluten-free and packed with nutrients like protein and fiber. So not only is it a budget-friendly option, but it's also a healthy one!
Making lentil tofu is also an environmentally friendly choice. Unlike traditional tofu, which is often made from soybeans that require a lot of resources to grow and transport, lentils are a more sustainable crop. They require less water and fertilizer than soybeans, making them a more eco-friendly choice. Plus, since lentils are a staple food in many parts of the world, using them to make tofu can help support small farmers and local communities.
Whether you're looking for a tasty new way to incorporate more protein into your diet, or you're just looking for a budget-friendly and environmentally friendly recipe, this lentil tofu is a must-try. With just two ingredients and a few simple steps, you can make your own delicious, soy-free tofu at home. So why not give it a try today and see how easy and tasty homemade lentil tofu can be!
If you enjoyed the video, liking it would be greatly appreciated! If you love what I do and want to see more recipes, subscribing to my channel might be a good idea!
0:00 intro
1:27 list of ingredients
1:49 start of recipe
5:41 use it in a dish
6:22 cost breakdown
6:38 outro
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/ samshomekitchn - Jak na to + styl
Hi friends,
If you need some vegan dessert inspo, I have a good one here for you: czcams.com/video/wXZzrcBUzGU/video.html
I made some delicous apple tarts for $0.76
HELP NEEDED: I confess I dont use tofu, I am unsure about which to use and how to use it and usually pick the wrong one. Last time I brought the wrong one hoping on frying it, I thought I squeezed the moisture out of it enough but it turned into scrambled eggs. Very nice actually, I was suprised and enjoyed it, however where I am at that price, I think I can go without tofu. So this idea works for me with legumes. However he said the Chick Pea - silky tofu & Lentil - Firm or Extra Firm tofu, what about in between, what other legumes can you use in between that will work. Its better on the hip pocket (money wise) and also gives you your tofu. What I am wanting is something I can use and just fry up, toss around in what ever I am doing without crumbling, and one for the times I do want something crumbling.......LOL
Generally, browned food will release from the pan more easily after the Maillard reaction completes. You might not be waiting long enough before attempting to turn the tofu (as counterintuitive as that might sound). Perhaps you should experiment with time and temperature for better results. Also, a very thin metal spatula would more easily slide between the pan and the tofu, I think. On the other hand, it seems like a very fragile thing you're working with. Maybe it's just impossible to do without it falling apart.
@@ishtar990
I would suggest using this method with other legumes and find out for yourself.
A half a kilo of most beans won't break your bank.
So far, I've tried Sam's method ( Well, mostly ) with Lentils, Chickpeas, kidney beans, pinto beans, Great Northern Beans, Peanuts, green split peas, Pumpkin seeds, and Fava beans.
So far, the softest has been the peanuts. Also, how much you cook down the slurry has an impact on the firmness of your tofu. Additionally, I use a tofu press that a content creator from another channel recommended. That thing has been very useful. I've used it to make tofu, a few vegan cheeses, and turned vegan chickpea yoghurt into Greek style yoghurt when I was going to make some Tzatziki. Something else that I've picked up from vegan content creators is to freeze and thaw the tofu at least twice.
I've enjoyed a nice few nice tofu scrambles. I've also pan fried some tofu and paired it with pasta and tomato sauce. I also freeze dried the green split pea tofu to turn it into the closest thing a home cook can come to being textured pea protein. I ended up using that to make a bolognese ragu. It turned out a treat.
I would definitely suggest giving this method a try.
Btw: I'm no vegan, but that doesn't stop me from trying out vegan things out of curiosity. So far, I've not been disappointed.
I cut it into small cubes and gave it a good coating in oil, flour, lime juice, and taco seasoning. I cooked it in the air fryer. Came out so crispy and flavorful
I love that you didn't strain the lentils so we're left with all the nutrients and fiber of the lentils
Just literally stumbled across a lentil tofu recipe which will now be a staple for life! Healthy, inexpensive, quick to make, super affordable, and can be made to taste like anything it sits in!❤
PS, tastes good when you add some onion and garlic powder in the mixture! If you wipe it down with a little bit of olive oil and spices, and put it in an air fryer for 6 or 7 minutes and 385 it comes out crispy and beautiful! Literally just try this recipe today with red lentils!
seasoning the tofu on the inside out... I like the way you roll
and if you change out some of the salt with a little black salt it tastes eggy, like quiche.
I was searching for a lentil tofu recipe with brown lentils like a month ago and finally found this one
Thanks for stopping by :)
Very nice, especially the fact that there was no need to strain, drain, and figure out what to do with leftovers. Awesome.
The only way you can buy tofu here in Aotearoa (New Zealand) is in plastic packaging. For environmental reasons, I try never to buy anything packaged in plastic so that means no tofu for me. This recipe saves the environment both by providing meat-free protein and avoiding single-use plastic packaging. And it means I can have tofu too. Very important for this committed vegan.
Kia Ora my friend! Glad you find the recipe helpful :)
Thanks Sam. Love your videos. Yay for not wasting and proper measurements.
I’ve been searching a recipe with the brown ones. Thank you so much!
Hey sam...besides the recipe what i loved most is you being environmentally conscious and stressing on the necessity to do home cooking rather buying from outside and avoid packaging waste and do our bit to planet earth...packaging waste has created havoc everywhere.... each n everyone of us must change in this direction pretty responsibly and make our planet a better place for all lives...
Thank you so much for commenting on that. I didn't want to be a soul-less food channel that brings little to the world. Spreading what I believe in makes the video production process so much more enjoyable.
used all green lentils, added little bit of powdered cinnamon, ginger, turmeric and cardamom, to make it flavor neutral for sweet or savory. Worked great! Posted cubes on salad with tahini honey mustard dressing, and dipped one in maple syrup, just as a test. All great, and very pretty color!
Yum! that sounds delicious
Can you share the recipe, specific amounts? Please...😊
@@ChristianAustinite I’m kind of bit of this but if that cook, but probably about one and a half to 2 teaspoons each of cinnamon and ginger powder, 3/4 teaspoon powdered cloves, 1/4 teaspoon powdered cardamom which is basically chai. Turmeric at least a teaspoon for its nutritional and antinflammatory properties as well as color, but you want to avoid making that flavor too dominant. This is a good place to start, but you can season to taste and you can taste it while mixing. I will add that cardamom from freshly crushed pods beats the powdered by miles, and a bit of fresh ginger wouldn’t hurt either!
To prevent the tofu from sticking, toss it in some corn starch and use a nonstick pan instead of an iron one. Nice recipe.
Yes, non stick pans can be handy like that
Great idea, thanks.
@@SamsHomeKitchen if you get the cast iron + oil hotter before adding the tofu it shouldn't stick like that
@@SamsHomeKitchen
Hello Sam,
Cast iron is non stick if seasoned correctly.
Almond flour works too.
thank you for simple and clear explanation.
Thank you for this video! Super helpful❤️
Glad I'm able to help Mandy!
Thank you for this easy lentil tofu!
Totally going to try this! ❤
I reckon this is going to be a staple in my house for the years to come
Just stumbled across your channel and subscribed. Love❤ healthy plant-based recipes!
Thank you for stopping by and coming along the journey Darlene
Thanks for posting
Can't wait to try this
You're so very welcome my friend!
Thank YOU - Love your video - you have great energy and you are fun to watch. I am going to subscribe. Made the tofu and it is in the fridge - looks firm - can't wait to try it tomorrow. Hope to see more from you ..... well done.
Thank you Becky. Glad you find the videos helpful. Means a lot to me!
Eu já fiz esse tofu. Cortei em cubinhos e empanei com farinha de grão de bico misturado com azeite. Levei ao forno por alguns minutos e ficou incrível! Depois de assados, servi com molho tarê. Uma explosão de sabores!
I just finished it and I'm very excited
I have a bunch of lentils I need to use up so I want to try this.
Another one to add to my list. Keep them coming legend
And you know it Stace!
super. Love the way you explain. I’m very new to your channel!❤
Welcome to my little channel! Hope to see you around!
Second post. Made this today. Soaked 1 cup green lentils overnight. After cooked, it did taste like mashed peas, so I added salt, 1/2 tsp garlic powder, 1/4 tsp onion powder, & 1/4 tsp each dried oregano, dried basil & crushed dried rosemary. Very good flavor. I put most in a mold (glass loaf pan) & ate the rest in a bowl with a little Earth Balance. Delish! : )
That sounds amazing!!!
I love tofu much l heard so much about soy and wander what lm going to eat and l just stumbled across your channel love love it much and it's cost effective lm definitely going to try
Love it!
Looks great!
Thanks Eva 👍
Fab! I've frozen tofu to make it firm to fry, then added it to a curry sauce for "chicken " curry.( homemade sauce, so using store cupboard ingenious ingredients). I'll try yours in that way, vs air fryer, which is even more environmentally friendly!
I'll need to give freezing a try when I have a bigger fridge at some point. Freezer space is very scarce in the Lin household lol
as anyone tried these and seasoned them over night in soy sauce, lemon juice, spices and then cooked them in an air frier..?
thank you very much Sir, saved my life
Healthy! And entertaining!
❤❤❤I love you for sharing this
Thank you Rita! Glad you found it helpful!
Hello again Sam,
I just wanted to sdrop by and thank you for this method.
I've used it succesffully with Lentils, Peanuts, Pintos, Kidneys, Great Northerns, Chickpeas, and pumpkin seeds.
Today I'm going after Fava bean tofu, and Mayacoba bean tofu.
I've also started a blog and have given you, and this video, a shout out.
Thank you Sir.
Keep on, keeppin' on being awesome!
LOVE LOVE LOVE IT. You just made my day. Please don’t stop sharing your passion and love.
ADD GARAM MASALA INDIAN SPICE POWDER TO THE LENTILS MIX N MAKE IT WILL HO 100X BETTER
Yumm!!! I tried vegemite the other day and it was pretty good
THANK YOU
And garlic powder
@@SamsHomeKitchen marmite too (english version 😉)
@@crystalhealing847
I'll try some marmite in it the next time I make tofu.
As it happens, I have Marmite on hand.
How much would you put in?
I usually use 170g of the target legume and 680g of water.
Works out to make enought to fill, but not overfill my tofu press.
Thank you
Cheers Andy
This definetly has to go onto my to make list. Will have to convert the weight in to cups n such but cant wait to try it.
or just use a scale? 😏
@@SamsHomeKitchen I would if I had one.
Thanks for this. Does anyone know , we add some lemon or vinegar to the mixture after thickening and before cooling in order to simulate the “tang” of traditional tofu? Thank you.
New sub here and I love your content!😋
Welcome welcome Carolina:)
Lentils are so expensive in your country. Here in Vietnam they are about $1/kg.
I'm so glad I found your video. I literally found out about lentil tofu yesterday and have been trying to figure out if it was possible to make it with any other kind of lentils, besides red lentils. My green lentils are soaking as we speak lol😍
Thank you for stopping by! Red lentil tofu do come across more photogenic I suppose? But hey, it's 2023, we don't see colours
Sam's method works also with Chickpeas, peanuts, kidney beans, pinto beans, great northern beans, pumpkin seeds, and fava beans. I have some Mayacoba beans and black beans I want to give a try.
The vegan algorithm brought me here today, my first visit definitely won't be my last, I love your recipes and your soooothing voice. Cook On, Chef!
Appreciate the kind words Lila! I am not a vegan myself but definitely enjoy a lot of plant based food for health and budget reasons :)
Thanks,
👍👍👍
I like it, I added some garlic and onion powder and some Old Bay seasoning, and it is good for me, because I am allergic to soy products
Do you have a link to the lentils you used for this recipe? If not, which types of lentils are in this mix of lentils?
Coated with corn starch, fried it in the none stick pan. I did this last week.
Awesome!
That's very nice
Does it work to soak and high-pressure cook lentils first then blend the lentils with water and cool the tofu?
Great video!❤❤❤
Thank you Raissa 👍👍
If I want a softer texture, can I sieve the lentils, as you did with the chickpeas?
The tofu looks really good, but why do you use a silicon spatula for stirring in the cast iron frying pan and not a metal one?
I really wanted to make lentil tofu, but every recipe I found used red lentils which I couldn’t find in my grocery store. Just found your video and Thanks! I will try to make this with the lentils I have.
Colours don't matter I tell ya! hehe
Perfect when .ade in a non-stick pan 🤤
They are convenient little tools aren't they? I haven't owned one for years through
Do you How long will it last in the fridge?
Wow, I’m definitely going to try this one. Really love the look of the green lentil tofu and I like how you described it as having a taste of mashed peas. It tells me that I would love it 😊
Please could you make your wonderful recipes without the music - it’s hard for people with certain neurological conditions to cope with talking and music at the same time. ❤
Thank you friend! Hope the recipe was a hit for you!
Also thank you for the feedback. I am trying something slightly different with my new video going out soon. Can't promise anything but let me know if it's any different!
@@SamsHomeKitchen Thank you so much. I’ll look out for the new video, and I made green lentil tofu - it’s officially my favourite. The flavour is excellent and it set really well! X
@@SamsHomeKitchen i struggle with the background music too. A little quieter would be great, my brain gets overwhelmed. Thanks Sam.
I make Red lentil and chickpea tofu every week, I fry It into mock chicken nuggets. It Is Amazing this way.
Recipe video please
I love how easy this is.
Would you be able to make the chickpea tofu in the same way too ?
I have tried it a couple of times since and short answer is YES!
I toss them in some corn flour a little corn flour so the coating doesnt fall off and crunch, and then when theyre on a pan dont move then like that, just shake the whole pan like youre making fried rice or asian wok. Add some sweet chili, msg or soy sauce and you get beautiful tofu.
Thanks for sharing. I’ll get a wok one day👍
You also might need to marinate this tofu before baking. It works great with red lentil tofu.
That's a great idea! Seasoning can be added directly to the mixture too
Please, please do not pour anything into plastic containers especially hot things. It WILL soon become clear that no plastic is safe in the kitchen. So many options. Ditch plastics in the kitchen where u can please. If you microwave in plastic it always gets stained by the food which means your food and the plastic have interacted 😬 Nice recipe, will be making and storing in glass 😜 thank you 🙏 BTW, paneer behaves much same way in a hot pan and sticks a little until it gets crispy 👌🏻🤗
I've made chickpea tofu with chickpea flour & loved it. I am going to go soak some lentils right now! :) t/you
Glad I'm able to help Kitty
For those needing to know - The whole thing is about 635 calories and 46.5grams of protein.
Hey there! 😄 This 2-ingredient lentil tofu recipe is a game-changer! It's budget-friendly and tastes amazing. Seriously, you won't believe how easy and delicious it is. Give it a try and thank us later! 🌱💚 #BudgetFriendlyVegan #DeliciouslyAffordable
Could this be dehydrated to make jerky? 🤔
Awesome!
👍👍👍
How long does it take?
The crust does stay on if you wait a bit longer. I tried on a cast iron skillet.
Will give that a go next time! Thank you
The inconsistency is the starch from the lentils forming small grey clumps, that's the starch gelling.
Thanks for sharing! Good info
I soaked the lentils overnight then blend in nutribullet, but it wasn’t smooth. The lentils were still visible and felt away when attempted to fry. Where did I go wrong?
i saw the chicpea tofu and i subscribed immediately and now im here Thank youu
Why thank you! Welcome to the frugal cooking club😉
can you basically do the same process with soy lentils ?????? i wanna know. as long as you cook it enougj all the bad stuff shojld go away right
Bake first to firm up. If you want them to be crispy then pan fry after the oven
You made chickpea tofu and dredged the cubes in starch before frying, maybe doing so with these might help them from sticking.
Very good point! I found oven a tad easier especially when cooking for more than one:)
Wait a second, has anyone tried the lentil slurry milk in the middle part? maybe sweeten it and you could down it quick?
I stumbled across your channel and am glad I did.
I was looking for an answer about if the lentils colour mattered. You answered it quite handily.
I'll give this a try this weekend. I'll soak the lentils for 24 hours we ith water and tsp of baking powder as I do with chickpeas for making hummus.
🙌Colours don't matter🙌
@Sam's Home Kitchen
Thank you.
I'm trying lentil tofu two ways this weekend.
1.) Direct to hob after blitzing.
2.) Let sit 30 minutes to let starch settle, then on the hob.
The reason for the double culinary experiment is to see if the theory posited by Mary over at Mary's Test Kitchen stands up. The theory is that letting the starch settle increases the firmness of the end product.
The only way to find out is to try it myself.
Amazing what a yummy looking vegan Feta cheese recipe will lead to. I want to make the vegan Feta, but I'm not a fan of soy, nor do I want to pay what my store charges for soy tofu. Cost wise the 453g bag of lentils cost a bit less than $1.50 USD
That makes for an affordable experiment.
Either way, I'll use the end product. I'll be writing up a proper set experiment lab notes, so I can refer back to it later
Sam, seriously, thank you for a great turorial.
Hello Sam,
I'm reporting back in after my Lentil tofu experiment last weekend.
453g/1lb of lentils yielded roughly 2.4kg of tofu. ( I will NOT be doing this large of a batch again. LOL! )
1200g went into making vegan feta ( quite tasty! )
The other 1200g went into a few attempts at tofu scramble!
Very tasty as well. I don't have Black salt so didn't, quite, get the egg flavour down pat, but I didn't care.
However, I did dress up the scramble after plating by adding homemade sauerkraut and a homemade pickle blend of cauliflower, carrots, celery, and Jalapenos.
This weekend, I'm tackling tofu made from roasted peanuts. I borrowed the idea from another YT channel, but prefer your methodology although I did purchase a tofu press.
I want to thank you, again, for this tutorial.
I've enjoyed every video of yours that I've seen.
I am definitely getting ideas for future experiments in my domestic culinary laboratory.
Hello Sam,
150g of roasted peanuts plus 600g of water yielded 397g of pressed tofu.
It was very, very soft tofu.
I made a scramble out of it. It was quite tasty.
More than likely, I'll save this kind of tofu for special occasions.
I think I prefer to use peanuts for milk.
Next in the hopper to try is chickpeas.
Glad I have found your videos, now that Coles and Woolies have gone bonkers.
Yeah right. I get most of my staples from Aldi these days.
I love it ❤..one question what temperature for the oven? How long in the oven? Thank you
From memory, I did 180-200 degree C
I made this..... I loved it 😅
Do you have a preference compared to the Chickpea tofu Connie?
THIS is "Kilker Tofu" and I would definitely try it. Shout out to "The Beets".
Awesome man!
Thanks! It looks really good. Question: Why didn't you strain it after blending as you would with another type of tofu? Maybe you said, and I didn't catch it. 😊
The pulp in the mixture gives it more fibre and solids as opposed to straining it to pure liquid form. Think about cement vs concrete.
To make soy tofu from strained soy milk, a coagulant is used. Unstrained lentil soup has enough fibre and starch to harden into shape. Of course, the former is smoother and softer, while the latter is harder.
can we do this with the chickpea tofu - not separating the pulp and liquid?
Yeah for sure! I made a lentil tofu just recently using the exact method! It's in the pinned comment.
Don't you add consolidating agent when cooking ?
No need to drain water out of the tofu ?
👍 As per my other comment!
I tried this and thought i added too much water. So it really is 4 cups of water to 1 cup of lentils? I must admit, i added salt, turmeric, black pepper while it was blending. I suppose i should add those while it's cooking as opposed to blending. It was just way too watery and it kept trying to boil over when I let it sit (to evaporate excess water). I'm not giving up though! Will try again tomorrow after work! Thanks for the video!
I was converting this recipe to cups just now for my first try. According to my findings it is approximately 1 cup (.9 cup) of lentils to 3 cups (3.04 cups) of water and .833 teaspoon salt. This may be the reason why yours was too watery, if you had an extra cup of water.
what is "yellow lentil"? it is either bengal gram (chana) or pigeon pea. it looks the former. you have to be specific. and what is "green lentil"? usually moong is called as green lentil, but it looked like you used red lentil (masoor) with the skin. It became firm because you allowed the starch to stay. which is a good idea because i find that coagulated protein from lentils has a very pasty and unappetizing texture
OMG! Trying to add more veggie stuff to diet and less meat... I have so much to learn but I love lentils and open to eat more tofu style dishes...
It's definitely a process and change of habit adjusting your diet. My food budget has lowered quite a bit since I reduced my meat consumption
Mine is still too soft. 3 batches now.
HELP NEEDED: I confess I dont use tofu, I am unsure about which to use and how to use it and usually pick the wrong one. Last time I brought the wrong one hoping on frying it, I thought I squeezed the moisture out of it enough but it turned into scrambled eggs. Very nice actually, I was suprised and enjoyed it, however where I am at that price, I think I can go without tofu. So this idea works for me with legumes. However he said the Chick Pea - silky tofu & Lentil - Firm or Extra Firm tofu, what about in between, what other legumes can you use in between that will work. Its better on the hip pocket (money wise) and also gives you your tofu. What I am wanting is something I can use and just fry up, toss around in what ever I am doing without crumbling, and one for the times I do want something crumbling.......LOL
It's more about the amount of fibre you leave in the tofu that determines the firmness. For the Chickpea tofu recipe, if you left the pulp in, the tofu will come out a bit firmer
I added two eggwhites during heating up the mixture (stirring vigorously!) to mine and it became really nice and firm!
Great try after frying for skin to stay on, cover n let sweat then turn skin should stay on😂.
Great suggestion! Lots of variables at play for sure!
Could you roll the tofu cubes into egg and then Almond meal or coconut and then pan fry??
Bread crumbs also work! One great way to make crusty tofu!
@celesteand4133
You just gave me an idea.
Instead of egg, I might try aquafaba.
Thank you muchly!!
Love this recipe. Found out I was allergic to tofu(soy). 😊😊😊
Oh no! It's super common though. Lucky there are plenty other alternatives.
bonjour je n ai pas un mixer assez puissant pour faire une pate lisse des lentilles trempé&es donc je mouds meslentilles seches et ensuite je rajoute l eau a cette farine et je fais cuire c est + rapide et + facile!
That's a very good idea crushing it beforehand. Would soaking make it easier to do so?
@cathycathywild5145
Francais: Bonjour Cela ressemble beaucoup à la méthode utilisée pour faire du tofu birman. Si je me souviens bien, la farine de pois chiches est utilisée. Donc, un concept très similaire.
English: Hello,
That sounds very similar to the method used making Burmese tofu. If I Reccollect Correctly, chickpea flour is used. So a very similar concept.
I'm not vegetarian (certainly not vegan) but looking for interesting ways to use more vegetables and pulses in my diet and less meat and eggs. What exactly does one do with tofu? Especially tofu that tastes like peas instead of tastes like nothing? 😉 Seems like it might be good with sambal or other really hot garlicky sauces, or maybe oyster sauce. I'm having trouble finding recipes, and I don't really like soy sauce. Thanks.
Same here fam. Balancing diet on nutrition and budget is the game.
I've been drying them out a tad in the oven and use as mince alternatives in stir fry lately!
Hey!
I am nonvegetarian but milk and egg protein intolerant.
I found legume tofu recipies really useful for making plant based cheese. I flavour it with garlic powder,onion powder,nutritional yeast,very little caraway seeds and paprika. Tastes amazing and works great in toast and on pizza!
It was a shock when i have found out i have food intolerance, but as years passed i could gradually stop eating milk and egg too. It might sound odd but stopping eating egg was bigger challenge than not consuming milk.
The recipies like this give new ideas and power to keep non-dairy and no-egg diet. Im am glad people put effort to make videos and teach us :)
Nice recipe.
Not sure I would call it it tofu, as you haven’t removed the starch…hey, which is why is sets so well.
Have you tried leaving the soaked lentils to start to sprout first? I always do this, speeds cooking amongst other things
That's such an interesting take. I'll have to give sprouting a try sometime! Thanks for the suggestion.
Really it is fried (thick) Dahl.
Need to add flavor after blending before heating it. Adding salt, adobo.
Seasoning can surely be done during the making of tofu or afterwards! Depending on how you intend to consume it.
I made this and although the "raw" tofu seemed alright, maybe a little flimsy, it basically melted and turned into crunchy mush patties in the oven. Not sure what I did wrong.
Hi, fundamentally this “tofu” is solidified starch. The bond is weaker than traditional tofu.
What were you trying to achieve with the oven?
since it's so soft you can make it into mapo tofu and add some sichuan chilli oil. i tried another youtube guy's lentil recipe and failed. gonna continue with it. maybe i didn't soak my lentils for long enough so they were still too hard and raw as i had sediment in the liquidiser
I’ve tried mapo tofu and it works quite well. Just need to make sure to add the tofu in last minute or else it’ll dissolve 😂
Costs a whole lot less than any store bought tofu. Will need to get a blender. I don't think a nutribullet will handle the volume very well and the food processor is not as good at blending as a blender. At least with this, I won't meed to squeeze any excess fluid out before using it. I am all for saving money anywhere I can. I use lentils in a lot of foods I fix for myself so I always have plenty on hand. Thank you for sharing this. :)
Not a problem at all! I don't own a nutribullet so can't say for sure. But the couple of times I've used one, they are pwoerful little units. Might just need to do smaller batches
@@SamsHomeKitchen My last blender I had decided to start smoking. Have started looking online for another one to order once I get moved. One that can handle making 'cheese'. :)
Lentil tofu being cost effective also depends on the time involved. I found it pretty tedious for not much tofu.
Could I do green tofu with split green peas?
Why not? Wouldn’t be super green though I imagine.
@lindageogre8209
Yes you CAN!!
I've done it.
It turned out quite nicely.
You can also use green split peas to make milk out of.
It looks like your pan wasn't seasoned. Mine fried and browned crunchily on all sides. I also recommend coating them in starch first, too.