Can You Make Tofu from other beans, nuts, or seeds - other than from soybeans??!
Can You Make Tofu from other beans, nuts, or seeds - other than from soybeans??
i have heard of peanut tofu, but I am not sure.
Answers:
I've done it before just to see what happens
I have had success with other beans including Italian white beans, navy's, kidneys, pinto's and black beans. The color isn't always white, kidneys make orangish 'goo' that's *really* nasty. Black beans make a purple semi-soft tofu with a fair taste but they're better if you do a 50-50 mix with blue corn (southwest tofu!). The best yields and most typical flavors are with the Italian and navy white beans. None of them produce as much curd as soyabeans (based on similar volume of beans). You can make a tiny amount of curd from rice milk but it's got a gross texture and flavor, much worse than what you'd expect based on the taste of rice milk.
Why'd I experiment with all those 'starters'? Boredom combined with interest in what exactly would happen. Also I pay a lot of attention to folks with food allergies and a soy free tofu would be of use to a lot of veggies with soy allergies!
If you *really* want to try something strange make tofu using 8th Continent soymilk! Beats Silk for making tofu desserts, the stuff is so sweet you could fry a pancreas with it!
BTW: Olive oil?? I may try adding some just to see what would happen but you certainly don't need or want to add oil as that would interfere with the curdling (that's what screws up nuts and seeds).
Chickpeas...interesting idea! I've got some canned ones here but no dried ones. I might just 'waste' some and see what happens
Edit:
Hey Scocasso, I would have emailed you but you don't allow it
I have only heard of and seen soybean tofu...
I don't think so, but why would you want to?
no
actually you can't
because you have to add olive oil
No you can't, tofu is only made from soya beans
That's a very interesting question. I've never heard of tofu made of anything other than soy beans. But I think I'll do some research online and see if it's possible. Maybe ask around in a Japanese restaurant.
This is a very interesting question. My guess is, the starch in other legumes (except peanuts) would seriously mess up the curdling process but you could probably make a chickpea seitan in the same manner as you would make wheat seitan. Just speculating here! Peanuts contain a higher fat to protein ratio than soybeans, so the 'tofu' made from peanuts may be unstable and probably resemble peanut butter. I don't know.
I know you can make Almond cheese but I'm not sure if it can be made into the soft cheese that Tofu is.
Hm, yeah, you'd think any bean would do since basically you add gypsum or nigari to harden it. I do not know what the actual binding ingredients are, if it's the starch or the oils or conbination thereof from the soybean.
Peanut tofu is just tofu with peanuts added, no? Just like Japanese sesame tofu, which just has sesame seeds added to the grinding process. Has anyone out there tried perhaps lima, or kidney, or other beans?
No. If you could it wouldn't be Tofu.