they make this in japan!!! it's called goma dofu and it's made using sesame seed paste and kudzu starch! it's supposed to smell divine and taste even more so but making the paste from scratch takes a while
as someone who is allergic to soy and cannot eat legumes or pulses, I really appreciate this series! I've learned that I could easily make some pumpkin seed tofu as a high protein substitute, or I could make sunflower or peanut tofu as a cream cheese or spread substitute. All I need to do is get a tofu press now lol.
I think the peanut makes a great cheese. In Mexico vegan restaurants use peanuts exclusively for cheese as other nuts are hard to come by and thus expensive.
I'd love to see you try Mung or Adzuki beans. I'm also interest in how sprouting beans/seeds might affect the outcome; presumably that should convert some starch to protein.
Would sprouting beans convert starch to protein? I only know what sprouting barley does. It makes malt because the seeds convert the starch to maltose. Starch is carbohydrate. Just simple sugars bound up together.
by the magic of "the algorithm", I found your channel literally two days ago and I've already watched your entire "Will It Tofu?" series. I'm not vegetarian or vegan, but I do try to reduce my meat consumption and I have done a few years off-and-on with keto. This series is super interesting and you absolutely gained a subscriber in me haha. I can't wait to see what's next. I'll wait patiently while I binge your entire back-catalog 😄
BTW, I made vegan cheesecake with chickpeas and cannellini beans for a friend's birthday the other day because cashews I ordered were still on the way. It turned out beautifully. It was of course creamier than pressed tofu. The point is, the combination of these beans make a great sweet treat. I did manage to pull off most of the skins before blending for a smoother texture. Another surprise was it gave me super good BM.
would love for more generic beans and legumes to be included in the tofu series like: dried black beans, kidney beans, canellini beans, white beans, pinto beans, green/brown lentils, dried chickpeas, black eyed peas, mung beans, split peas. #reciperequest
I would definitely love to see black beans they are packed with flavor. And yes Will it Tofu series is most enjoyable and excellent. Maybe you might want to change the title though to Will it Tofu or Will it Cream Cheese? 🤣🤣🤣
What a fun video! I'm really looking forward to trying the peanut tofu. In trying to make tofu from pigeon peas, which form do you think would work better, the whole peas or the dal that is split & hulled?
Both of my comments got deleted for some reason. I can understand the one with the links, bc maybe it couldn't been regarded as şpăm - they were links for equipment I found to make the nutbag squeezing easier on the hands, I'm not even an affiliate or anything - and the other was a recommendation to try black soybeans bc they're lower in carb (aka keto-friendly). I hope I didn't break any rules with those posts, I've honestly never had issues making comments like this before - especially if I'm citing research studies, where I'm using 5 to 8 links at a time. Not sure what happened 😕
My first thought for the peanut tofu was something simple like a sandwich spread or dip for crackers, but I bet the base for a chocolate mousse would be really good. Similar to a silken tofu mousse but with light peanut flavors. Which I suppose is what you were getting at with the silk pie, but I think you could just serve it in cups for that small amount. Maybe with a little crumbled graham cracker to be like a mini pie cup.
I cannot digest unfermented soy beans and this video series has been wonderful! There are several Middle Eastern markets near me that always carry dried fava beans. I'm for sure going to try your fava tofu, along with the red lentil and pumpkin seed varieties. You are a treasure! PS: Love the Chester sighting! 😻
with the roasted peanut "tofu" you could do some filling for ravioli, maybe with spinach! :D Excellent video, I have to try the hemp seed tofu, looks incredible!
Mary, you really are a pioneer with this series!! I peeped those yellow mung beans in the final shot, I cannot wait to see the results of all the different beans, especially dirt cheap lentils lol
I'm so glad I found this channel, you are amazing! I wonder if you could use peanut butter powder for anything interesting, and I love the sprouted bean idea. Keep up the awesomeness, and thank you for bringing this to the world!
That sounds so good! It made me wonder whether the hempfu could be turned into some kind of frozen dessert with its high fat content. 🤔 So many interesting questions on this channel!
Dried lima beans are more available and cheaper than dried fava beans in my area. They are a bit higher carb and a bit lower protein. Would love to see how that would go.
I just had a look at the numbers, from a farmer in Belgium, and now I understand why not many people grow them: -Hemp: 1.2 tonnes of seed/hectare, 4 tonnes of straw -Winter wheat: 10 tonnes of grain, 4 tonnes of straw -Corn: 14 tonnes of grain -Potatoes: 50 tonnes/hectare.. Hempseed and hempfibre needs to be more expensive to make up for lack of production (and in fact, at current prices for product and inputs like fertilizer that hemp needs less off, it's actually quite competitive...but only at these prices).
@@egregius9314low quality post green revolution grain makes hemp difficult for it to be profitable. Pre green revolution grain would yield like 2 tons per Hectare. Ancestors should have kept population in check, around 1500's.
So very happy to see the outcome of the hemp seed experiment! You rock! 🤘🏽 I'm definitely wanting to try it out myself. The cost can/may be justified considering, as you mentioned, being filling means I'd likely use less of it at a time. Very cool. Part of my interest in the Will It Tofu series is also health related (Crohn's disease), so seeing what works and where I can take things is great. Not being able to digest raw nuts (without being in obscene pain 😭) makes me excited to try something like the roasted peanut tofu for desserts and pastries. Looking forward to what you've got in the works. I'm also interested in what pecans, walnuts, hazelnuts, watermelon seed, and flaxseed can turn into. I hope you're enjoying having stellar non-dairy milks on hand lol
While I was at Bulk Barn buying some pumpkin seeds.... cause I stumbled on your video and now I need to try it My eye came across the nutritional information sheet for Hazel Nuts I think that would be a good one to try :) Per - 100 Grams Fats - 61 grams! Carbs - 17 grams, 10 from fiber Protein - 15 grams
I'm wondering about melon seed tofu. It's a similar thing to pumpkin but a gy ood bit cheaper, at least here in uk, and easily available from South Asian stores as it's a standard ingredient blended up in Korma sauce. Usually under the name "magaz" or "char magaz".
This is such a great series Mary! I love it. Love seeing what you’ll do with the ones that don’t work well as a tofu, and of course all the pulps! Mary’s Mystery Marvels! 😁
Suggestion. How about trying a nut like cashew, pistachio or walnut to tofu? Not sure it would work but would be interesting to see the outcome. Also coconut with its high fat content would be cool too.
This was so much fun. I use hemp as much as possible. Peanut one soft and like cream cheese has endless possibilities for me. Homemade vegan vegetable crackers. . Hemp in no meat swedish ball. With truffle oil and pasta noodle of choice.
Once I made hemp milk and when I heated it in the microwave for my tea it made huge curds 🥲 so after watching your pumfu I was wondering if you tried it with hemp and here I am! 😁
flax seeds seem like another potentially viable option, though they will also have quite the amount of oil left in the whey as well as trapped within the resultant tofu, so expect them to be extravagantly rich. I suspect that a tofu made from such an oily seed will stir fry exceptionally well if it turns out firm enough to hold together.
Peanuts are almost half oil so you are always going to get a mushy paste. If you blend straight peanuts until smooth and leave in a jar for 4-6 weeks, most of the oil will seep out and leave a solid block of peanut paste. This might be a better tofu ingredient, with the oil removed, as the oil will prevent proper solidification. Plus, you will get some cold pressed peanut oil that tastes way better than the stuff you get at the store and isn't carcinogenic due to the process of industrial oil removal.
@@pookarah Me too, it's tasty, and this gives you the benefit of knowing that it doesn't have awful petroleum based chemicals in it, like when they extract regular oil with hexane.
ahh I was so excited!!! the hemp one looks amazing 😍 it's definitely an expensive option though you're right. hemp seeds are one of my favourite "just add it on top" protein sources for sweet AND savory foods so I had pretty high expectations. it's so cool that it coagulates itself, I wonder if it has to do with the high fat content
I managed to find hemp hearts for £15.99kg in the uk and as you don’t need to soak overnight I will be trying this as my first homemade tofu asap. Thankyou Mary for such friendly,clear and concise recipes ✨💕
in Poland we have hemp tofu (NaturaVena - Tofu z konopi), which is a mix of: hemp (Cannabis Sativa L.) (62%), soy beans (14%), lemon juice, citric acid, water, salt Pro Soya also have one Hempu: 68% hemp, lemon juice, citric acid, water, 1,5% ginger, 0.2% pink himalayan salt, onion, apple vinegar, sugar, chilli. I didnt try them but I am eager to now 😋
I love these videos! I think you are officially a tofu-ologist at this point haha. I personally think pea tofu would work well! I also wonder if high protein grains like oats or barley would work
The roasted peanut Tofu looks like a cream cheese. I bet it would make an awesome cheese cake if you put seasoning and erythritol in it and put it on a nut crust. 🥰 I might try that myself.
Looking at the protean chart, I would think Almonds, Pistachios, Walnuts and Hazelnuts would all make tofu... though maybe less solid than pumpkin seed.
Mix chickpea flour, chopped veg and spices with peanut "tofu" to make veggie burgers. Use peanut "tofu" with cooked squash or sweet potato for ravioli filling or stuffed pasta shells. Melt dark chocolate in coconut cream, mix in, and serve as a mousse.
I made the hemp seed tofu yesterday. It was a lot of work to squeeze the liquid from the pulp. The end result was lobely and creamy. The pulp makes a nice dip with some seasonings.
Yes! I knew that hempfu will be your favorite! It's the best one. But the price is a bummer. In my country hemp seeds is only a bit more expensive than pumpkin seeds.
@@bluewren65 magical land :D Latvia. Of course you can find shelled hemp seeds for 25eur kg or more in here too but I can get it as low as 5eur per 500gr
@@saulespukje8 So that's about $16 australian dollars. I can get shelled hemp seeds for $15 kg and pumpkin seeds for $10 from a bulk food supplier online, but generally both are far more expensive in supermarkets.
Financial top tip for the hemp hearts: unhulled (whole) hemp seeds are lots cheaper, and if you're going to blend them anyway you don't need hulled ones, especially since the hulled ones always have some shells left anyway (that's where the bitter/grassy taste comes from). Just blend them into a hemp milk, and the hulls are easy to sift out 😀. I'd love to see you do a taste/cost comparison for this!
mmm....the roasted peanut tofu, quite economical to make, I like the idea of a silk tofu pie. One tofu I didn't like was a commercial coconut milk tofu. I thought coconut milk tofu would have been fantastic. Very disappointing because I love coconut however, it had a sharp after taste which stayed for a few hours after consuming. Oh yuk!
Have you thought about making a blended tofu to mix and match qualities of the different ingredients? You could extend some of the more expensive ingredients by mixing with some of the cheaper. Like 50% fava bean for the texture, 30% pumpkin seeds to get the self curdling, and 20% hemp hearts to bring some extra fat and nuttiness to the flavor.
Maybe someone commented this already. Price wise, you may try to use unshelled hemp seeds - much cheaper - at least here in Spain. And by the way: thankyou very much for what you are doing.
I find that the hulled hemp seeds have a milder flavor. I personally find the unhulled ones too bitter with a stronger grassy flavor which I wouldn't want a ton of. Ok sprinkled on salad with lots of other flavors to mask it but when it's the only ingredient...
Questions for Pumpfu could you use sprouted pumpkin seeds similar to how you did the roasted pumpkin seeds? Also once you make/ cook how many days would it be safe to keep in the fridge?
If you prepare a thick peanut(raw) milk (few amount of water) and cook it until tastes not beanie then switch off fire and leave it undisturbed, it will coagulate itself into a pudding/creamy jello like and taste wise it will remind you real milk cream cooked into panna cotta! I love peanut milk also to drink it!
I love your videos, thanks for making these. One other downside to hemp tofu might be risk of heavy metals in hemp seeds. Ordinarily I don’t care too much about this because I use them sparingly but I wonder if it would be a problem if used frequently as tofu. I wish there were better standards and labeling around this.
Sort of a funny question, but what, if anything, would you change about your wooden spatula to make it even more useful? I know the flat edge is the most important part, but could the handle be longer, rounder, more comfortable? Could a slight angle at the neck be useful? What about a slight bowl like a spoon, but still keeping the straight edge. Yep, funny question, but I'm a little obsessed with finding the perfect all-around wooden cooking utensil.😊
I would have thought things would be cheaper in Canada vs Australia given your proximity to the US, but apparently not. I can get pumpkin seeds for AUD 10 and hemp seeds for AUD 15 (our $$ are roughly equivalent) from a bulk online grocer (although when you add shipping to Tasmania it comes out a bit more depending on how big the order is). Of course, in the supermarkets the price is about 2.5 times higher. I've just ordered the Noya tofu press and am very keen to make the pumpkin seed tofu.
Roasted peanut tofu seems like an interesting ingredient to something. Maybe a faux-ricotta? I already use roasted peanut butter in curries, gravies, sauces, baked goods, and old-fashioned tomato soup. The extra steps to "tofu it" cry out for a more lofty usage.
Maybe use the roasted peanut tofu in hummus. Looks like a gorgeous sub for tahini if you can’t get it. As a sauce for the air fried tofu to mimic satay?
I have been binge watching your videos and these tofu ones are excellent. I’m going to visit my favorite person to cook with and we’ve had all sorts of supplies delivered to our destination to make as many as we can fit into our vacation. Thanks again! (I’d love to support you on patreon, but I didn’t find you there. Please consider adding that to your tools!)
Recipe : maybe use that peanut version as a cheesecake; or in place of cream cheeses. It looks like it might make a good vegan liver wurst or other savory spread too. It also looks ready for a cheese. I love anything hemp, and I’d pay the high price for it: it’s nutrition and health benefits are worth it. Thanks for sharing!
Yay, Mary! Another stellar Tofu video. Love this series! Question: How would you go about finding the exact macros for the finished result? Or, would you think that just putting in the pre-tofu macros in something like Chronometer, would be close?
I just discovered you and love the tofu experiments! I think it would be really interesting to work with sprouted materials, how about sprouted green lentils? I'm pretty sure sprouting decreases starch and increases protein, or so I've heard. #reciperequest please please please!
I wonder if it had anything to do with the protein structure of the peanuts. Since it was already heated this would be altering the structure of the protein twice. Just a thought.
It would be cool to see a sesame seed tofu. Hopefully when cooked it would have a tahini like taste
Adding a #reciperequest to this comment, because I'd love to see tahinifu too.
Ooh..
they make this in japan!!! it's called goma dofu and it's made using sesame seed paste and kudzu starch! it's supposed to smell divine and taste even more so but making the paste from scratch takes a while
as someone who is allergic to soy and cannot eat legumes or pulses, I really appreciate this series! I've learned that I could easily make some pumpkin seed tofu as a high protein substitute, or I could make sunflower or peanut tofu as a cream cheese or spread substitute. All I need to do is get a tofu press now lol.
Glad I could help!
Let it be known that peanuts aren't nuts, but actually legumes.
@@jollybluegiant6969 I know.
I think the peanut makes a great cheese. In Mexico vegan restaurants use peanuts exclusively for cheese as other nuts are hard to come by and thus expensive.
Yum! I gotta make some nacho's cheese with peanuts. It sounds amazing. 🥰 Thank you for that.
How do they use peanuts as a cheese, can you specify please?
@@hakanul2765 I've seen them ground with nutritional yeast for a parmesan dupe, I think there's a melty version as well but I've never made it
@@alejajm1666 OK, thanks. :)
@@hakanul2765 just like this would be ok
I'd love to see you try Mung or Adzuki beans. I'm also interest in how sprouting beans/seeds might affect the outcome; presumably that should convert some starch to protein.
I was thinking the same thing!
Would sprouting beans convert starch to protein?
I only know what sprouting barley does. It makes malt because the seeds convert the starch to maltose.
Starch is carbohydrate. Just simple sugars bound up together.
by the magic of "the algorithm", I found your channel literally two days ago and I've already watched your entire "Will It Tofu?" series. I'm not vegetarian or vegan, but I do try to reduce my meat consumption and I have done a few years off-and-on with keto. This series is super interesting and you absolutely gained a subscriber in me haha. I can't wait to see what's next. I'll wait patiently while I binge your entire back-catalog 😄
Her vegan cheese whiz recipe is dope.
Yes the all mighty algorithm brought us here and I stay for good content and soothing voice
BTW, I made vegan cheesecake with chickpeas and cannellini beans for a friend's birthday the other day because cashews I ordered were still on the way. It turned out beautifully. It was of course creamier than pressed tofu. The point is, the combination of these beans make a great sweet treat. I did manage to pull off most of the skins before blending for a smoother texture. Another surprise was it gave me super good BM.
would love for more generic beans and legumes to be included in the tofu series like: dried black beans, kidney beans, canellini beans, white beans, pinto beans, green/brown lentils, dried chickpeas, black eyed peas, mung beans, split peas. #reciperequest
I'm glad you suggested chickpeas and black eyed peas. I suggested those also.
Interested in what black bean or pinto bean tofu would be like. Thanks for this series! I find it highly enjoyable to watch👍
I'm so glad :-) Thank you so much for watching. Your bean dreams will be revealed... ;-)
I would definitely love to see black beans they are packed with flavor. And yes Will it Tofu series is most enjoyable and excellent. Maybe you might want to change the title though to Will it Tofu or Will it Cream Cheese? 🤣🤣🤣
I third this! Black bean tofu could be so interesting
What a fun video! I'm really looking forward to trying the peanut tofu.
In trying to make tofu from pigeon peas, which form do you think would work better, the whole peas or the dal that is split & hulled?
Both of my comments got deleted for some reason. I can understand the one with the links, bc maybe it couldn't been regarded as şpăm - they were links for equipment I found to make the nutbag squeezing easier on the hands, I'm not even an affiliate or anything - and the other was a recommendation to try black soybeans bc they're lower in carb (aka keto-friendly). I hope I didn't break any rules with those posts, I've honestly never had issues making comments like this before - especially if I'm citing research studies, where I'm using 5 to 8 links at a time. Not sure what happened 😕
My first thought for the peanut tofu was something simple like a sandwich spread or dip for crackers, but I bet the base for a chocolate mousse would be really good. Similar to a silken tofu mousse but with light peanut flavors. Which I suppose is what you were getting at with the silk pie, but I think you could just serve it in cups for that small amount. Maybe with a little crumbled graham cracker to be like a mini pie cup.
I cannot digest unfermented soy beans and this video series has been wonderful! There are several Middle Eastern markets near me that always carry dried fava beans. I'm for sure going to try your fava tofu, along with the red lentil and pumpkin seed varieties. You are a treasure!
PS: Love the Chester sighting! 😻
All the ingredients you've tested I'm happy to just cook into a porridge. Mary, I admire you for your patience and enthusiasm for new discoveries : )
with the roasted peanut "tofu" you could do some filling for ravioli, maybe with spinach! :D Excellent video, I have to try the hemp seed tofu, looks incredible!
Aha! I was thinking ricotta when I saw the roasted peanut tofu. Ravioli filling with spinach is a great idea.
Mary, you really are a pioneer with this series!! I peeped those yellow mung beans in the final shot, I cannot wait to see the results of all the different beans, especially dirt cheap lentils lol
Interesting that the two peanut tofus are so different.
I love this series :) would be good to see more types of bean.
More to beans come! Thank you so much for watching!
I love this whole series Mary!!!
Yay :-D thanks for the support!
I tried doing this with mung beans, and it's the same as you have with the peanuts, if you're curious!
I'm so glad I found this channel, you are amazing! I wonder if you could use peanut butter powder for anything interesting, and I love the sprouted bean idea. Keep up the awesomeness, and thank you for bringing this to the world!
great series and you have got me thinking
imagine a soft roast peanut tofu drizzled with honey as a dessert
That sounds so good! It made me wonder whether the hempfu could be turned into some kind of frozen dessert with its high fat content. 🤔 So many interesting questions on this channel!
Dried lima beans are more available and cheaper than dried fava beans in my area. They are a bit higher carb and a bit lower protein. Would love to see how that would go.
hemp has no business being this expensive. they could easily be a massive staple with their protein and cloth fiber potential
agreed!
I just had a look at the numbers, from a farmer in Belgium, and now I understand why not many people grow them:
-Hemp: 1.2 tonnes of seed/hectare, 4 tonnes of straw
-Winter wheat: 10 tonnes of grain, 4 tonnes of straw
-Corn: 14 tonnes of grain
-Potatoes: 50 tonnes/hectare..
Hempseed and hempfibre needs to be more expensive to make up for lack of production (and in fact, at current prices for product and inputs like fertilizer that hemp needs less off, it's actually quite competitive...but only at these prices).
@@egregius9314low quality post green revolution grain makes hemp difficult for it to be profitable. Pre green revolution grain would yield like 2 tons per Hectare. Ancestors should have kept population in check, around 1500's.
10:36 got me cracking
Great video Mary!
So very happy to see the outcome of the hemp seed experiment! You rock! 🤘🏽
I'm definitely wanting to try it out myself. The cost can/may be justified considering, as you mentioned, being filling means I'd likely use less of it at a time. Very cool.
Part of my interest in the Will It Tofu series is also health related (Crohn's disease), so seeing what works and where I can take things is great. Not being able to digest raw nuts (without being in obscene pain 😭) makes me excited to try something like the roasted peanut tofu for desserts and pastries.
Looking forward to what you've got in the works. I'm also interested in what pecans, walnuts, hazelnuts, watermelon seed, and flaxseed can turn into. I hope you're enjoying having stellar non-dairy milks on hand lol
Good thought on the watermelon seeds!
While I was at Bulk Barn buying some pumpkin seeds.... cause I stumbled on your video and now I need to try it
My eye came across the nutritional information sheet for Hazel Nuts
I think that would be a good one to try :)
Per - 100 Grams
Fats - 61 grams!
Carbs - 17 grams, 10 from fiber
Protein - 15 grams
I'm wondering about melon seed tofu. It's a similar thing to pumpkin but a gy ood bit cheaper, at least here in uk, and easily available from South Asian stores as it's a standard ingredient blended up in Korma sauce. Usually under the name "magaz" or "char magaz".
This is such a great series Mary! I love it. Love seeing what you’ll do with the ones that don’t work well as a tofu, and of course all the pulps!
Mary’s Mystery Marvels! 😁
Suggestion. How about trying a nut like cashew, pistachio or walnut to tofu? Not sure it would work but would be interesting to see the outcome. Also coconut with its high fat content would be cool too.
This was so much fun. I use hemp as much as possible. Peanut one soft and like cream cheese has endless possibilities for me. Homemade vegan vegetable crackers. . Hemp in no meat swedish ball. With truffle oil and pasta noodle of choice.
I think its really great that you do this methodical testing. I'd like to propose an ingredient! The cheapest seed in the store, Flaxseed!
I love this series and your ideas for each element of the process!
Once I made hemp milk and when I heated it in the microwave for my tea it made huge curds 🥲 so after watching your pumfu I was wondering if you tried it with hemp and here I am! 😁
What about trying a mix? Like 1 part pumpkin to 1 part lentil, etc. Maybe there is a best of both worlds possibility.
Possibly! :-)
Ooooooh, bulking out the more expensive, firm and tasty ingredients with cheaper, softer ingredients. This will be great to experiment with.
I want to see this too!
Haha I suggested a mix/hybrid on another video! I'm glad someone else thought to suggest that also!
The hemp hearts look amazing.
flax seeds seem like another potentially viable option, though they will also have quite the amount of oil left in the whey as well as trapped within the resultant tofu, so expect them to be extravagantly rich. I suspect that a tofu made from such an oily seed will stir fry exceptionally well if it turns out firm enough to hold together.
Peanuts are almost half oil so you are always going to get a mushy paste. If you blend straight peanuts until smooth and leave in a jar for 4-6 weeks, most of the oil will seep out and leave a solid block of peanut paste. This might be a better tofu ingredient, with the oil removed, as the oil will prevent proper solidification. Plus, you will get some cold pressed peanut oil that tastes way better than the stuff you get at the store and isn't carcinogenic due to the process of industrial oil removal.
Oh, interesting. I want to try that, as I love cooking with peanut oil...
@@pookarah Me too, it's tasty, and this gives you the benefit of knowing that it doesn't have awful petroleum based chemicals in it, like when they extract regular oil with hexane.
Roasted peanut tofu pie, like a cheesecake.
ahh I was so excited!!! the hemp one looks amazing 😍 it's definitely an expensive option though you're right. hemp seeds are one of my favourite "just add it on top" protein sources for sweet AND savory foods so I had pretty high expectations. it's so cool that it coagulates itself, I wonder if it has to do with the high fat content
Yay! So glad you enjoyed this one. I suspect the mineral content. Both pumpkin seeds and hemp hearts are high in magnesium...but who knows for sure!
I managed to find hemp hearts for £15.99kg in the uk and as you don’t need to soak overnight I will be trying this as my first homemade tofu asap. Thankyou Mary for such friendly,clear and concise recipes ✨💕
Did you try freezing and thawing any of them to see if they get chewier and firmer like thawed soy tofu?
in Poland we have hemp tofu (NaturaVena - Tofu z konopi), which is a mix of: hemp (Cannabis Sativa L.) (62%), soy beans (14%), lemon juice, citric acid, water, salt
Pro Soya also have one Hempu: 68% hemp, lemon juice, citric acid, water, 1,5% ginger, 0.2% pink himalayan salt, onion, apple vinegar, sugar, chilli.
I didnt try them but I am eager to now 😋
I love these videos! I think you are officially a tofu-ologist at this point haha. I personally think pea tofu would work well! I also wonder if high protein grains like oats or barley would work
Weird thing with the hemp tofu there - it looked like it would be very crumbly (gappy, grainy) but did not end up crumbling much.
The results for roasted peanut look like it would be an amazing pastry filling.
thank you for making this series!
Maybe make a savory and sweet spread out of that deliciously smooth looking roasted peanut paste :)
*Aww, Chester's so CUTE! ❤❤❤*
The roasted peanut Tofu looks like a cream cheese. I bet it would make an awesome cheese cake if you put seasoning and erythritol in it and put it on a nut crust. 🥰 I might try that myself.
Sounds great!
@@marystestkitchen I think it would also make a good mascarpone substitute for a vegan tiramisu
Looking at the protean chart, I would think Almonds, Pistachios, Walnuts and Hazelnuts would all make tofu... though maybe less solid than pumpkin seed.
I really adore this series, it's both entertaining and super helpful!
What about chia and basil seeds? I doubt it will work but it’d be cool to see!
Mix chickpea flour, chopped veg and spices with peanut "tofu" to make veggie burgers.
Use peanut "tofu" with cooked squash or sweet potato for ravioli filling or stuffed pasta shells.
Melt dark chocolate in coconut cream, mix in, and serve as a mousse.
I enjoy your tofu testing so much...thanks for always sharing.
I made the hemp seed tofu yesterday. It was a lot of work to squeeze the liquid from the pulp. The end result was lobely and creamy. The pulp makes a nice dip with some seasonings.
Yay! So happy you enjoyed the results. We just need to find a way to make the squeezing easier, eh? :-)
@@marystestkitchen yes indeed. 🙂
So glad I found your channel. What a great concept!
Thanks so much!
Yes! I knew that hempfu will be your favorite! It's the best one. But the price is a bummer. In my country hemp seeds is only a bit more expensive than pumpkin seeds.
It's a huge bummer!! But perhaps if we keep a look out for good discounts :-)
What magical land do you hail from?
@@bluewren65 magical land :D Latvia. Of course you can find shelled hemp seeds for 25eur kg or more in here too but I can get it as low as 5eur per 500gr
@@saulespukje8 So that's about $16 australian dollars. I can get shelled hemp seeds for $15 kg and pumpkin seeds for $10 from a bulk food supplier online, but generally both are far more expensive in supermarkets.
Financial top tip for the hemp hearts: unhulled (whole) hemp seeds are lots cheaper, and if you're going to blend them anyway you don't need hulled ones, especially since the hulled ones always have some shells left anyway (that's where the bitter/grassy taste comes from). Just blend them into a hemp milk, and the hulls are easy to sift out 😀. I'd love to see you do a taste/cost comparison for this!
#reciperequest 😁
Just buy hemp hearts in bulk. Problem solved.😊
I love this series. It is so calming 💛💛
I see you from Spain, delius your recipes, thanks!
I would use the peanut with chocolate for homemade cups, or frozen pops covered in chocolate.
Could you use regular hemp seeds (with the shell) for the hemp tofu? This might be cheaper, since hemp seeds are often in bird food.
love this series please continue
Definitely!
mmm....the roasted peanut tofu, quite economical to make, I like the idea of a silk tofu pie.
One tofu I didn't like was a commercial coconut milk tofu. I thought coconut milk tofu would
have been fantastic. Very disappointing because I love coconut however, it had a sharp after taste
which stayed for a few hours after consuming. Oh yuk!
oh no I'm so sad for your coconut milk tofu experience!
Have you thought about making a blended tofu to mix and match qualities of the different ingredients? You could extend some of the more expensive ingredients by mixing with some of the cheaper. Like 50% fava bean for the texture, 30% pumpkin seeds to get the self curdling, and 20% hemp hearts to bring some extra fat and nuttiness to the flavor.
you can make a low carb cheese bourekas with rice paper, or otherwise use it as savoury pastry filling
I made it! Hemp heart tofu😁 watching video agin to see how you used it. Can’t wait to try it! Dinner tonight.
Hope you enjoy!
I've seen hempfu at several health food stores and it's usually three or four times as expensive as regular tofu so the price makes sense.
Mayocoba aka canary bean #recipierequest thank you! As a rural very limited option wfpb consumer this series is giving me so many options.
Maybe someone commented this already. Price wise, you may try to use unshelled hemp seeds - much cheaper - at least here in Spain. And by the way: thankyou very much for what you are doing.
I find that the hulled hemp seeds have a milder flavor. I personally find the unhulled ones too bitter with a stronger grassy flavor which I wouldn't want a ton of. Ok sprinkled on salad with lots of other flavors to mask it but when it's the only ingredient...
Questions for Pumpfu could you use sprouted pumpkin seeds similar to how you did the roasted pumpkin seeds? Also once you make/ cook how many days would it be safe to keep in the fridge?
Waiting for your ultimate tofu-ifying tier list video :)
I'm working on it lol
your video's are always amazing, thank you so much.
ahh I see you found the roasted version already! Thanks for watching :-)
If you prepare a thick peanut(raw) milk (few amount of water) and cook it until tastes not beanie then switch off fire and leave it undisturbed, it will coagulate itself into a pudding/creamy jello like and taste wise it will remind you real milk cream cooked into panna cotta!
I love peanut milk also to drink it!
WOW, just found out this series, sucha good idea!
peanut meal and starch would be great for a curry or smoothy!
I love your videos, thanks for making these. One other downside to hemp tofu might be risk of heavy metals in hemp seeds. Ordinarily I don’t care too much about this because I use them sparingly but I wonder if it would be a problem if used frequently as tofu. I wish there were better standards and labeling around this.
Sort of a funny question, but what, if anything, would you change about your wooden spatula to make it even more useful? I know the flat edge is the most important part, but could the handle be longer, rounder, more comfortable? Could a slight angle at the neck be useful? What about a slight bowl like a spoon, but still keeping the straight edge. Yep, funny question, but I'm a little obsessed with finding the perfect all-around wooden cooking utensil.😊
I would have thought things would be cheaper in Canada vs Australia given your proximity to the US, but apparently not. I can get pumpkin seeds for AUD 10 and hemp seeds for AUD 15 (our $$ are roughly equivalent) from a bulk online grocer (although when you add shipping to Tasmania it comes out a bit more depending on how big the order is). Of course, in the supermarkets the price is about 2.5 times higher. I've just ordered the Noya tofu press and am very keen to make the pumpkin seed tofu.
Just made a batch of this today. Managed to get a kilo of hemp hearts for £9 here in the UK. The milk byproduct is gorgeous
Woohoo! Love to hear it!
@@marystestkitchen also made your ranch crackers from the pulp. They were delicious too
Have you considered making tofu from Quinoa? I'd be interested in the results. I subscribed the first time I found your channel as I love Tofu.
Thank you so much for this series! Have you tested how it fares with an air fryer yet?
Not yet! But it's so similar to the pumpkin seed tofu that I expect the results to be alike.
Love,love the experiments true pioneering work , how about the black beans , watching from Jamaica W.I
Roasted peanut tofu seems like an interesting ingredient to something. Maybe a faux-ricotta?
I already use roasted peanut butter in curries, gravies, sauces, baked goods, and old-fashioned tomato soup. The extra steps to "tofu it" cry out for a more lofty usage.
I would love to see this method using dried chickpeas! #reciperequest This series is fantastic!!
I’ve been hoping for the same ❤
I love your channel! Thanks for sharing this. Have you made walnut tofu? I am obsessed with walnuts :)
i would love to see if the roasted peanut fu whips up or if it makes a good cheese cake!
Interested in a Navy bean Tofu recipe!!😊
Maybe use the roasted peanut tofu in hummus. Looks like a gorgeous sub for tahini if you can’t get it. As a sauce for the air fried tofu to mimic satay?
I have been binge watching your videos and these tofu ones are excellent. I’m going to visit my favorite person to cook with and we’ve had all sorts of supplies delivered to our destination to make as many as we can fit into our vacation. Thanks again! (I’d love to support you on patreon, but I didn’t find you there. Please consider adding that to your tools!)
Try blends. Like peanut and pumpkin seed.
Recipe : maybe use that peanut version as a cheesecake; or in place of cream cheeses.
It looks like it might make a good vegan liver wurst or other savory spread too.
It also looks ready for a cheese.
I love anything hemp, and I’d pay the high price for it: it’s nutrition and health benefits are worth it.
Thanks for sharing!
I would be very interested in black sesame seed tofu !! Thank you in advance for responding 😊 ❤
I'm interested too ;-)
Have you ever thought about mixing self-coagulating seeds/nuts with ones that aren’t? Like pumpkin seeds mixed with lentils or peanuts?
Lol, I had just suggested the hemp hearts on another vid and then looked at your channel page and it was the featured video!
I need the book!
Amazon makes publishing books so ez!
the whey would be amazing for a stew!
Thank you 🥰
I am learning so much from you thank you
You are so welcome
Yay, Mary! Another stellar Tofu video. Love this series! Question: How would you go about finding the exact macros for the finished result? Or, would you think that just putting in the pre-tofu macros in something like Chronometer, would be close?
I just discovered you and love the tofu experiments! I think it would be really interesting to work with sprouted materials, how about sprouted green lentils? I'm pretty sure sprouting decreases starch and increases protein, or so I've heard. #reciperequest please please please!
I have adzuki beans at home and would like to try to make tofu with those.
😊 thanks soooo much!!!
I wonder if it had anything to do with the protein structure of the peanuts. Since it was already heated this would be altering the structure of the protein twice. Just a thought.
My suspicions exactly!