Make SOY FREE Tofu at Home | Vegan Protein
HTML-код
- Опубликовано: 2 окт 2024
- Soy tofu is probably the most popular protein for vegetarians and vegans, but unfortunately, not everyone can eat soy. So in today's video, we're going to make 2 alternatives to soy tofu. They're super easy to make and can be used in dishes just like soy tofu. Plus they're packed full of protein so you're not missing out! PS, don't tell anyone but I think this might be my new favourite protein 🤫 Scroll down for ingredients 👇
❤️ Subscribe - / @thekampungvegan
🛍️ Amazon Storefront - www.amazon.com...
📷 Instagram - / thekampungvegan
📘 Facebook - / thekampungvegan
💃 TikTok - / thekampungvegan
📌 Pinterest - / thekampungvegan
____________________
Soy Free Tofu
Makes a 5x5 in block
125g chickpea flour or mung bean flour
1 tbsp nutritional yeast
1 tbsp mushroom seasoning
1 tsp garlic powder
1 tsp salt
3 cups or 750ml water
A 5x5 in square container, greased
Masak Kicap (Soy Sauce Stir Fry)
Serves 2
2 red onions, crushed
4 cloves garlic, crushed
1 in ginger, thinly sliced
1/3 cup broccoli florets
1/3 cup yellow capsicum
1/3 cup sliced carrots
2 big red chilies, sliced
3 spicy green chilies, whole (optional)
2 spring onions, sliced
1/3 block of homemade chickpea tofu
4 tbsp kicap manis or dark sweet soy sauce
2 tbsp vegetarian oyster sauce
1 tsp asam jawa
1/2 cube vegetable stock
1 tbsp chili sauce
1 tbsp tomato sauce (ketchup)
I’ve seen that almost everyone who makes tofu from other beans, they put it thru a straining bag. But there’s someone who doesn’t do that with red lentils. I made this and it turned out good. Why do others insist on putting it thru a straining bag? It seems like that would take out some of the nutrients that are in the beans. Plus it’s harder to make it that way.
😊😊😊😊😊😊😊😊😊
Your recipes always blow me away! And thank you for showing us how to utilize that tofu in a mouth watering Stir-fry at the end 😍 You’re the Best! ❤️💯
Thank you so much, you are too kind! 😍❤️ The chickpea tofu and kicap stir fry is my latest favourite haha. It's so satisfying, the tofu absorbs all the flavours 😋
Definitely a game changer. Awesome video. 🙂
Thank you 🤗i hadly use tofu now i can make my own😍😍soy free🙌🏿🙌🏿
today i saw your video for the first time and i can't stop myself to watch more you are amazing. the way you speak explains and your recipes just waaaaao❤
Wow, thank you so much!! Welcome to the family 💛
This is a MUST TRY recipe!
Thanks!
Definitely! It's so satisfying to eat
I think if you add nori or vegan dashi, it'll actually become vegan fish cake.
That's exactly what I was thinking! Great minds think alike 😍
(づ๑•ᴗ•๑)づ♡ I actually love soy tofu, but I really like all non-soy tofus as well. Thank you for the recipe! I cannot wait to try it~
Hope you enjoy! 💛 I love all kinds of tofu too
Brown rice is healthier than white rice.
Love this! Thank you for the written recipes in the description. I don't know why I didn't find your channel earlier. Thank you😊
You are so welcome! ❤️ Hope you like the recipe ✨
Wow! Something new👍 I’m going to try it. Thanks dear
Thank you! Definitely a must try. It's my new favourite thing to eat, hehe. It has a different vibe to soy tofu, so satisfying 😍
Life saver! I went vegan once, but soy triggered my autoimmune disease and I'm allergic to wheat. I'm glad I found this.
Hi, how long can we store this tofu ? Is it possible to store it frozen ?
To be sure the mixture is cooked, measure the temperature of the batter. 200 degree F is bread temperature, but I don't know the temperature for chickpea. This is also to ensure consistency among batches. You don't want to eat raw legumes. Thanks for the video.
Thanks for the tip!
If tofu can be made from mashed cooked beans how about soybeans? Just watched a video making no waste exra creamy soymilk after boiling beans
Lovely videos as usual. Your voice is good enough. ❤
Background kinda distracting.
I just saw your channel on you tube. Thanks for sharing the recipe. What can be substituted for mushroom seasoning? One more thing you really speak very fast in this video. I was trying to slow it down but can't find the connection to do so
The meal you made at the end made my mouth water!
Is there a way to do this without mushroom seasoning because I’m allergic to them? Is there a substitute?
Hello, you can omit the mushroom seasoning. It's just there for flavour 😊 You can sub it with anything you like, herbs or spices. Or leave it plain with just salt and pepper
I almost used to 4 lemon 🍋🍋🍋🍋 but milk won't break 😭😭😭 I tried thrice but same result what going wrong pls help
I think you are great. Easy to follow and even with sauce suggestions. Love it 💕
Thank you very much, Cecilia! So happy you enjoyed this recipe video 🥰
Is oligosaccharides greatly reduced ?
Great tutorial!
Yum! How did you prepare the chickpea flour?
Who did try?
What is "mushroom seasoning"?
Nutritional yeast substitute please
India has advamce version of it
This was the best tutorial for Burmese tofu I've seen! Thanks for posting : )
Oh wow, what a compliment. Thank you so much! So glad you enjoyed this video ❤️😊
I don't understand why to add the Yeast
You have smashed it again chef. Well done.
Thank you so much, Surinder! ✨😊🙏
Is it fine if I don't add yeast. Following GF too. Any alternative for yeast
Yes, it's fine to omit 😊 nutritional yeast is not an active yeast, it's just there for flavour. You can replace it with any seasoning you like or keep it plain. Hope this helps!
👏🏾👏🏾👏🏾👏🏾👏🏾
This is amazing. Never thought that lentils can become tofu. Will try it
I hope you like it! It's definitely worth a try 😍
Did You try?
شكرا جزيلا لك وشكرا أيضا على توفير الترجمة هذا جميل منك
Can I use soybeans flour instead of chickpeas? Does the same method work?
That's a good question! I have a feeling it would still need a coagulant but I guess it's worth an experiment. Let me know if it works! If you're interested in a traditional soy tofu recipe, I have one right here too ruclips.net/video/yeqTZhfaEsQ/видео.html 😊
From where can I buy vegetarian oyster sauce?
Is it necessary to strain after grinding the chickpeas?
Hello can I use cashew flour too? Do you think it would work? Just love cashew❤
Oh no.. I don't think I cooked long enough. It's watery and not nearly as firm as yours looks. Is there any way to fix this that you know of?
I got too excited seeing this and got ahead of myself 😅
Oh dear! Sorry to hear that. What brand of chickpea flour did you use? Maybe you can try Bob's Red Mill next time. I've tried this recipe many times using besan/gram flour and it does come out a lot softer. Some stores mislabel besan/gram flour with chickpea flour so that could be why it didn't firm up!
@@TheKampungVegan I did use Bob's Red Mill, but I honestly don't think I cooked it long enough. It turned out kind of like mashed potatoes, which will work for now. I'll try again with a longer cook time. Thanks for the reply! I love your videos now that I've found them-so many recipes I'm planning for this week alone 😁
@@SkepGecko That might be it then! Let me know how you go next time you try it. And thank you so much, glad you found my channel and hope you have fun trying out all the recipes 😍
Plz answer yeast replace for cornstarch
Can we skip nutrition yeast?
Yes, you can 😊
How about mung beans tofu?
Definitely a game changer. Awesome video. new sub
Awesome! Thank you!
Hi Elliz. Is it possible to use canned chick peas and is the a substitute for yeast? Thanks
Hello, this recipe calls for chickpea flour and unfortunately canned chickpeas can't be used. @bakinghermann has a recipe that uses soaked raw chickpeas, so maybe you can check out his channel for that! The nutritional yeast is completely optional as it's only there as a seasoning, and not for leavening. Nutritional yeast is an inactive yeast. Hope this helps!
Thank You. For the chickpea tofu how would you go about making it firm or extra firm?❤
The texture of this chickpea tofu is quite firm already! But you can try reducing the amount of water if you want it to be extra firm 😊✨
OMG, this looks amazing. I love chickpeas so I'm going to try this. Thank you.
If you love chickpeas then you're really going to love this! So good 🥰
What is a good substitute for nutritional yeast? Is it really necessary?
Not necessary at all! 😊 I just added it for a bit of extra flavour. You can add any seasoning you like or just salt if you like it plain
Thank you for the recipe. Wanted to try it but somehow forgot about it.
Do you perhaps have a good recipe to make seitan?
You're welcome! It's a really good soy tofu substitute, somehow tastes meatier 😍
I'm still working on perfecting my seitan recipe! I'll post it when I'm done 🤞
can we use soaked mung beans then blend the soaked mung beans?
The method is a bit different if you soak the beans first. You can check out Julius Fiedler's recipe where he explains it 😊 bakinghermann.com/all-recipes/any-legume-tofu
I attempted this but my chickpea tofu did not harden in the fridge. What could be the possible reasons?
Hello, the mixture needs to be cooked on the stove until it is super thick. If it's still a bit loose it will not firm up in fridge
Not getting most of the starch out will leave it softer also.
Is mushroom seasoning a mix or mushroom powder?
There are many types. Some are a mix, and some are straight up mushroom powder. Both will work to give some extra umami 😊
Looks good
But won't the yeast die with the temperature of the stove?
Nutritional yeast is not an active yeast, it's just there for flavour 😊 it has a very savoury, almost cheesy taste
@@TheKampungVegan great, good to know
Can we use cashews instead chickpea
Unfortunately it won't work with cashews. But you can try lentils
I will try. Awesome recipe.
Did you try?
𝙸𝚜 𝚙𝚛𝚘𝚝𝚎𝚒𝚗 𝚙𝚘𝚠𝚍𝚎𝚛 𝚊𝚕𝚛𝚒𝚐𝚑𝚝?
Amazing video, just you are talking too fast for me😃 But love your content anyway🙏🏼✨💛
Thank you for your feedback! I'll keep that in mind when filming the next video 🙏❤️✨
Will try this recipe for sure👌🏽
Please do! Thank you ☺️
Did you try?
OMG... stop misleading people. STOP !! calling starch cakes tofu. They are VERY different! Tofu is made from coagulated soy milk proteins and low in starch and suitable for those on low carb diet. These lentil starch cakes and other starch cakes made from rice, corn, tapioca have very high content of starch/carbohydrate!
I just wish all these influencers know their facts and make proper research before spreading misinformation.
Sorry. I know your recipe is well-intended...but Burmese Tofu is a misnomer. It is NOT true tofu which is high protein, low carb. What you're making might be able to be a substitute for use in recipes calling for true tofu. But, Burmese Tofu is high in carbohydrates, and much lower in protein. It is, in fact, pudding...liquid solidified with starch...but with no sugar added.
Replaces common allergen with common allergen - kinda a fail :(
Pure genius
You're too kind! Thank you 💕
@@TheKampungVegan you deserve it.
tembam , karbohidrat terlebih
Tak sopan, budi bahasa kurang.