Made this again today, just did a half batch this time. Came out great again. This time I used the left over pulp to make 9 vegi burgers. I combined pulp with 1 tin pureed kidney beans, 2 tablespoons ground flax seed, some ground nori sheets, 2 grated sweet potatoes, juice from a lemon, some herbs and spices, salt, pepper, tomato puree, chopped onion. formed mixture in to 9 burger shapes and put in oven for 45 min.
Wow, this is great, and it sounds delicious too. Thank you for sharing what you did to create the veggie burgers, and I'm really glad to hear this recipe is working for you too!
The leftover "pulp" if it is cooked is called Okara in Japanese.. There are a lot of recipes you can make with it for human usage, as well as for animal feed.
The sprouting of the soybeans before the traditional prep and the cooking of the soybean makes far less anti-nutrients in the resulting tofu and allows you to more easily assimilate the proteins and minerals in it, well done! Ma'am, you also have remarkable taste in music.
Here's a good recipe if you want to use some of the okara (the solid by-product you collected in the cheesecloth after blending the soybeans): Okara Tofu Spice Bars. 1/3 c okara, 1/2 c tofu, 1/3 c oil, 1/4 c molasses, 1/4-1/2 c honey to taste, 1 c applesauce, 1/2 c soured soymilk, 1 tsp baking soda, 2 tsp baking powder, 1/4 wheat germ or bran, 2 1/2 c whole wheat pastry flour, raisins, dates, walnuts, 2 tsp total spices (cinnamon, cloves, ginger, allspice, nutmeg, etc). Combine okara thru soymilk in blender, mix at high speed. Combine dry ingredients and add them to okara mixture. Add fruit and nuts, fold in until distributed evenly. Spread batter into 8 1/2 x 10 1/2 inch baking pan (or 9x13). Bake 35-45 minutes at 325 degrees F until top springs back to touch. Let cool and cut into bars. Enjoy! They used to give away okara for free at my local store, but no longer, so that's how I found your recipe to make my own tofu so I can make my own okara to make this recipe.
OMG I luv yur homemade tofu press cuz it saves space. Actually we don’t need a special tool to press tofu. I need spaces, I don’t need more stuffs, especially junks. Thus, I really luv the idea of repurpose what we already have. Thanks for sharing.
So, I made tofu! And I used your recipe. I'm actually coming from the website, because there wasn't a comments section there that I could see. Anyway, I think for my first time making tofu from scratch, I did well! I'm eating some tofu scramble made from my tofu as we speak! It's delicious, and worth the effort in order to eliminate yet more packaging from my life. It's also probably much cheaper, if you leave labor out of it. I wish I had saved the okara from the straining process, and my instincts told me I should but I didn't listen. I will next time, though!
This is wonderful! I'm so glad to hear it worked for you too, and thank you for sharing! We share interests in eliminating packaging too, especially as there is so much packaging for tofu, and yes sometimes I think you just have to enjoy the process and not worry about the labor:) Yes I don't always save the okara either as there is so much of it if you make it often, but it is nice to what to do with it if you have the need.
@@gianninal5455 Hi Giannina! I'm sorry I'm just now seeing this reply--I'm not getting notifications for comments on RUclips. I just happpened by this comment section because I wanted to watch the tofu video again. I went to a local co-op that happened to have bulk organic (as much as soybeans can be) soybeans and brought my own jars. Hope you've found something by now!
You did this so easily and beautifully; very well done! I've never seen anyone made this before, but now as I know how it's done, I'll be making it very soon. Thank you and God bless.
It looks so easy! People keep trying to say that tofu highly processed... I need to send them to your page! Fabulous! I have chicken-style tofu I make and being in Brazil, tofu is very expensive and you get very little. This is a very easy recipe!! Thank you!!!
been making my own tempeh and tofu for awhile now. but i refuse to use lemon juice or vinegar. i guess if i lived in a remote location and couldn't get either i would use one. But, even then, I would try to get nigari as it is one of the two, best goagulants for making tofu.
It is really pretty easy to make actually, and I hope you are able to enjoy the process. My blog post has more detail and may be helpful to you: gourmetvegetariankitchen.com/2017/12/30/sprouted-tofu-make-tofu-3-ingredients/
Thank you so much, I followed your method exactly and made tofu today. It came out great. I mixed 20g ground flax seed , salt, pepper, turmeric, ground seaweed and nutritional yeast with the left over pulp and pressed mixture in to 35 little savoury biscuit shapes, slow baked in oven on low heat to dry them out and crumbled a couple on my salad. I scrambled some tofu with black salt to make vegan version of egg salad. I enjoyed eating it a lot. Will make tofu on a regular basis now.
Wow this is great to hear about your success and innovation with this recipe. Thank you very much for sharing! I love how this tofu tastes and feels too!
@@GourmetVegetarianKitchen ...I've had a couple good outcomes and a couple not so good. As I watch your video again, I can see a couple things I can improve. I'll be giving it some more tries. Your video is soooo good.
I love your videos, I love your receipes, i love you music, i love your kitchen!!! thank you so much for everything!!! I watched a lot of videos of making tofu. Some of them cooked the mixture of soy beans and water and some doesn't like you. And I wonder which is the best way to do it. And I wonder also, how can i cook the okara then, to so some burgers. Regards from Argentina
From my experience, squeezing the milk before cooking is easier. I usually compost the okara after making soy milk, but I'll look into making it for something soon. Thank you so much fro your kind words, I really appreciate them!
Buongiorno,i tuoi video mi incantano sia per la professionalità sia per la musica di sottofondo che fornisce una notevole dose di tranquillità ....l' unione di entrambe le cose conferiscono un interesse notevole alle ricette che proponi. Non nascondo ,però ,la mia difficoltà nel tradurre dall' inglese alla mia lingua " italiano" ....potresti darmi un consiglio su come agevolare questo mio problema? Grazie infinite!
Thank you so much for you kind comment! I totally understand your issue as I have the same thing with your language. I have to copy and paste it into google translate to be able to read it. The best way to do is go to click on the written recipe link and it will take you to my website. From the written recipe, you can copy and paste it into google translate. I truly hope this helps.
Looks amazing! Im not a soy fan as I have certain concerns about hormonal issues with men, but I will use it to try to make a chickpea version... /o\ I don’t know if it would work but I guess we will find out! Wish me luck! Thank you for posting!!! ❤️
Lacci Mumm Actually it didn’t work and I lost a lot of chickpeas on trying it so I don’t recommend... LoL But on the other hand I’ve researched a lot about soy I now I’m confident to eat it without much worries 🤗
very detailed and very good recipe. I like the idea of sprouting before cogulating the beans. Very neat idea. Why do you keep the tofu soaked in water? Wouldnt it be better to store it in the fridge? I am sure there is a better reason. Hence the question. Thank you so much for sharing!
You are very welcome, and thank you very much for the kind words. I keep the tofu soaked in water so it doesn't get slimy and go bad too soon, and I do keep it in the fridge this way too. There is more detail in my blog post to complement the video that may be helpful too: gourmetvegetariankitchen.com/2017/12/30/sprouted-tofu-make-tofu-3-ingredients/
I'm glad you appreciate this too. Yes I try to use readily available equipment and ingredients wherever possible--it is one of my missions. That you for the kind words!
Have you ever tried other legumes like chickpea and lentil? I guess the coagulation would be hard due to low protein content and the starch/carbohydrates would be a nightmare to remove from the legume.
Watching you making the tofu with the background music is so soothing. Tq for sharing and thanks for the great idea on how to get the tofu firm using things at home.
Wow...except for the pressing at the end, that is almost exactly (at least one method) of making cottage cheese I actually wonder if you could ferment the whey part (for lack of a better word) of the process to make soy version of blaand
There are many benefits to sprouting, and mainly I do it to help reduce phytic acid and make it more digestible. You can see more info about these things on my blog. The post for this recipe is here: gourmetvegetariankitchen.com/2017/12/30/sprouted-tofu-make-tofu-3-ingredients/ Searching "sprouting" on my blog brings up quite a lot of recipes and info too.
Can you tell me the benefit of sprouting soybean instead of just soaking it? I know sprouted beans have many health benefits but I just want to know if sprouting it makes it taste different than if they are only soaked and not sprouted. Thanks!
Sprouting soybeans helps make them more digestible from what I know too. Sprouting is the next step from just soaking them, and I think the flavor is very good with them sprouted too as it makes for a very fresh flavor. I would really have to do it both ways side by side to say for sure the difference, but I like sprouting them if I can.
@@GourmetVegetarianKitchen thanks- I wonder how different the soymilk would taste, I've never sprouted, I always just soak overnight and then I cook for 20 minutes, cool, drain, rinse and grind with spring water. When using lemon as coagulant have you noticed more liquid and smaller curd size than when using Nigeria?
Hello, as for the taste, it tastes very similar to only soaking it, but I like to take it the extra step. I have not used Nigeria, so I cannot compare that technique unfortunately.
Excellent video. Is it really necessary to boil the milk before adding the lemon? I just wonder since is healthy to eat th raw Sprouts. Please let me know. Thanks!
Hi! Thank you for sharing this vid. I have been making tofu for homeuse using ordinary unsprouted beans and I use nigari or food grade gypsum as coagulants. 1. What are the advantages of using sprouted soy beans? 2. Won't the tofu taste sour if lemon juice is used as the coagulant? Thank you for your reply😊
Hello, I sprout the soybeans to reduce phytic acid and to make the tofu more digestible. I like to sprout all kinds of nuts and seeds for this reason, and you may appreciate the additional detail in my blog post: gourmetvegetariankitchen.com/2017/12/30/sprouted-tofu-make-tofu-3-ingredients/ For the lemon juice it does not affect the flavor in a perceptible way. Actually, it comes out tasting very crisp and clean, and especially good as it is sprouted too:)
How do you feel about using gypsum or nigari to coagulate? I googled it and it said these options were more preferred. Though I do think lemon juice is easier to come by. ☺️
I'm comfortable with both gypsum and nigari as long as I can find good quality versions, and in fact I need food grade gypsum for silken tofu as lemon juice doesn't give it the texture I want. For firm tofu however, I always use lemon juice because it is very easy and works well.
Hi I have hi cortisol issuesaling with fibroid ,I'm African I love Beans so for that I like tofu ,would the sprouting remove the problem of soy on the hormones I'm 49 now started menopause hotflash.i want to make my own tofu.what do you think.
Beautiful and wonderful video recipe for your tofu recipe! You can take it to the next level if you had used color other than white for the words on the screen to help people with less than stellar eyesight like me read the words better! Just a suggestion for your next video! I still subscribed to you! 😊
This is great! How much do you get more less with this recipe/amount? Also, does anyone know the benefit of sprouting before making the tofu? Thank you so much for taking the time to make such a detailed video.
First of all, thank you so much, I'm glad you found me. I usually get about the same amount of one block of commercial tofu. I can use it for the same 2 meals (a family of 3) A few years ago, when I learned about phytic acid in grains, nuts, and beans. I started to ferment, and sprout most of them if not all before I eat. From what I have learned, the sprouting process helps reducing phytic acid, and making them easier to digest. There are commercial organic sprouted tofu options available on the market, but making my own I know exactly what's in it, and I can help reducing a lot of packaging too!
@@GourmetVegetarianKitchen Thanks for the tip about phytic acid / phytate. Here's the supporting literature I found: "Products from sprouted varieties showed an increase in protein (fb) of 7% in milk and 13% in tofu across varieties; a reduction in fat (fb) of 24% in milk and 12% in tofu; in trypsin inhibitor (db) of 73% in milk and 81% in tofu; in phytic acid (db) of 59% in milk and 56% in tofu across varieties. Tofu from sprouted seeds had higher protein and whiteness index but tofu strength was around 43% lesser than its unsprouted counterpart. Taste acceptability showed an increase of 10% and 6.3%; flavour of 23.2% and 11.6% and overall acceptability of 9.9% and 4.4% in milk and in tofu respectively from sprouted varieties." Source: www.ncbi.nlm.nih.gov/pmc/articles/PMC4008751/ I do wonder what the optimal sprouting time is, though. There must be a point where maximum phytase enzyme is generated in the sprout. Edit: I think I might have found it: "Marshall et al. (2011) screened cereal grains for phytic acid content and found that germination for 10 days resulted in a significant reduction (P
Thank you so much. I have been making cultured tofu using rejuvelac. Here is the link to the video I posted you might find it helpful ruclips.net/video/gvyB5eT8fts/видео.html
Nice music accompanying your video. Now, I have a serious question. What is the advantage or benefit of sprouting the soybeans before making tofu? I need a concise response preferably with citations so I can verify your information. based on what I visually see, all you have done is to re-hydrate the beans, but they are not actually sprouted.. To me that is standard operating procedure for producing tofu. I also use Magnesium Chloride instead of lemon juice (as done in Japan) because it doesn't cause the flavor of the tofu to taste sourish. Magnesium chloride is a natural element in ocean water once the sodium chloride is removed. It is safe for vegetarians and Vegans to use.
The sprouting makes it easy to digest and reduces the phytic acid--the flavor is great too! There is more info in my blog post here: gourmetvegetariankitchen.com/2017/12/30/sprouted-tofu-make-tofu-3-ingredients/
Hi there - I've looked on your amazon kitchen essentials list and I do not see what it is that you put at the bottom of the glass container to elevate the sushi mat in creating your tofu mold. What are those called?
It's about 3 TBSP of lemon juice per 1 cup of water. The full written recipe is here gourmetvegetariankitchen.com/2017/12/30/sprouted-tofu-make-tofu-3-ingredients/
![Homemade Tofu: Using Lemon Juice [Kua Taum Paaj]](http://i.ytimg.com/vi/hqnXzspvNSI/mqdefault.jpg)
![Homemade Tofu: Using Lemon Juice [Kua Taum Paaj]](/img/tr.png)
![FNAF Into the Pit has A LOT of Unused Graphics | LOST BITS [TetraBitGaming]](http://i.ytimg.com/vi/6YhZCRdipl4/mqdefault.jpg)
Made this again today, just did a half batch this time. Came out great again. This time I used the left over pulp to make 9 vegi burgers. I combined pulp with 1 tin pureed kidney beans, 2 tablespoons ground flax seed, some ground nori sheets, 2 grated sweet potatoes, juice from a lemon, some herbs and spices, salt, pepper, tomato puree, chopped onion. formed mixture in to 9 burger shapes and put in oven for 45 min.
Wow, this is great, and it sounds delicious too. Thank you for sharing what you did to create the veggie burgers, and I'm really glad to hear this recipe is working for you too!
Yum! Thanks for the inspiration. Now I will need to try this out. :)
The leftover "pulp" if it is cooked is called Okara in Japanese.. There are a lot of recipes you can make with it for human usage, as well as for animal feed.
I love okara burgers and your recipe looks next level!
Thank you so much for this, I was wondering what to do with the leftover pulp
The sprouting of the soybeans before the traditional prep and the cooking of the soybean makes far less anti-nutrients in the resulting tofu and allows you to more easily assimilate the proteins and minerals in it, well done!
Ma'am, you also have remarkable taste in music.
Thank you very much for appreciating my approach and it's nutritional significance--also glad you like the music!
Here's a good recipe if you want to use some of the okara (the solid by-product you collected in the cheesecloth after blending the soybeans): Okara Tofu Spice Bars. 1/3 c okara, 1/2 c tofu, 1/3 c oil, 1/4 c molasses, 1/4-1/2 c honey to taste, 1 c applesauce, 1/2 c soured soymilk, 1 tsp baking soda, 2 tsp baking powder, 1/4 wheat germ or bran, 2 1/2 c whole wheat pastry flour, raisins, dates, walnuts, 2 tsp total spices (cinnamon, cloves, ginger, allspice, nutmeg, etc). Combine okara thru soymilk in blender, mix at high speed. Combine dry ingredients and add them to okara mixture. Add fruit and nuts, fold in until distributed evenly. Spread batter into 8 1/2 x 10 1/2 inch baking pan (or 9x13). Bake 35-45 minutes at 325 degrees F until top springs back to touch. Let cool and cut into bars. Enjoy! They used to give away okara for free at my local store, but no longer, so that's how I found your recipe to make my own tofu so I can make my own okara to make this recipe.
OMG I luv yur homemade tofu press cuz it saves space. Actually we don’t need a special tool to press tofu. I need spaces, I don’t need more stuffs, especially junks. Thus, I really luv the idea of repurpose what we already have. Thanks for sharing.
Thank you so much for your kind words. I'm so glad you agree with the idea of repurposing what we already have!
So, I made tofu! And I used your recipe. I'm actually coming from the website, because there wasn't a comments section there that I could see.
Anyway, I think for my first time making tofu from scratch, I did well! I'm eating some tofu scramble made from my tofu as we speak!
It's delicious, and worth the effort in order to eliminate yet more packaging from my life. It's also probably much cheaper, if you leave labor out of it.
I wish I had saved the okara from the straining process, and my instincts told me I should but I didn't listen. I will next time, though!
This is wonderful! I'm so glad to hear it worked for you too, and thank you for sharing! We share interests in eliminating packaging too, especially as there is so much packaging for tofu, and yes sometimes I think you just have to enjoy the process and not worry about the labor:) Yes I don't always save the okara either as there is so much of it if you make it often, but it is nice to what to do with it if you have the need.
Do you have a source for obtaining the soy beans package free?
@@gianninal5455 Hi Giannina! I'm sorry I'm just now seeing this reply--I'm not getting notifications for comments on RUclips. I just happpened by this comment section because I wanted to watch the tofu video again.
I went to a local co-op that happened to have bulk organic (as much as soybeans can be) soybeans and brought my own jars.
Hope you've found something by now!
Beautiful and so peaceful and relaxing, thank you.
Christine Gitsham thank you!
You are an EXCELLENT teacher! You explain so clear and well, I'm glad I found your video!! Thank you so much.
Thank you so much for your kind comment, and I'm so glad you found my video!
Everything about this video is exquisite, including the background music. Thank you.
Thank you for the kind words!! - and so glad you like the music too:)
Thank you Gourmet Vegetarian Kitchen for making this video. Love it.
You did this so easily and beautifully; very well done! I've never seen anyone made this before, but now as I know how it's done, I'll be making it very soon. Thank you and God bless.
It is a wonderful process and I hope you enjoy yours too--thank you for the kind words!!
It looks so easy! People keep trying to say that tofu highly processed... I need to send them to your page! Fabulous! I have chicken-style tofu I make and being in Brazil, tofu is very expensive and you get very little. This is a very easy recipe!! Thank you!!!
You're welcome. Yes, it's very simple.
been making my own tempeh and tofu for awhile now. but i refuse to use lemon juice or vinegar. i guess if i lived in a remote location and couldn't get either i would use one. But, even then, I would try to get nigari as it is one of the two, best goagulants for making tofu.
Gorgeous! You amd your art work! Thank you form Italia!
Thank you very much!
Will definitely try this and give a feedback.. your steps were amazing and the tune with the video made it soothing to watch. Kudos
Thank you so much, I hope you try making it!
Great tutorial! Thank you and cheers from Be'er Sheva, Israel!
My pleasure!
First of all, you get an A+ for the music. Great vid, thank you very much. I did not know that sprouted tofu was possible.
Beautiful preperation
Fantastic music also
You done it very beautifully... And it's very useful for me thanks
I'm so glad this is helpful to you, and that you can enjoy it too!
Wow u made it look like its so easy definitely gonna try this
It is really pretty easy to make actually, and I hope you are able to enjoy the process. My blog post has more detail and may be helpful to you: gourmetvegetariankitchen.com/2017/12/30/sprouted-tofu-make-tofu-3-ingredients/
love the music I really like classical violin and subscribed
I love your background music.
Thank you!
It's nice yes, but it makes the atmosphere so dramatic !! D:
I'm so glad you like my background music. I get some comments from people who don't like it, so it's refreshing to hear this!
Lovely video. You are a natural. I am now inspired to make sprouted tofu. Thank you so very much.
Thank you so much. I'm so glad you are inspired to make it!
Aesthetically, it's beautiful: the music, the picture with the horse, the view from the window ...
Thank you so much, I followed your method exactly and made tofu today. It came out great. I mixed 20g ground flax seed , salt, pepper, turmeric, ground seaweed and nutritional yeast with the left over pulp and pressed mixture in to 35 little savoury biscuit shapes, slow baked in oven on low heat to dry them out and crumbled a couple on my salad. I scrambled some tofu with black salt to make vegan version of egg salad. I enjoyed eating it a lot. Will make tofu on a regular basis now.
Wow this is great to hear about your success and innovation with this recipe. Thank you very much for sharing! I love how this tofu tastes and feels too!
Oh good. I've been keeping an eye on your channel to see if you guys made it out well.
Wow. You make it look easy. I'll try it. Thanks for posting.
so glad you liked it, and that you're going to try it--let me know how it comes out.
@@GourmetVegetarianKitchen ...I've had a couple good outcomes and a couple not so good. As I watch your video again, I can see a couple things I can improve. I'll be giving it some more tries. Your video is soooo good.
So glad to hear you've had some success and that the video is still helpful!
Awesome recipe! I never even thought about making my own Tofu! Your music made this video a pleasure to watch! Many thanks!
I love your videos, I love your receipes, i love you music, i love your kitchen!!! thank you so much for everything!!! I watched a lot of videos of making tofu. Some of them cooked the mixture of soy beans and water and some doesn't like you. And I wonder which is the best way to do it. And I wonder also, how can i cook the okara then, to so some burgers. Regards from Argentina
From my experience, squeezing the milk before cooking is easier. I usually compost the okara after making soy milk, but I'll look into making it for something soon. Thank you so much fro your kind words, I really appreciate them!
Buongiorno,i tuoi video mi incantano sia per la professionalità sia per la musica di sottofondo che fornisce una notevole dose di tranquillità ....l' unione di entrambe le cose conferiscono un interesse notevole alle ricette che proponi. Non nascondo ,però ,la mia difficoltà nel tradurre dall' inglese alla mia lingua " italiano" ....potresti darmi un consiglio su come agevolare questo mio problema? Grazie infinite!
Thank you so much for you kind comment!
I totally understand your issue as I have the same thing with your language. I have to copy and paste it into google translate to be able to read it. The best way to do is go to click on the written recipe link and it will take you to my website. From the written recipe, you can copy and paste it into google translate. I truly hope this helps.
Gourmet Vegetarian Kitchen thank you!🌹
It worked perfectly and I know that I will make tofu as often as i can. Thank you so much for this awesome tutorial
You're welcome. I'm so glad you are going to make it more often!
Is there taste difference sprouted or unsprouted soy?
@@payallalwani6183 no but if i know right it is richer in protein
@@bunnylovesapples thanks
Thank you so much! Your sharing of the recipe is nice, and the music was really great. I shall try this soon.
So glad you appreciate the video and the music too--I think you will enjoy making it this way:)
Thank you for sharing this recipe ! I love it!
Wow, so glad you love it!
Excellent instructional video in every respect. Kudos to you. I am now officially a subscriber.
Wow! That looks great! Will definitely be trying. Thank you.
Thank you for this easy recipe and the music so pacifying.
I didn’t realize it was so easy!! Thanks.
Thanks so much for the video. God bless.
You are so welcome
Very relaxing video! Great instructions. Thank you
so glad you liked it--thank you for saying so!
Beautiful video! Well done.
Thank you, Molly!
@@GourmetVegetarianKitchen can you share the recipe? like how to make the lemon juice.
Very good video. Something that cost so little and yet so good.
zhang chen thank you so much!
I will try this.
Looks amazing! Im not a soy fan as I have certain concerns about hormonal issues with men, but I will use it to try to make a chickpea version... /o\ I don’t know if it would work but I guess we will find out! Wish me luck! Thank you for posting!!! ❤️
Did it work out?
Lacci Mumm Actually it didn’t work and I lost a lot of chickpeas on trying it so I don’t recommend... LoL But on the other hand I’ve researched a lot about soy I now I’m confident to eat it without much worries 🤗
This is the best video that i have watched on how to make a tofu, thank you so much its clear and easy to follow
Thank you for saying so, and I'm so glad I could be helpful!
Muchas gracias por compartir tu arte...🙏🌹
Gracias, me alegro mucho!
@@GourmetVegetarianKitchen podes sacar videos en castellano?😊
very detailed and very good recipe. I like the idea of sprouting before cogulating the beans. Very neat idea. Why do you keep the tofu soaked in water? Wouldnt it be better to store it in the fridge? I am sure there is a better reason. Hence the question. Thank you so much for sharing!
You are very welcome, and thank you very much for the kind words. I keep the tofu soaked in water so it doesn't get slimy and go bad too soon, and I do keep it in the fridge this way too. There is more detail in my blog post to complement the video that may be helpful too: gourmetvegetariankitchen.com/2017/12/30/sprouted-tofu-make-tofu-3-ingredients/
So easy, don't need that wooden Equipement at all, & sprouted!
will try it Your way… & stop waiting.
feel lucky, that I found Your channel.
I'm glad you appreciate this too. Yes I try to use readily available equipment and ingredients wherever possible--it is one of my missions. That you for the kind words!
Is it that easy??? Don't have mix any thing else ??? Will definitely give it a try 👍🏽
Yes, it's very simple and easy.
yes, just make soy milk, boil and coagulate
So excited to try this!!!!
Wow it looks so doable!
Love the music! I'm going to have to try this.
I'm so glad you are going to try this!
Wow! Thanks for sharing your tofu making ☺️
My pleasure!
Very nice recipe
Thank you so much!
good job now every one can learn easily how tomake tofu
Thank you, I'm so glad you find it helpful.
Have you ever tried other legumes like chickpea and lentil? I guess the coagulation would be hard due to low protein content and the starch/carbohydrates would be a nightmare to remove from the legume.
Com certeza farei!!!!!!!
Yay! I'm so glad you will.
When you use the cheese curds do you throw away the water? Is there any use for that? Nutrients in it?
Thank you for sharing
Watching you making the tofu with the background music is so soothing. Tq for sharing and thanks for the great idea on how to get the tofu firm using things at home.
You are very welcome, and I hope you enjoy it. It really is very delicious!
Good job! Thanks
Thank you!
Thank you so much for another grt video..
You are so ver welcome!!
And put it in water till to use ?
Beautiful! Thank you very much :)
Thank you!
Wow...except for the pressing at the end, that is almost exactly (at least one method) of making cottage cheese
I actually wonder if you could ferment the whey part (for lack of a better word) of the process to make soy version of blaand
This is second video i just watched back to back and i am subscribing your channel 👍
Thank you so much for your support, I really appreciate it!
Another great video, thank you so much. I'll give It a tray
So glad you enjoy this one too, and very glad to hear you'll be trying it!
@@GourmetVegetarianKitchen can you pls. Write down the link of your fb page.
Hello, here is my FB link, although I have not been very active on it. . . facebook.com/gourmetvegetariankitchen/
I'm new to your channel and love the format. Do you have any recipe books that cover your makes?
Thank you so much, I'm glad you like my channel. No, I don't have any recipe books at the moment, but I might in the future though.
Superb soyabean panner
Tofu....nice Demo....awesome
Thank you very much!
Beautiful🎼Many thanks🌷
I enjoyed the music as much as the video -- thank you
Nice to make your own tofu 😊
Where can I find the screen for the mason jars to sprout something in them? Thanks.
Amazon sells screened lids for sprouting that fit mason jars
I used clean window screen.
Cut out a square and screwed it on.
Hardware store.
Or spend more money and buy a fancy one from amazin
Really great video..but let me revert
Why you used sprouts soya beans??
Destroys the phytic acids that wreak havoc on the body, especially males, containing huge amounts of phytoestrogens
Thank you
You're welcome!
Beautiful !
Thank you very much--It tastes wonderful too!
Why do we sprout the soy bean is there a benefit to doing this?
There are many benefits to sprouting, and mainly I do it to help reduce phytic acid and make it more digestible. You can see more info about these things on my blog. The post for this recipe is here: gourmetvegetariankitchen.com/2017/12/30/sprouted-tofu-make-tofu-3-ingredients/
Searching "sprouting" on my blog brings up quite a lot of recipes and info too.
Can you tell me the benefit of sprouting soybean instead of just soaking it? I know sprouted beans have many health benefits but I just want to know if sprouting it makes it taste different than if they are only soaked and not sprouted. Thanks!
Sprouting soybeans helps make them more digestible from what I know too. Sprouting is the next step from just soaking them, and I think the flavor is very good with them sprouted too as it makes for a very fresh flavor. I would really have to do it both ways side by side to say for sure the difference, but I like sprouting them if I can.
@@GourmetVegetarianKitchen thanks- I wonder how different the soymilk would taste, I've never sprouted, I always just soak overnight and then I cook for 20 minutes, cool, drain, rinse and grind with spring water. When using lemon as coagulant have you noticed more liquid and smaller curd size than when using Nigeria?
Hello, as for the taste, it tastes very similar to only soaking it, but I like to take it the extra step. I have not used Nigeria, so I cannot compare that technique unfortunately.
Good job
Thank you!
Thank you for the video ,please tell me, what is the name of this nice music track ...
you're welcome, I put the music info is in the description area.
Excellent video. Is it really necessary to boil the milk before adding the lemon? I just wonder since is healthy to eat th raw Sprouts. Please let me know. Thanks!
I love your recipes, thank you ! . Why are you cooking the vegetal milk ? can I do the recipes without cooking the veg milk ? will it work the same ?
I'm curious why you use lemon juice vs nigari.
Thank you for the beautiful video however mine fell apart when I removed it from the mould… so sad 😭
Hi! Thank you for sharing this vid. I have been making tofu for homeuse using ordinary unsprouted beans and I use nigari or food grade gypsum as coagulants.
1. What are the advantages of using sprouted soy beans?
2. Won't the tofu taste sour if lemon juice is used as the coagulant?
Thank you for your reply😊
Hello, I sprout the soybeans to reduce phytic acid and to make the tofu more digestible. I like to sprout all kinds of nuts and seeds for this reason, and you may appreciate the additional detail in my blog post: gourmetvegetariankitchen.com/2017/12/30/sprouted-tofu-make-tofu-3-ingredients/
For the lemon juice it does not affect the flavor in a perceptible way. Actually, it comes out tasting very crisp and clean, and especially good as it is sprouted too:)
How do you feel about using gypsum or nigari to coagulate? I googled it and it said these options were more preferred. Though I do think lemon juice is easier to come by. ☺️
I'm comfortable with both gypsum and nigari as long as I can find good quality versions, and in fact I need food grade gypsum for silken tofu as lemon juice doesn't give it the texture I want. For firm tofu however, I always use lemon juice because it is very easy and works well.
Hi I have hi cortisol issuesaling with fibroid ,I'm African I love Beans so for that I like tofu ,would the sprouting remove the problem of soy on the hormones I'm 49 now started menopause hotflash.i want to make my own tofu.what do you think.
I wonder if this can be done with cashew milk or other non dairy milk.
Is there any use of the foam? Can I put it in my mulch pile?Thanks always wanted to see how it's made, I think I can do this! Thank you! 👍👍👍
So glad you enjoyed! Yes you can mulch the foam.
Beautiful and wonderful video recipe for your tofu recipe! You can take it to the next level if you had used color other than white for the words on the screen to help people with less than stellar eyesight like me read the words better! Just a suggestion for your next video! I still subscribed to you! 😊
can I also do this with an bought soy milk?
Good
Thank you - it tastes wonderful!
This is great! How much do you get more less with this recipe/amount? Also, does anyone know the benefit of sprouting before making the tofu? Thank you so much for taking the time to make such a detailed video.
First of all, thank you so much, I'm glad you found me. I usually get about the same amount of one block of commercial tofu. I can use it for the same 2 meals (a family of 3) A few years ago, when I learned about phytic acid in grains, nuts, and beans. I started to ferment, and sprout most of them if not all before I eat. From what I have learned, the sprouting process helps reducing phytic acid, and making them easier to digest. There are commercial organic sprouted tofu options available on the market, but making my own I know exactly what's in it, and I can help reducing a lot of packaging too!
@@GourmetVegetarianKitchen Thanks for the tip about phytic acid / phytate. Here's the supporting literature I found:
"Products from sprouted varieties showed an increase in protein (fb) of 7% in milk and 13% in tofu across varieties; a reduction in fat (fb) of 24% in milk and 12% in tofu; in trypsin inhibitor (db) of 73% in milk and 81% in tofu; in phytic acid (db) of 59% in milk and 56% in tofu across varieties. Tofu from sprouted seeds had higher protein and whiteness index but tofu strength was around 43% lesser than its unsprouted counterpart. Taste acceptability showed an increase of 10% and 6.3%; flavour of 23.2% and 11.6% and overall acceptability of 9.9% and 4.4% in milk and in tofu respectively from sprouted varieties."
Source: www.ncbi.nlm.nih.gov/pmc/articles/PMC4008751/
I do wonder what the optimal sprouting time is, though. There must be a point where maximum phytase enzyme is generated in the sprout.
Edit: I think I might have found it:
"Marshall et al. (2011) screened cereal grains for phytic acid content and found that germination for 10 days resulted in a significant reduction (P
Thank you for your support!
@@MikeTrieu check this video about phytate nutritionfacts.org/video/phytates-for-the-prevention-of-cancer/
awesome video, thanks, cant wait to try it. Any substitute for the lemon?
Thank you so much. I have been making cultured tofu using rejuvelac. Here is the link to the video I posted you might find it helpful ruclips.net/video/gvyB5eT8fts/видео.html
@@GourmetVegetarianKitchen wow, thank you so much
2 cups dried soyabeans, how much water used to blend the sprouted beans? 2 tbsp of lemon juice mixed in how much water?
Nice music accompanying your video. Now, I have a serious question. What is the advantage or benefit of sprouting the soybeans before making tofu? I need a concise response preferably with citations so I can verify your information. based on what I visually see, all you have done is to re-hydrate the beans, but they are not actually sprouted.. To me that is standard operating procedure for producing tofu. I also use Magnesium Chloride instead of lemon juice (as done in Japan) because it doesn't cause the flavor of the tofu to taste sourish. Magnesium chloride is a natural element in ocean water once the sodium chloride is removed. It is safe for vegetarians and Vegans to use.
Whats the difference in making it just from beans and in sprouting?
The sprouting makes it easy to digest and reduces the phytic acid--the flavor is great too! There is more info in my blog post here: gourmetvegetariankitchen.com/2017/12/30/sprouted-tofu-make-tofu-3-ingredients/
What are benefits of sprouted tofu?
Peaceful music
so glad you liked it!
Hi there - I've looked on your amazon kitchen essentials list and I do not see what it is that you put at the bottom of the glass container to elevate the sushi mat in creating your tofu mold. What are those called?
nice one , thanks
You are very welcome!
Hello! Please tell me how to dry soy okara/pulp/waste? Dry it so that it can then absorb water.
Have you tried re-soaking the dried soy pulp in water for a longer time such as overnight or for 8 hours so it can absorb the water?
Beautiful...
Thank you so much!!
what is the ratio for the lemon and water mixture
It's about 3 TBSP of lemon juice per 1 cup of water. The full written recipe is here gourmetvegetariankitchen.com/2017/12/30/sprouted-tofu-make-tofu-3-ingredients/