The most DANGEROUS TOFU you can make! | Mary's Test Kitchen
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- Опубліковано 24 лют 2023
- Be careful with this one, my friends! Since starting this series to make tofu out of everything besides soy, many people requested this. But this bean is TOXIC! This high protein, low carb bean has put people in the hospital. And yet, a #reciperequest is a recipe request. So we will find out #willittofu. More details below.
Of course, I am speaking of the Lupini Bean. This ancient bean naturally contains harmful bitter alkaloids and yet, it has been consumed by humans since 2200 BCE. Can we make Lupini Tofu? And if so, what does Lupini Tofu taste like? Let's find out together.
Thanks to everyone who requested this tofuification. What else should we tofuify? Let me know in the comments.
Thankfully Still Alive,
Mary
P.S. For anyone who couldn't tell I was joking, there was never any danger from simply tasting for bitterness. My reaction, though extremely unpleasant and genuine at the time, was from the flavor and not actual ingestion (which I never did).
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Interesting video. I am Italian, so Lupini are pretty common here, and I buy them already prepared in salt and water. No idea if they are raw or cooked. And I had absolutely no idea that they are toxic!!
I feel like this is the reason so many people requested them 😭😭😭
Isn’t it similar to edamame? They’re poisonous when raw
@@themagicknightress7132 Similar but quite different in this case. All raw beans in general will cause digestive problems and eaten longer term can do worse. But Lupini beans consumed without properly debittering can cause confusion, dizziness, pain and even death in the short term. It's because of the bitter alkaloids they contain.
When we buy them in Italy, we are buying them brined. Which I suppose is raw, but not repay haha. Sometimes we also find them pickled.
@@themagicknightress7132 Just in general, beans are toxic when raw. Slow cooking does not eliminate this. Beans should be boiled until they are well-cooked. Pressure cooking is a very good way of cooking them.
🫡 Thank you for your service…. Because baby you soldiered on while I sat here and screamed “ABORT! ABORT!” Mary YOU are the MVP🙌🏾
😁😁😁 happy to be of service
Don’t die for us, Tofu Queen! 😭
Good thing Canadian Healthcare is so accessible 😁
I grew up eating those beautiful little beans. My Nana towards the end of her life would only make them at Christmas time. I feel like she was “prepping” them for weeks. Boil and cool, soak boil and cool. Sadly my Nana has passed and with her she took her recipes too. Your determination is inspiring. Wtg Mary!! 💜🙏🏼
aw thank you for sharing that happy memory!
It's so interesting to see something that is sooooo common in my country, but from a different perspective. We eat lupini beans in brine (they are cooked and then kept in a briny water). If you go to any cafe and order a beer, you can ask for "tremoços" for free, like with peanuts in other countries. They are a bit high in sodium, but vegan and very protein rich. And they0ll make you want to drink more beer, which is why they are free hehehe.
in the american south we have the same thing with peanuts and beer :)
tremoços e cerveja
When I first saw that you were making tofu out of lupini, I got so excited! But it's too bad you couldn't find sweet lupini beans. They're a staple snack throughout the winter season here in Turkey, and they're a different breed as mentioned in the video. Here, we buy them already soaked and cooked to remove and deactivate the toxic alkaloids. If you don't taste anything bitter, it should be okay. In my own experience, I've eaten a pound of these little beauties and nothing bad happened.
Im Egyptian and I sent this to my mama who makes these any least once a year. I never liked the beans but I am willing to try and make a "cream cheese" thanks Mary!
Ah! I am glad :-)
Also common is lupini vegan mayonnaise
Mary! I'm your allergic-to-almost-all-proteins viewer, and when I heard "Lupini" I was like YAAAAAAAAAAAAY, because I occasionally can consume a few Brami brand marinated beans without too terrible reactions. But like half your audience, I had NO idea how toxic they are! The brand advertises them as something like, 'the snack of ancient Roman soldiers! 💪' or something along those lines. I'm incredibly curious now how (or whether) they processed these while the army was on the move, or if it was one of those stay busy and don't kill each other kind of tasks while assigned to the outposts. I'm not expecting you to do the research, just thinking out loud. 🤔🤔🤔 This was an EXTREMELY educational episode. I've never seen one of yours that didn't teach me something new, but this one topped them all for me! Do you have a means of accepting a small donation?
I was wondering if Adzuki beans would work to make a dessert like tofu as those beans are used to make Anko/sweet red bean paste. I'm also curious if split peas would work too. #reciperequest
they might be too starchy, it could be black bean all over again!
@@alliebean3235 But even still... that's a maybe. We need definitive answers!
I actually got HERE from watching someone else make adzuki bean tofu. It worked
So sorry to see that you had such bad experience. In Italy we eat salted lupini in summer. I love them and eat them with the skin.
Most people remove the skin but I like it. I bought lupini where I live (in Austria, Europe) and cooked them to reproduce the lupinis in Italy, which I missed. The lupini I got came from Egypt.
I followed a recipe I found on UA-cam: I soaked them overnight and rinsed them well the next day. Then I cooked them for 10 min.
After that, the water had to be changed for 4-5 days until it was not yellow anymore. Then salt is added to the water and they can be stored in jars in the fridge.
Mine were slightly bitter before I cooked them. I guess I got the bred kind.
I also use lupini flour to replace eggs (1 tablespoon of flour + 3 tbsp of water). The flour is not toxic because the bitter parts are removed and it is surely pasteurized or so.
The really dangerous ones are the wild ones that can be found in the country with those wonderful flowers. Their seeds are small, like lentils.
Until the water isn't yellow anymore? Ah perhaps that was my mistake :-) Thanks for sharing your experience
❤
Italian here.
I risked dying twice because of lupini
but no poisoning.
the first time was the first time ever I tasted them. my mom said put it in your mouth, make a small cut with your teeth and squeeze it. I failed so bad I almost choked to death. 😅
The second time was after I finally understood how to eat them without dying. almost ate a full jar and was also almost beaten to death by my mom 😂😂😂.
they're so good
Neat! We also eat them in Portugal in Summer, usually by the beach, but I'm not sure how they are prepared. They're usually sold by street vendors ready to eat.
With all the work you put into this experiment, Mary, this tofu should be priced like truffles! Thank-you, by the way, for all the tofu testing. You’re giving people real options, if they can’t do soy.❤👏🤩🌸
here in Brazil we call them "tremoço" and is pretty common for vegans to use them for making cheese, but usually they're sold pre-soaked and in brine
This is the way!! Have the professionals do the hard work first!
In Spain we eat lupini beans as a snack. They're usually brined/pickled, and I had NO idea that they were toxic or that needed to be soaked and rinsed that much!
Sweet lupin beans are quite nice. Here in Germany we have a brand that does a whole variety of products out of them. You can even buy small bags of the sweet beans.
I bet! I've had the prepared type of lupini as a snack before and they were really good.
@@marystestkitchen here in germany we grow and eat a sweet variety that does not contain the toxic bitter compounds! the toxic alkaloids have been bred out.
@@Lyn-ud3qe that sounds so much better!
@@marystestkitchen same in Australia, the ones we grow are lacking any bitterness. They are white, not yellow. Maybe they would act differently when making tofu?
@@marystestkitchen I can confirm, they make yoghurt and cream cheese and milk (all vegan of course) from sweet lupines and that stuff is sooo gooood. Logic says "if it can yoghurt, it can Tofu" but, cooking and preparing foods being the alchemy it is, logic isn't always right.
I’ve never heard of lupini beans before but wow Mary you’re truly the MVP. Soaking for 2 months!! Hats off to you 🙌🏼🙌🏼
I love how this feels like a clickbait title when it’s 100% not. The video shows exactly what the title claims it is. 😂❤❤ This channel is fascinating.
Very informative and entertaining! Thank you for being you, Mary!
Lupini beans are the most popular bean in Portugal - eaten by young and old alike. They are as common there as is the french fry is in the United States. They just need prepared properly.
You're a hero. All the effort you put in this tofu, wow just wow.
Aw you are sweet. I am just really curious about tofu!
you're so entertaining!😀 I subscribed right away. Here in Italy they're very very common as a snack but I had no idea they could be full of toxic alkaloids if not well treated
Love your vids, Mary
Thank you so much!
I love your series! Also for everyone who's interested: whenever my good cheese cloth is in the wash, I'll use a clean large handkerchief instead and it works very well!
Lupins come in many different varieties, the best for your purpose would be the "sweet lupin", it's not actually sweet but less bitter. Anyway, I think when you soak them you should use more water, maybe let them sit in a bucket, it would definitely speed up the process. Lupins are widely consumed in southern europe, there are many vegan products lupin-based, burgers, steaks, ham and flour as well, all very savoury. Consider that lupins have the least amount of carbs of all the legumes, less fats and all the essential aminos, not just some, as the other legumes. For vegans it's a damn good source of protein. The problem is, lupins are so damn expensive, that's why I've never seen such a tofu on the counter, it would cost too much
your curiosity is commendable! thanks for all the effort
And thank you for watching! :-)
Great effort Mary!! I love that you see that sliver of hope, and are willing to tackle it again!
Fingers crossed! I have two kilos of beans left and I CANNOT GIVE UP!
@@marystestkitchen atta girl!!!! 💃🏼
I absolutely love this series. I made the pumpkin seed tofu and it was absolutely heavenly. I do not know what I expected, but definitely not what I experienced 🤯😊
Wow! That is what you call dedication!
In southern Europe these are pickled and eaten as a snack all the time, so I can't even imagine what the bitterness you are describing is, they always taste so good prepared like we eat them here
I’m so glad someone out there’s experimenting w/ these new types of tofus!!!
I still can’t wait to make the pumpkin seed tofu
Wow. Thanks for taking one for the team!
You bet!😁
Wow, great video. Just found your channel and I am loving it. Can you please make a macadamia nut tofu recipe.
Thanks
wonderful video as always Mary! I was wondering if i can request a Broad Bean tofu test?? i seriously love this series!!!!
Yes! I found dried broad beans recently
Thank you for trying this. I love your comments during the experiment
Another amazing video!!! Thank you for all the experimentation. The only ‘bad’ side effect of your videos is they always make me ravenous, even this one lol!!
aww haha thank you for such a sweet comment
I would like to be the first to nominate you for an Emmy Award. You are brave, smart, funny talented and so much more. Thanks for your patience and hard work putting these videos together.
You, Mary, are an amazingly funny human bean! 😎
Cool beans! It's good to know how to properly prepare certain beans. Kidney beans have a similar toxic issue, though perhaps not as bad. I researched lupini based on your video, and now I plan to try growing some this year. Thank you for the chance to learn new things!
Yes totally! Kidney beans are not nearly so much trouble (thank goodness!)
I hope you find sweet lupini beans to grow :-) haha I read they are much less work
@marystestkitchen DEFINITELY the sweet lupini. Otherwise, too yuck! Thank you for taking one for the team. The buttery quality might make the sweet lupini worth more "testing".
Just discovered your channel and this series, and im hooked! I'd love to see if you could make this work with buckwheat, teff, quinoa, and other high protien grains!
Thanks for the amazing content, and try not to poison yourself next time!
With enthusiasm,
From Ontario
I like that you had to go through so much for these beans when in Portugal we eat this in bars with dried peanuts while drinking ridiculously small beers. One of the best things to have on a summer afternoon near the beach!
We buy it prepared to eat already for cheap, in fact
So hard to watch you wince, but thank you so much for all this effort and risk for the sake of knowledge!
Thanks for the kind comment. I laugh thinking back at this experience...but at the time I was almost crying lol
Such a trooper! Also super appreciate her cutting out the gross noises.
This was the most hilarious one yet,the disgust in your vioce was priceless.
OMG. It is so important to see failures as well as successes! This video is priceless. Thank you for the learning experience. Want to see how to ultimately get a good product. Hopefully an Italian cook experienced will lupini beans will pitch in and instruct us on their secrets...
Glad you enjoyed it! :-)
I tried lupine beans and after soaking and draining for a week I gave up - totally impressed you kept at it ! 👏👏👏👏👏👏- I wonder if you’ve tried to tofu butter beans? I find butter bean very creamy when cooking like any other dried bean
I get the lupini beans pickled (or a similar type of method) from the Middle East market near me. I love eating them with the skin. If you’ve not had them from a jar, try them!
You deserve a medal for this one!
Thanks so much for spending so long to work on this. Though the effort and experiment did not turn out successful, I think the color of the paste are very pretty for art project.
It was a really beautiful yellow indeed :)
This is quickly becoming one of my favorite channels... I don't even eat tofu but food science is so fascinating
Same! Tho… I am genuinely considering making this for myself someday.
Not the lupini bean tofu but the peanut, sunflower, fava, and pumpkin tofus
When I saw your poll the other day I was not expecting lupins to be the dangerous video, nor did I expect it to end up like this! I've been wondering what lupin tofu would be like.
I live in Australia and it's here where the 'sweet' lupin varieties were developed (also, Australia grows 85% of the world's lupins, apparently!). Whenever I buy lupin it's never labelled as 'sweet' though, as it seems to be the standard here. I have some whole sweet lupins that I made into cured lupins (like you would the bitter ones) and I soaked and cooked them just like you would most other beans and they were ready to eat after just that step.
Btw, regarding the starch; it's because lupins are almost devoid of it. My bag of lupin flour says per 100g there's 4g of carbs of which 2.5g is sugar.
I hope you can find some sweet lupins because I feel like lupins are such a versatile food and are so underrated. I love adding lupin flour to things to bump up the protein and fibre. Thanks for all your recipe testing, queen 🥰
Your deserve a Nobel Prize for this. I salute to you Mary.
My great great grandmother set a cloth with lupini in the stream for days to let them set for months in brine. I buy them still in jars at he supermarket here in Spain and they are delicious as a snack.
I eat lupini beans from the jar, they are moreish! HOWEVER I am not game enough to buy them dry and cook them myself. You did so well in your perseverance, and that end product looked like it would make an amazing spreadable cheese!
Thanks for risking your life for the lupini bean tofu! (at my request-thanks for the shoutout)! I am loving this series a lot, thanks for all you do!
haha i'm glad you were entertained 🤣
Hahahahha this was a delightful video, I'm so sorry you had such a terrible time with it but I appreciate you powering through and showing us the results
haha honestly the best videos to edit are when everything goes wrong. I was laughing my butt off putting the footage together
H! I love your videos ❤
Just to say that lupini beans have a variant in the andean region. We call it chocho in Ecuador. It's the most fantastic thing in the world and Indeed very nutritious. They sell it ready to eat so we don't taste the bitterness and don't have to soak and cook it. It's also a bit smaller and beige, not yellowy.
I guess we're lucky 😊
Haha, that was fun to watch 😄
Girl you are good... I'm glad you didn't take the chance eating it after all that hard work you did... always trust your gut! The effort is very commendable 👏👏👏💯💯💯🙏🙏🙏💞💞💞
Thank you so much!!hahhaa
Tyyy for this video, luv uuuuu
I would love to see the redo for this bean!
Man I could watch these tofu anything videos forever.
Have you tried black eyed peas yet?
Tnks for trying this out for us❤ Here in Portugal we eat them like a salty snack with some beer, they are boiled and salted. I've tried some cheese varieties made with lupini and patês, they were good and no side effects, untill now😂
I salute your bravery and pursuit of a better tofu!
thank you thank you **bows**
Your persistence is legendary when it comes to tofu.
in Germany there is Lupino (Lupin tofu) commercially available. it's based on the sweet blue lupin beans. So either the process for lupin beans is different or the sweet blue variant works better
I definitely want to see you try chick pea tofu and I might try that myself, but I can guess that the soluable fiber may end up being a bit of an obstacle.
I've cooked lupini beans before, but I definitely did all the rinsing after cooking. Soak, boil, rinse 2x per day for like a week and then leave it soaking in brine. I don't know how that would play out for tofu making. You can always buy the prepared salted beans, they are GREAT for making vegan cheese.
In Europe we can buy the dried seeds of the sweet lupin. It was specially cultivated for food purpose. So not more toxins than any other legume. I soak them usually for 24h and then cook them. Sometimes I even sprout them ~48h and cook them. I.e. I treat them like any other legume. I love to make lupini in salamoia. It's great for snacking. In Germany, Switzerland and Austria you can also buy lupin flour or finished products like lupin steak or schnitzel.
it looks like a nice alternative for butter, specifically for sandwiches and such stuff
Thanks for soldiering on! I feel bad for suggesting it now. Hopefully your next experiment will be more successful and pleasant for you, Mary. 😊
no way!!! Now that the horrible flavor is long gone from my mouth, I am laughing at this old footage. We learned something after all. And I won't give up since people around the world eat this bean successfully :D
In Egypt this is cooked and then left to soak in a salt and lemon brine for a few days and cumin is added. It's such a good snack.
OMG I have that exact pearing knife you used to shell the beans! I have one too!
I wonder if you could add something to counter the bitterness? Good sluething Mary!
Yikes my friend! I consider myself an adventuresome cook/eater but you have outdone me here! I generally tend to heed the message when a plant says so pointedly 'Do Not Eat'!
I can thoroughly relate to this. I bought some lupini beans to make hummus and was surprised at how long it took to get the bitter taste out. I seriously thought that they were going to rot before I could make them palatable. I know that you can buy prepared lupini beans as snacks, but they are typically slightly pickled. I wonder if vinegar or a similar pickling agent would help remove the bitterness; and how would that effect the tofu process.
One thing that I've been playing with is to mix different types of legumes with soy so that I get better curds as the proteins bond together.
Man id be grateful if you made a video on that mixing of other legumes with soy for tofu.
Its cuz Soy in my country is not that trustworthy and other legumes are actually cheaper to buy so I was thinking of just using 2-4 different legumes.
In Lebanon, we eat those beans as a snack... There are in fact two types the bitter and the sweet one. Bitter one are used fir hair removal traditional thing(never tried it). Sweet one also needs to be soaked for days or 48 hrs with changing waters and boiled. They wont be bitter at all.
My father's family comes from Morocco and south of France and it was a common snack to them. The beans were cooked for hours tho, and soaked in salted water, not just plain water !
Ohhh my god!! I praise you for the effort!! 😂😂
thank you thank you 🙏
Im so happy i cam aross your page. Can I use lemon or vinegar to coagulant
Wow! Thanks for all you do... I love lupine veans BUT IVE AL2AYS BOUGHT THEM ALREADY COOKED. I HAD NO IDEA THEY could be poisonous
Yea, I had them before (BRami snacks? I think the name was) they were delicious. Nothing like this experience ahaha
I'd say give sesame and flax seeds a shot. They'll probably be a nuisance because they have slightly less protein compared to pumpkin seeds, but their starch levels are appropriately low and if they do set up then you'll be practically guaranteed to get a rich, oily tofu that will fry without needing additional oil.
Thumbs up earned!
haha thank you so much, Wendy!
@@marystestkitchen more than earned, jeez, but that texture was beautiful! Sad it wasnt edible!
My grandma used to soak lupini beans for at least 10 days and change their water daily (maybe multiple times a day). Then we enjoyed them as a snack. They tasted so yummy and sweet :)
Here in Spain we use to eat those as a snack with some lemon juice and black pepper while having a beer.
They are nice.
I think lupini beans are usually salt-cured to make them edible. They were a favorite snack of mine as a child.
Try baking soda to soak them with. They used wood ash to neutralize the bitter toxins back than.
Have you ever tried joi products? I love their cashew milk base and it's super easy--just add water
I would like to see you try to make tofu with adzuki beans.... I have a ton of them and I gotta wonder how pretty it will be if it works! Or split peas? my favorite soup legume! Also wonder if cannelini beans would work or of they're too starchy
Back before tofu was generally available, I used to make my own. The book I worked from said to puree the raw beans with water, simmer the slurry, then filter to remove the pulp. The author learned this technique in Japan. He felt that the yield was much higher.
Have you considered raw cashews?
Lots of people make their soymilk that way but I've always preferred this method. I don't see a difference in yield; only a difference in waiting for hot slurry to cool down before you can milk it and even then, it's more difficult to strain.
Raw cashews are certainly on the list :-) Please stay tuned!
There’s a snack brand called brami that pickles these beans and adds things like rosemary and garlic or chili and lime, i love them
ya I love them! Though they are not so easy to find near me (and on amazon they are waaaay over priced -- at least at my location)
I love Brami....I could snack on the chili / lime version all day.....Very salty, though.
Here in Germany we have a brand, called "LUVE", centered around the sweet lupini bean. They have various products, from milk, over cream cheese, yoghurt up to (quite good) ice cream - no tofu-style product yet, though.
I love Lupini beans. I buy jars of them in brine at the supermarket. I'm so disappointed that they failed as tofu. I hope you can make it work. The jarred Lupinis make a pretty good "cheese" (Chef Jana's recipe). Maybe the pre-cooked beans could be used for tofu? Keep at it, Girl!
Hello, greetings from Poland. In Poland we have dryed split peas with is yellow. Maby try next time shelled pease, those have 25g protein in 100 g of pease and are quite cheap ;)
Sweet lupini beans are very common in Spain (or at least south Spain where I come from) and they're usually eaten as a snack or "tapa".
You made me laugh so hard....great experimental video
Looking at the texture this reminds me of fresh yeast
I was wondering if you'd be interested in making amaranth tofu. It has lots of protein - lysine especially - like peas do. I like how it's nutty and bet it'll work. Ok maybe sorghum might work better - being so big of a seed in comparison. Then again - maybe sesame could tofu too! Wow - that one might be cool - already having lots of calcium in it.
I know this might not be the place to ask, but I have not found all that much information online and I was wondering: is there any rule for cooking okara? A lot of recipes ask for it to be already cooked (cooking the milk before filtering it out), but I got a batch of raw soy okara and I am not sure what to do with it. I heard putting it in any preparation that'll go on high heat, or even microwaving it, should work just fine, but I am a bit paranoid about eating raw soybean pulp, and honestly could not find that much information about it.
WOW! I noticed those lupini beans sprouted. Would soaking with something like baking soda help leech the tannins I wonder
I love these bean snacks from Brami!
ya me too!
I've actually bought lupin bean tofu in Poland before:) it's by brand prosoya, called "lufu z łubinu". Tastes very much like lupin you can buy in a jar as a snack, salty and indeed it was on the softer side texture wise
Wait ...it's soy trying to be lupini? 😅Now I've heard everything!
@@marystestkitchen the brand makes different vegan products, that's all. The tofu I mentioned is made only with lupin
I'm from Poland and checked it out, never heard of it before and definitely didnt know lupini is toxic 😅 This lupini (łubin) tofu looks slightly dangerous but I'm still curious, nice alternative to traditional tofu that can be found in stores out there
When prepared right, this bean is the best snack everrrrr