Hi friends. So many comments on this video ask for a firm tofu recipe so I've done my research to make this new video: ua-cam.com/video/6N8KE4o4xMw/v-deo.html The same technique can be used with Chickpea Tofu I believe. Would love for you to go check it out:) Be good!
I've just watched a video where tofu was made out of red lentils. He blended the soaked lentils and didn't drain them, he just cooked the whole lot together, and his tofu was firm. If you didn't drain the mixture wouldn't you get a firm tofu with this?
You can also filter some of the blended chickpeas while you use the rest of the blended chickpeas unfiltered for a denser tofu, or you can just skip filtering the blended chickpeas all together.
I really appreciate the fact that you don't waste anything, you do the same thing so do , rinse the blender to use every single piece of whatever was blended.
Great video. After rehydration (broth)don’t drain. Use everything with the pulp. Coconut oil (solid) is the best for me.Then used more water (broth) in the reduction cooking process It would be a heartier and firmer (meat texture) due to the fiber. Use chicken broth instead of water. Bullion is even faster,cheaper, and easier. Instant chicken meat! You can flame grill it fooling everyone that it’s chicken. Add barbecue sauce and no one will know.
Hey, I wanted to join the conversation and add that I tried your method Gregory and I LOVED the results. I like my tofu on the firmer side so I made sure to cook a lot of the water out in the reduction process, bc the more water cooked out the firmer it’ll be, and once I set it in the fridge it got even better 😍 especially after a few days. The only variation from the video and Gregory’s method is I didn’t use a broth like bouillon bc I follow a alkaline diet but bc of the seasonings used it still turned out great. Thank you so much for the video and Gregory for your added recommendations, they worked great together!
@@Emivioricomex no it doesn’t imo. Especially when following the steps recommended especially w/ seasoning including bullion or not. Much more reminiscent of a firmer tofu.
Today, I just literally tried lentil tofu! So surprised and pleased it will be a lifetime staple! Also fries up super fast with a little bit of olive oil spread on it and spices
So.... little ADHD thinking outside the box, it's pretty soft, would it mix smoothly with fruit either fresh or frozen thawed and a bit of sweetener? If too thick would a bit of juice or even water or cream make it thebright consistency. And if you added lot of frozen blueberries or other frozen fruit and sweetener and stirred vigorously would it do the same as Greek yogurt and make a soft ice cream type treat. These are things I do with Greek yogurt and although it's a bit thicker....could it work? Or could you add more water when making if you wanted to use it this way? I've seen the thicker versions so it tracks to me you could go even less firm and perhaps add some sweetener like maple syrup before refrigeration
So nice! I was making Shan tofu often for a while. Honestly I just grew tired of the process. But I’ll try this, not much different but a few less steps. This is more like a hummus cheese, or chickpea cheese 😂 and I love it. Our tofu is from a mom and pop maker but has tripled in price so we’ve cut back a bit. This will help.
If you want firm and bouncy tofu that holds together if you boil it, you can quite easily get that if you have a tofu press. Just let the chickpea milk (what you have after having filtered out the pulp) rest in a bowl for half an hour to let the starches sink to the bottom of the bowl and then carefully scoop everything but the starches in the bottom of the bowl over to the sauce pan before you boil it. As your chickpea milk boils, you will see that it separates into curds and whey, even with no coagulant added. You can then drain out the whey by pouring everything through a cheese cloth, then put the cheesecloth with the curds still in it into your tofu press and press it in the fridge overnight.
Hi Sam, thank you so much for sharing your recipe. I gave this a try today but I didn't use enough water and it turned thick very quickly in the saucepan. I added a bit of cumin and a bit of massala spice to the mix before putting it in the fridge and I just cut a small slice, floured it and pan fried it and it's really nice, crispy on the outside and soft in the middle 😊 I think I should follow your instructions more closely though 😉 I am so amazed you can make tofu from chickpeas! It's quite amazing 😄👍 Thanks again, will be looking out for more of your recipes 🙏😁
I feel so seen with the scraping of the lid and blender with a spatula! I do the same because I cant stand washing/ throwing all that down the drain! Thanks for this video. I’ve been wanting to make my own chickpea tofu for a while now. And would love a recipe for the pulp! ❤
Just stumbled over this video in my quest for a more detailed and succesfull display of chickpea tofu videos. I really appreciated the video format-simple (aand funny) but still enough informative details to be useful!. you got one new subscriber and a like :D
And I actually got a question. When using dry chickpeas for ex hummus, you have to boil the chickpeas for 30-60 minitues after the hydration dua to high amount of lectin. Do you know if the heating progress when making tofu, is enough to remove the necessary about of lectin? :)
Thank you for the sub. Glad you find the videos useful! I want to say yes but at the same time I'm not a food scientist and I don't know enough about it unfortunately.
Hot weather idea...I'm from Canada so my expertise is the opposite but I think insulating from the warm air in the room is what you need to do. Using a larger container even the pot you'll be cooking in and put the chickpea/water jar in the pot and add tap water and a few ice cubes if the water is pretty warm. Check periodically and add more ice cubes if needed to just keep that outer water at a reasonable temperature during the soaking. The soaking water will be a similar temp so you don't want it ice cold or you'll need to soak longer. It's winter in Canada and I'd probably just use hot water right in the the chick peas
this looks delicious! i need to try it. I appreciate you waste nothing...huge pet peeve when I see people on here leaving half the recipe in the bowl. Thanks!!!
Why not let the milk sit for a couple hours before heating and carefully scoop off the top 90% for heating leaving the last 10 percent with the starch residue. This will give a firmer less fragile tofu. It is the starch that makes it fragile.
Usually that's a good recommendation for tofu but I'd say the opposite with this, as it's the starch setting the tofu instead of the typical coagulation and separation of curds, which the starch would usually interfere with sticking together but in this case it's the starch setting or making the tofu, like a firm corn starch set pudding. Wouldn't reccomend trying this as the tofu probably wouldn't set properly.
🤣 At first, I was like, cool container those chickpeas come in. In the US they just come in bags… then I realized it was a recycled yogurt container. Good video, I like your voice.
Hi, Sam: Great video thank you for sharing this recipe it will come in handy for me as a protein substitute for my food intolerances to animal based proteins-all my best always.
This should be relabeled silken chickpea tofu. As with most milks like this you can use the basic tofu process, coagulant, press etc. Nice job though ,dug the tapioca tip. Gotta make some chili sauce 👍🏿👍🏿
I'm here from a red lentil tofu video, which blew my mind. And now this! I love chickpeas, I eat them all the time. I have to make this next weekend since I'm all out of dried chichpeas and time.
LOVE YOUR RECOMMENDATIONS, ABOUT ECONOMY AND THE ENVIRONMENT AND FOOD. I ALSO PREPARE MY FOOD EXACTLY LIKE YOU! I THOUGHT I WAS BEING TOO OBSESSED.😊 THNX FOR THE RECIPE, I LOVE CHICKPEAS!😋 🌺✌🏽💚🌺
Funny how the algorithm of UA-cam works... I made chickpea tofu yesterday using chickpea flower (and some additional ingredients for flavor). Was first time I tried; it was even a bit firmer than yours, but when baking, it tranfered into a 'hot mess'. So I ended up throwing everything out...Why didn't I think about a bit of flower before baking... Ah well... I will try again :)
great video, the presentation of the recipe is so good and made me crave to make that but I'm used to the more firmer texture & I would like to preserve it for a week time so any advice? love from br
If you leave the pulp in, the texture will be firmer. Check out my pinned lentil recipe for that! Keep the tofu in the contain it's set in, shouldn't have any issue lasting for a week!
Love this. Just wanted to say thank you for sharing. Here in the States tofu is outrageously expensive. Then again what isn't. I appreciate that u take the time e to explain step-by-step. My wallet thanks you too.
I admit, this looks easy but it's extremely difficult to make. I tried every technique on youtube but none of it came out the way it's supposed to. 12 pounds of chickpeas gone to waste. First, I tried the other way first where some tutorials blend the chickpeas then squeeze the milk through a milk bag, heat and stir it until thickened. The consistency looked pretty much to what I've seen here but when it cooled it was soft and mushy. Tried it again, this time with even less water (didn't add much the first batch). I stirred and I stirred and I stirred and Oh I stirred and switched hands several times until the consistency resembled what's seen here. Let it cooled. A bit firmer but still too soft. After the 12 lbs of chickpeas was wasted, I went to the store and bought chickpea flour. I solicited the help of my girlfriend and son to follow along with the tutorials to keep me doing exactly what's seen here. I do that to make sure I wasn't going crazy. Still turned out mushy after stirring on low to medium heat for an extra extra long time. Think I'm gonna stick to just roasting and stewing my chickpeas whole. Food is too expensive to waste, especially because I was trying to be economical
Sorry to hear you're not finding much success Kreem. Have you tried weighing out your ingredients? I find cooking can be hit and mix when measurements are not followed
Thanks for sharing this budget and environment and health friendly recipe. First I watched your lentil tofu video which is also very mice. Then searched your chickpea recipe. Can I make this tofu with pulp (without straining the pulp out)? Will the taste or texture deteriorate? My second question: Can I make tofu from Mongo Beans? Thanks, regards from Canada.
I believe leaving the pulp in with chickpea will yield you a similar result. Let me know how you go? I've not had much tofu experience with mongo beans tbh. They are traditionally used in sweet dishes in Taiwan and they do have a crumbly texture. Will have to see if they have a similar startch content compared to chickpeas and lentils I guess.
Best beleive that I will try this while being a meat eater and egg and animal milk consumer for life simply because I love homemade everything .If I can make it at home .I want it
You can use the chickpea pulp to prepare felafel, they turn out very nice and tasty, just a bit drier then when you make felafel with rehydrateted chickpeas.
I'll bet it would be good in bread recipes, both quick and yeast varieties. For quick breads, I would substitute it for other similar ingredients like pumpkin, adding a little additional moisture to make it more the consistency of canned pumpkin. I would do this to increase the likelihood of success. It would add a great deal of nutrition combined with grain. Yeast breads are so flexible, I would let the texture of the dough guide me.
Would this substitute well in place of actual tofu for other applications? I'm allergic to soy, so there are many recipes I simply do not bother with because they call for tofu. Does it cook the same? Sidenote, this looks like it'd make a good mozzarella alternative with the right flavoring.
It's not a 100% replacement of tofu imo given how the "tofu" bound together is fundamentally different to how soy tofu come together. This is definitely more on the delicate side
Cost equivalency with ready, store bought Tofu would be relevant only if one factors one's time, energy, effort & product quantity into the equation..😁
What the fuck, the random voiceover of the chickpeas made me laugh out loud. 😂 It sounds exactly like something I'd say irl for no reason. 😂😂 Subscribing just for that.
I've been procrastinating on this one. Planning on revamping my soy milk recipe and churn out a couple of related recipe with it. Then I'll have enough pulp for a recipe lol.
@@SamsHomeKitchen I remembered the name. They're called Cheung Fun. My favorite is filled with king prawns and scallops. They serve them with a tiny dish of chilli sauce and soy sauce. Of course you can do a vegan filling. ♡
One thing about canned chickpeas is they take up more space and weight when transported. Let along the impact factories have on making them. I’m still in the mind that dried chickpeas is the slightly less bad option…
mine did not set properly. I followed similar process with lentils. they diid not set correct. it has consistency of mashed potatoes. was heat process incorrect?
Anyway, the recipe is very nice, and I am going to make it, but with the soaking water, just try it. We never know it all. Thank god there is always time to learn. Like me with this recipe. 👍
with all those memes, you got a like and a follow lmfaooo PS if you deep fry them you get PANELLE usually their consumed with bread, it's delicious, try and look it up
@@SamsHomeKitchen Yeah i guess the memes and your funny moments are very Australian (love the oceania vibes lol) and now i'm hooked, already 4 videos in :')
Have you tried tasting the chick pea milk before thickening it? Could it be used as a plant-based milk or is it gross? I'm always looking for new plant-based milks that I can make at home.
Can probably add that to the final mixture. But I believe leaving the pulps in is a good way to do it too. Check out the video I pinned at the top where I tried using Lentil to make firm tofu.
![Homemade Tofu: Using Lemon Juice [Kua Taum Paaj]](http://i.ytimg.com/vi/hqnXzspvNSI/mqdefault.jpg)
Hi friends. So many comments on this video ask for a firm tofu recipe so I've done my research to make this new video: ua-cam.com/video/6N8KE4o4xMw/v-deo.html
The same technique can be used with Chickpea Tofu I believe. Would love for you to go check it out:)
Be good!
I've just watched a video where tofu was made out of red lentils. He blended the soaked lentils and didn't drain them, he just cooked the whole lot together, and his tofu was firm. If you didn't drain the mixture wouldn't you get a firm tofu with this?
Hello. Can i pot some cheddar cheese pawder?
Thanks for the recipe. This video inspired me on my niche for my future channel :) Please keep it up. Liked and Subbed
Instead of shepherds pie, why not chickpea tofu pie?
You can also filter some of the blended chickpeas while you use the rest of the blended chickpeas unfiltered for a denser tofu, or you can just skip filtering the blended chickpeas all together.
I really appreciate the fact that you don't waste anything, you do the same thing so do , rinse the blender to use every single piece of whatever was blended.
It's the little things that really makes a difference isn't it?
Cálmate, no te va a invitar a su casa.
Great video. After rehydration (broth)don’t drain. Use everything with the pulp. Coconut oil (solid) is the best for me.Then used more water (broth) in the reduction cooking process It would be a heartier and firmer (meat texture) due to the fiber. Use chicken broth instead of water. Bullion is even faster,cheaper, and easier. Instant chicken meat! You can flame grill it fooling everyone that it’s chicken. Add barbecue sauce and no one will know.
Such a great suggestion Greg. I’m going to have to give it a go sometime soon. Thank you for sharing!
Hey @gregorydocenko, that’s the same thing I was thinking. Would love it if you did a video on it. I might try it myself.
Hey, I wanted to join the conversation and add that I tried your method Gregory and I LOVED the results. I like my tofu on the firmer side so I made sure to cook a lot of the water out in the reduction process, bc the more water cooked out the firmer it’ll be, and once I set it in the fridge it got even better 😍 especially after a few days. The only variation from the video and Gregory’s method is I didn’t use a broth like bouillon bc I follow a alkaline diet but bc of the seasonings used it still turned out great. Thank you so much for the video and Gregory for your added recommendations, they worked great together!
Wow so DO NOT take out the pulp?? You cook it all down together with the milk?? Does it not just taste like chickpea puree??
@@Emivioricomex no it doesn’t imo. Especially when following the steps recommended especially w/ seasoning including bullion or not. Much more reminiscent of a firmer tofu.
Today, I just literally tried lentil tofu! So surprised and pleased it will be a lifetime staple! Also fries up super fast with a little bit of olive oil spread on it and spices
Crisping them up seem to be the best way to go about handling them. I'm still learning for sure :)
I also tried and did no taste dood in any way. its way better if we cook lentil in old traditional way
So.... little ADHD thinking outside the box, it's pretty soft, would it mix smoothly with fruit either fresh or frozen thawed and a bit of sweetener? If too thick would a bit of juice or even water or cream make it thebright consistency. And if you added lot of frozen blueberries or other frozen fruit and sweetener and stirred vigorously would it do the same as Greek yogurt and make a soft ice cream type treat. These are things I do with Greek yogurt and although it's a bit thicker....could it work? Or could you add more water when making if you wanted to use it this way? I've seen the thicker versions so it tracks to me you could go even less firm and perhaps add some sweetener like maple syrup before refrigeration
Chickpea tofu is widely consumed in Burma/Myanmar in place of soybean tofu.
I definitely got some inspiration for the traditional Burnese tofu
I love your light tread on earth. It is a relief to see I'm not alone in not wasting anything.
So nice!
I was making Shan tofu often for a while. Honestly I just grew tired of the process. But I’ll try this, not much different but a few less steps.
This is more like a hummus cheese, or chickpea cheese 😂 and I love it.
Our tofu is from a mom and pop maker but has tripled in price so we’ve cut back a bit. This will help.
I hear you! Even some of the older videos, the ingredients unit price have gone up. hang on tight!
If you want firm and bouncy tofu that holds together if you boil it, you can quite easily get that if you have a tofu press. Just let the chickpea milk (what you have after having filtered out the pulp) rest in a bowl for half an hour to let the starches sink to the bottom of the bowl and then carefully scoop everything but the starches in the bottom of the bowl over to the sauce pan before you boil it. As your chickpea milk boils, you will see that it separates into curds and whey, even with no coagulant added. You can then drain out the whey by pouring everything through a cheese cloth, then put the cheesecloth with the curds still in it into your tofu press and press it in the fridge overnight.
That's the pro secret version for high protein chickpea tofu.
Love the recipe and also love the time lapse of soaking the chickpeas. Great work.
Hi Sam, thank you so much for sharing your recipe. I gave this a try today but I didn't use enough water and it turned thick very quickly in the saucepan. I added a bit of cumin and a bit of massala spice to the mix before putting it in the fridge and I just cut a small slice, floured it and pan fried it and it's really nice, crispy on the outside and soft in the middle 😊 I think I should follow your instructions more closely though 😉 I am so amazed you can make tofu from chickpeas! It's quite amazing 😄👍
Thanks again, will be looking out for more of your recipes 🙏😁
You're so welcome Dannie. Great job on improvising!
I feel so seen with the scraping of the lid and blender with a spatula! I do the same because I cant stand washing/ throwing all that down the drain! Thanks for this video. I’ve been wanting to make my own chickpea tofu for a while now. And would love a recipe for the pulp! ❤
Just stumbled over this video in my quest for a more detailed and succesfull display of chickpea tofu videos. I really appreciated the video format-simple (aand funny) but still enough informative details to be useful!. you got one new subscriber and a like :D
And I actually got a question. When using dry chickpeas for ex hummus, you have to boil the chickpeas for 30-60 minitues after the hydration dua to high amount of lectin. Do you know if the heating progress when making tofu, is enough to remove the necessary about of lectin? :)
Thank you for the sub. Glad you find the videos useful!
I want to say yes but at the same time I'm not a food scientist and I don't know enough about it unfortunately.
Hot weather idea...I'm from Canada so my expertise is the opposite but I think insulating from the warm air in the room is what you need to do. Using a larger container even the pot you'll be cooking in and put the chickpea/water jar in the pot and add tap water and a few ice cubes if the water is pretty warm. Check periodically and add more ice cubes if needed to just keep that outer water at a reasonable temperature during the soaking. The soaking water will be a similar temp so you don't want it ice cold or you'll need to soak longer. It's winter in Canada and I'd probably just use hot water right in the the chick peas
this looks delicious! i need to try it. I appreciate you waste nothing...huge pet peeve when I see people on here leaving half the recipe in the bowl. Thanks!!!
Tell me about it! It's the little things I try my best to influence! Every bit counts!
Thank you, Sam, for this fabulous video - useful, enticing, inspiring, amusing, and adorable! (I can hardly wait to try the recipe!)
Absolutely stunning and beautifully presented with humor and imagination .
Awwww thank you so much Phoebs.
Why not let the milk sit for a couple hours before heating and carefully scoop off the top 90% for heating leaving the last 10 percent with the starch residue. This will give a firmer less fragile tofu. It is the starch that makes it fragile.
Great tip! Will experiment further. Lots of good info here
Usually that's a good recommendation for tofu but I'd say the opposite with this, as it's the starch setting the tofu instead of the typical coagulation and separation of curds, which the starch would usually interfere with sticking together but in this case it's the starch setting or making the tofu, like a firm corn starch set pudding. Wouldn't reccomend trying this as the tofu probably wouldn't set properly.
🤣 At first, I was like, cool container those chickpeas come in. In the US they just come in bags… then I realized it was a recycled yogurt container. Good video, I like your voice.
It’s very much of a recycling and up cycling situation. Yoghurt containers are pretty perfect imo. Thank you for the lovely words.
Hi, Sam: Great video thank you for sharing this recipe it will come in handy for me as a protein substitute for my food intolerances to animal based proteins-all my best always.
I was thinking, you could add the chickpea plup back to the reduced chickpea milk. This might make the chickpea tofu more like the firm soy tofu.
Oh yes! Great idea!
NOW THEN, WHY DRAIN IT IF YOU'RE GOING TO PUT IT BACK INTO THE MILK?🤔
🌺✌🏽💚🌺
no it wouldn't hahahah. firm soy tofu barely has any carbs. this thing though...
What a simple simple way of making tofu. Thank you so so much
Can you use already cooked chickpea may I know if It works or not thanks great video amazing
This should be relabeled silken chickpea tofu. As with most milks like this you can use the basic tofu process, coagulant, press etc. Nice job though ,dug the tapioca tip. Gotta make some chili sauce 👍🏿👍🏿
First timer here and I love looooveee the humor!!! Please keep this swag- subby 🎉
Yes would love to see more recipes with pulverized nuts
Super keen to share!
I'm here from a red lentil tofu video, which blew my mind. And now this! I love chickpeas, I eat them all the time. I have to make this next weekend since I'm all out of dried chichpeas and time.
But wait! if its like silken tofu would it work like silken tofu when making desserts?! like chocolate pudding!
Great video! Soy tofu is low in carbs, which makes it keto friendly. Is chickpea tofu also low in carbs?
Wow,, amazing😮 I've never heard about making tofu with chickpeas,,
I'll surely try this, looks very nice😊
Thanks
My pleasure 😊
Goog video.. excellent explain..thank you
You're so welcome friend :)
LOVE YOUR RECOMMENDATIONS,
ABOUT ECONOMY AND THE ENVIRONMENT AND FOOD. I ALSO PREPARE MY FOOD EXACTLY LIKE YOU! I THOUGHT I WAS BEING TOO OBSESSED.😊
THNX FOR THE RECIPE, I LOVE CHICKPEAS!😋
🌺✌🏽💚🌺
You are too obsessed with being a god human being? Give yourself a break
Hello. Love your receipe, I've just tried the lentil tofu. Could you give us some receipes with the chickpea's Pulp please? Thank you very much.
I’ve been using them in doughs for bread or cookies. Good alternative to bulk up stir fries also!
This is wonderful. I just found your channel. I subscribed, looking forward to binge watching your videos. Thank you for helping me save money.
So glad I’m able to help! We are in this together!
Very upbeat video! Simple recipe! I look forward to making your recipe. ❤
Thank you Deb! Glad you found some inspiration in what I do. See you around
I want to know how to use nut pulp
Love your ethos and your style !
Thank you for your kind words Brooke
Thankyou fellow Aussie! This is the recipe I have been looking for!
Fellow down under. Glad I could help:)
Cool time lapse of the chickpeas! Great recipe. 👍
Glad you enjoyed!
Wow excellent recipe thanks a lot for sharing keep sharing more tasty and budget friendly recipes
Music to my ears my friend. Anything I can help with:)
Love the time lapse :)
Funny how the algorithm of UA-cam works... I made chickpea tofu yesterday using chickpea flower (and some additional ingredients for flavor). Was first time I tried; it was even a bit firmer than yours, but when baking, it tranfered into a 'hot mess'. So I ended up throwing everything out...Why didn't I think about a bit of flower before baking... Ah well... I will try again :)
great video, the presentation of the recipe is so good and made me crave to make that but I'm used to the more firmer texture & I would like to preserve it for a week time so any advice?
love from br
If you leave the pulp in, the texture will be firmer. Check out my pinned lentil recipe for that!
Keep the tofu in the contain it's set in, shouldn't have any issue lasting for a week!
Love this. Just wanted to say thank you for sharing. Here in the States tofu is outrageously expensive. Then again what isn't. I appreciate that u take the time e to explain step-by-step. My wallet thanks you too.
My entire channel is dedicated to cooking things at home cheaply for the exact reason. Glad you find it helpful.
Why aren’t you cooking it right after you blend? What’s the point of staining it through a nut milk bag?????
I admit, this looks easy but it's extremely difficult to make. I tried every technique on youtube but none of it came out the way it's supposed to. 12 pounds of chickpeas gone to waste. First, I tried the other way first where some tutorials blend the chickpeas then squeeze the milk through a milk bag, heat and stir it until thickened. The consistency looked pretty much to what I've seen here but when it cooled it was soft and mushy. Tried it again, this time with even less water (didn't add much the first batch). I stirred and I stirred and I stirred and Oh I stirred and switched hands several times until the consistency resembled what's seen here. Let it cooled. A bit firmer but still too soft. After the 12 lbs of chickpeas was wasted, I went to the store and bought chickpea flour. I solicited the help of my girlfriend and son to follow along with the tutorials to keep me doing exactly what's seen here. I do that to make sure I wasn't going crazy. Still turned out mushy after stirring on low to medium heat for an extra extra long time. Think I'm gonna stick to just roasting and stewing my chickpeas whole. Food is too expensive to waste, especially because I was trying to be economical
Sorry to hear you're not finding much success Kreem. Have you tried weighing out your ingredients? I find cooking can be hit and mix when measurements are not followed
Thanks for sharing this budget and environment and health friendly recipe. First I watched your lentil tofu video which is also very mice. Then searched your chickpea recipe. Can I make this tofu with pulp (without straining the pulp out)? Will the taste or texture deteriorate? My second question: Can I make tofu from Mongo Beans? Thanks, regards from Canada.
I believe leaving the pulp in with chickpea will yield you a similar result. Let me know how you go?
I've not had much tofu experience with mongo beans tbh. They are traditionally used in sweet dishes in Taiwan and they do have a crumbly texture. Will have to see if they have a similar startch content compared to chickpeas and lentils I guess.
@@SamsHomeKitchen Thank you very much for the reply and info.
Time lapse was satisfying to watch haha
One of my favourites!
Can i use nutribullet?
You definitely can. Just need to do a few batches since they are smol
Yes please, the pulp. And any great recipes 😊❤❤❤
It's happening!
Your channel is great, i subbed
Thank you! Welcome aboard
Hey Sam, I wondered why you didn't use the soaking water when you blended your soaked chick peas. Thank you.
Hi Rebecca,
It depends on the chickpea. I had some little bugs in mine so had to toss it. Some chickpeas can also be dirtier than others.
Looking forward to trying this one
Thanks brother. It looks great 👍
🙌🙌🙌
Made this recipe twice now. (only 4 days apart) WE LOVE IT! Love it love it love it
Glad you enjoy it Nicola!
Best beleive that I will try this while being a meat eater and egg and animal milk consumer for life simply because I love homemade everything .If I can make it at home .I want it
Music to my ears! That's the way to go my friend.
I would like to see to see what you do with the nut pulp please
I've used it in bread, cookies and substitues for tofu when it comes to stir-fries
Hi! Love that video. And would love to see one on how to use the chickpea pulp! 🙏🏼😍
Oh yes, I'll plan one up after avoiding it for so long haha
You can use the chickpea pulp to prepare felafel, they turn out very nice and tasty, just a bit drier then when you make felafel with rehydrateted chickpeas.
I'll bet it would be good in bread recipes, both quick and yeast varieties. For quick breads, I would substitute it for other similar ingredients like pumpkin, adding a little additional moisture to make it more the consistency of canned pumpkin. I would do this to increase the likelihood of success. It would add a great deal of nutrition combined with grain. Yeast breads are so flexible, I would let the texture of the dough guide me.
Could it not be made into Hummous ???
Hi l'm new hear l wanted to know how to make chickpea tofu and thank God l found it. And economical friendly I'll be making it soo
Fantastic Meralee. Just what I like to hear that I can help you save!
I do enjoy the little clips :)
Glad you like them!
OMG yum Sam! im trying this this weekend
How is it?
"I'm under the water please help me." So funnnnny😂
I have to admit that I watch way too much tiktok
Very interesting. My first exposure to this idea. TYFS
🙌🙌🙌
Thank you! Thank you! Thank you, Sam~~~ 🙏🏼❤️
Thank you friend!
Is it different from "Burmese Tofu" made from chickpea flour?
You actually don't need to extract chick pea milk. You can use everything. Just bring everything to boil. And so on.
Would this substitute well in place of actual tofu for other applications? I'm allergic to soy, so there are many recipes I simply do not bother with because they call for tofu. Does it cook the same?
Sidenote, this looks like it'd make a good mozzarella alternative with the right flavoring.
It's not a 100% replacement of tofu imo given how the "tofu" bound together is fundamentally different to how soy tofu come together. This is definitely more on the delicate side
Wow amazing save $$$ thank you soo much can't wait to try Bermuda
That's what I'm here for. Always looking for ways to save :)
Love the time lapse 😁
🙌
Hermann taught me that your tofu is undercooked when you take it out of the fridge
Cost equivalency with ready, store bought Tofu would be relevant only if one factors one's time, energy, effort & product quantity into the equation..😁
Yeah, man. Loving the time lapse 😂🙌
Timelapse for lyfe🤙
Don't you add Vinegar/lemon juice/nigari/calium chlorid to the cooking ?
Yes, for typical coagulation of protein
I never saw this before, I've been looking for another protein for my diet. Thank you.
Oh yes! We are on the same journey here. Eating as sustainable as possible while on a budget
What the fuck, the random voiceover of the chickpeas made me laugh out loud. 😂 It sounds exactly like something I'd say irl for no reason. 😂😂 Subscribing just for that.
lol appreciate you
I kind of think it ill dissolve wwithin soup. However, I want to try this and see if I can like to eat chickpe better when consumed like this.
Definitely add the tofu in soup last second. Boiling will defo dissolve it lol
Great to find another Aussie. Can you use cheese cloth
G’day g’day! Can definitely use cheese cloth. I have used pillow case in the past too 😅
How awesome are you?! ❤ Thank you! I love garbanzos so much. Cant wait to try this. Definitely got a new sub from me!
Also want to add how adorable you are too! 🥰 You're around my sons' age.
Did you by any chance end up doing a video on what to do with the pulp?
I've been procrastinating on this one. Planning on revamping my soy milk recipe and churn out a couple of related recipe with it. Then I'll have enough pulp for a recipe lol.
Fantastic recipe! Subscribed. Can you do a steamed rice pancake please, like you get in Cantonese restaurants?
Ooo that's such a good idea! Saved it to my list!
@@SamsHomeKitchen I remembered the name. They're called Cheung Fun. My favorite is filled with king prawns and scallops. They serve them with a tiny dish of chilli sauce and soy sauce. Of course you can do a vegan filling. ♡
i would like to see how to use the pulp
Hi! I just released a new video using nut pulps as cake base. Would love for you to check it out!
Temper cost with green containers. My canned beans cost little and the can gets recycled.
One thing about canned chickpeas is they take up more space and weight when transported. Let along the impact factories have on making them. I’m still in the mind that dried chickpeas is the slightly less bad option…
@@SamsHomeKitchen Not if they come in a plastic bag which is the only way they arrive here.
why do you not ferment your chick pea tofu with vinegar like soy fofu?
Hmmm normal tofus aren’t fermented
Please show recipes for nut pulp..
It's coming in the new year I promise
mine did not set properly. I followed similar process with lentils. they diid not set correct. it has consistency of mashed potatoes. was heat process incorrect?
I have a separate video for lentil tofu. Be a good idea to check that one out☺️
So,why do I have to put New water into the blender when I've got the soaking water with so many nutrition in it
It depends on the chickpea I guess. Sometimes there can be dust and impurity or even bugs in the soaking water
Anyway, the recipe is very nice, and I am going to make it, but with the soaking water, just try it. We never know it all. Thank god there is always time to learn. Like me with this recipe. 👍
High quality content
I almost used to 4 lemon 🍋🍋🍋🍋 but milk won't break 😭😭😭 I tried thrice but same result what going wrong pls help
Hi friend
I’m not sure if I follow you. My recipe does not involve any lemon😂
I’m making mayo with this tofu….vegan mayo. So delicious
That sounds delish!
What if you dont hav e a blender just a food grinder ?
Nice so easy to make.... Thank you
I have a new video coming tomorrow for a much firmer tofu:)
I wonder if it can be made with chickpea flour. I have a whole heap at home.
This is a real "fine" production ☺️ Thanks
🙏🙏thank you Janice
with all those memes, you got a like and a follow lmfaooo
PS if you deep fry them you get PANELLE usually their consumed with bread, it's delicious, try and look it up
Lol thanks for the meme appreciation!
Myes! Crust up the exterior is the way to go get. Great suggestion!
@@SamsHomeKitchen Yeah i guess the memes and your funny moments are very Australian (love the oceania vibes lol) and now i'm hooked, already 4 videos in :')
ps i adore the Bart and Bort meme tattoo AHAHAHAH
What happens if you leave the pulp in ??? Seems like a lot of healthy fiber, right ? Thx
You can do that yes! Go check out the pinned comment where I use the exact method with lentil
Have you tried tasting the chick pea milk before thickening it? Could it be used as a plant-based milk or is it gross? I'm always looking for new plant-based milks that I can make at home.
That's quite interesting. Will have to cook the chickpea before turning into milk since raw chickpea is hard to digest.
Then add dates for better flavour. Makes great milk 😊
I look at my budget the same way. I was searching for this recipe. Thank You.
Yes very much so. It’s living within the means and work with the seasons to get the cheapest and freshest ingredients possible.
Will this work with a regular blender ?
We are traveling in Nicaragua and not really convenient to drag around a vitamix 😜
Yes I believe so! Have an amazing trip!
can you add a starch powder in the blender before cooking to firm up the tofu if you need that texture?
Can probably add that to the final mixture. But I believe leaving the pulps in is a good way to do it too. Check out the video I pinned at the top where I tried using Lentil to make firm tofu.
I would like to know where we can use the ‘leftover’?
I've used it in cookie doughs, sourgough bread and burger patties. Can also add into stuff like fried rice to bulk it up!
I also tried and did no taste dood in any way. its way better if we cook lentil in old traditional way