@@marystestkitchenI love the idea of recipes for every part of the process. I feel so wasteful tossing edible byproducts but there’s only so much I can do with the pulp
I can't wait for the "Will It Cheese" series! I'd love to see you try vegan cheese cultures in your curds, mixing it in just before you torque the tofu press, then letting the block age for a week or more to develop flavor. I've watched Gavin Webber "The Cheese Man" for many years and I consider him the blueprint for making homemade dairy cheese. I'd love to see if you could apply his methods to vegan cheese!
Honestly, what are tofu & tempeh but bean cheese & bean bleu cheese? Also, try making a yogurt culture (vegan or otherwise) using a pepper (try a hot one for it) with its stem & see if it works out
dairy cheese cultures aren't vegan so I won't be using those. But while we wait for this new cheese series, please feel free to check out my old vegan cultured cheese series: ua-cam.com/play/PL6QDlGTnYxpE9ZL82hz5vPxvU5DmdSpPs.html
I am glad you did the boil test at the end, I was wondering if that would get rid of the bitterness, glad it did! Thanks for the video. Would love to know about the possible noodles.
I've not been trying these tofu adventures along with you but I always find myself wondering how to use the starches. Starch Jelly maybe? If you use the whey maybe it will make for an interesting, floral jelly with maybe some sugar and salt to balance the bitterness. On a separate note that press is really good. I got one and now I don't have to place a million things on top of my tofu to press it because I have no heavy objects small enough lol
So enjoyable watching your kitchen alchemy, Mary. You make it look easy, and I could see you teaching this as a university course. One thing I'd be interested to see would be a 'will it milk?' series. Since we can make milk from soybeans, can we make milks from other legumes or the wide range of nuts and seeds we have around? It'd be interesting to see your take on this.
Yes! Thank you for tasting the whey from the pressed tofu stream without the curds! I was like, “oh she should taste that, it looks clear” and then you did. ❤ for science! 😁
i eat pigeon pea based curries in varied versions every single day (we call it pappu - telugu word for dal) and let me tell you, i was so pumped to see this!!!
I really hope this series just keeps going. I swear they never get old. Random things to experiment with but which probably will fail = oats, sesame, buckwheat, mung beans, aduki beans, black lentils, tempeh or matte simply because it would be interesting to see how the fermentation effects things.
Pigeon Peas aren't available locally, so I'll stick to chickpea or lentil tofu if I'm not buying ready made soy tofu (so economical and much easier). Mary, if you remember, would you post the test seasoning mix in your next will it tofu? Suggestion for will it tofu: great northern beans. They are inexpensive, the only local bean that is cheaper is pinto beans. They are next to tasteless - so won't interfere with recipe taste. Thanks as always for the clip, your time and energy.
This is particularly interesting to me because pigeon peas are a staple in a very typical Puerto Rican dish made with rice (arroz con gandules) so I have had them thousands of times. I tried to sprout them once out of curiosity and they didn't do well, I don’t know why it never occurred to me to make milk and possibly tofu. I like a tofu that firms up nicely and holds together well so I will have to try this one too.
The pigeon peas I know are either green or brown when dry. They are usually canned or frozen in the supermarket. I've never seen them this shape or colour. What does pigeon peas look like in Puerto Rico?
@@AsWeSpeak154 chick peas in Puerto Rico look the same as everywhere else. If you mean pigeon peas, or gandules, they are roundish, smaller and either green or brown.
WHAT IF... you combined two different pea/beans at once. Like if Bean-A had Property-A and Bean-B had Property-B, then if you used half and half to make your curds, you would get both Properties in the final result.
Seeing that bounce while still wrapped in the cheese cloth makes me wonder - can you firm up some of these softer tofus with konjac? Starch noodles sounds interesting! I'd love to see that video :)
Mary, the way you chucked the measuring spoon after adding the gypsum made me laugh so hard because it’s what I would do. And if you’re looking for toor daal (pigeon peas) then go to your local Indian store!
ya I was sure I'd find them at an Indian grocery store but unfortunately they are all way across town and I have to stay super close to home for the foreseeable future (because cat).
Big yes to the noodle starch thing. Also want to know if any of these beans/peas can also be made into natto Edit: also what would happen if you use other cheese making techniques on all these alt milks
recipe request:Mung bean tofu I know already proposed it under another video of yours cause they are very excessable and tend to be affortable (at least where I live and I do struggle getting other typs of legumes) but apparenty other people had really good results with it even using lemon juice as the coagulant! So it totaly would be worth a try and I would be curious how it compares to your fava bean, chickpea or red lentil tofu ^^
Pigeon peas are available for $3 USD per kg at Indian grocers in the US. Less than $5 USD per kilo for organic. Not idea how Amazon commands such a markup.
Canadian dollars would make up at least some of the difference. $3 USD is a little over $4 CAD. Also I think food prices are higher in Canada in general
As far as cost goes I think this one is going to be vary a lot by whether you have south Asian foods readily available. I can buy them in the world foods aisle at the supermarket for around £2 (3.50 CAD) which is cheaper than soya beans.
As someone frugal I love the idea of making starch noodles and already thought of it with the first vid where you seperated some, but since you do not do well on carbs I did not want to request it. Yeah I am curious as hell, but asking for you to go through that effort for something that is not good for you.... Yeah no
@@marystestkitchen^^ As someone with a lot of food intolerance myself, with people often not getting why I can not make exceptions or why I can make some, but only sometimes and only certain ones...... I am very mindful with others in that regard too. It also gives me anxiety if people want me to cook something I can't eat myself so I have to serve something I have no clue of how it came out .... And sampling is most of the fun in experiments for me, but if you are curious yourself and it would still bring you joy, I sure would be happy to see a video on starch noodles ^^
me reading the title: WILL PIGEONS MAKE TOFU? Me: ? Did Mary train pigeons to make tofu what ? Also me, after re-reading the title: I'm stupid 🤦♀🤦♀🤦♀
@@marystestkitchenMy partner and I go through so much tofu every week that we really would need two or three if we ever went back to to making it ourselves haha
Ho Mary! I was thinking about a low fat seed tofu, like sunflower or pumpkin seed. So I tried to make the milk and let it rest 24 hours to let the cream separate from the protein, as I saw it can be done with dairy milk, but I'm afraid it didn't work. I also saw that you can skim milk by boiling it for several minutes, but you can't do that with sunflower and pumpkin seeds as they will coagulate. So I bought defatted sunflower seed flour so I will try with that, and I'm also planning to try to skim almond milk. Have you tried these ways or plan to do?
🤔 I wonder if a cream separator works for veg milks... at least it's used for naturally homogenised goat's milk which doesn't make a cream layer when left to rest. They are pretty expensive and complicated machines, though.
Is it required that peas be dried? I wonder if fresh peas can be tofu-ed straight from the plant.... Because I pick my pigeon peas while the pods are not yet drying.
Is there a reason you don’t remove the foam? A lot of other tofu making videos I’ve watched they remove any foam, but then again I don’t think I’ve ever seen them remove the starch. Tofu-making videos are a favorite relaxation video for me. I haven’t made any yet, but I did but the little press you have for when I finally do. Just want to be sure I have the perfect technique! Love your soothing videos. Thank you for them. They’ve helped my anxiety quite a bit.
Can you freeze these alternative tofus? Do they change texture after thawing? How about marinating? Do they soak up the marinade as well as soy tofu? I have so many questions!
@@marystestkitchen way better! I was concerned it would turn out like pintos/black beans but I'm glad to know it works closer to soy tofu! I'm growing a bunch this year and was hopping to make tofu out of some. Very exciting. Love the channel and it inspired me to look into making tofu and tempeh.
Is that nut milk bag the cheesecloth one (coarser), the finer one, or the in-between one? The link was to coarse so I'm assuming that, so hopefully, lol
It's my favorite when I want something for snacking or a fat-heavy topping on salads. It's too rich to use the same amount as one would regular tofu. For subbing firm tofu in recipes, I prefer high protein chickpea tofu or fava bean tofu.
I always rinse toor dahl thoroughly before cooking and this removes any bitterness. I was surprised that step was overlooked. Interesting how the boiling remove the bitterness afterwards. This is such a fascinating series.
I really like the boil test! I'm not remembering this from the other Will It Tofu videos and it's something I've been wondering. I live near a good Indian grocery and all types of dal are available there. Toor dal looks very different from the canned pigeon peas/gandules I've had from the Latinx markets. I had no idea toor dal are pigeon peas!
Have you thought of trying to tofu black eyed peas? I ask because I cleared out my cupboard and found that I had been accumulating jars and have an excess of them. I may try it myself because I won't make a dent with one batch, but I am new to making tofu and I'm not sure of the pitfalls of trying this.
@@marystestkitchen it ended up with a tiny curd. Clear whey shows up onve pressed lightly, but the curd is small enough to get through my cheesecloth. I used 1lb of dried beans, soaked for a few hours which had them tripled in size. I wonder if I used too much because they won't all fit in the press. I have a small amount in a nut milk bag in a sieve to see if I can get it to form a bit a la ricotta cheese.
It is possible I missed something. I haven't made a lot of tofu. But I will follow this through to the end to see what happens. Worse case, I make dip.
@@marystestkitchen ok, it worked. Sort of. The tofu is really fragile, it broke into large chunks when I took it out of the press. It's a bit grey (but not as bad as I feared), and smells very... beany, I guess. I can still use this, so win. The bean pulp made a nice and very very filling pancake for breakfast.
Have you tried making tofu from coconut? I have a lot of food allergies and trying to make soy free, no chick peas, no nuts, no meat, no dairy, and no gluten has been endlessly frustrating. Sorry for the rant. I do appreciate your videos, I have learned a lot from them, Thank you.
I have not. As coconut has very little protein, it's not really one I would consider. Sorry to hear about your food allergies. They seem very limiting and difficult.
Have you ever tried making tofu with black-eyed peas or any other field pea varieties? I mean, as long as you've already tried English peas and pigeon peas...
I am doing vegan keto for health reasons (arthritis, nafl) and it’s been especially hard to get protein up, since chickpeas and beans are no longer an option. Any ideas??
Yah! Its restrictive isn't it? I wouldn't do it if I didn't have to either. I do miss beans and chickpeas. That's why I've been turning everything into tofu (eating beans while removing the starch). Soy curls are also a versatile option. Seitan( if you can do gluten) is great. And I use protein powder (just check the label to make sure it's low carb).
I'm guessing the ratio of protein to fats determines what kind of tofu comes out? I wonder if you could mix milks together to get a tofu from something you normally wouldn't. Like quinoa and pea or something. Assuming quinoa doesn't tofu on its own. Also testing mixing tofus would let you reuse tofus you've already covered again in a new context. That's if you were looking for ideas for more content, lol
@@marystestkitchen Thank you for your response. I will prepare it, eat it then test my blood sugar. If the spike is high, then carbs are high for my body to process..
I just tried this recipe for my project on pigeon pea tofu and it didn’t coagulate. The rest run I did with little quantity coagulated but the bulk production didn’t. Please what could have gone wrong
Split Pigeon Peas ?!? Hahahaaaa, its dal, yellow split peas. Not whole ones, the halves ones. $14,- ?!? CRAZY !!! I am Surinam. I love dal, especially roti chicken 🥰♥️ Dal : a kilo bag for 5 euros, but before corona it was under 5 euros.
It does, other people tried that, you will quite a lot of versions. Whenever someone else makes lentil or pea tofu, it is probably that, Mary is the only one I found who went through the effort of seperating the parts for the usual tofu process
A big YES to starch noodles.
Noted ☺️
I agree! Will it noodle could be a fun series!
@@marystestkitchenI love the idea of recipes for every part of the process. I feel so wasteful tossing edible byproducts but there’s only so much I can do with the pulp
@@marystestkitchen Pea-starch-noodles + pea-tofu + pea-whey = deconstructed pea-soup!
I vote yes also! Mary, you're great! 😊
I can't wait for the "Will It Cheese" series! I'd love to see you try vegan cheese cultures in your curds, mixing it in just before you torque the tofu press, then letting the block age for a week or more to develop flavor. I've watched Gavin Webber "The Cheese Man" for many years and I consider him the blueprint for making homemade dairy cheese. I'd love to see if you could apply his methods to vegan cheese!
Same! Especially the fermented or "aged" vegan cheese. Cultured cheeze sounds like fun!
Honestly, what are tofu & tempeh but bean cheese & bean bleu cheese? Also, try making a yogurt culture (vegan or otherwise) using a pepper (try a hot one for it) with its stem & see if it works out
Gourmet Vegetarian Kitchen has some aged vegan cheese recipes.
This is a most excellent request and I will be watching.
dairy cheese cultures aren't vegan so I won't be using those. But while we wait for this new cheese series, please feel free to check out my old vegan cultured cheese series: ua-cam.com/play/PL6QDlGTnYxpE9ZL82hz5vPxvU5DmdSpPs.html
I'm sure other people have mentioned it but if you use the milk bag inside out, you don't have to pick the pulp out of the serged seam.
she's mentioned it herself in a previous video, so she is at least aware. :)
This was a fun watch and I'd love to see you test starch noodles.
Thanks so much 😊
Thank you, Mary, for all your many hours of kitchen experiments, reading comments, and editing videos. We've learned so very much.
Will it noodle would be a great series
Hurray, a new Will it Tofu. I can't wait to see how this goes
I am glad you did the boil test at the end, I was wondering if that would get rid of the bitterness, glad it did! Thanks for the video. Would love to know about the possible noodles.
You bet!
I've not been trying these tofu adventures along with you but I always find myself wondering how to use the starches. Starch Jelly maybe? If you use the whey maybe it will make for an interesting, floral jelly with maybe some sugar and salt to balance the bitterness.
On a separate note that press is really good. I got one and now I don't have to place a million things on top of my tofu to press it because I have no heavy objects small enough lol
I was thinking to add a little baking soda when boiling to get rid of the bitter taste, I’m glad salt worked!
definitely want to find out if you can make starch noodles!!
Probably, but since she has trouble with eating carbs, I do not feel comfortable requesting it.....
So enjoyable watching your kitchen alchemy, Mary. You make it look easy, and I could see you teaching this as a university course. One thing I'd be interested to see would be a 'will it milk?' series. Since we can make milk from soybeans, can we make milks from other legumes or the wide range of nuts and seeds we have around? It'd be interesting to see your take on this.
Yes to starch noodles! Would also love a fermented tofu series
Another +1 for trying out starch noodles!
Yes! Thank you for tasting the whey from the pressed tofu stream without the curds! I was like, “oh she should taste that, it looks clear” and then you did. ❤ for science! 😁
i eat pigeon pea based curries in varied versions every single day (we call it pappu - telugu word for dal) and let me tell you, i was so pumped to see this!!!
new series "will it [starch] noodle" foreshadowing??
I really hope this series just keeps going. I swear they never get old.
Random things to experiment with but which probably will fail = oats, sesame, buckwheat, mung beans, aduki beans, black lentils, tempeh or matte simply because it would be interesting to see how the fermentation effects things.
mung beans actually make a good tofu!
I'm very interested to see that starch noodles!
Pigeon Peas aren't available locally, so I'll stick to chickpea or lentil tofu if I'm not buying ready made soy tofu (so economical and much easier). Mary, if you remember, would you post the test seasoning mix in your next will it tofu? Suggestion for will it tofu: great northern beans. They are inexpensive, the only local bean that is cheaper is pinto beans. They are next to tasteless - so won't interfere with recipe taste. Thanks as always for the clip, your time and energy.
Yes to starch noodle. Please thank u
This is my favourite series on UA-cam. Would love to see a moong dal (split mung bean) tofu :)
Second that both!!!
Did you do azuki bean tofu yet?
At least she did not upload it yet, I looked, but I sure would love to see that!
Also wondering about butter beans, love them!
Ooooo do I sense a new series? “Will it Noodle”?!?!
This is particularly interesting to me because pigeon peas are a staple in a very typical Puerto Rican dish made with rice (arroz con gandules) so I have had them thousands of times. I tried to sprout them once out of curiosity and they didn't do well, I don’t know why it never occurred to me to make milk and possibly tofu. I like a tofu that firms up nicely and holds together well so I will have to try this one too.
The pigeon peas I know are either green or brown when dry. They are usually canned or frozen in the supermarket. I've never seen them this shape or colour.
What does pigeon peas look like in Puerto Rico?
@@AsWeSpeak154 chick peas in Puerto Rico look the same as everywhere else. If you mean pigeon peas, or gandules, they are roundish, smaller and either green or brown.
@@DanteVelasquez Yes, I meant pigeon peas, thanks. I corrected my earlier comment.
I was comparing the pigeon peas I know to the one in the video.
These are split pigeon peas so they don't have the brown outer part anymore.
Awesome video as always 😊
Thanks for the visit :-)
Is there any point at which this slides into a Will it Tempeh episode? 😁
Using the leftover pulp from making tofu makes the best tempeh ;)
that's a beautiful tofu! I love floral tastes - it's promising!
WHAT IF... you combined two different pea/beans at once. Like if Bean-A had Property-A and Bean-B had Property-B, then if you used half and half to make your curds, you would get both Properties in the final result.
This would be tofu wizardry
Yes to the starch noodles. That way there is no waste and you get more food out of the same item.
15:10 I do like the musky undertones - even some of the bitter ones in pigeon peas!
Loving these videos. Let's explore fermented tofu now. How to ferment all these different beans.
Seeing that bounce while still wrapped in the cheese cloth makes me wonder - can you firm up some of these softer tofus with konjac?
Starch noodles sounds interesting! I'd love to see that video :)
Mary, the way you chucked the measuring spoon after adding the gypsum made me laugh so hard because it’s what I would do.
And if you’re looking for toor daal (pigeon peas) then go to your local Indian store!
ya I was sure I'd find them at an Indian grocery store but unfortunately they are all way across town and I have to stay super close to home for the foreseeable future (because cat).
You can find Pigeon Peas usually at the local international store.
Yes let’s find out all the things connected to recipes for okara and starch ❤
Nice! I had never thought of using split pigeon peas. Interesting watch
Yay!!! This was the one I suggested!!!! Hooray!
We love tur dal. If you have had South Indian food - sambhar is made of tur dal. It is the most popular dal in India.
oh then I HAVE had it!
Finally a good use for the kilos of pigeon peas coming out of our yard!
I would love to see a test on starch noodles!
Uh oh. Will it noodle series is coming.
Ooo that sounds like such a good series idea though ☺️
Yes. We want to find out if they noodle too
Dahl curry are delicious. I don't know about using a bean whey
Big yes to the noodle starch thing. Also want to know if any of these beans/peas can also be made into natto
Edit: also what would happen if you use other cheese making techniques on all these alt milks
I agree - need to know what you can make with the starch? Noodles, bread, thickener for soups?
recipe request:Mung bean tofu
I know already proposed it under another video of yours cause they are very excessable and tend to be affortable (at least where I live and I do struggle getting other typs of legumes) but apparenty other people had really good results with it even using lemon juice as the coagulant!
So it totaly would be worth a try and I would be curious how it compares to your fava bean, chickpea or red lentil tofu ^^
Does soaking in hot vs. cold water make any difference to the end result (texture, flavour, ...)?
Pigeon peas are available for $3 USD per kg at Indian grocers in the US. Less than $5 USD per kilo for organic. Not idea how Amazon commands such a markup.
Canadian dollars would make up at least some of the difference. $3 USD is a little over $4 CAD. Also I think food prices are higher in Canada in general
Yes, try to make starch-noodles!
Pea-starch-noodles + pea-tofu + pea-whey = deconstructed pea-soup!
What would happen if you infuse the flavors before it becomes tofu? Like while you're blending or before adding coagulant. Or would it mess it up?
wondering about lima beans ?
Good question!
@@marystestkitchen I just asked about butter beans... those creamy mature lima beans!
The texture seems very good on this one! I wonder if a longer initial soak would remove the bitter note?
please let me know if you try it! the last thing I tried seemed to do the trick though
Try sprouted green mung please.
I would recombine the starch with the pulp to make some kind of gnocchi/dumpling in some way.
As far as cost goes I think this one is going to be vary a lot by whether you have south Asian foods readily available. I can buy them in the world foods aisle at the supermarket for around £2 (3.50 CAD) which is cheaper than soya beans.
As someone frugal I love the idea of making starch noodles and already thought of it with the first vid where you seperated some, but since you do not do well on carbs I did not want to request it. Yeah I am curious as hell, but asking for you to go through that effort for something that is not good for you.... Yeah no
You are all that is sweetness and goodness. But truth be told, I'm constantly cooking things I can't eat for others.
@@marystestkitchen^^
As someone with a lot of food intolerance myself, with people often not getting why I can not make exceptions or why I can make some, but only sometimes and only certain ones...... I am very mindful with others in that regard too. It also gives me anxiety if people want me to cook something I can't eat myself so I have to serve something I have no clue of how it came out .... And sampling is most of the fun in experiments for me, but if you are curious yourself and it would still bring you joy, I sure would be happy to see a video on starch noodles ^^
OF COURSE we want to see you make starch noodles!
me reading the title: WILL PIGEONS MAKE TOFU?
Me: ? Did Mary train pigeons to make tofu what ?
Also me, after re-reading the title: I'm stupid 🤦♀🤦♀🤦♀
well, birds ARE pretty smart so... ;-)
Lately I’ve been making vegan burger patties with chickpea okara+
yum
Great tofu press!
I love it so much that I bought a second one lol
@@marystestkitchenMy partner and I go through so much tofu every week that we really would need two or three if we ever went back to to making it ourselves haha
I would definitely watch a "will it noodle" series.
Ho Mary! I was thinking about a low fat seed tofu, like sunflower or pumpkin seed. So I tried to make the milk and let it rest 24 hours to let the cream separate from the protein, as I saw it can be done with dairy milk, but I'm afraid it didn't work. I also saw that you can skim milk by boiling it for several minutes, but you can't do that with sunflower and pumpkin seeds as they will coagulate. So I bought defatted sunflower seed flour so I will try with that, and I'm also planning to try to skim almond milk. Have you tried these ways or plan to do?
I never did try. Please let me know how it goes!
So curious, please keep us updated if you try it out!
🤔 I wonder if a cream separator works for veg milks... at least it's used for naturally homogenised goat's milk which doesn't make a cream layer when left to rest.
They are pretty expensive and complicated machines, though.
Does the initial blend have to be squeezed through the bag or could be hung up and left to drain?
I wonder with kelp powder or seaweed powder or both would it make a decent fried fish sub.
Is it required that peas be dried? I wonder if fresh peas can be tofu-ed straight from the plant.... Because I pick my pigeon peas while the pods are not yet drying.
I think fresh should work. I just don't have access to them to try. Please let me know how it turns out if you do!
@@marystestkitchen ok. I'll do that next time my plants bear fruit(?)
Does hot water speed up the process? And doesn't it denature some of the proteins?
Yea hot water plumps up the peas faster than cold. The milk is getting cooked anyway so there's no worries about denaturing protein
Is there a reason you don’t remove the foam? A lot of other tofu making videos I’ve watched they remove any foam, but then again I don’t think I’ve ever seen them remove the starch. Tofu-making videos are a favorite relaxation video for me. I haven’t made any yet, but I did but the little press you have for when I finally do. Just want to be sure I have the perfect technique!
Love your soothing videos. Thank you for them. They’ve helped my anxiety quite a bit.
Its not necessary and I try to be efficient 😁
Can you freeze these alternative tofus? Do they change texture after thawing? How about marinating? Do they soak up the marinade as well as soy tofu? I have so many questions!
Very good questions! And I intend to answer them in upcoming videos :-)
@@marystestkitchen Cool! I can't wait to see more experiments! Greetings from Hungary. ❤🤍💚
OMG IT'S FINALLY HERE!!!!!!!!!!!!!!!!1
Was it everything you imagined it would be? :-)
@@marystestkitchen way better! I was concerned it would turn out like pintos/black beans but I'm glad to know it works closer to soy tofu! I'm growing a bunch this year and was hopping to make tofu out of some. Very exciting. Love the channel and it inspired me to look into making tofu and tempeh.
Is that nut milk bag the cheesecloth one (coarser), the finer one, or the in-between one? The link was to coarse so I'm assuming that, so hopefully, lol
It should be grade 100... Amazon's link system malfunctioning again
@@marystestkitchen ok good, I think that's the one it linked to but I wanted to be sure. It's the one I ordered anyway, thankfully!
Would love to know if pigeon peas could starch noodle !
Chana Dal would be interesting too
Has pumpkin been ur favorite? And has it been the firmest?
It's my favorite when I want something for snacking or a fat-heavy topping on salads. It's too rich to use the same amount as one would regular tofu. For subbing firm tofu in recipes, I prefer high protein chickpea tofu or fava bean tofu.
will it noodle as next series?
I wonder if there is a way to remove the floral/grassy taste if you change the soak water.
I always rinse toor dahl thoroughly before cooking and this removes any bitterness. I was surprised that step was overlooked. Interesting how the boiling remove the bitterness afterwards. This is such a fascinating series.
Do you think that quinoa wich is high in protein can be a good quinofu prospect?
I don't think so. But I haven't tried. And my guesses have been wrong before! :-)
I really like the boil test! I'm not remembering this from the other Will It Tofu videos and it's something I've been wondering. I live near a good Indian grocery and all types of dal are available there. Toor dal looks very different from the canned pigeon peas/gandules I've had from the Latinx markets. I had no idea toor dal are pigeon peas!
Toor dal is the split mature version of pigeon peas. I also read they can be green (immature) and brown.
How about using the starch for gravy?
you can totally do that! Anywhere that you might normally use cornstarch, you can use these starches.
You probably have to experiment a bit with the amounts, but starch is starch and should work in most cases
Have you thought of trying to tofu black eyed peas? I ask because I cleared out my cupboard and found that I had been accumulating jars and have an excess of them. I may try it myself because I won't make a dent with one batch, but I am new to making tofu and I'm not sure of the pitfalls of trying this.
hmm....no I haven't yet. Please let me know if you do!
@@marystestkitchen it ended up with a tiny curd. Clear whey shows up onve pressed lightly, but the curd is small enough to get through my cheesecloth. I used 1lb of dried beans, soaked for a few hours which had them tripled in size. I wonder if I used too much because they won't all fit in the press. I have a small amount in a nut milk bag in a sieve to see if I can get it to form a bit a la ricotta cheese.
It is possible I missed something. I haven't made a lot of tofu. But I will follow this through to the end to see what happens. Worse case, I make dip.
@@marystestkitchen ok, it worked. Sort of. The tofu is really fragile, it broke into large chunks when I took it out of the press. It's a bit grey (but not as bad as I feared), and smells very... beany, I guess. I can still use this, so win. The bean pulp made a nice and very very filling pancake for breakfast.
Fun!
Have you tried making tofu from coconut?
I have a lot of food allergies and trying to make soy free, no chick peas, no nuts, no meat, no dairy, and no gluten has been endlessly frustrating. Sorry for the rant. I do appreciate your videos, I have learned a lot from them, Thank you.
I have not. As coconut has very little protein, it's not really one I would consider. Sorry to hear about your food allergies. They seem very limiting and difficult.
@@marystestkitchen Thank you 😊
have we done a sesame tofu? If not - I think I'd really want to see it. #reciperequest
starch is starch, you can make noodles from rice, sweet potato, tapioca, regular potato, all sorts of things, make pigeon noodles
Have you ever tried making tofu with black-eyed peas or any other field pea varieties? I mean, as long as you've already tried English peas and pigeon peas...
not yet :-)
Try mixing a bunch of milks together and see what it does.
Tofu made from dal working in a curry makes sense.
can you try to make chickpea tofu but out of chickpea flour?
Yes :-) Here you go: ua-cam.com/video/0Mv5jGrJw_A/v-deo.html
I am doing vegan keto for health reasons (arthritis, nafl) and it’s been especially hard to get protein up, since chickpeas and beans are no longer an option. Any ideas??
Yah! Its restrictive isn't it? I wouldn't do it if I didn't have to either. I do miss beans and chickpeas. That's why I've been turning everything into tofu (eating beans while removing the starch). Soy curls are also a versatile option. Seitan( if you can do gluten) is great. And I use protein powder (just check the label to make sure it's low carb).
I'm guessing the ratio of protein to fats determines what kind of tofu comes out? I wonder if you could mix milks together to get a tofu from something you normally wouldn't. Like quinoa and pea or something. Assuming quinoa doesn't tofu on its own. Also testing mixing tofus would let you reuse tofus you've already covered again in a new context. That's if you were looking for ideas for more content, lol
Could you try this with the fresh pigeon peas?
Sorry I don't have access to fresh pigeon peas
What would be the carb content of pigeon peas tofu?
I replied to your other question. But short of paying for lab tests,you can only guess it based on nutrition values and what starch you can extract.
@@marystestkitchen
Thank you for your response. I will prepare it, eat it then test my blood sugar. If the spike is high, then carbs are high for my body to process..
Here in Italy as well as in South America we have an abundance of BORLOTTI/CARGAMANTO/ROMAN BEANS. In two varieties, brown or red. Will they tofu ???
I haven't seen them here in Canada
I just tried this recipe for my project on pigeon pea tofu and it didn’t coagulate. The rest run I did with little quantity coagulated but the bulk production didn’t. Please what could have gone wrong
maybe the ratios were off when you increased the batch size.
Split Pigeon Peas ?!? Hahahaaaa, its dal, yellow split peas. Not whole ones, the halves ones. $14,- ?!? CRAZY !!!
I am Surinam. I love dal, especially roti chicken 🥰♥️
Dal : a kilo bag for 5 euros, but before corona it was under 5 euros.
I don't know how they are labeled in Europe but here in North America, yellow split peas are actually a different species from split pigeon peas.
What if......... you ground up the lentils or peas, etc into a flour and made a type of Burmese / Chickpea Tofu?? Would that work???
I think that would likely work. Sadly, I can't eat high starch foods like that these days.
OK.. thanks...
@@marystestkitchen Is that why you let the starch settle out ...or is that necessary?
@CharGC123 It's necessary.
It does, other people tried that, you will quite a lot of versions. Whenever someone else makes lentil or pea tofu, it is probably that, Mary is the only one I found who went through the effort of seperating the parts for the usual tofu process
What's your goto favourite types of tofu to make?
do you think sesame seeds might work? #reciperequest
Bring on the noodles, please. X
Little Miss Mary
Sat out the dairy
Eating pea curds and whey
Can I use my whole pigeon peas?
I think it should work the same
So it WAS pigeon tofu! Just not what I had in mind when I said that 😁.
Haha