Forums: September 2011 Kickstart Forum: No-Soy Tofu
Created on: 11/29/11 11:28 AM Views: 2270 Replies: 4
cch22 Joined: 09/08/10 Location: New York State Posts: 1001	No-Soy Tofu Posted Tuesday, November 29, 2011 at 11:28 AM Look what i found.. has anyone tried it?? i have never used cheesecloth.. both my husband and i love chickpeas.. maybe i should try it.. i remember how some people here can't eat or choose not to eat SOY, so maybe this would be helpful? If anyone tries it.. please keep me posted as to the results. How to Make No-Soy Tofu By Athena Hessong, eHow Contributor Tofu typically refers to soybean curd, but if you have a soy intolerance or allergy, traditional tofu cannot fit into your diet. You can make your own tofu substitute without the use of soy by using chickpea (garbanzo bean) flour. Chickpea tofu (the Burmese version is called tohu) does not require soy. Feel free to double or triple this vegan delight. This recipe takes at least two full days to complete, so plan accordingly. Difficulty:Moderate Instructions Things You'll Need •1 cup garbanzo bean flour •5 cups water •Whisk •2 2-qt. bowls •Colander •Cheesecloth •Ladle •Large 3-qt. saucepan •Cooking spray •1/2 tsp. salt •1/4 tsp. turmeric •1/4 cup cornstarch •1 cup water •6 x 4-inch loaf pan •Knife Suggest Edits 1 Whisk together the bean flour and water in one of the 2-qt. bowls. Refrigerate for 12 hours. 2 Line a colander with several layers of cheesecloth and place over the second 2-qt. bowl. 3 Ladle 2 cups of the bean flour and water mixture into the colander to strain slowly. Press the back of the ladle to force the mixture through. 4 Repeat the straining with the remaining 4 cups of mixture, filling the cheesecloth-lined colander with only 2 cups at a time of the liquid. 5 Let the strained mixture rest and settle for three to four hours. 6 Spray the inside of a saucepan with cooking spray. 7 Gently scoop up the top 1 cup of the strained bean and water mixture and discard. 8 Pour the remaining strained liquid into the saucepan, leaving behind the chickpea flour solids at the bottom of the bowl. Add the salt and turmeric. 9 Bring the mixture to a boil over medium-high heat and simmer for 40 minutes. 10 Whisk 1/4 cup cornstarch into 1 cup water. Add this into the boiling bean-flour mixture. 11 Return the contents of the pot to a boil and cook for 1 minute longer until thickened. 12 Line the loaf pan with cheesecloth and pour the liquid bean-curd mixture into the pan. 13 Let the chickpea tofu stand in the loaf pan overnight. 14 Turn the pan upside down, remove the cheesecloth, and slice. Use as you would tofu in any recipe.
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Susan Levin Joined: 12/26/09 Posts: 1212	RE: No-Soy Tofu Posted Tuesday, November 29, 2011 at 11:35 AM This sounds amazing! Please please please do it and give us a review! Susan Levin, MS, RD PCRM Director of Nutrition Education
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cch22 Joined: 09/08/10 Location: New York State Posts: 1001	RE: No-Soy Tofu Posted Tuesday, November 29, 2011 at 11:37 AM so do you think using chickpea flour would be the same as using chickpeas? i was hesitant because i would have liked to see some chickpeas in there someplace.
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Bugsmom Joined: 09/13/10 Posts: 2087	RE: No-Soy Tofu Posted Tuesday, November 29, 2011 at 11:50 AM cch22 wrote: so do you think using chickpea flour would be the same as using chickpeas? i was hesitant because i would have liked to see some chickpeas in there someplace. Using whole or chopped chickpeas (instead of the dry ground flour) would give the result a kind of chunky texture - like the difference between creamy and chunky peanut butter. Not the texture you'd want if you're looking for tofu IMO --Deb R
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cathyb Joined: 09/13/10 Posts: 149	RE: No-Soy Tofu Posted Tuesday, November 29, 2011 at 12:48 PM I make chickpea fries. The first step is to make a polenta-like dish out of 1 c chickpea flour, 2 c water, and 1/2 t salt. I cook it in a saucepan til thick, then pour into an 8x8 pan. When cool, I cut it into fry shapes, then bake. I discovered that it is pretty tasty unbaked, and now that I think about it, it has a bit of a tofu texture. I wonder if this would work as a tofu sub. It is certainly much easier. I got the recipe from Bryanna Clark Grogan's website (she did the recipes in Barnard's Diabetes book). She is a kitchen genius IMO.
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