Coupon code: MERLEONEAL10 Link: https://glnk.io/3j8p/merle For those of you who want to reduce your soy intake, these …
Coupon code: MERLEONEAL10 Link: https://glnk.io/3j8p/merle For those of you who want to reduce your soy intake, these …
© 2021 OlyaBrand
Just subscribed because you broke out singing 💚 that aquafaba video would be dope! Made an angel food cake with aquafaba, and it has a good meringue like consistency. You can also use it for pancakes! they get extra fluffy! 🙇🏻♂️
I have tried with chickpea flour (besan) to make burmese tofu since I have a soy allergy. I gave up since it never fully sets. I have gotten it more solid just by waiting longer cooking water out on the stove, but it still liquifies if I cut it in cubes for a salad the next day. Basically just mixes into the dressing.
You used precooked chickpeas.
would love to see that video on different ways to use aquafaba!!! 🙂
isn't tofu made by adding an acid or other coagulant to boiled soy milk? i'd guess the step would be similar for chickpea or lentil tofu.
what about adding in some tapioca starch
Eight vitamins and minerals SCIENTIFICALLY PROVEN TO BE MISSING FROM MOST VEGAN DIETS???? Are you for real??? That's the way to promote veganism???
Yes, please make that aquafaba video. I keep saving it in jars and they stay in my fridge for months before I do anything with them 🙂 And then they smell REALLY bad so they go down the drain 🙁
If you use some gypsum or nigari, it’ll solidify and you can press it to get firmer textures.
You added too much water to the chick
Thanks for this video! I appreciate how informative (and candid) it is. I'd just like to ask though, do you think these soy-free tofu options could be marinated? Anyway, stay awesome! 🙂
You should check out a recipe from a Burmese chef like MiMi Aye, Rangoon Sisters or Rice Over Everything for the Shan Tofu (Burmese tofu). It’s really good deep fried or make a Burmese noodle salad with it
Love the musical interludes 👌🎼🎶
Red lentil sure seems more interesting option for me. Haven't been huge fan of soy based tofu, or other soy based products when I've tried them.
I tried both and I prefer lentils one
Have you made adzuki bean tofu? I saw adzuki bean tempeh on the site of an Asian market. The description was really adamant that it’s savory, even though the beans are sweet. I imagine a tofu version would end up tasting a little like a dessert though.
Can't you just make any dried bean into a tofu following this technique?(Dried bean, soak, blend, strain, cook, wait…tofu!) Now I am curious….but not enough to actually do it myself. But why wouldn't it work?
Loved the video! My advice: use dried chickpeas soaked overnight instead of the canned ones : )))
I loved this alternative to soy tofu! I LOVE red lentils and it sounds delicious, specially because I can’t eat that much soy so THANKS MERLE 💛
Waiting for Merle to drop her Broadway album…
I couldn’t imagine reducing my intake of soil.
Intake of soil. 😂
I've never seen these before with pre Cooke beans
blandest hummus ever.
Okay hear me out. I’ve perfected my chickpea tofu but I only use it for one thing, and thats chickpea egg. It makes the PERFECT substitute for scrambled eggs.
This is the recipe I follow.
https://youtu.be/CtteGCkPStg
To make sure the “tofu” doesn’t come out bouncy / mushy, I keep it on the stove and continuously stir it until the mixture is like very thick mashed potatoes. I keep it on for a while to really get as much liquid out of the mix as possible. That’s really the key there.
I add black salt, turmeric, pepper, & sometimes garlic to the mix before it goes on the stove.
Once it’s set, I take it out of the pan and break it up into small bits with my fingers because it looks way more like scrambled eggs like that than if you cut it into like cubes or something.
I almost always add it into a one pot breakfast scramble with crispy cubes potatoes, mushrooms, vegan sausage, onion, & kale.
Been vegan for 8 years and this is by far the BEST vegan scramble recipe ever. Absolute must try!!!!
Thank you for crediting Burmese tofu! More specifically it is from the Shan region from the Shan people 😊 your last try is the way it is commonly made. It is great in a traditional tofu salad called tofu thoke! Or you can use the soft mixture in a noodle salad called tofu nway (warm tofu)!
What you made with the chickpea flour is known as Panisse in France and northern italy. I love it!
i love you you musical theatre nerd
The version of Burmese tofu with chick pea flower is basically what we Italians call panelle. One of my favorite Italian appetizer dishes. Good on a sandwich with good bread too.
I've initiated a policy for vegan replacement recipes. Instead of using the original name, in this case "tofu", or cheese, or burger etc I make up a new name. I find psychologically as soon as I say "nacho cheese sauce" my brain and taste buds are expecting a dairy type product. But if I call it my "Yummy umami sauce" I can appreciate it for it's own greatness. So I would likely name this something like "red lentil something… loaf maybe? Oh well, you get my point: owning foods for their own vegan greatness vs a lesser version of a dairy or meat recipe.
But why would people cut back on the lovable soy 😥
She really recommended soy sauce lol
I absolutely love lentils. So I’m definitely going to have to try this.
Both tofus have more in common with polenta than tofu. I wonder if you could make milk from either of these and make a curd in the way you get a curd from soy
Definitely trying to keep my soil intake down, so appreciate these tips 😁🤪
We need more of Merle singing 👏🏼😍
I've only made Burmese tofu with chickpea flour, and it usually turns out to be firmer than regular tofu. I like the idea of lentil tofu, but I think that I would grind the lentils into flour before making it.
The last version of the chickpea tofu looks really good. I'll have to give it a try 🍴
Seriously crazy I've been thinking about making chickpea tofu and you just put out a video 2 days ago on how to make it. Good ol reliable Merle
Yes pls to a video about the uses of aquafaba!
Merle I would have LOVED to explain the taste of the lentil tofu!