Soy Allergy? No Problem! Turn Any Legume Into Tofu (Here’s How)

Legumes have similar chemical composition, which means they can generally be used in the same ways as each other:

Variety is the spice of life

In the video, he demonstrates this with green peas, red lentils, and green lentils, and mentions that it is the same for chickpeas too. The process is:

1. Soak 100g dried legumes overnight in plenty of water.
2. Drain and blend with 250ml fresh water until smooth.
3. Pour into a nonstick frying pan, add ½ tsp salt, and stir.
4. Cook until it thickens into a paste, then cook for another 2–3 minutes on low heat.
5. Transfer to a 500ml mold, smooth the top, and set in the fridge for 1 hour.
6. If properly set, it can be eaten as-is or fried into crispy cubes.
7. Stir-fry tofu with: ginger, spring onions, garlic, and chili.
8. Sauce: suggestions include soy sauce, rice wine vinegar, mirin, sesame oil.
9. Garnish with: sesame and coriander seeds

Science behind it: heating alters protein bonds and starches, forming a thick paste that sets.

Note: legumes contain natural toxins that are destroyed by cooking. For some, like those mentioned above, frying for a few minutes is sufficient. However, kidney beans are high in phytohemagglutinin, which requires at least 20 minutes of cooking to be safe, making them unsuitable for this process.

For more on all of this, plus visual demonstrations, enjoy:

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Take care!