Search...
Home Subscribe
Pie
Home Subscribe
Recent topics Flagged topics Hot topics Best topics
Search...
Search within vegan food Search permies
Advance search Google search
Register / Login
rocket stove mass heater
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
IC.org Building a Better World book with mini paul Paul Wheaton Tour of Wheaton Labs movie Better wood heat kitty purple permaculture bootcamp design
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nancy Reading
  • Carla Burke
  • r ranson
  • John F Dean
  • paul wheaton
  • Pearl Sutton
stewards:
  • Jay Angler
  • Liv Smith
  • Leigh Tate
master gardeners:
  • Christopher Weeks
  • Timothy Norton
gardeners:
  • thomas rubino
  • Jeremy VanGelder
  • Maieshe Ljin

Chickpea tofu substitute for soy based tofu

 
T Blankinship
pollinator
Posts: 610
Location: South East Kansas
204
7
I like...
forest garden trees books cooking bike bee
posted 3 years ago
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
The other day I made some Chickpea Tofu. I think it is also called Myanmar-style tofu? I was looking at it and thought could this be a substitute for soy based tofu? The chickpea tofu was on the soft side and I have not tried to press the tofu to change the texture. Has anyone used this tofu in a recipe that called for soy based tofu? If so did it work?

You should never forget that every creature has its purpose in the cycle of nature and can also be very important to humans. Sepp Holzer's Permaculture

 
r ranson
steward & author
Posts: 38404
Location: Left Coast Canada
13657
8
I like...
books chicken cooking fiber arts sheep writing
posted 3 years ago
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
I have used chickpeas to make miso and soyless soysauce.   I imagine that it would make great tofu.  

I don't like the texture of tofu, so I haven't tried making it.  Sandor katz mentions chickpeas tofu in one of his books.

how permies works
homegrown linen | crazy chicken lady grows yarn!

 
T Blankinship
pollinator
Posts: 610
Location: South East Kansas
204
7
I like...
forest garden trees books cooking bike bee
posted 3 years ago
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator

r ranson wrote:I have used chickpeas to make miso and soyless soysauce.   I imagine that it would make great tofu.  

I don't like the texture of tofu, so I haven't tried making it.  Sandor katz mentions chickpeas tofu in one of his books.



I have seen recipes that call for chickpea miso. I have not tried chickpea miso but will start to look for it. Do you know which book of  Sandor Katz mentions chickpea tofu?

This is exciting, I will have to try experimenting with this tofu! And I will try my best to post the good, the bad and the wow this is really good and I ate it all!

You should never forget that every creature has its purpose in the cycle of nature and can also be very important to humans. Sepp Holzer's Permaculture

 
Larisa Walk
pollinator
Posts: 370
Location: South of Winona, Minnesota
90
posted 3 years ago
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator

T Blankinship wrote:The other day I made some Chickpea Tofu. I think it is also called Myanmar-style tofu? I was looking at it and thought could this be a substitute for soy based tofu? The chickpea tofu was on the soft side and I have not tried to press the tofu to change the texture. Has anyone used this tofu in a recipe that called for soy based tofu? If so did it work?



Do you have a recipe for the chickpea tofu?
 
James Landreth
gardener
Posts: 1174
Location: Western Washington
332
I like...
duck forest garden personal care rabbit bee homestead
posted 3 years ago
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
What recipe did you use to make the chickpea tofu?

When you reach your lowest point, you are open to the greatest change.
-Avatar Aang

 
T Blankinship
pollinator
Posts: 610
Location: South East Kansas
204
7
I like...
forest garden trees books cooking bike bee
posted 3 years ago
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
I am using the recipe for my chickpea tofu from the book "Miso Tempeh Natto and other Tasty Ferments by Christopher Shockey and Kirsten K. Shockey". The ingredients are: water, chickpea flour, powdered turmeric ,salt. Mix water and chickpea and let set overnight. Add salt and turmeric to the chickpea mix then boil water and add mix to the boiling water. Cook from five to ten minutes. After cooking  use bread pan to mold and set in refrigerator for about 8 hours.  

You should never forget that every creature has its purpose in the cycle of nature and can also be very important to humans. Sepp Holzer's Permaculture

 
Larisa Walk
pollinator
Posts: 370
Location: South of Winona, Minnesota
90
posted 3 years ago
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Adding chick pea (or yellow pea) flour to boiling water is what I call "pealenta", the legume equivalent of making polenta with corn. I had thought that when it was described as a "tofu" it was a coagulated protein rather than a cooked starch. We use yellow peas for making miso rather than soy but there is no substantive difference in the process.
 
BeeDee marshall
Posts: 116
Location: Vermont
32
7
I like...
hugelkultur forest garden fungi foraging trees rabbit chicken composting toilet medical herbs solar homestead
posted 3 years ago
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Here's another chickpea tofu recipe.  I just might try this.  I used to make tofu from scratch 20 years ago and loved it, but it got tiresome and buying good soybeans was a hassle and expensive so I stopped.  This might be a good alternative.  

'Life is a whim of several billion cells to be you for a while.' groucho marx

 
Cara Campbell
Posts: 98
Location: South Florida
1
posted 3 years ago
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Wouldn't chickpea flour be a coagulated protein, not a starch?
 
Jane Mulberry
master pollinator
Posts: 1015
Location: East of England/ Northeast Bulgaria
378
5
I like...
cat forest garden trees tiny house books writing
posted 3 years ago
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Chickpea flour is ground up chickpeas, the starch part and the protein part together. The recipe here cooks the chickpea flour until, like polenta, it thickens into a solid that can be used like tofu.

Making soybean tofu is a bit like making dairy cheese, a coagulant is added to heated soy milk that makes the protein clump together. It looks like cottage cheese at that stage. Then it's strained and pressed. Very different process.

I just checked - the protein levels in both are much the same, but tofu has fewer carbs.

I've never tried making chickpea tofu, but I'm thinking it would probably need to be cooked longer to get a firmer result. Polenta can be cooked very firm! Or pressing it would probably work, too.

I'm only 64! That's not to old to learn to be a permie, right?

 
Kim Huse
Posts: 195
28
3
posted 3 years ago
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Thank you for this recipe! I can't eat soybean tofu because  of a medication I take. This as a substitute should work well.
 
Bryan Tran
Posts: 64
Location: Niagara Falls, Ontario, Canada
66
3
I like...
food preservation woodworking rocket stoves
posted 3 years ago
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Awesome, thanks for sharing the recipe! My mom can't do soy tofu so I'll try this one out.

"Each of us have a unique and necessary gift to the world. The purpose of life is to express our gifts. We are all here to contribute our gifts toward something greater than ourselves, and will never be content unless we are." - Charles Eisenstein

 
Frankly, my dear, I don't give a damn. But if you read my tiny ad, I might change my mind.
the permaculture bootcamp in winter (plus half-assed holidays)
https://permies.com/t/149839/permaculture-projects/permaculture-bootcamp-winter-assed-holidays
reply
reply
    Bookmark Topic Watch Topic
  • New Topic
Boost this thread!
Similar Threads
More...