Community
Print
If you’ve been wanting to create your own high-protein tofu but you haven’t found an easy method, then you need to give this any bean tofu recipe a go. The recipe comes from Christine Wong’s new vegan cookbook The Vibrant Hong Kong Table. As the name suggests, you can make tofu out of any bean you have available with this recipe.
Read more: 20 Easy Tofu Recipes To Up Your Daily Protein
All you need to put your plant protein together is your choice of legume, such as chickpeas, lentils, black beans, mung beans, etc. Then you need to soak dried beans in water overnight, blend them with water, strain them, and heat. Your bean milk will need to be cooked on a medium heat and skimmed until a thick paste forms. Finally, you then place your freshly made tofu in a greased dish and refrigerate. The next day you’ll have the perfect tofu for any meal from stir fries, to soups, or anything you fancy.
Read more: 10 Vegan Dinners That Prioritize Whole Foods
Any bean tofu
Ingredients
- 1 cup dried chickpeas mung beans, lentils, black beans, pinto beans, black-eyed peas, or kidney beans
- 1 tsp neutral oil for greasing the bowl
Instructions
- Soak the beans in water to cover overnight, then rinse and drain.
- Blend with 2 cups [480 ml] of water.
- Strain out the solids, saving these to make a soup or to add a bit of protein when cooking your rice.
- Heat the bean milk in a medium pot on medium heat.
- Skim off any froth that may rise to the surface.
- Stir continuously until a thick paste forms, 10 to 20 minutes.
- Transfer the paste into a medium bowl or dish that is lightly oiled and let it cool completely before covering and storing it in the refrigerator overnight to set. Use within 3 days.
Taken from ‘The Vibrant Hong Kong Table: 88 Iconic Vegan Recipes from Dim Sum to Late-Night Snacks’ by Christine Wong (Chronicle Books, £25).
Read more: 20 High Protein Vegan Dinner Ideas
