Did you know you can make easy tofu out of any of these beans? From chickpeas to lentils to black beans, and more, you can create an almost effortless bean tofu to enjoy over three days.
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.
With the exception of soybeans and adzuki beans, most legumes have a natural coagulating property so all you need are the beans and water to make this.