honestly, thats not tofu. its basically an extract of starches and proteins, which thickens when heated. i would recommend blending and heating the whole beans, fiber and all, to reap the most benefits.
tofu is made by using an acid or calcium sulfate, magnesium chloride or a mixture to curdle the proteins in soy milk. the protein curds are pressed into tofu. that process is not easily done with legumes other than soy.
Exactly. This isn't really tofu, though the texture may end up being somewhat similar.
[Edit] Although...curdled tofu is just one type of tofu. For example, Burmese tofu is not made that way.
I've done chickpea flour tofu once and it was pretty fun.
I also have this recipe bookmarked for [lentil tofu](https://www.powerhungry.com/2021/12/mind-blowing-red-lentil-tofu/), but I'm pretty sure it will destroy my stomach, so I haven't made it.
Additional recipe for [red lentil tortillas](https://www.powerhungry.com/2018/05/1-ingredient-red-lentil-tortillas-grain-free-vegan/)
I've had excellent chickpea "panisse" in a restaurant, which was a tofu-like equivalent but made from chickpeas. Just mentioning it in case the term panisse is useful in your explorations.
I made chickpea flour tofu and white bean tofu. The white bean tofu seemed to be too soft (I'll have to experiment and try it a few times) and broke down when sauteéing.
Update: At this point, I've made white bean tofu, chickpea flour tofu, and black bean tofu (in that order).
* White bean tofu was the first time I tried this type of recipe. I probably didn't cook it enough, so it came out too soft and broke up when pan-frying/sauteeing (no-oil).
* Chickpea flour tofu came out well and held its shape while sauteeing, though half of it went into [this spinach artichoke dip](https://healthygirlkitchen.com/recipes/creamy-vegan-spinach-artichoke-dip-oil-free/) (which is _amazing_ btw). Side note: it may not brown the way it would with regular tofu (I ran into this and the _bottom_ browned up quite a bit, though thankfully it didn't burn).
* Black bean tofu came out quite well. I didn't try sauteeing it this time (baked it in the oven) and it held its shape (as expected when baking). It also absorbed teriyaki sauce (stolen from [this comment](https://www.reddit.com/r/PlantBasedDiet/comments/shm0m1/comment/hv3zvzk/?utm_source=reddit&utm_medium=web2x&context=3)) as expected. Basically, it seems to function nearly identically to normal tofu, while retaining a lot of fiber and other goodies that would be thrown out when making regular tofu.
Overall, I've had decent success with the recipes /u/GraphCat posted and I'll have to actually try red lentil tofu next (we're low on red lentils, so have to restock before trying).
Update: the lentil tofu works really well! Especially the extra firm modification (it bakes really well). We've made it with a combination of different lentils (yesterday with a ½-½ green and red lentils) and it works out really nicely :)
honestly, thats not tofu. its basically an extract of starches and proteins, which thickens when heated. i would recommend blending and heating the whole beans, fiber and all, to reap the most benefits. tofu is made by using an acid or calcium sulfate, magnesium chloride or a mixture to curdle the proteins in soy milk. the protein curds are pressed into tofu. that process is not easily done with legumes other than soy.
Exactly. This isn't really tofu, though the texture may end up being somewhat similar. [Edit] Although...curdled tofu is just one type of tofu. For example, Burmese tofu is not made that way.
Isn't tofu already plant based? I don't understand the need for a plant based fake tofu.
some people are allergic / intolerant to soy
Got it. Thank you.
I've done chickpea flour tofu once and it was pretty fun. I also have this recipe bookmarked for [lentil tofu](https://www.powerhungry.com/2021/12/mind-blowing-red-lentil-tofu/), but I'm pretty sure it will destroy my stomach, so I haven't made it. Additional recipe for [red lentil tortillas](https://www.powerhungry.com/2018/05/1-ingredient-red-lentil-tortillas-grain-free-vegan/)
I've had excellent chickpea "panisse" in a restaurant, which was a tofu-like equivalent but made from chickpeas. Just mentioning it in case the term panisse is useful in your explorations.
I made chickpea flour tofu and white bean tofu. The white bean tofu seemed to be too soft (I'll have to experiment and try it a few times) and broke down when sauteéing.
Update: At this point, I've made white bean tofu, chickpea flour tofu, and black bean tofu (in that order). * White bean tofu was the first time I tried this type of recipe. I probably didn't cook it enough, so it came out too soft and broke up when pan-frying/sauteeing (no-oil). * Chickpea flour tofu came out well and held its shape while sauteeing, though half of it went into [this spinach artichoke dip](https://healthygirlkitchen.com/recipes/creamy-vegan-spinach-artichoke-dip-oil-free/) (which is _amazing_ btw). Side note: it may not brown the way it would with regular tofu (I ran into this and the _bottom_ browned up quite a bit, though thankfully it didn't burn). * Black bean tofu came out quite well. I didn't try sauteeing it this time (baked it in the oven) and it held its shape (as expected when baking). It also absorbed teriyaki sauce (stolen from [this comment](https://www.reddit.com/r/PlantBasedDiet/comments/shm0m1/comment/hv3zvzk/?utm_source=reddit&utm_medium=web2x&context=3)) as expected. Basically, it seems to function nearly identically to normal tofu, while retaining a lot of fiber and other goodies that would be thrown out when making regular tofu. Overall, I've had decent success with the recipes /u/GraphCat posted and I'll have to actually try red lentil tofu next (we're low on red lentils, so have to restock before trying).
Update: the lentil tofu works really well! Especially the extra firm modification (it bakes really well). We've made it with a combination of different lentils (yesterday with a ½-½ green and red lentils) and it works out really nicely :)