Best thing about this recipe? Raffinose is water soluble and is probably sitting at the bottom of the bowl with the other starches. That means I can get chickpeas in my family without them complaining (as much) about... ahem... toots. :D

I'm allergic to soy (and cows' milk) and have been making vegan yogurts for a while. Once, I tried making it from a carton of unsweetened vegan "half-n-half" (Silk brand unsweetened Oat-Coconut) and it was a disaster. It coagulated. It even had clear whey, if I remember correctly. If I knew then what I know now, I would have tried putting it in my tofu press! LOL. Honestly, now that I think about it, it wasn't spoiled or anything. I threw it out because I was alarmed at the appearance. According to my grocery store website all it contained was (sorry for caps--this was copy/pasted): COCONUTMILK (FILTERED WATER, COCONUT CREAM), OATMILK (FILTERED WATER, WHOLE OAT FLOUR), ORGANIC COCONUT OIL, FABA BEAN PROTEIN, BAKING SODA, NATURAL FLAVOR, GELLAN GUM. I have often wondered what set off the coagulation--after watching "Will it Tofu?" I guess it's possible the faba bean proteins reacted to the acid that the probiotics were making along with maybe the heat at 108 degrees F. Curious, no? :D

wait your a Calgarian? i'm from Edmonton my sister lives in Calgary.

Making pulled plant based pulled pork with jackfruit. Need buns for that. Anyway, thanks for sharing.

I’m impressed 😱⭐️❤️

Prior to watching your video, I skipped the soaking step and peeling step. I boiled the beans, then. Blended without. I always wondered why the soy milk never tasted like it. Currently trying your method

I have tons of allergies so I feel for you--inhaled and food. And I have oral allergy syndrome too--but only to certain tropical fruits: mango, pineapple, and papaya. Oh, and melon. I'm so happy for you that you had a reversal! Wonderful.

Mary you are gifted. What an incredible video! One tip--wet doughs are often sticky and a little more difficult to work, but they always make soft moist delicious bread. I would consider slightly more liquid ingredients for your keto bread and a source of fat as well. It's been 5 months, so you probably already figured that out. :D

Would you try to make tofu from Mesquite beans?

Can you use gluten-free flour?

I just used a vegan chicken bouillon cube to boil it in.... And I ate the whole block of tofu after boiling it.

i'm getting old

That’s a must try, mmmm

I'm allergic to milk and soy and do a lot of from scratch cooking, fermentation, etc and I also have a background in science. I'm fascinated by this series! I just looked at the USDA food data website at the macros of different foods in the categories of nuts, seeds, and legumes. All of your successful tofu (that I've seen thus far!) has been in the range of 25-30% protein. Kidney beans, for example, falls just shy of that range. I'm really excited to see the rest of the series and see if my theory is correct. I'm going to have to try some of these very soon! Thank you for making these videos.

Why so much wheat gluten in the recipe?

I did this and I got the same result as you: a tangy silken tofu-without using any coagulant! I didn't try to blend it after it firmed up but just ate it as is with some muesli and some drizzled honey on top, kind of like a desert. However, I managed to burn the bottom when simmering the soy milk, so my yogurt ( / tangy tofu) ended up with a slight burned taste to it and small pieces the thick, leathery skin that formed on the bottom of the pan which wanted to be part of the yogurt, which was not the most pleasant. I need to try this again and stir the bottom of the pan more continuously this time, your result looked very good!

I just tried this recipe for my project on pigeon pea tofu and it didn’t coagulate. The rest run I did with little quantity coagulated but the bulk production didn’t. Please what could have gone wrong

Thank you for this! I use chickpea tofu and feel it doesn't soak in flavors/marinades as well as soy.

I admire your patience.

And that pumpkin whey does wonderful things to your skin!!! And those soft yummy cubes are begging to be rolled in Korea chili flakes and fermented. Oh yeah!

When it comes to baking bread (in general) all I need is water, yeast, salt, and flour...maybe some sugar for the yeast if not instant. Can you explain more as to what they do, and why they are needed? I think I understand the Vital Wheat Gluten, but shouldn't I be able to substitute the other two for something like almond flour?

Thanks for sharing your recipe and tips! I've tried making Vietnamese baguettes several times, but following your recipe I had my first great success 😀.

I tried your recipe and it’s delicious. Thank you!

Tengo años preparando leche de soya ,la cual utilizo para hacer yogourt,quesos y hamburguesas 🍔.Y es mucho más fácil

Will you make a gluten free version?

I wonder what pistachio tofu would be like…

🥂 cheers to those who was looking to make foamy cocktails 🍹 using aquafaba instead of egg whites

Thank you! My sister taught me, and we make our own soy milk with a soy milk maker, and have made homemade tofu. This should work well. As homemade tofu seems to be a little less firm than store-bought.

Great information

I tried to make this with ingredients I could find in the UK, and struggled a little bit. So good news is it proofed okay didn’t grow any bigger when baking. Could the yeast not be bubbling? The yeast did turn creamy but not sure about bubbling. I saw bubbles but only when I stirred the yeast in sugar and hot water.

Mary I did this after you posted it recently. It's amazing! The soups and stir fries I've had since have been life changing 😊 So delicious and so healthy!

Can I suggest another experiment? You could try adding a tablespoon of inulin to speed up the bacteria’s multiplication which might help shorten the fermentation time and therefore reduce the risk of spoilage. The “milk” will acidify faster and the acidity should inhibit any competing organisms from taking over. Lactobacillus species eat inulin as well as other soluble fibers. Dissolve the inulin in a little room temperature water before adding to the mixture.

weird, the link for the mushroom seasoning doesn't seem to work for me :\ - every time I look for it I am never sure which one to get and they are expensive so I don't really want to buy the wrong one!

New subscriber! I’ve never heard of anything like this made with pumpkin seeds. I think I might try it because it’s low carb and high protein. Do you have a video I had to press the tofu without a tofu press? I want to try it first. Thank you very much thank you thank you.

Thank you very much! I am very new to this type of thing. I just subscribed! I’ve made yogurt twice with soy milk. The type in the shell stable container. I didn’t know you could make yogurt from refrigerated milk. Can it be made from almond milk? Almond Breeze? Thank you very much

Violent boil :-D! Somehow this is the first time I've seen this method. Thank you, cannot wait to try it.

I made this and liked it. Although there's still a little "planty-plant" taste. I simmered it for 1 hr, should I do it longer to reduce that taste even more?

Oooh yum! Great tip

Pity there is a difficulty to understand how you make it. This should be a great substitute for eggs. Thank you

What would you sub for mushroom seasoning? I don't think this exists in my country. I have MSG or I can add dried shiitake mushrooms/kombu seaweed to the broth.

Throw in chunks of zucchini, red peppers, poblano peppers, sweet potato, cilantro and chives. Mmmmmm. My favorite.

ugh this looks way too good!!

How long to simmer?

This works with pretty much any tofu that can withstand simmering, but I personally found it much more effective in medium firm or soft tofu than in firm or extra firm, for whatever reason.

Yes!! I love simmering tofu to flavour it. I like using salt, an onion, bay leaf and nutritional yeast for my basic version.

Oh yeah, I am definitely doing this ❤

“Also that everyone should eat and drink and find enjoyment for all his hard work. It is the gift of God”

For anyone interested, this is the recipe I'm currently using for my pulp wraps. I'm always tweaking and trying new things, though, so I'll try to update it for y'all as I go. It is a little fiddly since it's shaped in a pan before baking. I'm going to try baking the pulp before making the batter to see if that cooks the lentils enough that I don't need to bake the wraps. 250g pulp 50g all-purpose flour (I'm still experimenting with other flours) 1tsp baking powder 1/2 teaspoon salt 25g Coconut oil (I imagine any oil/fat will work) 350g hot water (I use water from my tea kettle, so it's near boiling) Add other seasoning to personal taste Scoop 1/ 4 cup of the batter into a very hot nonstick pan and spread thin Add lid and cook until solid enough to flip - about 60-90 seconds (adjust temperature if needed to avoid burning) Flip and cook another 60-90 seconds Add wraps to pan and bake for 15 minutes at 350°F Hope this helps anyone looking for a recipe.

Can I drink without straining it?

I've seen you made tofu from alot of different kinds of beans and some beans worked good for it and some didn't. Do you know if adzuki beans make a good firm tofu?