2 Ingredients Lentil Tofu - EASY to make

[@crtnyp]

Very interesting! Thanks for sharing

[@TikkiOOO]

Thanks for watching!

[@sheri023]

You must have done some experimenting to get this new recipe just right. Thanks for the recipe, Tikki.

[@TikkiOOO]

Yes...half the fun is experimenting, the other half is eating ...thanks for the coment sheri023!

[@gth042]

LOL, that could also pass as a Spam substitute for the die-hard 🥓🥓 🤣. I find "Toor Dal"/split pigeon peas to have more flavor than lentils (at least the cheap ones I buy). Costcos in North Carolina carry Khazana brand in a pretty big package. I will have to try this and see if it works. Thank you for the tips!

[@TikkiOOO]

Thanks for tip, I see some tofu experiments in the future...perhaps a series called "will it tofu?"

[@gth042]

I can already feel the suspense in each episode 😄. The chemistry of polysaccharides matrices (gels, goos, etc.) is fairly straightforward by chemistry standards, and I suspect you like that kind of reading. I'm sure you'll come up with techniques/tricks for getting things to tofu (it's a verb now), that might not otherwise tofu. e.g. adding lemon, something with protein, etc. To stir the imagination further, I think that tofu would vacuum seal and freeze quite well.

[@The-KP]

Wonderful! I look forward to trying out this recipe. Thanks for sharing it!

[@TikkiOOO]

Thanks for the comment The-KP!

[@homesew]

Wow! This looks great!!! Thank you Tikki!

[@TikkiOOO]

You are so welcome, thanks for the comment!

[@sinulariasin4887]

Hi ! I live in the south central Tuscaloosa, and I never did see a lentil brand called ‘Geffen’ . Is that a boutique brand ?

[@annaleedaughterofyhwh7767]

❓Nice! I’m wondering if this could be frozen for later use? Please and thank you 😊

[@TikkiOOO]

You can freeze traditional tofu, but the texture will be different, and some people purposely freeze tofu to get that texture. I have never frozen this type of tofu, only the traditional soy tofu. I would say you should experiment and see, let us know, and thanks for the question!