Will FLAX SEED TOFU? | Mary's Test Kitchen

I admit, I didn't want to apply the traditional method of making tofu to flax seeds but YOU requested it so how could I refuse? Will FlaxFu be the next must-make high protein, omega-3 rich soy-free tofu? Or will it be a slimy disaster? Watch and find out!
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[@blakebrown6031]

Mary, have you every considered making tofu with quinoa? It may have a lot of starch, but it would be high in protein. Also, maybe you could try flax again using store bought flax milk? Just a thought!

[@marystestkitchen]

if your comment get the votes, I will have no choice! 😂 Edit: you guys are killing me!

[@manga4774]

here to encourage more thumbs up lol

[@vilmoscz]

If quinoa works, buckwheat could be next 😂

[@constanza1648]

@@marystestkitchen We love watching you suffer!! I know it's a waste on ingredients and time and effort, but the episodes with negative results are for me better than the others.

[@bluenorth3965]

@@constanza1648 Why? ._.

[@guyraveh2712]

Your willingness to try things that you're sure won't work is amazing (and I mean this in a good way)

[@marystestkitchen]

I appreciate that!

[@teammeteamus.8315]

An idea may be to toast your seeds before you make milk from it. It’s what I do with oats to stop it getting slimy when I make oat milk. They only need a little toasting in a hot dry pan. I think it cooks off the starch, which is the thing that makes oats gloopy when added to water

[@LambentIchor]

"What shall we do with this slimy whey? Does it remind you of something? It reminds me of aquafaba." Okay, our minds went in drastically different directions then.

[@GabrielPettier]

I love that you report on failed experiments, it's an important contribution to science! :D

[@franklittle]

No such thing as a failed experiment. There's always something to learn from it!

[@Shamazya]

Love that you show the fails, it's an important part of the experimenting process and you never know what properties someone else might have noticed about the components for you to play with in the future.

[@monemori]

The gel from soaking flax seeds is so persistent, curly hair communities have been using it as an environmentally friendly/zero waste alternative to hair gel for years hahaha. Even when you prepare it for hair, the way you do it is by boiling the flax seeds for a few minutes and then immediately using clean pantyhose the moment is cool enough to handle. Otherwise it won't sift at all lol

[@marystestkitchen]

Yes, that's the way I used to make flax gel for natural hair products back in the day. The concern was that after cooking, it's more typically more difficult to extract protein. At least with other ingredients I've tried.

[@jaminwaite3867]

I’ve also seen some Indians comment on chickpea flour omelette videos that apparently, some use the gel to lighten the texture of cheelas/chickpea omelettes.

[@_Mercival_]

@jaminwaite3867 thank you! I've been playing around with those for a while, but since I'm a huge klutz, I always have trouble flipping them without tearing. This made it easier.

[@playinglifeoneasy9226]

@@marystestkitchenI learned about it years ago from the Riquette ( grow hair in 12 weeks) book and it’s a drag to make but it works like magic!! if you want to strain it best to do it and some thing that has a very loose wire mesh. You want the spaces to be just close enough that the flax can’t get through it you’re not gonna have particles of different size you’re gonna have the big seeds and you’re gonna have the goopy gel, and so loose mash almost like something you would use to sift flour but fairly big holes and then it will drain much easier. She’s trying to drain this through a dish cloth. That’s just not that it’s just too viscous to pass through cheesecloth that’s that’s fine mesh cheesecloth does is it holds everything but the tiniest particles it makes it hard to pass through. You want to use Mesh.

[@marystestkitchen]

@@playinglifeoneasy9226 yes the mesh did not work with raw soaked flax as you could see in this video 😉 cooked flax is another story. One I avoided as mentioned above .

[@amberkokoro5723]

Thanks for trying, even when things don’t work out, you’re effort’s are still precious knowledge for your viewers.

[@GigaDavy91]

I won't make any jokes on the whitish viscous liquid i promise 🤭

[@marystestkitchen]

this video is a practice in self-restraint for all proper people 😂

[@mathewritchie]

Too late,I think everyone made that connection straight away.

[@iAmNothingness]

​@@marystestkitchen i am an adult. I am an adult. I am aaaaah 😂

[@mucie]

I think that by the milkbag stage I would have cried 😂😂

[@marystestkitchen]

I keep my tears strictly off-camera 😂

[@CarinaCoffee]

I commend you for sticking with this. I can only imagine what a bother it was making this video. The straining alone was so hard to watch, you could tell you were using all your strength on that pouch of doom.

[@marystestkitchen]

i was getting a workout for sure!

[@lindapb6529]

@@marystestkitchen maybe through the fine mesh strainer? I’ve make flax milk, and it worked that way- working quickly like you did when blending without soaking - it goes much smoother through the mesh

[@ricetotherescue]

I had this exact same idea and got to the horrible draining step before giving up and deciding to wait until you tried it instead lol

[@leahgroess5361]

Even though it was frustrating as all get-out, it is good to see the process of a "failure" so you can share how and why it didn't work! Obviously a "Haha, NOPE!" video would be very short but the different things you tried is sharing very useful information for anyone who wants to use the ingredients in a different way as well. I'm also glad to hear that you can freeze the flax goop and use it later, it really is so very useful that it would be a big shame to waste it.

[@marystestkitchen]

I appreciate your comment!

[@peachymanaangel]

Historical flax gel has been used as a sizing/ starch for textiles.

[@marystestkitchen]

very interesting! And fits with my experience in trying to clean the gel out out of the nut milk bag and cheesecloth afterwards 😂

[@hannahjimmink8113]

Soooooo excited thank you so much for making this Mary!!!!

[@marystestkitchen]

You're very welcome! Thanks for your request! 🙂

[@naturegirl293]

Maybe rinsing the hydrated flax in lots of vinegar to remove the goo or baking soda depending how it breaks down

[@dianedorf]

You get an A+ for effort!

[@fassphoto]

I believe the way to tofu Flaxseed would be sprouting them, this way, you will get most of the gell out the way.

[@lindapb6529]

Good point! I sprouted flax before, and you’re right that it may be the best way.

[@CaptivePuppet]

Thank you for going through that for science! It was educational and entertaining. Man, do I feel for you.

[@MagisterialVoyager]

a chill Mary's video to end my day in Asia? thank you, Mary.

[@marystestkitchen]

you're welcome! Safe travels :-)

[@benuwuowo]

I'm addicted to this series

[@sweetcaramelsmile]

Well, that answered my tofu press question! Pressing on!! Pressing on to find a refined sugar-free high protein ice cream, that is. Thank you for all you do!💜

[@marystestkitchen]

you can do it!! If my recent walnut ice cream experiment is any indication, it can't be horribly difficult :-)

[@markfeathers]

There was a not a single stage of this in any path that looked appetizing.

[@snehasaboo1377]

Your ideas are always unique. Great video 😊😊

[@geneard639]

Soaked Flax Seed produces .... a water soluble gum similar to Hagg Fish Mucus?! WHO KNEW!!!

[@libbylandscape3560]

Thank you for your sacrifice. ❤

[@lincoln7554]

love your experiments!

[@TraceyTruly]

The flax seed gel you were rinsing away is what I use for my curly hair. Natural, gentle hold curl enhancer.

[@kitchencat1816]

As someone who gets nauseous at the sight of slime, this was the worst "Will it Tofu" episode I've ever seen. Thanks for taking one for the team, Mary!

[@unknownhours]

The gel should be weaker with a higher or lower ph. So try it with an acid or base?

[@ivythay4259]

darn but the effort is much appreciated

[@silviamonz2062]

Very enjoyable episode I love the trial and error approach well done, looking forward to the next one you will turn turn carrots and chocolate into tofu one day for sure😊

[@ichaelmay]

“What should we do with this slimy whey? Does it remind you of something? 😏” MARY!!?! “It reminds me of aquafaba!” Oh.

[@thedreaming989]

Flax milk recipes recommend pouring into a pitcher and scooping out the goop layer with a spoon after it settles.

[@sarahg9619]

I make flax gel often for my hair! By far the easiest way I have found to separate the gel from the seeds is by using a French press! :)

[@wyldehearted]

You could do an initial soak with sodium bicarbonate. Rinse and drain. Re-soak with Celuclast, pectinex, or amylase.

[@ambrosenuk]

Thanks ever so much for trying. I guess this is a pretty comprehensive no, then: tofu is not the way to have flaxseed. I'm just looking things up and there's so much research on “demuciliaging” flaxseed. It looks mainly like it requires an entire lab, though. 😀 I'm really glad you've done the hard work of finding this out. Thanks!

[@FiXato]

You won't be catching any flak from me for flax failing 😅

[@michellendiweni706]

Let's give up....kkk, but the video was so lovely to watch ❤... thanks Mary

[@jenniferfahnestock450]

I can't spoil it for everyone else, but the cheese cloth opening gave me vibes. Sick vibes.

[@marystestkitchen]

Ikr?😂 I almost threw up while editing

[@theyoftheravens]

I commend you for sticking with it! That cheesecloth opening was like "oh god that's sickness snot texture, eww 🤢" ​@@marystestkitchen

[@jenwylie4093]

Eek! that was interesting! Hopefully the next suggestion is a bit better!

[@playinglifeoneasy9226]

That shell makes an incredible setting lotion on your hair. You put the gel on your hair when it’s wet you brush it through you let it dry. You brush it again and your hair will be radiant shiny zero frizz. It will just be like that silky.

[@marystestkitchen]

Yes. I used to do that back in my crunchier days. The key is to boil the whole flax seeds; then it's easier to strain. But in this episode, I avoid cooking the ingredient first as this has interfered with protein extraction in the past.

[@ilfaitfroid9739]

That was a valiant and gross attempt. :-)

[@margarett_b]

Okay, when you blended the soaked flaxseeds into that bouncy foam... I laughed, not gonna lie :D Like oh my god this was SO weird! O actually wonder if roasting the flax before the tofu making process would deactivate the slimy components? I know it would probably change the protein structure too so there is a high risk it wouldn't coagulate anymore...just an idea!

[@dvklaveren]

Have you ever tried using a cream separator? There's this device that can be used to separate full fat milk into cream and into skim milk. You could then use the skim milk for your tofu experiments and, heck, maybe the cream would be good for the yogurt experiments?

[@LeeAnnahsCreations]

Ooo, I am so sorry this didn't work. But on the bright side you know what works and what doesn't.

[@marystestkitchen]

I love your sunny perspective!

[@CyanTiger]

I wonder what a centrifuge would do to help dewater? Maybe a screw press? Thanks for sharing your video!

[@dibamoca9885]

You really powered through that one 🙂

[@TheTrevorist]

The gel has a wonderful name too. Mucilage

[@maghurt]

You tried, that's all that matters to me. I am curious what you may use the remnants for, :)

[@onevalewa1131]

Its a alien goop! Admire your tenacity!!

[@julies48a]

Thank you Mary for your efforts. Very mad scientist vibes 😂😂😂

[@jmonteschio]

All good attempts! I wondered if you could take the soaked seeds and try to remove the slime by putting them into a nut milk bag and squeezing (without first blending). Maybe the slime is just too powerful for that. It just seems like flax tofu will be impossible without solving this issue.

[@annamolly1261]

Maybe try buckwheat

[@tamcon72]

FYI, the flax gel makes an excellent natural laxative well known in my people's home remedy lexicon back in the old country. Hence my pre-disappointment when seeing the title. Thanks so much for giving it the ol' college try, Mary!

[@joshbenoit2859]

If you have extra flax seed left i have a ton of vegan baked good recipes that use flax as an egg and butter replacer.

[@melodioushaste]

They would flax "crepes" would make great papadum!

[@tamiauger2766]

Oh boy!!

[@ClaudiaOfTheWorld]

oh my god please do NOT try and tofu any kind flaxseed ever again!! please 😭😭

[@Concreteowl]

Can you natto flax seeds?

[@_Mercival_]

Mary, I would be cautious about processing flaxseeds in these quantities. They contain cyanogenic glycosides (hence the vague bitter almond aroma and kick). When you eat them whole, it's not an issue, ground ones possibly could be. You would need to eat like a cup of ground flax seeds to get to any dangerous dose, but processing and potentially concentrating them is questionable. That being said, cooking them would probably lower the concentrations. All in all, we just don't really have enough data, so staying on the cautious side might be wise.

[@marystestkitchen]

luckily, no one wants to eat snot. We're probably safe ;-)

[@KissyKat]

Would it make a difference if you soaked the seeds first in lemon water or vinegar water? Would the acidifyed water break the gel down? If so, then you could rinse the seeds well, and proceed to grind then milk. Also, I know Oatly oat milk first soaks the oatmeal in prebiotic first, so it breaks down the sliminess prone to oats, the they rinse grind and milk. Maybe that would that work we with flax seeds?

[@Fudgeey]

I don't think flaxseeds will tofu regardless, but I do wonder if roasting the flaxseeds at the beginning would have made a difference, or roasting the flaxseeds, and then boiling 100 grams in a giant boiler full of water so it can be drained and boiled again to remove the goo.

[@marystestkitchen]

The concern was that after cooking, it's more typically more difficult to extract protein. At least with other ingredients I've tried.

[@mtnimt4724]

Congrats! You made snot.

[@Locrian08]

Thanks for trying so we don't have to. I've tried making flax milk before and had a similarly frustrating experience.

[@palrich]

I wonder if whisking the soaked seeds in the stand mixer could break the goop up better. Maybe not, you agitated them pretty good in the mesh strainer.

[@village_vegan]

Oh my, would never even tried flax😅

[@aluminiumknight4038]

Can we make tofu with grains? Wheat, corn, rice etc all have some protein in them. You can isolate it from the starch just like in legumes?

[@JBSouls]

This is the first episode of Will It Tofu? that made me gag :( (not your fault, obviously, that "slime" just didn't do it for me)

[@marystestkitchen]

lol me too

[@michaels5705]

Skip flax and Chia for tofu. Do you have a vegan mac and 'cheese' recipe?

[@franklittle]

I'm so sorry you had to try this Mary! But at least it's useful info for the rest of us. 🤣

[@smit17xp]

3:11 Damm my mind is dirty

[@frankchen4229]

maybe the chilled flax milk at 6:30 can be used for cheese?

[@nopenope6530]

could you please try poppy seeds next?

[@AtheistEve]

Great fun. Maybe some of that goo could be used to make mozzarella?

[@ahhhlindsanityyy]

Flax seeds may not tofu, but they definitely flubber, lol.

[@linzertube]

Say no to flax snot! You’re an angel to test “Will flax seed tofu?” for everyone, Mary. In return, I think we should all save you the trouble and say no to trying this with brown flax seeds…seems like a waste of time and money.❤

[@marystestkitchen]

Whew!

[@kristoferkrus]

Interesting experiments! Maybe the reason the liquid didn't foam up when you tried to whip it was because it contained fat that was released when you blended the the seeds? But yes, as you say, you definitely can make meringue out of flax liquid, as I have seen other people do it!

[@marystestkitchen]

I think that could be it. Like with aquafaba, if you have even a little fat in the mix, it won't whip properly.

[@kristoferkrus]

@@marystestkitchen Indeed. But does the flax liquid mayonnaise? :D

[@BonnibelLecter]

Please do not try flax again, lol. Possibly there's a process that would break down the slime, but no way is it worth it for flax or for the imagery. If you ever run out of things, possibly revisiting a failed thing with amylase might be interesting, to break down the starches into sugars that might be easier to leave behind in the curds and whey step. It's both what distillers do to grains and how commercial oatmilk is made, right?

[@marystestkitchen]

😂😂😂

[@katiechamberlin4194]

haven’t watched the video yet but I am not confident lmao 😭

[@GibbySaysHi]

Try filling your nutmilk bag with the seeds, tie it off, and wash it through the bag? Maybe try throwing the bag into a salad spinner and see if it will remove the excess.

[@marystestkitchen]

That would not work. It's hard to see but the gel is contained within a barrier surrounding each seed. I had to scrape it with my fingernail (something with a hard edge) to break through.

[@mactan_sc]

i wonder if a treatment with some enzyme like amylase could break down the gel into something that would just rinse away, maybe even just the stuff thats used for oat milk

[@marystestkitchen]

What do they use for oat milk?

[@mactan_sc]

apparently the commercial process adds amylase and heat at two different steps as the oats are pulverized. but home gamers take appart digestive enzyme tablets that have a bunch of things in them and its apparently easier

[@marystestkitchen]

ah interesting

[@bluenorth3965]

All those slimy textures made me think of vegan cheese. Maybe flax could be the key to stretchy vegan cheese? 🤔

[@MissDookiee]

so how are flax seeds cleaned or are they since they can’t even get wet 😳

[@orientalmoons]

Not sure brown flax seeds are worth the bother. I'd rather see some other nuts, like cashew, brazil or hazelnuts. Think you might need to find a sponsor if you want to try macadamias or pine nuts 😂 (I assume they are equally costly your side of the pond)

[@mailill]

Does tofuing destroy the cyanide in the flax seeds?

[@christinemurphy8862]

Silly question, what would happen if you roast them then try making tofu?

[@marystestkitchen]

that's a fine question that i will never answer 😂

[@HigeYatsu]

Gonna hit like on this so you can make as much off of it as possible before it gets flagged by the algorithm, hahaha 😅

[@blackforest_fairy]

brown flax is a lot more healthy... the golden ones have a lot omega 6 fats... but we already eat to many Omega6 fats which makes the golden flaxseed really bad for your heart.. the brown ones have a lot of omega3 fats... almost everyone has a omega3 deficiency...

[@lindapb6529]

Do you think it might be used like yuba? The dried one looked close! A turkey skin ?

[@marystestkitchen]

ugh unfortunately they become slimy in the mouth as you chew it. In a bad way.

[@lindapb6529]

@@marystestkitchen eeoow. That slime is a no-go!

[@lanasinapayen3354]

A lot of gels are made of protein. Are we sure this one isn't? 🤔

[@panfabn]

it gone so far from beans, to nuts and seeds... grains on the way?)

[@aicbrian]

Have you tried hemp or Fenugreek?

[@bluenorth3965]

Fenugreek also gets really slimy, I think.

[@MegaAdeny]

While this looks like a pain for home cooking, I bet with the right (industrial) equipment you could food science a whole bunch of interesting stuff out of flax seeds. If only the food industry had more research incentive...

[@Barnaclebeard]

Technically the gel must be composed of protein and water. What else could it be?

[@unknownhours]

polysaccharides

[@marystestkitchen]

Its starch

[@Sari-bh2me]

❤❤❤❤❤

[@-johnny-deep-]

"ToFubared"

[@sarahdee374]

Gag!

[@felixcat9455]

No on the brown flaxseeds. Will be the same result

[@tktyga77]

Have you ever tried making tofu from chia seeds?