SOYLESS GREEN (it's not people! It's PEAFU) | How to Make Green Pea Tofu

[@marystestkitchen]

Watch part 1 here (if you haven't already): kzbin.info/www/bejne/ZpbaiHqLa82Zntk

[@saraa3418]

I'm not vegan and I have limited interest in consuming or creating tofu and yet I am fascinated by this series

[@_Mercival_]

Tofu isn't and never really has been a vegan-specific thing. In fact, in traditional Chinese cuisine, you're it's mainly used in meaty dishes. Mapo tofu for example.

[@thatsalt1560]

I also watch people cook food I don't plan to cook. I learn from it.

[@luke_fabis]

If someone posted a recipe for, say, grilled mushrooms, or perhaps Chinese hand-torn cabbage, would you also preface it with "I'm not vegan and I don't like veggies"? What purpose does this serve?

[@spoonikle]

@@luke_fabis😂🤣☠️

[@saraa3418]

@@luke_fabis Thanks for boosting engagement on Mary's video! Mary has said that she eats a primarily plant-based diet and has expressed curiosity about her viewers. Let's keep this a positive space on youtube!

[@Taipan108]

I’m in no way a party animal, however I still regret that I’ve never even been close to being invited to an exotic tofu tasting party.

[@angelawossname]

I wrote this comment in another video, but i dont know if you saw it. I suffer with auto immune disease and chronic pain, so i cook my milk in a slow cooker. It takes a bit longer but I dont have to stand and stir it. It works just as well, and it means that tofu making is a lot easier. I also sit at the table when I'm squeezing the nut milk bag. This helps me to not "over do" things and push myself to hard.

[@archiputado7884]

Good hack, thanks!

[@eddisianc8639]

going to try this next time for sure

[@pembe_]

i am vegeterian and this is FANTASTIC thanks i will try

[@marystestkitchen]

Most welcome 😊

[@TKevinBlanc]

Clever title. 🙂 Soyless Green is peapulp!

[@CookwitchCreations]

🤣

[@j.s.1816]

😂😂😂

[@acatnamedm4529]

Your title made me laugh before I have even had coffee.

[@marystestkitchen]

sounds like we're off to a wonderful wednesday!

[@ShiningAoiTsuki]

Dear Mary, I absolutely LOVE your tofu-series - and my boyfriend, too! 😆 ❤ Your enthusiastic approach in the kitchen really fills my heart with excitement ❤️‍🔥 I'm not vegan or vegetarian, but I looove my veggies and healthy cooking - and of course a block of good quality tofu. So it's extremely satisfying for me to watch you making all kinds of delicious tofu 😋 Thank you so much and keep on squeezing! 🤘🏻🤘🏻🤘🏻

[@kevinrowe1101]

I’m just getting into the tofu game. I already have some dried whole peas so I will definitely try this recipe. I have had some excellent results with Epsom salts as a coagulant. Last time I made soy tofu, the whole pot turned out as one big curd. Very happy so far.

[@i8dpie]

That's a great idea, do you use the same ratio?

[@kevinrowe1101]

For 300 g of beans I’ve been using about 1 tsp in 1 cup of warm water.

[@markphillips7538]

Great series. Is there a blend that you would say is perfect? Say Green peas and lentils or white beans? Basically I'm wondering if there is some traits lentils have that will compliment what white beans may lack? Just curious. I'm always tinkering with these things and like to see how they all come together.

[@CoolAsFreya]

As far as I've watched she's only tested single ingredients, but I'd love to see her try blends of lentils!

[@ThePotThickens]

Love your tofu videos. I appreciate that you have done all the work so I don't have to! Thank you! This one looks like a success and I'll definitely try it.

[@dreamweaver7810]

Loving your tofu series! Now do one each on how you use the fiber and the wey! I think veggie soup for the wey. And perhaps seasoned bean parties for the fiber. But what other deliciousness will make the job of creating tofu worthwhile????? These are whole foods and no part should be waisted!!!

[@marystestkitchen]

that's true! The tofu is only half the story!

[@codename495]

If you’re making tofu often I would suggest investing in a conical fermenting vessel. They are large enough to make big batches and drain from the bottom so you can easily drain off the starch layer without disturbing it.

[@MarcelaSosa]

OMG!! Love green peas, in their 2 versions, be they split or whole! Thank you so much! 🥰

[@lindapb6529]

Me too! I bet it would be great blended to make soups creamy

[@mburnam0]

This was so good, and my peafu was a light green.😂 Tasted great. I have Celiac disease and eating is difficult. Thank you are a lifesaver. 😊

[@rnmatsuda]

Your videos bring so much joy to me and I always get to learn something new. I have tried several of your recipes (especially soy milk recipe and regular tofu recipe). Keep them coming, please!

[@martinseelig585]

Idea: deconstructed pea soup: the wey as broth base, glass noodles made from the leftover starch (no clue how to do that), and the tofu fried

[@rananapier8424]

What about the pulp?👀🤔

[@martinseelig585]

@@rananapier8424 maybe the pulp could be turned into some sort of crouton

[@rananapier8424]

@@martinseelig585 definitely would be interesting, i kinda wanna try it

[@MZ-nw7wz]

Laughed so hard at your title! Love your experiments! Thank you so much for the laugh.

[@connemignonne]

Could fresh green peas work? Or does something else happen during the dehydrating + soaking process?

[@caroltaylor4282]

Just gotta say thank you again!!!

[@pegz.3959]

I just love your videos and I too am fascinated with this series!!!

[@marystestkitchen]

Glad you enjoy it!

[@marcjacobson757]

This made a firm tofu for me, but it was a bit dense and chalky in texture. However, after cooking it - sautee in olive oil - the texture was better. I wouldn't eat it without cooking it first.

[@shastriroopchand1245]

I like your grocery shopping videos.

[@dwaynezilla]

That title is fantastic

[@LMBronson]

Just met you. Already love you! Thanks for this beautiful and fun learning experience ☺️

[@marystestkitchen]

You're so welcome!

[@Falafelzebub]

Have you tried freezing any of your will-it-tofus to see if you get that chickeny texture?

[@SingingSealRiana]

This is fascinating, I can't have soy and dislike the taste too, but this is fascinating and maybe worth a try ^^

[@QualityJokes]

could you give an educated guess about the nutritional values? I really love your videos🤩

[@0f-the-land]

Thanks for sharing 🙂

[@lnz3704]

Wow its cool experiment.. what if you press it harder ? Will it be more firm and not easily loose when boiled ?

[@owenheckmann6962]

I love watching these videos! Do you have any thoughts on combinations?

[@orientalmoons]

Great series, I hope you might try some more kinds of beans like haricot/navy beans, butter beans, cannellini beans. Maybe other lentils/peas like urad dal and toor/tuvar dal?

[@marystestkitchen]

thanks for all the suggestions. You can watch the toor dal video here: kzbin.info/www/bejne/oqrMY4mioqt7qc0

[@orientalmoons]

@@marystestkitchen thank you! I didn't know that pigeon peas were the same kind of legume

[@shadowcatX2000]

Upvoting just for the name, haven't even watched the video yet.

[@marystestkitchen]

😁

[@LucasTax97]

Have you considered trying to siphon the milk off of the starch layer? Seems like it could save some effort in a lot of these! Love the series!

[@codename495]

Or purchasing a small conical fermenting vessel so she could drain it off the bottom without issue.

[@azamnowrouzi7507]

Wonderful ❤

[@r.mcd2921]

Thank you! How about steaming it?

[@knit1924]

Hi Mary, do you have a cookbook for this?

[@Coffeegirl739]

Yaaay next video 😸

[@pauldaulby260]

Can you try jackfruit seed tofu

[@Falafelzebub]

In my mind's ear I am playing the voice of Charlton Heston doing a dramatic reading of your video title. 😁 I wonder how many of your viewers get the reference!

[@nefariousyawn]

Forgive me if this has been answered by a previous video, but is there a specific reason to discard the soaking water before adding fresh water to blend? Is the infused soaking liquid bad for flavor or curd production?

[@bluewren65]

The soaking liquid will be high in starch which is indeed bad for the tofu-isation.

[@lindapb6529]

Not a Heston fan, but I think I’d love this peasfu! 😊 I wonder how much protein would be in it - or if adding protein powder somewhere in the process to boost it would work, if desired. Any thoughts on that? Thank you for the instructions this looks really good, and it’s very affordable.

[@nommh]

Thank you so much! I have finally realised why my first attempts at soy tofu did not work: far too much water. Did I miss it or did you never mention how much water to add to the soaked peas? I‘d love to try with peas. They are more local to where I live and probably much cheaper. Thank you so much for testing!

[@rosefarquhar1075]

@nommh At c 1min 29 secs, it says on screen to add about double the peas’ volume in water.

[@theazulverdeproject]

Such a great video. Do you by chance know what seed or bean contains the highest amount of protein? I would love to know. Thank you

[@marystestkitchen]

Soy is the bean highest in protein with 36g per 100g of raw beans. Then Fava with 26g, then lentils with 25g, and peas with about 24g. I got these numbers from USDA but I spoke to a tofu manufacturer owner who told me these are really approximations since the content can vary from harvest to harvest. As for seeds, hemp are highest with 31g, then pumpkin seeds with 29...but seeds are higher in fat too so its not really comparing apples to apples.

[@MurielWall-ce7eh]

Would adding a dash of vinegar to the boiling water help keep the peafu intact? Like with egg protein? Hmm. Just an idea...

[@Weatemilly]

Yellow mung beans! Yellow tofu, oh my! Also, have you tried masticating juicers for making milk/pulp separation?

[@marystestkitchen]

Not yet! They are so expensive so I haven't tried but there are a couple newer models that claim they can make soy milk from soybeans.

[@roxiemichele]

So I know that they are rather expensive and maybe a bit sweet but I was wondering about walnuts and maybe pecans

[@i8dpie]

omg that would be amazing.

[@janjordy]

in my country we only have frozen peas, can we use those?

[@meowmiaumiauw]

Still curious whether flesh will tofu

[@j.s.1816]

😂 I love the humor!

[@rohanharridge5579]

Did you salt the water for boiling? I do that with regular tofu to firm it up, (pretty sure osmosis extracts some water), giving it a better texture & making it less fiddly to give the chickun pakora treatment, (marinated in masala paste then deep fried in a besan & riceflour based batter).

[@marystestkitchen]

Yes!

[@r.mcd2921]

How about steaming it?

[@scottlearns6052]

Can this be done with frozen peas?

[@lwilso9152]

Can it go through the blender? Probably so!

[@righteouslife_DogstaR]

Cool beans fam 👌🏿❤️

[@SingingSealRiana]

recipe request: Adzuki beans split mung beans

[@Antonio-go1hy]

Very nice !!!😇

[@marystestkitchen]

Thank you! Cheers!

[@nemoxero]

maybe a combo?.... pea and pumpkin seed? or?

[@WCiossek]

What is green pea? Green peanuts? Can you use also normal peanuts?

[@danewshabooforyou7377T]

Lovin' that title!🤣

[@cedricw2820]

Groovy 🤠

[@bettymk1]

Ok, this title cracks me up. I didn't think anyone younger than 50 knew the connection to soylent and people. Lol

[@eirikgranmorken7649]

Would you know the nutritial value of this food? I assume a great deal of the carbohydrates are washed out dueing the process?

[@marystestkitchen]

Yes, most of the starch has been removed but other than that, I'd just be guessing!

[@joeymooney6234]

Do you find that you’re able to consume these non-soy tofus and consistently stay in ketosis? Is the “starch-letting” step really effective? I’m wondering particularly about peanuts actually since not much seems to settle.

[@marystestkitchen]

Yup! So far so good 👍 except for the lupini - I'm sure I would've stayed in ketosis for that one too but I didn't actually eat enough to call it a real try

[@lapisdragon8]

If you were to freeze your whey to use as vegetable stock, how long do you think it would keep in the freezer?

[@marystestkitchen]

Same as regular broth. I never freeze longer than two months. Any longer and you risk it absorbing weird freezer odors.

[@i8dpie]

Is it possible to blend the peas too much? It was unbelievably hard to squeeze out the juice. I have a regular Oster blender so I blended it for about a minute. The mush looked very fine but it wasn't totally dried out because I had no more strength to squeeze it.

[@marystestkitchen]

yes, it is a bit of a balance to blend enough but not too much.

[@low-key-gamer6117]

There is something to note. In your process you are dissolving proteins in water and then coagulating them out. Pea have mainly two types of proteins, albumins which are water soluble ans somewhat salt soluble and globulins, that are not dissolved in water, but a salt water. So I think your method will only concentrate albumin, so a lot of protein is going to waste.

[@cherrycordiaI]

Soylent green is pea(ple)!

[@toshawallace]

Could you add garlic and like Thai chilis?

[@marystestkitchen]

Yes

[@mattiarenzi5673]

Hey can you roughly estimates how much tofu you get out of 100g or maybe 1kg of peas? i'm really interested in this recipe but i want to better estimate the costs and buy peas in bulk :)

[@marystestkitchen]

You'll get around 200g of extra firm peafu from 1 lb (454g) of dried peas.

[@YaYippieYeah]

Can you use a juicer instead of a nutmilk bag?

[@erinhowett3630]

My guess is that a juicer isn't powerful enough to extract from nuts, but there are nut milk makers you can purchase.

[@Mrs.CryssieJ]

This tofu will definitely taste well in soup or a moodle stir fry. I hope you are OK Mary ,noticed the clutches ,walker,cane hope you all better now

[@marystestkitchen]

I'm better already! Thanks :-)

[@Mrs.CryssieJ]

@@marystestkitchen that's good you're welcome :)

[@jenniferbeagle6657]

Can mushrooms be made to tofu?

[@erinhowett3630]

My guess is that they won't have enough protein to make tofu.

[@pillady]

Mary, can I do it with out CALCIUM SULFATE?

[@marystestkitchen]

You can try another coagulant. Have you seen my video about different coagulants?kzbin.info/www/bejne/nYqyo2Z4oN2AoaM

[@pillady]

@@marystestkitchen I haven't seen your video. I will check it out! Thank you, Mary. BTW I love your recipes and your voice!

[@272arshan]

could you make normal tofu as like the ultimate control, just so we can see it, or can you not have soy?

[@marystestkitchen]

Something like this? kzbin.info/www/bejne/nYqyo2Z4oN2AoaM

[@pauldaulby260]

have you tried these with fresh peas?

[@Yoggoth]

And how much tofu do you get from 1lb of soy beans? I think 1½ times more, because soy has 1½ times more protein. Still, this is good, especially for people unluckily being soy intolerant.

[@renus6015]

what is its carb content per 100g?

[@marystestkitchen]

You can guess it based on the carb count of the dried peas minus the starch that you're able to remove

[@annab1633]

Omg DO BLENDS

[@karenjoy511]

I'm giving this a try tonight! 'Tried making tofu from lupini beans and it was a disaster. Have you ever tried making tofu from them?

[@marystestkitchen]

Yes and this is how it went: kzbin.info/www/bejne/bnK9eHt5gcugrsU

[@CynD-CynD]

❤

[@TaylorKnightCosplay]

I read it as “Soylent Green.” 😂🤣

[@marystestkitchen]

he he he

[@nikilragav]

Only slightly bugs me that you don't cut along the lines 😂

[@andrewdunton6304]

Lololol! You are way too funny.

[@philiplangdeau6458]

Lol! Great Video Title

[@marystestkitchen]

Thanks 😅 I try

[@sandradearing604]

your voice. but ty for this information.

[@marystestkitchen]

You're very welcome!

[@loribelenzon-anderson8077]

OK! I thought i was going crazy! This video is a do over right? Because I just watched a Peafu and it was all the trial and error, right?

[@marystestkitchen]

Yes, this is part two using the whole milk undivided.

[@SingingSealRiana]

Are we sure about no people in it? They where a available protein source and it's green!

[@dwaynezilla]

Soyless green is pea pulp

[@joaovitorreisdasilva9573]

Oh my God she's lying! Soylent green is made out of people!!! 😂

[@SingingSealRiana]

It has to be!!!

[@Demebeso714]

Soylent Green..lol

[@marystestkitchen]

it's the food of the future!

[@throatgorge2]

i'm using a hand blender and getting excellent results!

[@marystestkitchen]

Yay! That's great!

[@stevenkarter7259]

Medium tofu....like the best vegan fried chicken medium tofu😉????!!!!!!

[@marystestkitchen]

maybe!

[@mathewritchie]

I didn`t think someone so young would make that reference,It was a dumb movie based a dumb book that should rest in a shallow grave.

[@marystestkitchen]

Everyone's a critic 😂

[@Serenity_Dee]

The obvious joke is that it's made of vegetarians.

[@lwilso9152]

The green color looks like pistachios or matcha 😂

[@marystestkitchen]

ya it does!

[@angelawossname]

I cant be vegan for health reasons but i try to be as ethical as possible when sourcing animal protien. As a result, all of my whey and pulp goes to my ex battery ladies who have full run of my back yard, living their best life in retirement. That pulp is very good for them.

[@y3rbat3ra]

Canada's Vegan Test Kitchen! #tofupalooza