The BEST SOY-FREE TOFU (Ranked!) | Mary's Test Kitchen

[@thesonica1]

Hey, thank you for posting your comparison video! I really enjoyed it, both your style and commentary are a pleasure to watch. I had some questions regarding the nutritional info you giestimated through calculations that I wanted to bring to your attention. When checking the nutritional content of my locally available regular to firm tofu made from soy, the main range of protein available seems to be anywhere from 7-11 grams for every 100 grams of tofu. This is in stark contrast to your own guesstimations, with Fava bean and Chickpea tofu alone already having around 30 to 37 grams of protein per 85 grams of tofu. Thats a rather extreme difference! For the chickpea for example, in its raw form soybeans have a higher protein content then chickpea beans. This suggests that the amount of protein that is lost during the processing for the homemade tofu's is likely higher then one might think. Testing it however is, like you said, probably far outside of your budget and quite frankly not realistic to expect of someone who simply does this for the love of it. I'm personally just already grateful that you've documented process on how to make these various tofu alternatives. I do hope you have a nice day and thank you for this video!

[@marystestkitchen]

Good point! Could very well be the case!

[@annlus7462]

I am not shocked by the estimates. When you make basic soy tofu you don't remove starch from the milk, so there are less proteins and more carbohydrates in the tofu as a result. In these alternative recipes starch is removed, so there's more protein in the final product as well. I wouldn't be surprised if the level is that high but not possible to know for sure since we can't measure how much carbs are left .

[@carld9021]

You work so hard so we don't have to. You are a treasure!

[@marystestkitchen]

☺️☺️☺️

[@brenda6754-i8t]

It’s very unlikely that I will ever make tofu, however, I just love “Will it Tofu?”. Can’t get enough of it.

[@marystestkitchen]

haha glad you're enjoying it

[@SingingSealRiana]

I dont even like tofu, never had, but maybe I try peanut or something like that 😅 Still I religiously watch these vids❤

[@starch7993]

the trigger warnings for the nutritional values is SUCH a nice touch and really solidifies how comfy this channel feels. thank you so much!!!

[@hannestawarz2078]

This comparison is so handy! Thanks for putting it together.

[@marystestkitchen]

Thanks for watching 😊

[@kathyjohnson2043]

Confession: I don't need to avoid soy (thankfully, since that list is way too long!) but I've loved this series.

[@marystestkitchen]

I'm so glad you did!!

[@Senax79]

Personally, I liked the Tofu from pumpkin seeds best. Maybe because I used Styrian oil pumpkin seeds. (The resulting tofu is deep green!)

[@marystestkitchen]

Wow that sounds beautiful!

[@michaels5705]

I've tried, hemp, pumpkin, chickpea and red lentil. I'm going to stick with soy from the store because I don't like the work and time involved in make your own and I have no problems consuming soy. I have really enjoyed your educational videos and am glad to stay subscribed for your other recipes. Thanks for all your time and effort to share your knowledge.

[@marystestkitchen]

Thanks for sharing!! Definitely there is a reason why soy is THE bean most loved in Chinese cuisine ☺️

[@Hopeinformer]

This is so true. The store bought is so cheap and doesn't have as much of that soy taste like the homemade does

[@caninedrill_instructor5861]

@@Hopeinformer Not where I live. LOL Fun fact: I can make 2kg of homemade tofu out of chickpeas, lentils, kidney beans, navy beans, pinto beans, great northern beans, or split peas ( usually green cos yellow split peas cost a packet ). for less than the store charges for 454g of soy tofu. As an added bonus, I know exactly how fresh it is.

[@guyraveh2712]

This is great, I watched all the other will it tofu videos but this comparison makes them much more useful.

[@marystestkitchen]

Glad it was helpful! ☺️

[@zametal.]

I love you so much for finding all these great alternatives for us! as a soy-allergic vegan I so appreciate it! now.. all I need to do is.. erm.. get a better blender and a tofu press, eventually XD Thank you extra for this quick comparisson video. I watched all the videos on their own, but one does forget alot again. I really want to try making PumpkinseedFu and ofcourse this *real* ChickpeaFu!

[@marystestkitchen]

You're so welcome!! Back in the day, I used a $30 Oster blender from the grocery store and it worked fine for making tofu too. It just takes longer (like 2 minutes instead of 30 seconds). And I used a steamer basket with a bowl on top for the tofu press. All that to say, you really can use what you have! :-) Good luck!

[@zametal.]

@@marystestkitchen I do remember your trusty blender XD I have only a stick blender, and it is already fighting hard when blending ripe bananas, but I think I just have to look though our storage to find a better suited one XD

[@marystestkitchen]

@@zametal. Oh poor stick blender! It's working hard!😅

[@fenrirwalker7083]

I've made pumpkin seed tofu using your directions, and it is my favorite, but now I think I will need to try sunflower seed tofu!

[@marystestkitchen]

Yay! I hope you have fun with it!

[@arlene1212]

The fava bean & chickpea (no soy) are my favorite! I still eat the extra firm tofu; I keep all three in my frig and switch daily.

[@marystestkitchen]

variety is the spice of life!

[@SoraiaLMotta]

Thank you for your generous efforts

[@village_vegan]

Oh I haven't try so many😅 I have so many pumpkins in my garden now so I think next one will be from pumpkin seeds))) thank you for such powerful inspiration! 💚

[@marystestkitchen]

You are so welcome! 🤗

[@scerb100]

I make pumpkin seed tofu all the time (they’re not as expensive here). Mary I recommend taking some and making nice size crumbles and dehydrating them. Then rehydrate them in a good broth and I think they are a good sub for ground pork type stuff. Another thing I like to do with it is blend it with oat milk, strain and you get a nice rich cream that’s slightly nutty and sweet almost half n half like.

[@marystestkitchen]

Yes they are!

[@Hopeinformer]

My all-time favorite is still the pumpkin seed tofu. So much better than soy tofu. You're absolutely right about the texture, flavor and not needing a coagulant. Although I really want to try the hemp seeds soon. I find myself watching your vids over and over again 😊 Thank you for your recipes & videos with the pulps and starches. I also want to give a huge THANK YOU for your replies to your viewers comments. It's strange how many KZbinrs don't engage with their audience

[@marystestkitchen]

I'm sure you will love the hempfu too! Thank you so much for your kind words! Honestly, the comment section is my favorite part of this "job"

[@Hopeinformer]

@@marystestkitchen 🥰

[@caninedrill_instructor5861]

@Hopeinformer The pumpkin seed tofu is my favourite too! I've made it a few times and made the best ( Well, only ) vegan bacon that I've tasted! As an added bonus, I used the liquid after making the tofu as milk for my coffee ( I added in a 1/4tsp of baking powder and 1 tsp of Xanthan gum and blended it ). I'll definitely try pumpkin seed tofu/milk again.

[@valentinabecker9408]

I loved this series and you inspired me to buy my own tofu press, definitely trying out chickpea and sunflower seed tofu!

[@marystestkitchen]

Yay! I hope you have so much fun with it!

[@TugaVegetal]

I really enjoyed the tofu series, thank you for your hard work Mary 💚 this video is the perfect wrap-up

[@marystestkitchen]

You're very welcome! Though this is not the end of Will it Tofu :-)

[@TugaVegetal]

@@marystestkitchen that's great news!! Looking forward to the next episodes!

[@christopherbrand5360]

This is a fantastic summary. Thank you! Are blends in the future? My own experience with blends for yogurt have been disappointing, but surely there must be a way to combine a couple of these to create something greater than the sum of its parts. The one I’d most like to see is chickpea & pumpkin seed given how well both perform and their similar coagulation behavior. I hope your sense of smell/taste is returning - we don’t need the KZbin cooking version of the Beethoven going deaf story 😢 In any case, keep being awesome :)

[@marystestkitchen]

Yes! You've read my mind. The sense of smell remains frustratingly elusive unfortunately. It comes and goes and is highly unreliable 😭

[@christopherbrand5360]

@@marystestkitchen ❤️ So you’re saying that sometimes the sense of smell returns…! Keep making interesting food to coax it along :)

[@silviamonz2062]

Thank you for your effort in making and comparing these creations 👏🏻,I like , that you don't have one winner only but take use and taste differences into account ,to all that say they can't eat Tofu cause it's Soy : dinner is served😊 Keep up the great work❤

[@marystestkitchen]

Thank you so much 😃

[@Scrlk95]

Nice video! I really enjoyed the series and the information you gathered!

[@marystestkitchen]

Glad to hear it! ☺️ Thanks for watching!

[@ricetotherescue]

Thank you so much for the content warnings. It's very thoughtful and very appreciated ❤

[@marystestkitchen]

You are so welcome! Also, I really like your username :-)

[@tosca...]

Mary, your diligence, patience and pursuit of humour while experimenting with low carb tofus has been nothing less than brilliant. I bow down before thee. I didn't experiment with all of them, indeed, I only did chick peas, lovely red lentils and sunflower seeds in addition to soy beans of course. I liked all, probably the seeds the best because of the cheesy quality. I'll do those again I think, and maybe an occasional pink lentfu. The sunflower seeds produce a really lovely creamy outcome! But, to be honest, I like soy beans for the protein and the overall place in my kitchen ie: primarily to make soy milk for soy yoghurt. It's a question of having different autoimmune issues and wanting less saturated fat than in the coconut yoghurts commercially available in Australian supermarkets perhaps? It can be hard getting my mitts on unflavoured soy yoghurt. However I have definitely benefited from your long day's journey into -fus as a content creator and autoimmune placator. I've loved it all, even your 'difficult' -fus which took you several days and do-overs. Hurrah! You absolutely deserve ALL the praise (again, *bowing down before thee*)

[@marystestkitchen]

Aw I appreciate your kind comment so much. Plus I love that you actually made the tofu!🤗

[@maghurt]

Thank you, Mary, for all your hard work, I really appreciate it, :)

[@marystestkitchen]

It's my pleasure 😊 thank you for watching!

[@kismypencek6185]

Thank you for all your hard work!!! Is anyone else jealous in fall when pumkins are everywhere being wasted and you can't afford to buy the seeds😂😢

[@marystestkitchen]

So true!

[@samadra5190]

Great content! Thank for all the research and time you put into this, Mary ❤

[@marystestkitchen]

You are so welcome!

[@pegz.3959]

I am sorry to see this series end!! So much fun!

[@marystestkitchen]

Oh, it's not over!🤗 After this one, I already posted two more episodes. Plus more to come 😁

[@raraavis7782]

Oh, nice! I was hoping for a convenient 'ranking' video for my own reference, but also to send to people, who don't have the time to watch through hours of footage to figure out what they might like to try. I definitely want to try pumpkin and sunflower seeds, as high fat/high protein works well for me. Plus, they sound very appealing taste wise.

[@marystestkitchen]

Yay!

[@loranutritionist]

Mary, I love this series you’ve been doing it’s Fantabulous! As a dietitian, the only thing I would probably add is pointing out that if you don’t use gypsum (calcium sulfate) one has to remember this is not going to be a good calcium source, make sure to get it somewhere else… maybe add broccoli and bok choy to get your calcium. Oh, and when you’re using pumpkin seeds, they’re an excellent source of zinc, magnesium, and iron and when you’re using hemp hearts, they’re an excellent source of magnesium, phosphorus, manganese, and essential fatty acids omega-3 in the ALA form ! Just watch the total fat intake for the day if you’re using these higher fat tofu ‘s I can’t wait to try some !

[@marystestkitchen]

thanks for the input!

[@julies48a]

I love pumpkin seed tofu. You should write a book about all your experiments on different tofu.

[@marystestkitchen]

Perhaps one day I will! :-)

[@garrettdouglass4549]

I just found your channel a few weeks ago and am so impressed with your content. You are very meticulously showing your process and your macro analysis. Very impressive! I’m not fond of the soy or chickpea flavors so your experiments with other beans and seeds is what I’ve been looking for.

[@marystestkitchen]

Welcome aboard!

[@deoxyplasmic]

This is amazing! You always seem to come through better and better, and I enjoy the overviews now that you have collected so much information. Pumpkin and chickpea tofu were on the top of my list for trying but after watching this, sunflower seed and peanut tofu have also captured my attention.

[@marystestkitchen]

Yay! I hope you love them as much as I do!

[@grownupgoth]

Your kitchen is my happy place 😌

[@marystestkitchen]

Aw that is so lovely to hear!

[@zauberfrosch11]

Great video!

[@marystestkitchen]

Glad you enjoyed it!

[@Bmonkeygurl]

These all look so yummy. I already adore hemp hearts and pumpkin seeds 😍

[@marystestkitchen]

I hope you try some :-)

[@cicsrh]

This is a fantastic comprehensive video on the varieties of tofu's there are out there I appreciate this so much I just discovered fava Bean tofu and love it now looking for more

[@marystestkitchen]

I'm so glad this is helpful!

[@gingerbug]

Thanks for this ranking video! It’s great to see all the outcomes in one place :)

[@marystestkitchen]

Glad you enjoyed it!

[@arglebargle42]

Been loving this tofu journey you have so kindly shared with us! So far I have made: Pumpkinseed tofu and it was just as good as you hyped it to be. Chikpea tofu but it was my first run and I didn't press it properly, still tasty and went great in soup Lentil tofu: could not get it to set at all properly though it was likely my fault not the recipe

[@marystestkitchen]

I think some batches of ingredients are just more tricky than others sometimes. I'm still trying to figure out if it's the age of the ingredient the affects this.

[@arglebargle42]

@@marystestkitchen Now you've gotten me interested in the chemistry. Especially interesting are the 'self coagulators' because most of them don't have the magnesium you would expect good clotting to need. You are a treasure Mary and I am a fan for life

[@caninedrill_instructor5861]

Hello again Ms. Mary, I'm going to take a second bite out of the apple, so to speak. I want to, from the bottom of my heart, thank you for the tofu press recommendation. It is such a handy multitasker!! I've made tofu in it. I've made vegan cheddar using Mark over at Sauce Stache's recipe, I've used it to turn chickpea yoghurt into Greek Chickpea yoghurt ( Which in turn was made into Tzatziki ). I am so very, very glad that I snagged one early on in my own tofu making experimentation. Thank you very much for all the hard work you do.

[@marystestkitchen]

I'm so glad you're enjoying as much as I am!

[@shachar777]

Thanks for all you do to research Tofu 🎉

[@blackrosenuk]

I've enjoyed seeing each and every one of these tests. The summary and comparison is most excellent. Your hard work shows -- and it's greatly appreciated! THANKS :)

[@marystestkitchen]

Thank you very much!

[@smithasureshholisticnutrit6287]

Loved this, especially with the nutritional values...thanks Mary for the work you do!

[@marystestkitchen]

You are so welcome!

[@hollywebster6844]

Oh, the video I have been hoping you would make! I can't eat unfermented soy, so I have never made any recipes with tofu. After your experiments, I am excited to try making my own non-soy tofu. However, because I have no experience with soy tofu, I can't tell if I can substitute these non-soy tofus in recipes. Now, I don't need to find out the hard way which non-soy tofu to substitute. Thanks, Mary!

[@marystestkitchen]

You are so welcome!

[@scmontgomery]

Perfect, my new go to video

[@marystestkitchen]

Glad you like it!

[@scmontgomery]

@marystestkitchen I very much do! I struggle with time intensive or labor-intensive food prep and cooking. Your voice is calm and soothing so it's easy to just pop your videos on and go through the steps with you.

[@marystestkitchen]

@@scmontgomery I appreciate those kind words and feedback!🙂

[@hithasrivatsan3940]

I love the comparisons! This is so helpful, thank you!

[@marystestkitchen]

You are so welcome!

[@Davnot384]

What about mixing the best of the categories? Making a 50/50 and then going from there Loving your work

[@marystestkitchen]

stay tuned for that!

[@ashleybland9392]

Very informative! Info I wanted about pumpkin seed tofu. Thanks

[@marystestkitchen]

You're very welcome!

[@lena4339]

Thank you so much! ❤

[@marystestkitchen]

You're very welcome!

[@stephss]

This is a really cool production Mary. It summerizes your work, and is really entertaining. I'm excited to see what you have in store for us. Thank you for all of your hard work. 🫶✌️💌

[@marystestkitchen]

Thank you so much!

[@IgnisSauros]

I'm going to be growing amaranth and sorghum in my garden this next year. I'd love to see if they can be made into tofu

[@KarenAlexandrite-aka-PinkRose]

Mary, thank you so much! Excellent! 😊👏🏻👏🏻👏🏻

[@marystestkitchen]

You are so welcome! 🤗

[@SoulSeeking06]

Amazing Work! ❤

[@marystestkitchen]

Thank you! 😊

[@aaj6115]

“OMG ! Mary made another video!!!”

[@marystestkitchen]

😂

[@jayjaymcfly7475]

Another FYI: Have you used transglutaminase? It is usually used for gluing meat parts together, as it is an enzyme that links proteins. I tried it with soft tofu: I blended soft tofu, added some spices and nutritional yeast to it and then put the meat-glue in it. After a day, it had fully become a block of tofu again, just it tasted good. You might buy a bag of this weird powder and test it yourself (but you must heat it above 55 Celsius, to denature the enzyme). I also used it to make a sausage out of protein granulate, pea-protein and some other ingredients and it glued together like a sausage. Using meatglue to go nuts on vegan stuff makes me really feel like Punk-Rock lol.

[@marystestkitchen]

You've given me a lot to think about! I have found only one source for vegan-friendly transglutaminase but it has terrible reviews. The search continues!

[@jayjaymcfly7475]

@@marystestkitchen Really? Go to modernist-pantry, I am pretty sure they have at least one vegan version and ship to USA. I live in Germany, and here my "kitchen chemical supplier" has only vegan TG. I think you are the kind of person to go just as crazy with the stuff as I do, it is cheap and it feels like you have some wizzard-chemical at home.

[@272arshan]

yay, synthesis!

[@marystestkitchen]

thanks for watching ;-)

[@fenrirwalker7083]

Thank you!

[@marystestkitchen]

You're welcome!

[@PancakeInvaders]

Do you have experience with glucono-delta-lactone or pour-over tofu ? I have made some gdl tofu, with the instructions that say to pour the hot soy milk on the gdl (dissolved in a bit of water), and that made the smoothest tofu I've had, awesome in sweet applications, I wonder if it's the pouring technique or the coagulant that makes that texture

[@marystestkitchen]

Yes, it can Also the concentration of the milk affects the texture Please stay tuned for more on this 😉

[@PancakeInvaders]

@@marystestkitchen I will !

[@barefacedquestions]

So with the soy-free tofu, one doesn't need a coagulant? Not sure if making soy-free tofu would be economically viable for me, but I will give it a try. I really appreciate your hard work on this series.

[@marystestkitchen]

Some don't (like chickpea and pumpkin seed) and some do (like red lentil and fava bean). You can check out the printable recipes for each in the description for more details :-)

[@marcjacobson757]

Thanks!

[@marystestkitchen]

You bet!

[@janerainbow22]

I've been making your peanut and pumpkin seeds nofu. They have been coming out soft, so I have been making cream cheeses out of them by adding lactic acid, nooch and other ingredients. The boursin ( grrrr. I need to find out how to turn off autocorrect with its extremely limited vocabulary) substitute is a favorite. Also an onion dip flavored cream cheese too. The high fat nofus are such a great wholefoods substitute for cream cheese when the commercial ones are usually loaded with coconut oil

[@marystestkitchen]

Sounds delicious!

[@bluebutterflywellness2273]

I have a store bought Fava bean tofu that is awesome and keto friendly at zero carbs

[@marystestkitchen]

Is it Big Mountain Foods? :-) I like their smoked version

[@dibamoca9885]

Tofu is life😊

[@marystestkitchen]

indeed!

[@acey9982]

Amazing. Is there any way to figure out the protein content per 100g of this? I imagine it would be quite hard to assess

[@marystestkitchen]

For the legume Fu's divide the values I've provided by 85, then multiply by 100. For the seedfu , divide by 80, then multiply by 100

[@13Luk6iul]

How about blending sunflower and chickpea milks. Maybe it‘ll combine the properties

[@caninedrill_instructor5861]

Hello Ms. Mary, Thank you for sharing your findings. Now, I might be missing something, and if I am, then I apologise in advance. However, I would have to slightly disagree with you on one point. You mentioned making chickpea tofu using the whole chickpea without coagulation having less protein. I would posit that by using all of the material of the chickpea. i.e. not straining out solids, not removing starch that no protein is lost. That since nothing has been removed from the slurry, that the homemade tofu made with the whole item would, in fact, have as much protein as the strained, de-starched, and coagulated version. Unless, of course, the increase in the strained, de-starched, and coagulated versions are concentrating protein. I would like to reassure you, that I highly treasure your experimentation and will continue to avidly watch your videos. In fact, you've inspired me to start a series on my blog, where I experiment with various flours and combinations of flours and ask the question: "Will It Tortilla"?

[@marystestkitchen]

Yes, no protein is lost. But protein per serving still goes down because now the composition of each serving changes.

[@julenaguileta6658]

what about combining chickpeas and pumpkin seed together to make tofu? Or red lentil and hemp?

[@marystestkitchen]

Funny you should suggest this. I was going to make a franken tofu but got scared off ;-)

[@aluminiumknight4038]

Hey! I like your tofu series. Just a question about the nutrition estimates, you say you used the nutrition Info from 1lb of whole food. Im guessing that means 1lb of dried beans? If so then the serving size of 85g cant be 1/3 of the whole batch because finished tofu is mostly water so starting with 1lb dried then removing starch and fiber lets say we end up with 200g then adding 800g water we end up with 1kg of tofu (all these number are examples, you could correct the ratio from your experiments) Going back to chickpeas, if 1lb of dried chickpeas had 93g protein and we made into 1kg of tofu then 85g of tofu will have 7.9g of protein.

[@marystestkitchen]

There's not that much water actually. Remember, a lot is pressed out. I did weigh the finished blocks and on average, they did come out to be about 250 - 260 grams for the legume-based tofu. What should be considered is the comment I pinned. I recently learned about soluable protein and how that might affect the final amount of -tofu- protein. But I still need to research more to make more accurate guessimates.

[@Etienne_H]

So will the chickpea tofu have more protein after removing the starch?

[@marystestkitchen]

Yes. That means per gram of tofu, there is more protein.

[@Etienne_H]

@@marystestkitchen Very nice, thank you. This actually helps me so much, you have no idea. I have food intolerances and am desperate to find more protein sources for my plant-based diet in my vegan stance.

[@marystestkitchen]

@@Etienne_H you're very welcome! I know the feeling

[@MagisterialVoyager]

i'm a regular tofu enjoyer (lol) but i'm here for mary. uwu

[@marystestkitchen]

you're the sweetest!

[@MagisterialVoyager]

@@marystestkitchen I love soy and drink soy milk every day hahahaaa but nah you’re sweeter. Your energy continues to remind me that there’s good in the world. ❤️❤️❤️

[@Hummus420]

First, Thank you 👍

[@marystestkitchen]

Yes you are! 🍪

[@bluebutterflywellness2273]

Just opened my pckg of fava bean tofu & would like to know what's your favorite recipe with it

[@marystestkitchen]

I literally just use it like regular extra firm tofu. So use your favorite tofu recipe 😉

[@saramazhar525]

Have you tried sesame tofu and water melon seed tofu I saw an indian video of water melon seed tofu it look quite firm to me

[@marystestkitchen]

I have not tried those yet :-)

[@that_jason_black]

I've asked this a while back but have tried more than one medium (Bean and/or Pea) like a hybrid tofu i.e. Soy AND Chic Pea?

[@marystestkitchen]

stay tuned ;-)

[@that_jason_black]

@@marystestkitchen 🙌 woot woot

[@jayjaymcfly7475]

Hey, just an FYI: I took red lentils and blended them with water, but instead of making tofu out of the "protein-water" I wanted to use it to make a protein-rich soup. When I put Miso in it, it curdled, so, I am not sure what caused it, but yeah, be careful when using the protein water as a soup stock, as it might curdle up with one of your ingredients. But: It tasted good none the less, and it makes your meal much heartier when you have a protein stock and it only slightly tastes like lentils (which might not always be what you want, a lentil-taste). Next I will try to use it as a stock to make demi glace, if you're interested, let me know and I will update this post. Regardless, thanks to you I came up with the idea (your does-it-tofu-series) and sometimes now make lentil-tofu. It has up'ed my cooking game and currently I am trying to make a brown sauce that is more than just some cooked and reduced veggies, and I think the protein-water-thing is currently the most promising way. At some point I will hopefully opt-out of meat-eating fully, and you were a major influence on my way to going plant-based.

[@JordWelk]

Does Oat or Rice tofu?

[@marystestkitchen]

haha with their low protein content I'm pretty sure I know the answer already. Still, it really should be tested ;-)

[@jodykivlin]

You're so awesome!! Thank you, Mary!

[@marystestkitchen]

You're very welcome!

[@SumMagnusVir]

Have you tried mixing different ones together to get different qualities?

[@marystestkitchen]

Stay tuned for that ;-)

[@MessedUpSystem]

Hey, out of curiosity, what is the appeal of soy-free tofu? Is it bc soy is heavily GMO'd?

[@marystestkitchen]

no, I love soy. Even if you were concerned with GMO, you can always buy organic soy. Moreover, store-bought tofu is nearly always non-GMO. I wanted to explore soy-free tofu possibilities just because I missed other legumes on my vegan keto diet (which I have to be on for therapeutic reasons).

[@MessedUpSystem]

@@marystestkitchen oh ok, got it

[@jenthulhu]

I'm interested because I'm allergic to soy. It is one of the most common allergens.

[@riversjackson1]

I work in a laboratory that could do those maco analyses for less than $30. If it's at all worth it to you, I can make some of these myself and have them tested, or you can send us some!

[@sr-kt9ml]

The fava bean tofu looks so squishy (in a good way)

[@marystestkitchen]

It is! If the chickpea fu was a 10 out of 10 in the bouncy scale, fava fu wouldve been 9

[@coffinbirthcutie9126]

❤❤❤❤

[@marystestkitchen]

thanks for watching!

[@sr-kt9ml]

Just wondering, do you eat soy? If not, why?

[@marystestkitchen]

I eat a metric ton of soy

[@The_Life_Stealer]

CASHEW! PLEASE!😔🙌👏🙏

[@marystestkitchen]

✍️added to list

[@evangiavina3002]

I don't understand, why a warning before showing nutritional values?

[@marystestkitchen]

Because the people who need the warning really need it.

[@evangiavina3002]

@@marystestkitchen ... I was able to deduce that, yes. What I couldn't understand was in what situation would people need it. If you don't want to answer, I'd rather you say it honestly or even ignore my comment.

[@mausozart]

​@@evangiavina3002possibly for people who may have a history of disordered eating, seeing caloric breakdowns can cause discomfort because it may make them feel like they need to abide by that instead of just eat intuitively etc

[@evangiavina3002]

@@mausozart Ah, that makes sense. Thank you

[@uruzrune7216]

Ranked tofu's what?

[@marystestkitchen]

get it now? :-)

[@throatgorge2]

the pumpkin seed variety looks fantastic, but prohibitively expensive. i wonder this, though... what if you make a batch of pumpkin seed curds and a batch of another curd, THEN MIX THEM before pressing? i'd like to see that tested!

[@marystestkitchen]

stay tuned!!! :-)

[@throatgorge2]

wow after years i finally got a noya press and am looking forward to finally trying these out!

[@marystestkitchen]

yay!! I'm so happy for you. Hope you have lots of fun with it!

[@throatgorge2]

@@marystestkitchen wow! green split peas + pumpkin seeds is great! 50/50 ratio. i think i need to make another batch of pumfu, because i might have made a mistake, but i'm inclined to view pea and pumpkin seed as BETTER! cheaper and choice! i make bread with my pulp. don't know what to do with the whey...

[@snospmoht3252]

Bravo! 👏 Well done and thank you!💐

[@marystestkitchen]

Thank you! Cheers!

[@louisacuriel4651]

❤❤❤

[@marystestkitchen]

thanks for watching!