WILL IT TOFU? Pinto Beans, Black Beans, Kidney and More! | Mary's Test Kitchen

#WillitTofu? We finally address some of the most popular beans for this soy-free tofu series! Featuring some of the most popular beans eaten in America, we shall see if we find delicious homemade tofu success or bitter defeat!
Please give this video a thumbs up if you're enjoying these tofu-making experiments and subscribe if you haven't already. Since I never know how long these videos will take to produce, I don't have a set posting schedule. Please turn on notifications so you never miss out.
Today, we learn:
- can black beans tofu (aka black turtle beans)?
- can red kidney beans tofu?
- can pinto beans tofu?
- can broad fava beans tofu?
What should I tofu-ify next? I'm debating between trying to tofuify all sorts of PEAS or testing the traditional tofu method on a variety of plant-based MILKS from the GROCERY STORE.
I would love to hear your thoughts in the comments!
Thanks so much for watching!
- Mary
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-- RELATED --
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HOW TO MAKE TOFU (with soymilk and lemons): • How To Make Tofu (with...
HOW TO MAKE SILKEN TOFU: • HOW TO MAKE SILKEN TOF...
HOW TO MAKE CHICKPEA TOFU (BURMESE TOFU): • How To Make Burmese To...
SOY-FREE HIGH-PROTEIN PINK TOFU: • How to Make RED LENTIL...
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[@GabrielPettier]

Publishing negative results is an important part of the scientific research, too often overlooked, your service is very appreciated! And it still makes a nice video to watch!

[@marystestkitchen]

thank you :-))

[@MissNoechen]

With black beans and pinto, I got the exact same results you did 😂 I used the pinto "paste" tofu as a vegan cream cheese substitute and it was pretty amazing because it was so satiating (compared to the storebought vegan cream cheeses that are mostly coconut oil)

[@twitchy_bird]

That actually sounds kind of amazing lol. Did you add anything to it to make it a spread or just as is from the video?

[@MissNoechen]

@@twitchy_bird I didn't add anything, but because of that it didn't taste like much. So I only used it, like, under Nutella or in combinations where all the other stuff has a strong taste But you could definitely mix in spices or herbs, at least salt, to make it more pleasant in its own

[@Taolan8472]

There exists a recipe for pinto bean cake, but i think it uses egg. Could try veganizing it?

[@nguyentandung42]

Salt sounds like a good idea to add a base flavor to it

[@juliebiggerbear7300]

I came in to say this! I was looking at the creaminess and thinking how wonderful that would be to try for cream cheese for cheesecake.

[@Mary-eo9pd]

This series is growing more and more insane in the best way possible

[@p07gbar]

Peas sounds interesting, especially if one managed with fresh peas (imagine the flavour and colour!). Pistachios could be interesting to continue your bougie sub series

[@tsm688]

Hah, pea tofu sounds like flatulence in its most concentrated form. Remove all the digestible bits of peas and concentrate the stuff that causes gas.

[@fancyincubus]

For science

[@deoxyplasmic]

Give peas a chance! ✌️

[@MG-zj4je]

I rarely leave comments but I absolutely love this series! You have no idea how many sleepless nights I have spent wondering if black eyed peas or other random beans could be made into tofu! Lol. These videos are not only insanely informative but very fun to watch! I have been wanting to make my own tofu for a while and seeing these videos are very helpful. Thank you so much for all the time and dedication put into these!

[@KarenAlexandrite-aka-PinkRose]

Black-eyed peas! Yes!

[@melodioushaste]

At this point, you deserve a medal for this series. I would never have the patience. I have hand issues too, and I can't imagine how annoying the squeezing of the pulp is. That salad looked amazing.

[@rebeccaspratling2865]

Seriously!!!

[@destitute8493]

I have nut milk bags and never use them. First I strain through a normal 20 mesh (coarse) wire sieve into a bowl. Then I strain the contents of the bowl into a jar, using a 30 mesh (fine) sieve. The large 9" sieves are best. Tap on the rim with something substantial to make the liquid pass through fast.

[@CoreaKids1357]

Your effort does not go unappreciated! Thanks Mary for this entertaining episode of “Will it Tofu?”! I’d love to see if cashews or chickpeas would tofu!

[@KB-rj3jn]

cashews probably won't work, they're low in protein compared to legumes

[@ima7333]

Chickpea definitely tofu.

[@zoebehave]

​@@ima7333 chickpea also makes EXCELLENT tamari

[@ima7333]

@@zoebehave i suppose any bean will make tamari. I made my own korean style soy sauce (no barley no wheat just plain soy+salt water) using maangchi’s recipe. It took almost a whole year to get 1,5quart soy sauce and it took another year to finish it all.

[@tofu-munchingCoalition.ofChaos]

This video series is amazing. You're becoming an expert in the removal of starch. Removing starches from *mung beans* and *making a version of Just Egg* essentially could be an interesting video idea independent of this series.

[@hakanul2765]

Yes!! I loved eggs, I would love to see a plant-based version and I do not have an access to Just Egg :(:(:(

[@ccl6192]

Chickpeas work for this. I’m pretty lazy these days but I have made huge batches of chickpea tofu in a ginormous tamale steaming pot using the starch to make “eggs” and the pulp to make “chick’n tenders” and kept it all in the freezer. It kept for 6 months in the freezer

[@hollywebster6844]

@@ccl6192 Did you add anything to the "chicken" tenders to make them hold together or is the pulp cohesive?

[@BarneyCarroll]

@@ccl6192the gloop from the kidney beans in the video looked like it could make good egg

[@embyrr922]

Wow, I didn't realize how lucky it was for you to get all those successes early, but I'm so glad you did, to get this series underway. This is one of my favorite things on youtube right now! I'd be curious to see chickpeas and adzuki beans. #reciperequest

[@kueapel911]

I've personally made kidney bean tofu. Try deep frying them, you'll be so pleasantly surprised. A touch of salt after frying, and crunch. So good. It gains texture while maintaining it's creamy insides.

[@ASLsoFine]

Did you make it the same way Mary did, or did you do something extra in the processing?

[@danielpicassomunoz2752]

Looking forward to trying this bean for tofu

[@TheForgewright]

Thanks for all these experiments. We were going to jump on black beans to see if they tofu'd ourselves, you saved me a lot of bag squeezing!

[@hollywebster6844]

You deserve some sort of "above and beyond the call of duty" award! Loving the "Will It Tofu" series!

[@marystestkitchen]

You are too sweet!

[@nayyirahshariff4227]

I wonder what would have happened if you peeled the fava beans before blending. I love this series!

[@tsawy6]

Truee, cuz that'd be a major starch store

[@erininnes7448]

Yes, when I cook beans like those ones, I soak them until their jackets pop off and just cook the two halves inside. Chickens like to eat the jackets :)

[@lexwolfhale1729]

it should in theory be the same as the first fava bean tofu she made as they are the same bean, just the first time around they were dried peeled and halved whereas this time around they were dried whole.

[@tamcon72]

This was high drama! With chuckles aplenty! I so appreciate your going through all this trouble, Mary, and even those of us with lots of cooking experience were at sea with these bean tofu experiments. But a pleasant sea, no sharks! Hope you found uses for all of these results; maybe you can start a bean cheese catering company? Thanks for posting : )

[@stompsalot]

at the end of the year, could you possibly consider doing a "Tofu Tierlist" ranking all the beans/nuts/seeds you've tried thus far? ❤

[@pollyoz2193]

Another interesting addition to the series. I’d love to see you try mixed milks. Will the strengths of one balance the weakness of another? Combine to see if you can create yet more perfect versions. When I think of all the possible combinations it makes my head hurt!

[@dreyhawk]

The pinto bean one looks like a bit of seasoning would turn it into a good bean dip/spread. Maybe for the kidney bean one too.

[@secretspy44]

I wanna see mung bean! I might actually try it myself as I've been attempting a better Just Egg dupe. Most of the "grind mung beans" type recipes leave a tasty but grainy result instead of smooth and bouncy egglike one. Just need to get coagulant. Happy experimenting!

[@tendoqueen9692]

You are so incredible for making, editing, and publishing these videos! I would love to see a video on making tofu from sprouted beans. Thank you again for everything!

[@shewmonohoto]

Sprouting would probably help with the starch issues.

[@karengradzki3808]

I’m enjoying this series. Have you tried cannellini beans, apparently it has 18% protein.

[@mattia51296]

Thank you for not ditching the video knowing the experiments failed! This was still super informative and enjoyable to watch! Good job 🎉

[@manuelahe_]

Thank you Mary for answering these age old (at least age old in my life!) questions about “will it tofu?” and sharing all the experiment results and findings! These insights are very versatile and interesting and surely make us all better cooks at home to have fun and enjoy! God bless!

[@blaqkkitten1]

Yay! I'm first! I love your tofu series, Mary! I also love that you showed me athletic greens. I have been using it for months and definitely feel the difference. Thanks for being you, Mary

[@TUG657]

Bean whey tasting over wine tasting any day! Great video!

[@lotmom]

Yes! A new episode of my favorite kitchen experiments! Love from Toronto!

[@thehumblespinster]

I'm absolutely loving this series. Please continue it. Personally I'd be interested to see you try out dried peas

[@Verlisify]

First time seeing this series in recommended. this is what KZbin is about

[@NeutralAfrik]

I do have to say, those last two attempts were not failures, you've successfully made a base for a nice homemade bread spread. Add some strong spices or other flavours, if you like. Use it like a pâté.

[@marianocolsin8968]

this video made me suscribe. Doing so much effort and seeing little results, but keep going still deserves al the support you can have

[@Psysium]

Thanks for this! This was really fun to watch and I'm looking forward to your future experimental endeavors. 😁

[@catherine_404]

I didn't know i needed to see this, but i did! This is a great, just great exploration, and experiment, and you are so nice, so sweet, a pleasure to be by your side looking over your shoulder. Thank you!!! I don't care a bit for tofu, but this video was just exciting, exhilarating - i don't know how to describe me feeling properly, maybe uplifting? It cheered me up. You are amazing!

[@C.L.Hinton]

I love this series sooo much! I have a wall of dried beans and peas and I've wondered for ages if tofuing them would be possible. You satisfy my curiosity and help me to be less anxious about trying to make my own tofu. I hope your wrists feel better! ❤️

[@tulsatrash]

Thanks for covering these!

[@freshoutofcrabs]

I appreciate you sharing failures in addition to successes. It gives us a more realistic perspective on what to expect should we try it ourselves.

[@itspixel2841]

This is my first time encountering your channel, and i must say what you're doing is some sort of art. It's amazing.

[@kaleidoscope977]

You’re the best! Love this series.

[@DanteVelasquez]

Yes peas! I wonder if green or yellow peas will work. Black beans and kidney beans are my favorite beans and culturally significant to me so I was rooting for them lol Perhaps if the pinto and kidney bean "tofus" were baked they could be made into cheese-like spreads for some of those okara crackers? I didn't realize that pinto beans were the most consumed bean in the US how interesting. Probably from all the baked beans.

[@calamityjean1525]

"Probably from all the baked beans." I thought baked beans were made from navy or Great Northern (white) beans. Pinto beans are the favorite for Mexican refried beans.

[@DanteVelasquez]

@@calamityjean1525 You are correct, white beans are more common in baked beans. This confuses me because they are so popular here I would think then white beans are the most consumed in America.

[@calamityjean1525]

@@DanteVelasquez "...they are so popular here...." Where is "here"? Are you in the UK? The number of people of Mexican ancestry is so large in the US, and eating beans is so routine among them that pinto beans are the most commonly eaten beans in the USA.

[@DanteVelasquez]

@@calamityjean1525 I am in the US. In my original comment I said that I didn't realize they were the most consumed bean in the United States because she stated that they were. I am aware that the Mexican population is large (it is the largest among all of the latin American countries of origin), and I am aware that pinto beans are a staple for them, but the total hispanic pollution here is still under 20 percent. For pinto beans to be the most consumed bean it is most likely that they are also consumed largely by the other groups as well. This information is new to me as I would have thought that soy beans or chickpeas would have been the most consumed beans as soy is one of our biggest crops and chickpeas are used across a wide range of cultural dishes. I mistook pinto beans for what is included in baked beans, which would have explained to me why they were highly consumed, but as I know now that white beans are the bean in baked beans I am still surprised that pinto beans are the most consumed bean here.

[@calamityjean1525]

@@DanteVelasquez It helps that pinto beans are delicious. I'm not the least bit Hispanic, and they are my favorite. Thanks for the great idea; next time I make baked beans, I think I'll use pinto rather than Great Northern beans.

[@j3fr0uk]

Really enjoyed this vid, gonna have to binge watch all ya vids now haha

[@cassandranc123]

Great series, thank you! It’s great to see all the different creative ways we could be making plant based foods!

[@michygoss7148]

Great try Mary! We appreciate your efforts, and it’s fun to watch you with these experiments. Would definitely love to see a few videos on what you can try and make with your ‘fails’ (ie cream cheeses/spreads, cheesecakes etc).

[@Kitty-Cat]

I'm so grateful that you sacrifice your time and money to do these experiments so we won't have to! 👍

[@TKevinBlanc]

Love this series. You're the best.

[@aleniha933]

Hey Mary! Awesome series! Can you please make a recap of all the un-tofus you've made to summarize what they are good for?) For example for cream cheese these ones are great, for air-frying - those ones, etc. That would be super helpful ☺️

[@tamiauger2766]

Thanks again Mary... live watching to try new things!! ❤

[@Ilikebeenz123]

Your videos are answering all my very random questions and I love it lol. The pinto bean tofu looked kinda good I bet it would have good uses.

[@NaBa.O3O]

Despite being "failures", those actually look delicious to me. Then again, I adore creamy foods in general (the creamier the better). They'd make excellent spreads, or cheamcheese/melty cheese substitutes. These definitely entered my list to try and replicate at home.

[@dibamoca9885]

Good job 👍 I admire your perseverance 🙌🏾

[@Unwillkurlich]

I'm really addicted to this series. Would love you to try more seeds typelike Buckwheat. Flax, Quinoa. #reciperequest

[@sarahnewton2267]

I did not expect there to be such a vast difference in the results from different types of beans! Interesting! Thanks for this series! ❤

[@Keebrev]

So glad I found this channel. As a non-vegan line cook who works at a vegan restaurant and works with tofu on a regular basis, this is some seriously interesting stuff. You have some serious working knowledge about these processes and techniques and I’m here for it. Il definitely going to be doing some experimenting of my own. I’m learning new things already and I’m only 10 minutes in lol!

[@SabastianDiffey]

this feels like a A.I. Satire, and im loving every second of it.

[@monocman1224]

I don't usually stay on the Kitchen side of KZbin, but I stumbled on this video. I love this as background for my hobby painting. Excellent video.

[@Shirden]

That’s very interesting! Thanks for sharing your hard work with us!

[@JohnMitchellCalif]

watching you do the same process over and over is so relaxing

[@kiwifeijoa]

This is fascinating, and a great cooking chemistry lesson. Waited with bated breath to see if they worked or not. This series really extends our imagination, who knows what will come from this exploration? Yes to any more of these. Nice topic.

[@georgeswanson9483]

You should take the dry pulps from your tofu experiments, fluff them up while inoculating them with tempeh culture, put it in a block mold and see if you can make exotic types of tempeh!

[@gidget8717]

I have absolutely found this whole series interesting. 👍

[@zauberfrosch11]

Thank you for another fascinating Video!

[@KarenAlexandrite-aka-PinkRose]

Thank you, Mary! You're my heroine! Someone mentioned black-eyed peas. THAT might be a worthy challenge. 😊 Thanks for all your hard work. I'm inspired!

[@guerra6890]

Appreciate your efforts Mary

[@marystestkitchen]

thank you very much for watching and commenting :-)

[@rightthen17]

The color of the broad fava bean attempt made me think of what a black sesame seed tofu would look like. Have you ever done a "Will it Tofu?" with sesame seeds? I'm curious about how that would turn out. It sounds delicious!

[@dopapier]

Mary, I like your style. I bet you’re great at telling bedtime stories. I normally hate music in videos but I like your choice and its management. Good filming too.

[@MikrySoft]

If starch is the problem, you can get powdered enzyme amylase to break down starches into shorter oligosaccharides . It's available for home brewers (to break down starches in grains into fermentable sugars) or as an additive for baking. Note that you need alpha-amylase (that works on long-chain starches and produces shorter oligosaccharides and some dextrose). The other widely available enzyme, gluco-amylase or beta-amylase, is used to convert output of alpha-amylase into sugars for fermentation, so adding it would make the bean milk sweeter. Alpha amylase works best around 160F, glucoamylase around 90F. All mentioned enzymes are available online, either for homebrewers (and cut with dextrose for easy dosage) or for bakeries/mills in pure form (dosage would be microscopic, bakers use under 1g per 100kg of flour). It's produced either from malted grains or fungi.

[@mariadiantherese9663]

Ambitious undertaking!!

[@carolinajimenez8413]

I love this series, thanks! May be store bought milks can be interesting as well, it saves a lot of time and mess if it works

[@KamBha]

Loving this series. I was wondering about peas. Would sesame seeds work? What about mixing milks (pumpkin seed + fava beans as an example)?

[@kanazawanisundeimasu6211]

I'm not at all vegan nor a huge fan of tofu, but I enjoy these videos. Thank you for your hard work

[@maranatha256]

Now THAT was interesting. Thank you.

[@LaurenAusEngland]

I love the music you use in your videos. Sort of reminds me of music from Hotel Giant, a game I played on DS often as a child. Good memories. Really enjoying the videos even more due to that. ❤

[@ConstantChaos1]

Not even 10 seconds in and i already know imma like this channel

[@Nikki_the_G]

God bless you for doing all this and saving us all so much time (and money)! I mean it, you are a blessing, I've often thought, what about such and such bean/nut making tofu but you answered all my questions. Thank you so much!

[@Yeahthatshowifeel]

Try navy beans next😀 they are my favorite bean👍🏼 Also thanks for doing this series it’s super entertaining to watch!

[@jacekmaraj1774]

the black beans were gorgeous ! prettiest shade of grey ive seen

[@cubiq1]

Amazing video, thank-you!

[@marystestkitchen]

Glad you liked it!

[@pouet4608]

I had lost your channel! I m so happy to find it back!

[@marystestkitchen]

and you have so much to catch up on now :-)

[@balukawaiirenekton7537]

Can I suggest the opposite experiment? As in "will soya hummus" or will dried soya make a decent rajma/channa masala?

[@Nemodog]

I was so hoping that the pinto tofu would work! Oh well! You gave it your best shot Mary. Thank you for doing all this work so that we don't have to. You are awesome!

[@dollybb4820]

You are the tofu queen. Would love to see different types of dal, like Moong, urid, toor… I wonder if splitting them makes a difference? Would be so cool to see split vs whole moong. Sending love!

[@herzogsbuick]

I used to work for a company called AK Sprouts up here in Anchorage, Alaska; along with mung bean sprouts, we'd make sunflower sprouts, radish, beet, etc -- and also, tofu! We got our beans from a plot of land I *think* in Iowa, that grew the soy just for us. They'd come dried, we'd do the thing, and at the end, we had the most delicious tofu I've ever had. It tasted like scrambled eggs fresh, soooo good. I've often wondered about what else could be tofu'd, and even googled it a time or too. But this video coming up in my recommended list was fantastic. This is my first time seeing your channel -- presentation and everything were spot on. Subscribed. Thank you so much!

[@vevethatsme]

Oh my gosh! I was so excited to see this episode!!! Thank you for doing this! This was so interesting and I did not expect the results. Still fascinating to watch. It also left me wondering if sprouted versions of these beans would give different results. I have read many places that sprouting beans would result in easier to digest and more nutritionally available bean...but honestly when I want beans I want beans and can't force myself to wait it out. Lastly, since I don't know what types of foods have potential to tofu (my mind imagines if it 'milks' it may tofu which led me to horchata ingredients....(rice, almonds, mexican cinnamon or the tiger nut version minus the sugar and dairy milk) is there enough protein in there? Thank you again and I look forward to the continuation of this series and your other videos.😊

[@jenthulhu]

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.

[@hare6663]

Mary i JUST found your channel through this video n so far i love your content! have you ever considered adzuki bean tofu as a video? i dont know if itd work, but i love red bean paste so the idea has me very curious!

[@miclowgunman1987]

i was literally searching your channel yesterday to see if beans were on there as I just got a large 5 gallon bucket of beans given to me. good timing. thanks for the research.

[@BrunoVilelaIS]

Thank you VERY much! I was watching lots of videos about lentils tofu, black beans tofu, but all I've watched was just polenta NOT tofu. But people like to call it tofu because it gets engagement, views, likes. You saved me half kilograms of white beans I that I bought. Loved your video, the edit, the kind way you explain your processes and results. Subscribed and will watch your videos!

[@marystestkitchen]

I'm so glad this was helpful! Thanks for the kind comment :-)

[@kristenfrosch]

This was a fun video, thanks for sharing it with us! Also, Pea Tofu sounds very interesting! Especially since there are a few main pea varieties out there that might give you different results!

[@Erin_Wilson_Studios]

Got an Amazon gift card for Christmas, and I knew exactly what I wanted. Came here for the link to your favorite tofu press 🙏🏻. I'll be watching your "will it tofu" series again soon!

[@marystestkitchen]

Yay! I'm excited for you!

[@nake89]

Thank you for being our mad food scientist!

[@Elled.lifestyle]

Wow great video!! Can’t wait to try. I made chickpeas and lentils already ❤

[@marystestkitchen]

nice! I love to hear that. Not many people are committed enough to make their own tofu

[@compassioncucumbersveganpod]

You’re so patient! Thanks for trying.😊

[@selwing666]

bless these hands, this made me hungry

[@philgee486]

You ingenious food chemist types amaze me with your very practical applications (as an ex-lab chemist), the words "food quality gypsum" caused me to cough tea and scare the dog, what a genuine giggle The information quality in this vid approaches experimental research and given it's (mostly) appetising food I might try making (given the careful staged preparation processes of this kind of cooking it seems like more like manufacturing lol) I love watching I'm one of those diabetics (and I'm 60) that has to make radical diet changes just to slow neuropathy and skin/organ damage for some extra years of life and so the extra work is well worth it to eat something that lifts me out of the same rabbit friendly food drudgery. Of course the negative outcomes are just as important as the ones that will reward with great food, they avoid me wasting time and then being disappointed Thank you sincerely for your efforts and enthusiasms

[@sweetcaramelsmile]

Thank you for carrying on even when it doesn't look promising! I have some painful inflammatory issues as well as a lot of food allergies. 😐 I'm trying Keto just to see how that will work. It is a struggle! I am continuing to follow along as you show some of your meals. This has to work. I'm tried of the pain.

[@raerohan4241]

I hope you can find an abundance of foods that will work for you! Or at least, enough foods that will keep you both happy and healthy 😊

[@hakanul2765]

This series is a documentation of behaviors of legume and tree nut family, therefore deserves its own appreciation.

[@atiya-said-hey]

You know what, I just found this channel. I'm so glad I saw this, because I do love kidney beans, and I was going to try it myself. Forewarned is forarmed.

[@GwynneDear]

As a chef who primarily does recipe development these days, I don’t think about things I try that don’t work as failures. I learned something new and every new thing I learn informs me, and in my book that’s a win.

[@marystestkitchen]

Well said!

[@nari1ka]

Wow, Mary, you really go all out. Super impressed with all your hard work and dedication, not to mention how hard is must be to edit all your videos! I second someone's comment that you deserve a gold metal for this. Would love to see links to your video equipment and software that you use! Also, how can we be sure the affiliate links will give you compensation? When I click on them, they seem the same as regular amazon shopping. I want to contribute to you in any way I can while growing my business as well! You're a genius

[@z0wie0]

I am loving the ‘will it tofu’ experiments,especially as a newer vegan family(2years strong) Is it possible to skip the tofu press stage and instead drain it of liquid to make scramble straight from curds? ✨💕

[@DemyrNox]

I was wondering something, have you ever tried a tofu from multiple ingredients? Like either two that give similar texture like soy and edamame, but even maybe like a red lentil and fava bean or something that doesn't give the same texture individually

[@christopherbrand5360]

You are so intrepid! Thank you for doing this :)

[@truthbtold6118]

So entertaining and educational and fun ! You are such a great host :)