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Can Chickpeas make HIGH PROTEIN tofu? Chickpeas are one of the most frequently consumed legumes worldwide so it's not surprising that chickpeas are the number 1 most requested ingredient for my "Will It Tofu" series. However, I've been putting it off...Will Chickpea Tofu?
There are lots of videos for HIGH CARB chickpea tofu using whole chickpeas or chickpea flour (like my own take on Burmese Tofu: [ Ссылка ]). But can we make a viable soy-free tofu alternative that's low carb, HIGH PROTEIN and is as versatile as regular tofu?
In this episode of #WillItTofu, we'll find out
- Why I've been putting this off,
- Will chickpeas make tofu?
- If so, is chickpea tofu difficult or easy to make?
- what kind of texture do we get from chickpea tofu? Soft or firm? Crumbly or bouncy?
- does chickpea tofu it taste good?
- is chickpea WORTH trying to tofu?
- how is this style of chickpea tofu different from other recipes?
- how to cook this "chickpeafu"?
I'll answer all these questions and more!
As in all the tofu-making videos in this series, our aim is to create a close alternative to the traditional soy-based tofu. It's low carb and high protein and made with the traditional tofu-making method. That is, with pressing coagulated high protein curds as opposed to the high carb, lower protein whole ingredient tofu like Burmese Tofu which is cooked in a similar way to polenta).
If you ARE interested in high carb whole chickpea tofu, check it out here: [ Ссылка ]
Rather read than watch? See the full blog post with step-by-step photos and printable recipe here: [ Ссылка ]
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Thanks so much for watching!
- Mary
This video is sponsored by AG1
