Not like other RED LENTIL TOFU recipes π (soy-free high protein, low carb tofu)
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Hello friends! I’m back with more soy-free tofu that’s also high in protein and low in carbs. Using red lentils this time! Red lentils are …
WAIT…the thumbnail looks like marshmallows and now I'm kinda disappointed it's not marshmallows? Anyways, thanks for watching, friends! TIMESTAMPS below:
Intro 0:00
Washing + Soaking 0:24
Making Milk 1:04
Starch Removal 3:16
Other stuff you'll need 4:37
Coagulation + Mold 6:51
Results 9:21
Air frying and Deep frying 10:31
I'm pretty sure the almond cow can handle lentils- I'm buying it because I also make tofu! Making soymilk for tofu is such a pain! They sell a commercial sized one that would be a dream to own for making tofu- it can make 2 gallons of soymilk at a time. I'm getting the smaller one and planning on making a couple of batches before making tofu
I don't know if it would be the same for beans, but have you heard of Almond Cow?
Hi Mary, I wonder if a slow juicer would be up to the task of separating out soy/lentil milk from the beans themselves?
I feel like you might have to run it through more than once but it seems designed to separate out liquid from pulp which is exactly what a nut milk bag does.
Love this series! Waiting for you to raid an Indian grocery store for all their different dried beans and lentils
Weird thing about frying things: if the outside has a layer of starch slurry (corn, potato, etc) it'll actually crisp up more than normal. This is how they make sweet potato fries crispy.
And since you have some starch just sitting there, and it'll match the flavours naturally, might be worth looking into.
CRONCH
thanks fir sharing
wooooooow
You gained a subscriber…. I LOVE your quick video instructions πππππππ
It isn't tofu without soy. Leave it to the mentally ill plant based people to replace disgusting pseudoestrogen soy with another bean. Always appropriating "milk" and "cheese" and "meat" from their processed toxic plants. And now tofu without soybean…replaced with lentils. Wtf π
This looks so awesome!!
For separating pulp I bought this fine meshed sieve. Never using my nut milk bag anymore! Some v small particles do come through, but they're not noticeable when drinking then milk. Totally worth it to not have to clean the bag! This sieve + milk maker = plant milk heaven.
(Sorry if this appeared twice, my first one disappeared? Also I'm not sponsored by the sieve, but I will hail it's glory for plant milk purposes)
Wine-making stores sell gypsum. I buy 1 lb for $5 every 2 years from Bosagrape in Vancouver.
Which would you say is your favorite bean for tofu now after all these fabulous tests?
Thanks for showing tofu recipes that don't use soy beans. Some men don't want the extra estrogen found in them. I will start making tofu again π
I appreciate your disdain for nut milk bags! I'm wondering if you've ever tried pressing the nut milk bag in a small fruit press. I actually did once but the nut milk bag I used was not of the highest quality and as I applied too much pressure too quickly it burst at the seams. Until that happened it was almost effortless. Perhaps a higher quality bag and taking it slower might work. I'm gonna order some of your suggested nut milk bags and give it another try…. carefully.
The best way to make any kind of plant milk does exist, actually. It's just a masticating juicer! (the vertical kind, not the horizontal slow juicers). They can handle any amount of beans, nuts and seeds anyone puts into it – it's just a matter of having a few containers at hand if you're making more than a liter. However do watch out for anything that would be too small (2 mm or so) and/or fibrous, as they can easily clog the juicer and even break it.
Thank you for thinking about us that have become allergic to soy products or who have always been allergic to soy products, like myself.
Just stay away from the green stuff. Soylent Green IS PEOPLE!!!!
Awesome!!!!
I have found that you can use a basket type juicer to do a reasonable job of filtering the lentil milk if the particles are not too small. You can then use a nut milk bag to do a final strain. Just pour the blended milk into the juicer and at least some of the lentils will be caught in the basket.
Loved the comparison at the end between all the different frying methods ! Very informative! Also never knew you could make lentil tofu!! thanks for sharing
It looks so greatβ€. Can I replace calcium sulfate by vinegar or lemon juice?
These red lentils look orange colour. Why call them red lentils? Looks like orange lentil used for making pea milk.. Does this milk taste creamy good?
Are you going to try pumpkinseed tofu next?!π€
I got my Gypsum from " Alpha Chemicals" $18.73 for 5 Lbs. — Excellent FAST Delivery !
( Works just fine)Can you make tofu without heating/cooking the strained milk?
would I eat? Yes. would I make it? no.
This video showed up in my feed randomly. Have you done a peanut tofu?
Could you blend some Chick-N boullions into the bean milk to go ahead and give it a chicken-y flavor, or would that prevent it from coagulating?
Maybe try using a turkey baster to get the liquid and avoid the starch at the bottom.
Great recipe, but a lot of work!π§‘
Mary, I usually make okara hummus when I make homemade soy milk. I wonder if you'd like to try lentil hummus? Just use that pulp in place of chickpeas in your favorite hummus recipe and it is so good! I'm also interested in your low carb baking recipes. You could likely add some of the pulp to any quick bread or muffin recipe without changing the texture too much, just for some extra fiber and bulk.
Awesome! Question, maybe I missed it, but what happened with the pulp from the 3 minute timestamp? Could that not just be pressed into tofu? (Looked tofu-y.)
Hey! Loving this series. We cook red lentils almost on a regular basis in Sri Lanka and what my mom told me was that you need to wash them until the water runs clear if you want it to taste good. At one time we had a helper who's lentil curry tasted horrible and my mom attributed it to the fact that she never washed them properly
I would like to see what it would be like to double freeze the tofu to create striations, creating more of a flaky fish texture, plus, I'm guessing you can also season tofu before it gets pressed.
I think black bean (not black soy, but turtle bean) tofu would be interesting, maybe a spooky Halloween one or something.
I'm going to try this! I would love a video on ideas for the pulp!
I'm wondering if a different chemical would create better curdling. Or possibly more gypsum was needed? π€