John Schrag on Nostr: So my latest hobby is making tofu out of seeds and legumes other than the traditional ...
So my latest hobby is making tofu out of seeds and legumes other than the traditional soy beans. I made pumpkin seed tofu yesterday, and I’m making chickpea tofu right now. (Red lentil tomorrow).
What I find particularly fascinating is how easy it is to separate these base foods into fibre, starch, and protein components. (The tofu is made from the protein after separation.) I always imagined that the creation of things like starch or protein isolates involved big labs and industrial processes with lots of chemicals, but it turns out it can be done in a super low-tech way at home.
Also, pumpkin seed tofu tastes great.
What I find particularly fascinating is how easy it is to separate these base foods into fibre, starch, and protein components. (The tofu is made from the protein after separation.) I always imagined that the creation of things like starch or protein isolates involved big labs and industrial processes with lots of chemicals, but it turns out it can be done in a super low-tech way at home.
Also, pumpkin seed tofu tastes great.