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Vegankit wrote:Wow, who knew? Technically this isn't tofu because tofu is coagulated, usually with calcium sulfate (gypsum) similar to making cheese curds.
I loved how she made chickpea tofu scrambled eggs. I have besan in my pantry - I think I'll try this to make "scrambled eggs" since I used to love them and I really haven't found scrambled tofu a good alternative. I'm going to add Kala namak (Indian black salt) to add that eggy sulfur smell.
Willijan wrote:Always Agnes,
How do these taste? And do you know whether these are lower fat than soy tofu? The chickpea tofu recipe looks really easy, and delicious! I don't eat soy tofu because I am avoiding the fat. And I am so jealous of my husband when he eats his.
Willijan wrote:Always Agnes,
How do these taste? And do you know whether these are lower fat than soy tofu? The chickpea tofu recipe looks really easy, and delicious! I don't eat soy tofu because I am avoiding the fat. And I am so jealous of my husband when he eats his.
victw wrote:Willijan wrote:Always Agnes,
How do these taste? And do you know whether these are lower fat than soy tofu? The chickpea tofu recipe looks really easy, and delicious! I don't eat soy tofu because I am avoiding the fat. And I am so jealous of my husband when he eats his.
Even with the lower fat - I'm thinking it might be a calorie dense item.
A zillion years ago I made mung bean pancakes from fermented mung bean batter. Lots of fun.
Vic
AlwaysAgnes wrote:
I've made something like the Burmese tofu with added Indian black salt before. Oven fried slices are very tasty and good in a sandwich. It tastes much like an egg sandwich.
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