Lentil Tofu (or any pea or bean!)

Did you know that you can make tofu out of any legumes? Try using our Norfolk-grown green or yellow split peas, carlin peas or fava beans for a fully UK tofu! Chef and UK Slow Food ambassador @BakingHermann shows us how…

“This is what plant-based food should be about in the future. Learning from other cultures, then applying it to what’s available around us” @BakingHermann

Soybeans have an incredibly high protein content - around 40% - which makes them the perfect legume for tofu. But other legumes still have plenty of protein - around 20% - and by extracting and heating it you can change the protein bonds, causing them to firm up. (Many of us will have experienced this process when boiling an egg, turning the white from translucent to firm).

The method varies slightly, as with traditional tofu you’d introduce acidity, which makes the liquid curdle, giving you the chance to strain and press it into a firm block. With other legumes, the protein helps to set the tofu into a soft block, also known as Burmese tofu. This is a common dish from the Shan minority in Burma (Myanmar).

Because of the difference in texture, you can’t use Burmese tofu as a substitute for firm soybean tofu, as it is more delicate and might not withstand much stir frying or longer cooking times in liquids. Try cutting Burmese tofu into cubes and shallow frying them with a bit of salt until golden brown on each side. They can then be coated in your favourite sauce or spices and used to top off dishes or served as a side.

Print Recipe

Servings

Ingredients

200 g dried legumes (ANY beans, lentils or chickpeas)

Instructions

Soak the legumes in plenty of water overnight or for at least 8 hours.
The next day, drain the legumes and pulse them in a food processor to break down slightly. Then add 500 ml of water and blend until smooth.
Filter the blended legumes through a sieve into a sauce pan and use the back of the spoon to squeeze out as much liquid as possible (You can discard the leftover pulp, or use it to thicken stews or soups). Add 1/2 tsp of salt to the liquid and whisk it in. You will notice that some of the protein has already sunk to the bottom of the pan. Make sure to loosen it with the whisk or it will burn. You can of course also add spices or herbs to the strained liquid at this point.
Bring the liquid to a gentle boil, whisking constantly. Keep simmering for 1 minute, whisking every now and then, until the mixture sticks to the whisk and doesn’t instantly level out when you stir it. When you tilt the pan, the liquid should move slowly. If it feels too runny, just cook it a little longer. Once ready, pour the mixture into a mould and let it set for an hour before using.
Once ready, make sure to fry it long enough to get crispy golden edges all around for maximum flavour. It’s brilliant as a soft tofu replacer but can be used for classics like panisse or panelle. Either way, you probably have some dried legumes sitting on your shelf begging you to give it a go.

Notes

Tip: Don’t want the leftover pulp? You don’t need to strain it! Use 100g of legumes, soak overnight and add to a blender instead of a food processor. The stronger the blender, the smoother the result (I use my Vitamix). Blend with 250 ml water, then add to a non-stick frying pan along with 1/2 tsp salt, bring to a simmer and cook for at least 10 minutes while stirring constantly with a spatula until thickened. The final tofu will be less refined and a little denser, basically a ‘wholemeal’ tofu, but even healthier and without any waste.

Tried this recipe?Let us know how it was!