DIY Tofu

Years ago, I used to make tofu from soya beans. It was such hard work, grinding the beans to grits, cooking them, curdling the liquid, straining the curds from the whey and pressing the curds. 
Recently I've been reading about making "tofu" from other beans and lentils. Tonight, a recipe for Burmese tofu dropped in my inbox and this seems far simpler - it doesn't start with beans but with bean, pea or chickpea flour. https://hodmedods.co.uk/blogs/recipes/burmese-tofu

I have some Marrowfat pea flour (use by 30/9/22 !!) so not much to lose if it doesn't work. The flour and water batter is sitting in a jug overnight, fermenting, and tomorrow I'll add more water & salt and cook it up.  I hope its a success as I have more pea flour to use up.

That’s very interesting. I’ll be honest I’ve never tried tofu !
I’m very tempted to try this. I might be adding some chickpea flour to my next shopping list.

One way of using up chickpea flour I suppose, whilst I've had tofu in various guises, I never cottoned on to it really. If I decide to go vegetarian I might give it a go. I made cashew nut cream as an experiment once, now that was very nice but as it was a bit of a faff so I didn't bother again. The cashews were just as nice un processed. Let us know how it goes, it's very intriguing.

Here's a Red lentil tofu which looks easy! https://itdoesnttastelikechicken.com/eas...ntil-tofu/

   

I've made it! Only took a few minutes to cook/thicken up.
It looks and tastes like mushy peas, without the chunky bits. Once its cooled, it can go in the fridge to firm up.

Mushy peas? Yuk. Well that's a no from me if it suits you Veggie it sounds an easy protein.

Mushy peas? Yuk. Well that's a no from me if it suits you Veggie it sounds an easy protein.

Given that its made from Marrowfat Pea flour its not likely to taste of much/mush else.

I’m sold. I love mushy peas. Bob would hate it. Which is also not an issue for me 

I was going to have some for dinner tonight but, it hasn't firmed up at all!!! Maybe tomorrow.

The "tofu" did firm up overnight, but not enough to be able to cut it. Sadly, I have decided it's a failed experiment.
IF I try it again, I'll make less of it - about half the recipe as it makes too much for one person and I doubt that it would freeze well.
Maybe I'll try the red lentil one next time as I'm sure I have some lentils knocking around. If it doesn't work, I feel it would be easier to find a use for lentils, than it is for Green pea flour.