Easy DIY Dried Bean Tofu (1 ingredient, soy-free, high-protein)
Got dried beans? You can make my easy DIY dried bean tofu in no time! It is soy-free, high protein, versatile, & made with 1 ingredient.
Servings: 4 8 oz servings
Ingredients
- 140 grams dried beans (about 3/4 cup; e.g., dried white beans, black beans, lima beans, chickpeas)
- boiling water (to cover and soak beans)
- 2.75 cups water (I use filtered tap water)
- Optional: 1 teaspoon salt
Instructions
- Place the dried in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried beans.
- Place the drained beans in a medium bowl. Add enough boiling water to the bowl to cover the beans by 1/2 inch (1.25 cm). Let stand for 20 minutes until the beans are slightly plumped and the water has cooled.
- Drain and rinse the beans in a mesh sieve or colander, discarding the soaking water.
- Place the drained beans, 2 and 3/4 cups tap water and optional salt in a blender. Blend on high speed until completely smooth, stopping several times to scrape down the sides of the blender container. (see note below about straining the mixture if it is not smooth).
- Pour the bean mixture into a medium-size, heavy-bottomed saucepan.
- Whisk over medium-high heat for 6 to 8 minutes until the mixture is VERY THICK, glossy and begins to pull away from the sides of the pan as you whisk (turn heat down to medium, as needed).
- Scrape the batter into an 8-inch (20 cm) square glass or ceramic baking dish, smoothing the top (the dish does not need to be oiled).
- Refrigerate the tofu, uncovered, for at least 8 hours, or overnight (Alternatively, leave the tofu in the refrigerator for up to 5 days until ready to use.) Note: If your tofu did not set up, as pictured above, it was not cooked long enough. You MUST NOT EAT IT IF IT IS NOT SET.
- Run a silicone spatula or dull knife around the edge of the dish; invert the tofu onto a cutting board. Cut the tofu into the desired shapes and sizes you prefer for recipes and/or storing in the refrigerator.
Notes
Straining the Bean Mixture: It is very important that the mixture be 100% smooth for it to cook properly. Any larger pieces will not cook properly using this method for cooking (and could make you ill). If you are unable to blend until completely smooth, do not use the mixture. Alternatively, if there are only a few small pieces, strain the mixture through a fine mesh sieve and discard the pieces.
High Altitude: Following comments from several readers, this recipe will very likely not work, as written, at higher altitude. Instead of a quick soak, the beans will need to be given a long soak in cool water (12 to 24 hours) for proper water absorption.
Storage: The tofu can be prepared up to 5 days ahead. Leave it in the original dish, or unmold it, cut into pieces, and store in an airtight container in the refrigerator until ready to use. Note that the tofu will become firmer the longer it sets.
Freezing the Tofu: Cut the tofu into cubes and place in an airtight container. Defrost the tofu in the refrigerator. The tofu will feel wet and springy once defrosted. Place the cubes between layers of paper towels to remove excess water (very gently press, as needed). Do not press hard or the tofu will fall apart.
Extra-Firm Tofu Option: The original recipe produces a firm tofu. For extra-firm tofu (ideal for frying, baking, and stir-frying), prepare the recipe as directed but only add 2 and 1/2 cups (591 mL) of tap water in step 4.
Silken Tofu Option: For silken tofu, prepare the recipe as directed but add 3 cups plus a tablespoon (about 680 mL) water (instead of 2 and 3/4 cups) in step 4.
Tip: Use the bean tofu as you would in any recipe calling for soy tofu. For a neutral tofu, use white beans (baby lima beans, Navy beans, cannellini, Great Northern).
Nutrition
Serving: 1/4 of entire recipe (8 oz/227 g) | Calories: 128kcal | Carbohydrates: 23g | Protein: 9g | Fiber: 10g