Split Pea Tofu (High Protein, Easy)

5 from 4 votes

Split Pea Tofu (High Protein, Easy)

Looking for a plant-based protein option? This easy and delicious split pea tofu recipe is a great alternative to traditional soy tofu. Learn how to make it here!

Prep Time5

Cook Time9

Additional Time1

Total Time1 11

Course: Plant-Based Meat

Cuisine: American

Keyword: 1 ingredient split pea tofu, diy soy-free tofu, diy tofu, green split peas, no waste split pea tofu, soy free tofu made from peas, soy free tofu made from split peas, soy-free plant-based meat, soy-free tofu, soy-free vegan meat, split peas, vegan soy-free tofu, yellow split peas

Servings: servings (about 1/3 lb | 150 g each)

Author: Camilla Saulsbury

Equipment

1 high-speed blender (or bullet blender, or regular blender)

Ingredients

6 ounces dried split peas (green or yellow)
boiling water
1.5 cups water
Optional: 3/4 teaspoon salt

US Customary - Metric

Instructions

Place the split peas in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried split peas.
Combine the split peas and boiling water in a heat-safe bowl. Let stand for 20 minutes, or until the split peas are plump. Drain through a fine mesh sieve, or colander (discard soaking water).
Place the drained split peas and 1.5 cups fresh water into a blender container (I used a bullet blender). Blend on high speed, stopping several times to scrape down the sides of the blender container, until completely smooth.
Pour the split peas mixture into a medium-size, heavy-bottomed saucepan.
Whisk and bring to a simmer over medium heat (do not boil). The split pea mixture will become thick within 2 to 3 minutes. Keep whisking and cooking, even though it is already thick. This is very important, and different from making lentil tofu or bean tofu. Cook for a total of 8 to 9 minutes until the tofu is balling up on its own, and looks somewhat dry.
Scrape the split pea tofu mixture into a flat bottomed dish. Dip your fingertips in water to smooth and compact the tofu into an even layer.
Use any nonreactive pan of similar shape and size, or divide the mixture between two or more smaller containers
Refrigerate the tofu, uncovered, for at least 1 to 2 hours until firm. The surface of the tofu will be slightly darker in color and look dry once it is set.
Run a dull knife around the edge of the baking dish before inverting the tofu onto a cutting board. The upended side of the tofu will be shiny and smooth.
Cut the tofu into the desired shapes and sizes you prefer for recipes and/or storing in the refrigerator.

Notes

Storage: The split pea 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.

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.

Type of Split Peas to Use: You can use either green split peas or yellow split peas. Note that Yellow split peas and chana dal look very similar, but are not the same (and, hence, cook differently). Split peas are dried English sweet peas, while chana dal are split chickpeas.

Nutrition