It’s time to harvest the last beans on the plants which we left to dry so we can store the seeds. I’ve been saving bobis d’Albenga seeds and replanting them for 5 years. We picked roughly 8.5kg of mixed French beans and Bobis. This is such a cool way to elevate the original flavour without using spices or condiments. Thanks so much to my dear friend @julius for the recipe and the tips on how to make it 🙏🏻 BEAN BASE TOFU 🫘◻️🌱 Ingredients •200g of dried beans (harvested and dried from your garden) •500ml of water for blending •Salt to taste •Olive oil for frying •Flour for coating Instructions:🥣 -Begin by soaking the 200g of dried beans overnight to soften them. -After soaking, strain the beans to remove the soaking water. -Place the soaked beans in a blender and add 500ml of fresh water. Blend until you achieve a smooth, creamy consistency. -Transfer the blended mixture to a non-stick or thick-bottomed pan. -Bring the mixture to a boil while constantly stirring. -Continue stirring for about 20 minutes or until it starts to resemble a paste-like consistency. -Add salt to taste and mix well. -Prepare a tofu mold or any suitable container. You can use a tofu mold or improvise with any container -Pour the hot tofu mixture into the mold -Refrigerate the tofu mold for a couple of hours or until it firms up. -Once the tofu has set, remove it from the mold and cut it into cubes. -Coat the tofu cubes in flour to give them a crispy texture when frying. -Heat a non-stick pan with a thin layer of olive oil over medium heat. -Fry the tofu cubes until they become golden brown and crispy on all sides. -Serve the homemade tofu in soups, salads, or with your favorite sauces. -You can store any leftover tofu in an airtight container in the refrigerator for up to 5 days, or freeze it for longer storage. Enjoy your homemade bean-based tofu! #fyp #foryoupage #contentcreator #burmesetofu #tofu #zerowaste #plantbased #healthyfood #foodasmr #EcoFriendly #sustainable #homegrown #beans #zerowastetiktok - @spicymoustache