@wendythefoodscientist: Is it possible to make tofu from chickpea? 🌱 By @wendythefoodscientist Homemade tofu series — Episode 3: chickpeas We all know tofu from soybeans, but many other plant proteins behave in similar ways, meaning tofu doesn’t have to start with soy. First, we make a high-protein plant milk. Then we coagulate it into curds and press it into tofu. Usually, we need to add a coagulant. But chickpeas are very unique: they coagulate without one. All they need is heat. So what’s happening here? Chickpeas are naturally rich in proteins and minerals. When the milk is heated, the proteins unfold and the minerals help them bind together so the milk turns into tofu all by itself. In other words, chickpeas contain their own built-in coagulant. And once you understand the chemistry, you can make tofu from other beans and seeds too. I explain it all in my free 10-page homemade tofu guide! https://www.wendythefoodscientist.com/pages/free-tofu-guide Recipe: 330 g / 1¾ cups dried chickpea, soaked 8-12 hours until doubled in size 2.2 L / 9¼ cups water for blending #tofu #soyfree #chickpea

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Sunday 08 March 2026 15:15:36 GMT