@cindydoedee: I used to buy tofu every week at the grocery store, and would always feel guilty about the plastic waste. I finally made my own tofu! The texture from this lentil tofu (made without straining or pressing) is definitely more pillowy and potato-like than pressed soybean tofu I’m used to, but it’s tasty! This is more similar to Burmese or Shan chickpea tofu rather than the Chinese soybean tofu. I didn’t know about it before! I plan to try different beans in the future. I will caveat and say that this does NOT hold up in soup… it just kind of disintegrates… but air fried is very yummy! Unfortunately, it doesn’t completely satisfy my tofu craving, so if anyone knows a local soybean grower PLEASE let me know. Why am I boycotting grocery stores? TLDR (you can see my previous posts) but basically 1. To be closer to my food source 2) support local 3) reduce plastic. I love that i am learning A LOT through this challenge about what actually grows locally and what it takes to produce the foods I like to eat. I am enjoying the intentionality and creative process of sourcing and making the foods I really cherish. It also requires more planning and thoughtfulness, since I can’t just run out to the store if I’m missing something mid-cooking. Do you have a Bay Area soybean grower or tofu maker you’d recommend? Have you made tofu before and have any tips for staring in or pressing? #boycottinggrocerystores #bayarea #tofu #homemadetofu

cindydoedee

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Monday 01 June 2026 16:21:57 GMT