@wendythefoodscientist: A sneak peek at what I’ve been building for months🎬 Tofu beyond soybeans! As a food scientist, I wanted to see what’s possible. Beans and seeds set into tofu in one of two ways: • Protein-set: heat the bean or seed milk, and the proteins link into curds. Most need a coagulant like nigari, but some, like sunflower seed, set with heat alone. • Starch-set: cook a starchy bean batter, and as it cools, the starch sets into a block you can slice. No coagulant, no pressing. I’ve put everything I know into my new Tofu Masterclass video course. It opens Thursday, October 22, and everyone on my subscriber list gets 50% off, Thursday to Saturday. Want to warm up before the course? I wrote a free guide so you can learn more about all the possibilities of tofu, and how to make your first block. 👉 Download it for free on my website, link in bio or https://wendythefoodscientist.com/pages/tofu-from-scratch #tofu #veganprotein

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Sunday 18 October 2026 15:04:46 GMT