Julius Fiedler on Instagram: "Any Legume Tofu 🤯 Did you know that you can make tofu out of any legumes? Most legumes are high in protein (around 20% / 20g per 100g). By extracting and heating them, you can change the protein bonds, causing them to firm up. Most of us have already experienced this process before when boiling an egg, turning the white from translucent to firm. Although this works with any legume (chickpeas, lentils, beans…), it’s slightly different with soybeans, which are even higher in protein (around 40%). In fact, they have enough protein for it to curdle, which allows you to filter and press it into firm tofu. With other legumes, we only coagulate the liquid, giving it a soft Burmese-style texture. You can of course also add spices or herbs to the strained liquid. Once ready, make sure to fry it long enough to get crispy golden edges all around for maximum flavour. It’s brilliant as a soft tofu replacer but can be used for classics like panisse or panelle. Either way, you probably have some dried legumes sitting on your shelf begging you to give it a go. 👏 Full recipe on my website. #homemade #tofu #legumes #burmesetofu #cookingathome #vegan #plantbased #chickpeas #peas #lentils"

Julius Fiedler shared a post on Instagram: "Any Legume Tofu 🤯 Did you know that you can make tofu out of any legumes? Most legumes are high in protein (around 20% / 20g per 100g). By extracting and heating them, you can change the protein bonds, causing them to firm up. Most of us have already experienced this process before when boiling an egg, turning the white from translucent to firm. Although this works with any legume (chickpeas, lentils, beans…), it’s slightly different with soybeans, which are even higher in protein (around 40%). In fact, they have enough protein for it to curdle, which allows you to filter and press it into firm tofu. With other legumes, we only coagulate the liquid, giving it a soft Burmese-style texture. You can of course also add spices or herbs to the strained liquid. Once ready, make sure to fry it long enough to get crispy golden edges all around for maximum flavour. It’s brilliant as a soft tofu replacer but can be used for classics like panisse or panelle. Either way, you probably have some dried legumes sitting on your shelf begging you to give it a go. 👏 Full recipe on my website. #homemade #tofu #legumes #burmesetofu #cookingathome #vegan #plantbased #chickpeas #peas #lentils". Follow their account to see 298 posts.