Follow this simple guide to turn Black Soybeans into lovely high protein, low carb tofu. This firm black soybean tofu can be used in any recipe that calls for firm tofu. Or, with a small [...]
Hello friend (or-not-yet-friend)!
Welcome to my Chinese Canadian kitchen where you’ll find vegan comfort food recipes developed from my favourite dishes, – simplified so they’re easy to make without sacrificing flavour. Lately, I’m on a mission to see what non-traditional ingredients can be made into tofu! What should I try next?
Soy-free Tofu can be separated into two main types based on their nutrition content and how they are made. This post focuses on the high protein, low carb variety that looks and feels like [...]
Welcome to my new series: Will It Yogurt?! Over the next few weeks, we (I mean you and me) will use traditional methods of making yogurt and apply them to non-traditional plant-based ingredients. [...]
After numerous requests to try Pigeon Peas in my “Will It Tofu” series, I’m happy to answer “YES!” Bouncy, high protein soy-free tofu can indeed be made from Pigeon [...]
This ONE ingredient high-protein chickpea tofu is NOT like the others! Using the traditional soy tofu making method, this process takes away excess starch to make a bouncy, low carb tofu [...]
Pea Tofu or PeaFu? This soy-free tofu is made from affordable split yellow peas! The resulting “peafu” is high protein, low carb, plus it tastes and feels very much like regular extra [...]