Hello friends and not-yet-friends! Why am I so obsessed with trying to tofuify lupini beans? And can we transform the humble (and affordable) green lentil into high protein, low carb soy-free tofu to rival it’s soy-based inspiration? That’s what I explore in this week’s YouTube episode of “Will It Tofu?”
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Hey from Scandinavia ❤️
I’m nerdy like you and find lupin super hard to make tofu out of. Do you have only one type of lupine where you live?
Here the sweat one is more common.
Kind regards
Therese
Hi Therese!
I’m glad I’m not the only one struggling!
Yes, in my city it’s pretty impossible to find sweet lupini. I’ve only been able to buy it once off Amazon and since then it’s been sold out. That said, it wasn’t fully free of bitter alkaloids. I still had to do a debittering process; just not as many changes necessary as with the regular type.
Cheers,
Mary
Your videos are so informative and entertaining. I’m sorry to say I can and have watched them over and over. I do want to know, which coagulant in soy beans makes the firmest curd?
Hi Jeanie,
Thanks so much for the kind words. The firmness depends more on the pressing method than the coagulant. You might be interested in this post about the different coagulants and their effects.
Best,
Mary