Hello friends! It’s finally time to open my wallet and find out if Pistachios can make tofu. If this works, it’ll be the most expensive soy-free tofu we’ve ever made in this series; beating out pumfu and hempfu by magnitudes!
Let’s find out:
- how much it costs to make pistachio tofu,
- will Pistachio milk self-coagulate like other seed milks in this series?
- the flavor and texture of tofu made from pistachios,
- and is it worth trying?
Shoutout to MichelleB who kept cheering this one on. Plus everyone who requested this video. What else should I attempt to tofuify? Let me know in the video comments.
Step 1: The Most Luxurious Soak
At $33 for 405g (just under a pound), these raw, pre-shelled pistachios were definitely a splurge. I didn’t have time to go bargain hunting across the city but I did the research online; it was the best deal I could find with reasonable shipping. But if you have more time, there’s a chance you can do it for cheaper.
I soaked them in plenty of water.
By the next day, they were plump and ready. I drained them to see how much water had been soaked up.
Did you know humans have been enjoying these little green gems since the Bronze Age? So we’re just continuing a long tradition of expensive taste.
Step 2: Pistachio Milk Time
I blended the soaked pistachios with double their volume in water in my Vitamix (half at a time) and strained the mixture using a nut milk bag.
The result: a creamy, slightly greenish pistachio milk that surprised me with a mild but distinct pistachio flavor—and even a hint of white pepper floral spice. Unexpected, but delightful.
I let the milk rest 40 minutes to see if any starch would settle. Spoiler: it didn’t. But that didn’t stop me from moving forward.
Step 3: Let’s Heat Things Up
I gently heated the pistachio milk to 180°F, monitoring with my thermometer and stirring constantly to prevent burning. Just like with pumfu and hempfu, I was curious to see if curds would form on their own.
And yes—they did! Soft, creamy curds began forming even without adding a coagulant. But the whey was still quite milky, so I added calcium sulfate (gypsum) to help things along. After 15 minutes, the curds were still extremely tender and smooth—like crustless cheesecake, not pumfu-firm.
Curious (and slightly greedy for firmer curds), I added vinegar and brought the mixture back to a boil. But all it really did was add tang to the whey. Texture? Unchanged. Flavor? Sadly, vinegary!
Step 4: Pressing the Pistachio Tofu
I transferred the curds to my favorite tofu press as usual.
I was pleased that there was so much curd from that 405g of pistachios. The tofu press was almost over-full.
The next day, the block was compressed but still a good size. Plus we have a big jar of tasty pistachio whey for using in soups and sauces.
And after unwrapping, I could see the result! A soft, creamy block that reminded me more of sunflower seed tofu than pumpkin seed tofu.
It sliced, but it clung to the knife. The texture was like ultra soft, whipped cheesecake. The kind of thing you want to eat with a spoon. That is, if you didn’t make the mistake I did.
Taste Test: Millionaire’s Miracle Whip?
Because of the vinegar, the tofu ended up tasting like salad dressing. Specifically, very expensive Miracle Whip. Luxury sandwich spread. Pistachio pâté for the elite.
A little salt helped, but honestly—it was a lesson learned. Don’t add vinegar to tighten the curds. It doesn’t help and just messes with the delicate flavor.
What We Got (Besides a Lighter Wallet)
- A creamy, delicate pistachio tofu,
- Pistachio pulp perfect for crackers (savory or sweet!),
- About a liter of pistachio broth with a hint of tang—great for soups,
- A newfound respect for my bank account’s boundaries,
- And most importantly: confirmation that yes, pistachios can tofu—but maybe save it for a special occasion. Or better yet, wait until Big Pistachio wants to sponsor the next round.
Want to Try This Yourself?
If you’re making PistachioFu at home, you can follow what I did but
- you can re-use the soaking water to make the pistachio milk,
- skip the calcium sulfate and
- skip the vinegar
And if you’re not ready to risk $33 on salad spread, check out one of my other tofu experiments—like Pumpkin Seed Tofu or Sunflower Seed Tofu for cheaper, more reliable wins.
Thanks for reading to the end! If you enjoyed this nutty journey, give it a share, drop a comment, or hit that subscribe for email updates. I’ll see you in the next episode of Will It Tofu?
