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BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

This soy free tofu, called Burmese tofu, is made from chickpeas (or chickpea flour tofu recipe). I had to try it, as you might know, the amount of soy vegans consume is destroying the planet… *uhum*.

Lol, did you know that 75% of soy produced in the Amazon goes straight to the animal agriculture?

Besides that, soy that is consumed by humans in Europe, is mostly produced in Europe, so no Amazon is being destroyed for our tofu.

But this recipe didn’t turn out as I expected, is it my skills as a cook, my taste buds or the recipe? Have you tried it?

Also try out this homemade silken tofu recipe which actually tastes good and is super easy to make.

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Total Time 30 mins Best Season: Suitable throughout the year

Description

Burmese tofu, aka soy free tofu made from chickpeas!

Ingredients

Instructions

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  1. Soak the chickpeas overnight.

  2. Drain the soaked chickpeas, transfer to a blender and cover with water.

  3. Process until super smooth, then use a cheesecloth to separate the chickpea milk from the curd.

  4. Boil the chickpea milk until thickened, stirring frequently so it doesn't burn to the bottom.

  5. Transfer to a container (I used the tofu press - linked in bio), and set into the fridge until cooled down.

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