Started making my own unusual tofu
I got really inspired by Mary’s Test Kitchen on YT. This one is green split pea, it was delicious but I didn’t do a good enough job decanting off the milk from the starch. Ultimately what I’d like to do is try this with some of our very obscure native edibles, like thicket bean, bundleseed, etc.
If this successfully crossposts to Lemmy, you may only see one pic and have to click through to see the rest!
I’ve done her pumpkin seed tofu. Super tasty, but kind of a lot of work.
Yeahh that’s very true… Seems to take me about 3 hours on average, minus the waits for soaking and pressing and such. Probably not the most sensible kitchen endeavor but it is fun!