Trying my hand at Shan Tofu (chickpea tofu). You just soak the beans overnight, blend the beans in the high power blender with a 1:2 water ratio at the highest setting for slightly longer than seems reasonable, strain (I used a nut milk bag), stir on med-low/low forever until it thickens, set in the fridge overnight.
I'm trying to force myself to eat more beans and legumes as part of my diet but I hate boil beans, peas, and chillis so I'm looking for alternatives. So I turn to you Tumblr.
Share in the reblogs your favorite bean, pea, lentil, chickpea, tofu, or even peanut recipes.
1/2 a large cauliflower, or a whole small one, broken into florets
Spices for roasting the cauli: 1 tsp cumin, 1 tsp coriander, 1/3 tsp turmeric, salt and pepper
2 large or three medium/ small sweet potatoes
Spices for roasting: 1 tsp cumin, 1 tsp smoked paprika, 1 tsp coriander, 1/3 tsp cinnamon
1/2 a butternut squash, seeds removed and cross scored
Olive oil and salt on all of the roasted veg
👉 for the creamy sauce:
The roasted butternut squash flesh
30g soaked cashews
280g silken tofu
1/3 cup nooch
Juice of one lemon
1/4 tsp salt
Black pepper
Splash of water for blending
👉For the main body:
2 tbsp olive oil
1 tsp cumin seeds, toasted and ground
1 tsp coriander seeds, toasted and ground
1 red onion, finely diced
Pinch salt
4cm piece of ginger, grated
3 garlic cloves, grated
1/2 a red chilli, deseeded and finely chopped (omit if you like less spice)
Ground spices: 1/2 tbsp Garam masala, 1.5 tsp coriander, 1.5 tsp cumin, 1/2 tbsp curry powder, 1/2 tsp turmeric, 2 tsp smoked paprika, 1/2 tsp cinnamon, pinch salt, pinch black pepper
More olive oil
120g grated fresh tomatoes or canned chopped tomatoes (about half a tin)
240g cooked chickpeas
1/2 a litre of veg stock