Tofu Production
Datum
Which fruits/peas/beans besides soy can be used to make tofu?
Tofu can generally be made from other plant-based milk sources if they contain sufficient protein and/or starch to allow them to coagulate and be pressed into a solid mass. Commonly used or experimental alternatives to soybeans:
- Lupins (lupin tofu) — high protein content, similar behavior to soy.
- Chickpeas — yields chickpea tofu (also Burmese tofu/Shan tofu), often coagulated with lemon juice or nigari.
- Peas (yellow split peas) — pea protein tofu is possible; is used in the industry as pea tofu or pea curd.
Beans (e.g., black beans, white beans) — generally possible,
depending on protein/binding properties.
Lupin kernels, broad beans (Vicia faba / fava beans) —
are used regionally.
Hemp (hemp milk) — experimental, less common due to its fat profile;
it curdles more difficult.
Almonds, cashews, other nut milks — tend to produce
„nut tofu“ / plant-based cheese-like curd; lower protein content,
creamy rather than firm.
Instructions for production and gelling:
- You will need milk (puree from soaking-cooking-filtering) with sufficient soluble protein/starch and a coagulant (e.g., nigari/MgCl2, lemon juice/vinegar, calcium sulfate/gypsum, citric acid).
- The result (texture, taste, firmness) varies greatly depending on the starting plant, processing time, concentration, and coagulant.
- Chickpea tofu and lupin tofu are the most practical because they naturally provide sufficient protein and often achieve good firmness.
The Siberian Siberian pea shrub
With approximately 30% protein, the Siberian pea shrub (Caragana arborescens) is generally suitable for producing a tofu-like mass.
Key points:
- Protein content: ≥~20–25% soluble, coagulable protein in the plant milk is beneficial; 30% crude protein is a good starting point.
- Bitter substances / toxins: Caragana species can contain secondary plant compounds (e.g., bitter substances, alkaloids, or other compounds). These must be reduced by appropriate processing (soaking, boiling, multiple water changes, possibly fermentation) before consuming the milk. Without deactivation, taste or digestibility could suffer.
- Preparation: Soak seeds/pods well, cook longer, and filter the milk as with soybeans; if necessary, defatt/remove shells to minimize unpleasant flavors.
- Coagulation: The same coagulants used for soy (nigari/MgCl2, calcium sulfate, lemon juice/vinegar) will likely work; concentrations and temperature must be adjusted experimentally.
- Texture & Yield: Expect varying texture (firmer/softer), depending on the proportion of soluble proteins and starch; yield can only be determined by experimentation.
- Safety: Before consuming larger quantities, I recommend checking sources on the edible use of Caragana arborescens or testing small amounts;
If unsure, consult a food chemist/toxicologist or local expert.
In short: technically feasible, but be aware of potential bitter or toxic compounds and adjust the preparation/cooking accordingly; test in small quantities first.
A practical, step-by-step procedure… to produce a tofu-like mass from broad beans (Vicia faba) or similar protein-rich legumes. (Soaking, cooking, milk extraction, coagulation with nigari or calcium sulfate). Quantities for ~1 kg beans → approx. 2–2.5 kg finished tofu starter (variable).Ingredients (approx. measurements for 1 attempt)
- 500 g dried broad beans (alternatively yellow peas/lupins)
- Water for soaking and cooking (sufficient)
- 1.5–2.0 L water for puréeing (use sparingly, for concentrated “milk”)
- Coagulant: Nigari (magnesium chloride, 2–3 tsp in 250 ml warm
water) or calcium sulfate (gypsum, 8–12 g in 250 ml water).
-
500 g dried broad beans (alternatively yellow peas/lupins)
- Water for soaking and cooking (sufficient)
- 1.5–2.0 L water for puréeing (use sparingly, for concentrated “milk”)
- Coagulating agent: Nigari (magnesium chloride, 2–3 tsp in 250 ml warm water) or calcium sulfate (gypsum, 8–12 g in 250 ml water). Lemon juice/vinegar is possible, but the result will be different.
- Salt to taste (optional)
- A cloth/fine sieve, a heavy sieve/mold for pressing, a press, or improvised weight
Preparation
- Inspection: Check beans for stones/impurities, remove any damaged ones.
Soaking: Wash beans thoroughly, then soak for 12–18 hours in plenty of water (3–4 times the volume). For lupins/broad beans, longer soaking helps reduce bitterness. Changing the water several times reduces bitter/extractive substances.
- Skinning/Peeling (optional, recommended): With broad beans, removing the thick outer skins (break them open after soaking / rub them between your fingers) can reduce bitterness and improve filtration. This is time-consuming, but it results in a better texture.
- Bitterness/Flavor: Longer soaking/multiple water changes,
thorough cooking, removal of skins; fermentation (slight acidification over 24–48 hours) can improve flavor. - Crumby texture instead of firm: Excessive acid coagulation (citric acid)
or too high a water content; increase pressing time and check milk concentration.
- Poor filtration: Remove skins or filter more finely;
Use a nut milk bag or a very fine-mesh fabric.
Making the “Bean Milk”
4. Boil: Boil drained beans in fresh water until very soft (at least 45–90 minutes, depending on the variety) — until very soft and the bitterness is reduced. Skim off any foam. Longer cooking reduces antinutrients.
5. Purée: Purée hot, cooked beans with 1.5–2 L of fresh water in a high-powered blender until a smooth, homogeneous purée is formed.
Less water → firmer tofu, but poorer
pumpability/filtration.
6. Filter: Strain the puree through a fine-mesh sieve or a cloth (nut milk bag) and collect the liquid—this is the
bean milk. Save or use the pulp (similar to okara).
Important: Squeeze well to concentrate the milk—more
soluble proteins increase coagulation success.
Coagulation (forming tofu)
8. Heat: Bring the bean milk to approximately 75–85 °C (do not boil). Stir continuously.
9. Prepare the coagulant: Nigari: Dissolve 2–3 tsp of nigari in 200–300 ml of warm water. Gypsum: Dissolve 8–12 g of calcium sulfate in 250 ml of water (mix well beforehand to avoid lumps). For lemon juice/vinegar: Approximately 2–4 tbsp of lemon juice per liter of milk as a guideline (variable and less reliable).
10. Initiate coagulation: Reduce the heat slightly. Slowly pour the coagulant into the milk, stirring gently once (not vigorously), then let it stand. Observe for 10–20 minutes: The milk should
curdle/clump. With broad beans, coagulation may be
slower/incomplete — be patient: up to 30 minutes. If after
20–30 minutes there is hardly any coagulation, add slightly more coagulant (dissolved in a small amount of water).
11. Rest & Separation: As soon as visible curds („curd curds“)
appear and a clear, yellowish whey becomes visible, let it
rest for 10 minutes, then transfer it to the mold using a slotted spoon.
Pressing & Finishing
12. Pouring: Place a cloth in a tofu mold/sieve,
and carefully scoop in the curdled mass.
Drain the whey.
13. Pressing: Cover with a cloth, then with a suitable lid/plate
and place a weight on top (e.g., 1–3 kg) for 15–60 minutes, depending on the desired firmness. Longer pressing results in firmer tofu.
Drain off the whey occasionally.
14. Unmolding & Cooling: Remove the tofu from the mold, rinse briefly in cold water, then store in fresh water or use immediately. For firmer tofu, you may want to cool it again in cold water.
Tips for Problems (for broad bean specifics)
No or weak coagulation: Milk too watery—more concentration is needed; try adding back some of the pomace or reducing the milk slightly. Alternatively, slightly increase the temperature (to 90 °C) before
adding the ingredients, then cool to 75–80 °C and allow to coagulate. Try other coagulants (nigari vs. gypsum vs. acid).
Safety and Taste Instructions
- For unknown varieties/rarely used legumes, check for possible toxins/allergens; try small amounts first.
- Work hygienically to avoid spoilage.
Broad beans are available in organic quality without a seal due to ground cover vegetation on fallow land (classifieds.de). However, many beans are damaged by a beetle that burrows into them over the winter. The farmer states that this does not affect the fruit.
In short: The described beetle is very likely the broad bean seed beetle / mealworm beetle (often Bruchus rufimanus or Bruchus spp.).
Important, documented points from the literature and
practice:
- Biology: Females lay eggs on young seed pods; hatched larvae bore into the seeds and develop there. Adults overwinter partly outside, partly inside seeds/pods; some beetles remain in stored seeds and can swarm later.
- Visible damage: Larvae create round exit holes; internal damage (feeding tunnels, reduced weight, missing endosperm) is typical.
- Impact on food quality: Holes and feeding reduce visual quality, market value, and nutritional content; seeds with >2% damage are often rejected in food processing.
- Germination and use as seed: Infestation can greatly reduce germination
and seed quality; Crop production studies show
a significant reduction in germination rate and seed yield with heavy infestation.
Safety for consumption: Infestation alone does not necessarily make the bean unsafe for eating—dead larvae/frass are more of a quality/hygiene problem than an acute toxicity issue. However:
Infested seeds are more susceptible to secondary pests and fungal growth during storage.
Foreign matter (insect remains, feeding tunnels) impairs taste and storage stability.
Storage risk: Adult beetles or pupae remaining in seeds over winter can hatch in stored crops and cause further damage. Dry, cool storage and, if necessary, thermal or mechanical treatment reduces this risk.
Quality and market standards: In food production, strict limits apply to damaged seeds (e.g., ≈2%), while in feed markets, limits are often higher.
Control and handling recommendations (brief): De-hull/sort seed samples, discard damaged beans; store in a cool and dry place; in cases of severe infestation, thermal treatment (e.g., heating) or removal of infested batches; do not use infested seeds for new seed production.
