After exploring various soy-free alternatives for tofu, I’ve discovered a remarkable success with Bambara groundnuts. This innovative approach creates a firm, well-textured protein that perfectly mimics traditional tofu while offering a unique nutty flavor profile.
Bambara groundnut tofu presents an excellent option for those seeking soy alternatives or exploring traditional African ingredients in new ways. This recipe transforms this nutritious legume into a versatile protein that maintains its shape during cooking and absorbs flavors beautifully.
Ingredients
- 50g Bambara groundnut flour
- 3.5 liters water
- 1 tablespoon food-grade gypsum (calcium sulphate)
- ½ cup water (for dissolving gypsum)
Steps to Follow
- Step 1: Mix Bambara groundnut flour with water until achieving a smooth consistency
- Step 2: Heat the mixture to a gentle boil while stirring continuously to prevent lumps
- Step 3: Remove from heat once bubbling begins
- Step 4: Add dissolved gypsum solution and stir briefly
- Step 5: Cover and let rest for 15 minutes to allow curd formation
- Step 6: Line a tofu press with muslin cloth
- Step 7: Pour curds and some liquid into the lined press
- Step 8: Wrap and refrigerate for 2 days, draining excess water periodically
- Step 9: Unwrap and use as desired
Additional Instructions
- Prep time: 30 minutes
- Setting time: 48 hours
- Serves: 4-6 portions
- Storage: Keep refrigerated for up to 5 days
- Cooking suggestions: Can be baked, fried, or added to stir-fries
- Best seasoned with: Oil-based marinades and savory seasonings
- Allergy note: Suitable for soy-free diets
- Texture tip: Final product should be firm and slightly springy
General Nutritional Values
- Calories: Approx. 45 kcal per 100g
- Protein: Approx. 8g per 100g
- Carbohydrates: Approx. 5g per 100g
- Fat: Approx. 1g per 100g
- Fiber: Approx. 3g per 100g
