First time making Tofu with Squash and Chickpeas.Substitute for Soyabean Tofu

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·@hindavi·
0.000 HBD
First time making Tofu with Squash and Chickpeas.Substitute for Soyabean Tofu
![20250605_171434.jpg](https://files.peakd.com/file/peakd-hive/hindavi/AKCH1Ly2VcMAD8bPAoqiSnp2db6Um58x5Z6YiZNQM9vKjNjmcyatj3FmJQTXQn9.jpg)

![20250605_171444.jpg](https://files.peakd.com/file/peakd-hive/hindavi/AKZoFS6bEw5WdftndnsWBii9WgPmTsaU3iDty89nNFVHQoYTaSMdXasdZjXsnzC.jpg)

![20250605_165304.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23wgYNDCTzFm2zgLdVDpNsyFoB9i1u3b2Kbih2goCR5LBBtKpvHjuPTmRcnz4uXSFrxbS.jpg)


![20250605_172118.jpg](https://files.peakd.com/file/peakd-hive/hindavi/AK2EMCWG4pHbrAK2X6Cr1gQ8To2GcquznDn434FYVNjK3fnbiqBHzc2TQzV8aeg.jpg)

Hello, community, friends, and food lovers! I hope this message finds you well. After seeing many delightful tofu recipes, I've often wanted to try making them. However, I have an allergy to soy milk and tofu; Once, I tried and ended up in an ambulance.  Strangely, I found that soy chunks worked fine for me.
I made many experiments making vegan tofu, but?
Today, I decided to experiment with making a different version of tofu using green squash and chickpeas, and it turned out very delicious, of course, it was not like soya tofu.  I would like to share this recipe with you all. 

Here’s what I used:

![20250605_153504.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23wC7qvxP8nRw58TRqY9er5NrEvyd9AnTM8oKfNyi4fyinYsGiuQp666zJC7aThVH8tie.jpg)

1/2 green squash
1 cup of soaked chickpeas
1 tsp Salt
2 Garlic cloves
1/2 tsp black pepper
2 tsp besan, Gram flour.
2 tbsp oil for greasing the pan and frying tofu.
![20250605_153700.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23vsLcyqrG73L6kYquRArpzatwpqQTQdVHHdeVQiBrKEnHABpGm4ZG2La7re2hLmS4Twx.jpg)

![20250605_154324.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23wqs1kxC7WUzzidNAcefGwYit46b9fe4LHMzd64qxBuFfw16VG6FzYBYwJjQhwkX7i2C.jpg) First, I peeled the squash and cut it into chunks. 

![20250605_154334.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23zkrUiFnnPRf9ZxAYw8F9skRsBxE4GdAkewLhbJEW6QqczL8P1v9QfFxS7HAk6qvYYJM.jpg)

![20250605_154406.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23zktiKQvNn1eaCbAuCQzyabpBTrf8QoG34GWiyHvFW63GoeLnJTzh3Q8UUwbJZSWJv2Z.jpg)I then blended the squash and soaked chickpeas together without adding any water, mixing in the salt, garlic, and black pepper.
![20250605_154829.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23vi3hHdaAtA3a5S5sJ3kUymHRxsa9smpy6pefe18gv7RrSmnac1Wsnosz5Y9MLHsdSwb.jpg) Here is the batter of squash and chickpeas. I felt it was a little more moisture, which naturally released from the squash.
 
![20250605_160809.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23xL2wQrgJcEDtKC5H14DkrgrvZTXcifUyLjtZ4Zy8hmMcFC55DK8thajCaFbtHBAC5xe.jpg) I added 2 teaspoons of besan (chickpea flour). Combined everything well to ensure good binding. 

![20250605_160857.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23xyVDGLy1oQg16TY3tN7GtxK9y2u7cwwLnwT2GLRtpYLKX3xcszFHPKxoqmNPuQYweig.jpg)  Then, I greased a pie pan with oil.

![20250605_160936.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23wqq7nM9Xn26ehhdW5YUQFoaVudECDYDYB7pNXuKwnrGHHGUacR7TJg9gecTTQ7GNsR2.jpg) 

![20250605_160958.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23yTojPLAUKxHziN5xynfEWBhHuHAQg2LZTvumjKaJXtouc9i17RXz5wMjisbyxmkUZWm.jpg)  And transferred the mixture into it, spreading it evenly. 

![20250605_161013.jpg](https://files.peakd.com/file/peakd-hive/hindavi/242ryKDdohPu2dqvnBGjDLNs7YCpG4D2Aozw7n53c9nPk1U4FkMnyjFfmf5q85QdS7gAZ.jpg)

In a separate pot, I placed a wire stand and added boiling water. I set the pie pan on the wire stand for steaming, covered the pot, and cooked it on medium heat.

![20250605_161029.jpg](https://files.peakd.com/file/peakd-hive/hindavi/244A6cCbAGZKcUToJDqbC9hqR4i8qg23fZ43ictwh2boRwK6SGduJzKHZ2G4VxcLomqN2.jpg) until it is firm.

![20250605_162758.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23zkveeefjLNB5xcNqL5HSW4gBDdP3Q2deiQZi44nP9Z6keMG39EUc6Nn4ti3N6hri6R9.jpg)checked with a toothpick test, which showed a clear end, then removed from heat and kept aside to cool down. 
For green sauce, I used :
200 grams of spinach
1 onion 1/2 red and 1/2 white
1 fresh chili
1 tomato
2 garlic cloves
10-11 almonds before use. I peeled them.
handful of fresh coriander leaves.
salt and pepper for taste.

![20250605_160229.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23wMcWq1FPeMvwzN9fYJ3hW6BmQitj5JEJt4tsCHFtdMrdBGarweFKKZEoJLHygosSJGL.jpg) In a saucepan, I mixed washed spinach, onion, chili, garlic, tomato, almonds, 1 tbsp water + (additionally, the spinach will release the water) salt, and pepper, covered, and cooked for 2-3 minutes on low heat.

![20250605_162054.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23tmFvSKt24wNCFCEFbFh4JGQs66J72DXFvqYauHNnBjd1VHQoLU35tjzcWcSuo2WuRSU.jpg) After all ingredients became softer removed from the heat and poured into the mixer jar.


![20250605_162202.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23ynSaWND25Fey4brWtBtMruHVVJkNebEupFSPtyUzg47qSG9UXAc3A3VqETQM593Nwvp.jpg) Added coriander leaves. and blended until a fine paste. 

![20250605_163137.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23wMUMVfjoXxy55zdj9U4C6KRMYC16R9JLZucuYcrPbSrKyCJs1Mv8fD3DvgccyWi8gae.jpg) Transferred green paste back to the saucepan. and turn on low heat.


![20250605_164307.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23uR785WEcnigvz5B6dw8nEVGWE3rGnNGKyEAnHjBAiGueD1iELPaFPbsuAZeRodVz2ex.jpg)   Tofu is cooled and just fipping the pan it came through nicely firmed.


![20250605_164403.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23xeti1tdtxqKzwbZPXkGqRUSUD4iHBHjUHtcvm7bLq1CpakWvyaNGFu5ALmAiDiSz3ix.jpg) 
![20250605_164414.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23xVVbdv325ANxqxoEKYnjyLcLFHVzGDXdPJj7ievfGeMsSLdca9JeZRw6LFFHY3zWSk9.jpg) I cut them in small bites.

![20250605_164615.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23vi25n2NLCs8DVpLT5uEnzUwtRio6K4aPYL79i7AYBgUSTKxXSiHnS78ZcJkzVYF4Za7.jpg) 

![20250605_165021.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23tmNJ52PrmHnykMFPnjqbSsiJijANhvbSPCRxuKYPsWjTdVjvyAwr358RWeycddxjwot.jpg)

![20250605_165055.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23xAbqQv95hPMBKpNvKrxbbE5QtvZsomCgG8LPGV54KVXpQXZt1T8cYVvv2gDEBPvRR6M.jpg) Some of them I fried with using little oil.


![20250605_164546.jpg](https://files.peakd.com/file/peakd-hive/hindavi/2423whgoPfo1MujksKGH8F6ijYAmzuRP59Eaxnff9gyhAvCmfgkHSJCstrDi5vXZj19Ce.jpg)

![20250605_164557.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23y8t1FbYQpgL895F8uvFX6eVnz9vigyceSGqeibjvF8SwRAVR5KXfJUKJfZEC29c6g9v.jpg) Some of them I put into green sauce.


![20250605_171424.jpg](https://files.peakd.com/file/peakd-hive/hindavi/23xpCmUPfqk1ywnbu1UnBEmM4R8XPPqWzGGjwmqaBGw6dYAmWyyKdvoZnaBjeZdWmaGYF.jpg) served them with tomato ketchup, vegan mayonnaise,( soon posting my new way of making 100% vegan delicious moyo) 
and green sauce.

![20250605_172118.jpg](https://files.peakd.com/file/peakd-hive/hindavi/AK2EMCWG4pHbrAK2X6Cr1gQ8To2GcquznDn434FYVNjK3fnbiqBHzc2TQzV8aeg.jpg) And enjoyed with rice and ragi/finger millet roties.
Thank you for reading, take care :)








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