First time making Tofu with Squash and Chickpeas.Substitute for Soyabean Tofu
hive-180569·@hindavi·
0.000 HBDFirst time making Tofu with Squash and Chickpeas.Substitute for Soyabean Tofu
    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:  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.   First, I peeled the squash and cut it into chunks.  I then blended the squash and soaked chickpeas together without adding any water, mixing in the salt, garlic, and black pepper.  Here is the batter of squash and chickpeas. I felt it was a little more moisture, which naturally released from the squash.  I added 2 teaspoons of besan (chickpea flour). Combined everything well to ensure good binding.  Then, I greased a pie pan with oil.   And transferred the mixture into it, spreading it evenly.  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.  until it is firm. 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.  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.  After all ingredients became softer removed from the heat and poured into the mixer jar.  Added coriander leaves. and blended until a fine paste.  Transferred green paste back to the saucepan. and turn on low heat.  Tofu is cooled and just fipping the pan it came through nicely firmed.   I cut them in small bites.    Some of them I fried with using little oil.   Some of them I put into green sauce.  served them with tomato ketchup, vegan mayonnaise,( soon posting my new way of making 100% vegan delicious moyo) and green sauce.  And enjoyed with rice and ragi/finger millet roties. Thank you for reading, take care :)
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