For anyone wondering about the macro information of this recipe, I did some calculations! The recipe uses 1lbs of dry fava beans, around 450g. Dry fava beans have around 25g of protein per 100g, so it would be 112.5g of protein for 450g of dry fava beans. On Wikipedia it says that soybean pulp has about 17% of the protein of the whole soy bean, so I assume it would be around the same for fava beans, that leaves around 93,375g of protein in the milk. The carb content in the whole recipe is about 261g (58g per 100g), of which 112,5g are fiber (25g per 100g), and the rest are starches, about 148,5g. Most of the fiber stays behind in the bean pulp, I would estimate around 80-90% of the fiber. That is around 95,625 g of fiber, leaving us with 16,875g of fiber in the recipe. Now this step really depends on how well you separate the starches from the milk, let's assume that most likely 90% of the starches will get separated. That leaves us with 14,85g of starches. The fat in fava beans is really minimal, about 1,5g per 100g of dry beans. That would be around 6,75g of fat for the whole recipe. In total that leaves us with around 561 kcal, 93,4g of protein, 31,7g of total carbs (of which 16,9 are fibers) and 6,8g of fat for the whole recipe. If you are tracking, I would suggest portioning the block into portions of your liking and dividing the macro information according to the amount of portions. I hope I helped anyone!

Wow. I feel like I found a new world. I would love to see alternative tofus in stores. A commenter mentioned peanut milk paneer. I never even heard of peanut milk. I had never heard of Burmese tofu. Your work is amazing, Mary.

[watches laborious process] . . . . [eyes jar of split fava beans on my kitchen shelf with adversarial suspicion] . . . Maybe if I'm snowed in unexpectedly next month, Mary ; ) Thanks for going through all this effort, with much explanation, and thanks for posting!

I'm sure someone already mentioned it but, The water from the Fava beans can be used as a substitute for egg whites when whipped.

Yay! I'm straight up allergic to soy and most kinds of protein. I sometimes can get away with small servings of unusual (compared to my average diet) beans or legumes, and my local stores don't carry many alternative foods, so this will actually be worth the effort for me to try. Thank you for making the process so clear, especially the "why bother?" of the anti-starch steps. Thanks for this interesting concept.

Mary you should try peanut paneer, paneer made from peanut milk. It's often used as a tofu substitute in India. There are quite a few videos online.

Czytam w przepisach o Tofu I tyle a dziś po raz pierwszy zobaczyłam jak i z czego można zrobić własne Tofu i należy zakupić wyciskarkę do Tofu. Mam już 70 lat i człowiek całe życie się uczy mówiła mama a teraz dzięki internetowi ja to potwierdzam bo co kraj to obyczaj I kreatywność ludzi to CUDA I MISTRZOWIE TALENTÓW. Pozdrawiam serdecznie z Polski.

It amazes me all the work and testing you put into your recipes. To think people used to have to make everything by hand like this!! Very well done, it looks delicious and so fresh 👍👍

Loved this video, thanks for going the extra mile and documenting all of your experiments! Truly a test kitchen :)

When you are removing the milk from the starch, use a wine siphon tube. The process is identical to taking wine off of sediment.

Wow! I'm excited! I'm allergic to soy, so this is very exciting to me. I want to buy the press and try this out.

I love how you explain the process of these recipes . This was awesome. 😍

My favorite tofu is made from hulled hemp seeds!! Fava beans are extremely popular in my country, so definately will try this. Thanks!

Just a quick tip, turn the nut milk bag inside out first before filling and straining the liquid mix. This way, you are not needing to pick out the crumbly bit from the edge.

Wow, that's super inspiring. I'm off to get me a blender and then start making tofu! NB: here is a way to move the milk (minus the starch) to another bowl with almost zero effort: You will need a thin food-safe plastic tube and a clothespin. - Place the bowl with the milk on an elevated position on a container or on a stack of books. - The empty bowl goes next to it. - Place the tube in the bowl of milk so that it fills completely. - Take the tube by the ends with both hands. - One end of the tube is now placed in the lower empty bowl. The other end remains in the upper one. The milk starts to flow over now. - To prevent the tube from emptying, close the end with your fingertip while it is moved over. - The hose can now be fixed to the edge of the upper bowl with the clothespin so that its end is just a bit above the sediment. The milk now flows into the other bowl by itself, while the starch remains where it is. I admit, this sounds a bit complicated. But it's much quicker done than explained and only takes a few seconds.

you really stay developing stuff. changing the vegan low carb game. can't wait to see what you come up with next!

You inspired me. I bought your recommended tofu press and the coagulant. I’ve never had a press or made tofu from scratch, but it kind of looks fun. Thanks for teaching me how! 😊

Hi Mary, thank you for the videos you create for us ❤ 😍 ** It is important to note that Faba Bean - is problematic for people with a deficiency in the G6PD enzyme (it is genetic and most people know if it runs in their family) "... G6PD deficiency is an inherited condition. It is when the body doesn't have enough of an enzyme called G6PD (glucose-6-phosphate dehydrogenase). This enzyme helps red blood cells work properly. A lack of this enzyme can cause hemolytic anemia. This is when the red blood cells break down faster than they are made"

Holy moly this is a game changer! Well done Mary! I have to try this out!

Hi friends! Thanks for watching how to make soy-free tofu. In case you're back here making your own version, here are the timestamps so you can jump around. Intro 0:00 Main Ingredient 0:19 Making Milk 0:59 Extra Soy-Free Step 3:14 Cooking Milk 4:43 Curdling 6:07 Curds to Mold 6:58 Soy-Free Tofu Reveal 9:00 Starchy Tofu Comparison 9:39 Air frying and Deep Frying 11:23 What's the catch? 13:48 EDIT Spanish and Portuguese subtitles and audio available now via aloud.area120.google.com to increase accessibility. You can change the audio track language in the Settings menu (click the gear icon).

You can dehydrate that leftover starch and use it in recipes as you would cornstarch. Thanks for the recipe!

Wow Mary thank you for all your work! I’m one of those who likes extra firm plain tofu (and i even press it). I throw it in everything!

Making an alternative for a meat alternative? You always blow it out of the park, amazing!

Great video, thank you Mary. OMG I have that exact tofu press and never thought to use it as a tofu mold. Brilliant! Now I can get rid of my bamboo mold and wobbly tin can weights 😂 #reciperequest I would love to see a video on pumpkin seed tofu, like Pumfu. The sausage one is great in a breakfast burrito

I have a problem with soy and can't eat it. So it's great to see tofu made without soybeans. Thanks for making these videos - much appreciated!

Soy has the highest protein production per acre of any crop(this is a rough measure of the average cost), and it is one of the most complete single source plant protein options. So I will probably stick to using it for my tofu, but it is still good to know that there are other good options.

I love this! I used to eat tofu frequently and loved it so much! I found out I’m allergic to soy and every time I eat anything with soy, it makes my stomach hurt so bad. But I always with I could have tofu again! I’m glad I found this!

Great recipe. Thank you. The bean pulp freezes very well for later use...i do it all the time. Great for the environment, as it creates meals for later. My favourites are burgers (this base also gives me 'eatballs and vegan shrimps) and brownies.

This is so cool! I actually just tried pumfu yesterday and now I've gotten really curious about other soy free tofu just because it's interesting!

omg this is such a thorough video, you do such a beautiful job thank you!!

Wow, this looks like such an awesome culinary adventure! I want to get a tofu mold now...

Hi! You're simply a genius, and I'm definitely going to try this. I just have a couple questions: 1. Can I use lemon juice or apple cider vinegar to curdle the milk? 2. What can you make with the pulp?

This was awesome! Well put together, thorough and highly educational… thank you!

superb info about the starch! Thank you. (the whole video is fantastic)

I love this video. The amount of thought that went into it, and even testing the result with bottled water. In my view, this is a high quality educational content.

Tofu puffs!? that was like a whole bonus recipe in 5 seconds OMG! I gotta make those

Thank you! I still love soy tofu. I’ve been fortunate to have it fresh made from Japantown in San José Cal. Soooooo delicious, plain and warm.

Yes, compost updates please! 🎉

Thanks for so much detail you are giving us. I much prefer the broad bean tofu, to the regular soya tofu. Many thanks. Dan xx

Thank you so much! I've tried the Burmese tofu several times and can't really get into it but I don't want to overload my diet with soy so thank you for this wonderful outlet!! I'm gonna be making soy and soy free tofu at home now using the gypsum.

Awesome, can’t wait to make this! I also have the same tofu press.

So glad i discovered your kitchen this morning, thank you for taking the time to explore these wonderous concoctions, love it 🤗

Wow. This is great! I have fava beans in my cupboard that I need to use up.

I just made this, but with whole fava beans that I soaked a full 24 hrs. The color was gray but the taste- incredible, cheesy and rich. I sautéed it Indian style, with onion, garlic, ginger, homegrown hot peppers, garam masala etc, tasted amazing over jasmine rice.

I make a lot of WTF (wash the flour) seitan. Sometimes I use the residual starch water to make other things. I always let the starch water settle overnight and that does a good job of allowing all the starch to settle at the bottom of the container.

I got my first tofu press after discovering your videos. I’m very excited!

I recently made this, and followed all your instructions to a T. It worked marvelously! I don't have a thermometer and couldn't find my measuring spoons, so I measured everything by eyeballing it and cooked the fava bean milk based on my previous experience with homemade soymilk. No tofu press either, so I filtered the curds with a nutmilk bag, squeezed out the whey, then compressed it in a container like cheese-makers would do. The leftover whey was used as broth-base for tomyum soup 😋 As for the okara, I just dried it in a pan over low heat, constantly stirring until it was dry and partially cooked. It still retained the bean-y smell, but tastes bland. I'll save it for another experiment down the line - I'm thinking gluten-free dinner rolls or hamburger buns. Starch-wise, I was surprised at how much it yielded. 1 kilograms of beans gave me roughly 150-200 grams of wet starch. Not sure what I'll do with it though. Since I processed my tofu in 3 batches, I got lazy with the last one so I just cooked the bean milk to be consumed as is. It tastes very similar to soymilk with a whiff of fava. I used some to make matcha latte and it was heavenly!

I always turn my pulp into tempeh. It tastes so good battered & fried.

We have Big mountain in Northern Ontario BUT I haven't seen the tofu just the different crumbles. They are yummy. Perhaps I'll ask the grocer to see if he can get them! Thanks sooo much for sharing 😊

Great video. I don’t have that kind of time to make from scratch! Store purchase for me. However, great information!! Like ❤it

never saw your vids, i was not yet friend; now i am friend :) amazing content and detailed explanation, mega stoked

Thank you, This was great! (I have heard that Semitic peoples need to avoid fave beans). Removing the starch, eh? (🇨🇦) Hmmmm! I need to do some research, as I have organic black soybeans touted to be low-carb and many other beans in my pantry, perhaps they will become tofu. My husband loves hot-and-sour soup which is so quick and easy to make, and tofu rounds it out with protein. Once you buy the big bags of the dried mushrooms and fungus, (Walmart) you have them for life, so I need to use them up.

I've been silently thinking about trying to make lupin been tofu, I'll use this video as inspiration for it.

I love this. My housemate had some vendetta agains soy products, especially tofu (but eats edamame no problem)

Gotta try this. Btw, you have a soothing voice.

I want to start making my own tofu so I can use less soft plastic, so thank you!

I love fava beans. Especially in Ful Medames.

Thanks Mary, just found out your channel by chance and this is super useful. Keep the good work!

Te agradezco mucho tu esfuerzo amiga 🙏🏻✨

Great video and trying different methods and in detail. The pros and cons. Thanks so much. You got a new subscriber.

I've started to press tofus more after watching these videos. I've only tried with soy and chickpeas before but now I've been trying other options. I've tried peanut and green pea tofu, which both worked perfectly and taste great. I also am experimenting with their starches as well since they could have different properties, like green pea starch is less like slime but more like gel/pudding. Good for agar replacement if you for some reason don't have that and do have green peas.

Awesome! We need diverse tofu choices in stores. I would buy it!

Fava beans are easy to find in Middle Eastern grocery stores if you have one nearby.

Holy smokes I thought this couldn't exist, so excited

So good. Thank you!!!

In Egypt we make flafel using these so u can use the pulp for that! So dont only use it because its too fine and it needs some texture

Nice, I will try this recipe for sure as I do not like the idea of eating soy due to its negative health effects.

I love the way you say Tofu...cracked me up...

#reciperequest I would love to see a deep-fried tofu "chicken" parmesan over pasta! Or, "Chicken" Cordon Bleu made with large tofu puffs, with the cheese and sauce inside like the stuffed tofu! Love this video and it has inspired me to make my own soy-free tofu! Thank you for always sharing with us these wonderful ideas, especially for people who have food allergies and intolerances 💗

Thanks Mary this is awesome!

this is amazing!!!! always amazed by your videos

👏🏽👏🏽👏🏽 loved this! I really miss tofu and to know there's finally a pretty good sub-HOORAYYYY!!!

That is so cool! I'll try this with chickpeas, the starch should settle just like with the fava beans.

Wow I am super impressed 😮

This is amazing! Thank you Mary!

Love you video!! Great lesson!

Oh wow, you are a godsend! I've been wanting an alternative as I seem to be allergic to soy beans!

Thank you! Well done!

Wow, very interesting experiment👍 Thank you my dear, you are always inspiring💛 P.S. I tried nigari and gypsum so far...must say nigari makes a better taste and texture. I use gypsum only for silken tofu.

Perfectly made 👍👍 thankyou for sharing

deep fried one looks yummy

This is amazing👍 thank you so much sis God give you healthy life ❤stay blessed

I like it this fava idea, promising!

For raw tofu it's good with just soy sauce XD delish!

You are so funny. And informative. You really took one for the team here.

If u have a juicer u may be able to add ur beans and water to it. It shld automatically separate the pulp from the milk for u.

You're inspiring me to give these recipes a try! Also, I'm curious about your lomi compost maker.

I get fava beans at Latino grocery stores, they're called Habas. You can also find them in the "Latin American" section in the big chain grocery stores.

And split mung beans might be interesting with one of their uses being an egg substitute

Very clever. Thank you!

Use a cold press juicer it does the bonding and the straining at the same time

Wow. Thank you Mary!

hi mary can you use magnesium chloride instead of CALCIUM SULFATE as i have a big bag of that thanks for your cool vid

You’ve become my most watched KZfaqr 🤷🏽 Amazing

Have you tried making wraps from the dried remains?

Great info, thanks Mary.

I thought those might be lupini beans. I’d love to see you try tofu with those. They’re basically 0 net carbs. Great for your keto days. 😊

Thank you! I am unable to have soy products! I am just learning about replacing soy sauce with coconut aminos!

Yummy thanks. But the Fava beans are so expensive like 5$ to 10$ a pound including shipping. I have never tried making tofu out of it. But now I know. Still soy tofu is much cheaper and I don’t have to make it. But I have made it before, and they were delicious.

I've made Paneer Cheese before, and it resembled tofu, and I cubed it, and put it in homemade Chinese Hot and Sour Soup...it kept its texture