It’s time to harvest the last beans on the plants which we left to dry so we can store the seeds. I’ve been saving bobis d’Albenga seeds and replanting them for 5 years.
We picked roughly 8.5kg of mixed French beans and Bobis. This is such a cool way to elevate the original flavour without using spices or condiments.
Thanks so much to my dear friend @julius for the recipe and the tips on how to make it 🙏🏻
BEAN BASE TOFU 🫘◻️🌱
Ingredients
•200g of dried beans (harvested and dried from your garden)
•500ml of water for blending
•Salt to taste
•Olive oil for frying
•Flour for coating
Instructions:🥣
-Begin by soaking the 200g of dried beans overnight to soften them.
-After soaking, strain the beans to remove the soaking water.
-Place the soaked beans in a blender and add 500ml of fresh water. Blend until you achieve a smooth, creamy consistency.
-Transfer the blended mixture to a non-stick or thick-bottomed pan.
-Bring the mixture to a boil while constantly stirring. -Continue stirring for about 20 minutes or until it starts to resemble a paste-like consistency.
-Add salt to taste and mix well.
-Prepare a tofu mold or any suitable container. You can use a tofu mold or improvise with any container
-Pour the hot tofu mixture into the mold
-Refrigerate the tofu mold for a couple of hours or until it firms up.
-Once the tofu has set, remove it from the mold and cut it into cubes.
-Coat the tofu cubes in flour to give them a crispy texture when frying.
-Heat a non-stick pan with a thin layer of olive oil over medium heat.
-Fry the tofu cubes until they become golden brown and crispy on all sides.
-Serve the homemade tofu in soups, salads, or with your favorite sauces.
-You can store any leftover tofu in an airtight container in the refrigerator for up to 5 days, or freeze it for longer storage.
Enjoy your homemade bean-based tofu!