Any Legume Tofu 🤯 Did you know that you can make tofu out of any legumes? Most legumes are high in protein (around 20% / 20g per 100g). By extracting and heating them, you can change the protein bonds, causing them to firm up. Most of us have already experienced this process before when boiling an egg, turning the white from translucent to firm. Although this works with any legume (chickpeas, lentils, beans…), it’s slightly different with soybeans, which are even higher in protein (around 40%).

11 reactions | Looking to reap the health benefits associated with legumes, but don’t like eating legumes or can’t have them due to an allergy? | Sarah Ballantyne, PhD | Facebook