Three tasty uses from a big mistake.
How hard could it be? It’s just a form of soybeans. #Tofu. It’s all about tofu. I found a recipe on #Pinterest. It was simple. That was weeks ago. So on Saturday I went to the #99RanchMarket to get some hoisin sauce and I ran across a bag of dry soybeans. I thought now is the time for tofu. On Tuesday I cooked the soybeans in my #PowerPressureCooker. I pureed 1/2 the batch. After all this is an experiment. I added lemon juice from a whole lemon and a little white vinegar so it would kurd. A few bubbles formed but no curds.
What did I do wrong? I didn’t re-read the instructions!
I wasn’tsuppose to cook the soybeans first, so now what? What can I do with this slightly fermented soybean puree?
My Tasty Results
- #buttery spread. I blended some with a little salt and avocado. Delicious.
- #salad dressing? I added 1/2 avocado to 2 cups of puree, #Kirkland no-salt seasoning, 1/2 jalapeño, and smoked paprika to my Vitamix. Then I added water until I reached the desired consistency. Hubby loved it.
- #Oil-substitute in waffles. I will try it in other breads.
Those ideas worked so well I am anxious to use the rest of the bean puree in desserts and meat substitutes.
Follow me on this vegan journey.
Tofu next time.
"Black Soil" Living 
Do you think you can freeze it? I wouldn’t use much at one time but if it can go in ice cube trays and freeze it, it could be something worth trying
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I tried making other things with it. The one thing I didn’t put in the post was using it in the veggie burger recipe. The taste was good but it was too moist. I think I cooked it too fast. Will try it again. I will try freezing then too. Might work.
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