Monday, April 15, 2013

Curry Tofu Hummus


Did you know that April is National Soy Foods Month

Neither did I. Until recently. 

My friends over at FoodieBlogRoll hooked me up with some soy foods products to help spread the word and share some ideas on what you can do with soy foods. 

I'm not a soy person, personally but one of my daughters is lactose intolerant and soy foods products is one of the ways she gets around her tummy aches caused by dairy. I also use soy flour in a lot of the breads that I make for her. Therefore, I'm not a stranger to soy. Plus...I really enjoy soy nuts and I absolutely love eating edamame...those ones you get at Costco. Omgohs.....They're so addicting. 

Anyways....this is what I received in the mail the other day....


These things are always a surprise. You never know what you're gonna get until it arrives. Hmmm...what to do...what do. I didn't want to do anything typical here so I started thinking about cheese. I've made cheese...soft cheese from milk, in the past so I figured you could do the same thing with soymilk. 

Only it's called tofu. 

Which sorta confused me because I know there's soy cheese out there. Apparently the beginning stages for both are the same. Some blogs even call tofu, soy cheese. Which confused me a little more. So I looked it up on that handy dandy website known as Wikipedia and it said that tofu is the curd that comes from soy milk which is pressed and is highly perishable while cheese starts off the same way but then its salted and ripened. Soy cheese is therefore more flavorful than most tofu.  

With all that said, I started on my tofu making adventure....with a little help from LAFujiMama


Tofu
4 cups soymilk
1/2 cup water
1 TB apple cider vinegar
1 TB lemon juice

Bring the soymilk to a boil, stirring occasionally so it doesn't burn. While that's going on, combine the water, vinegar and lemon juice. 

Reduce the heat and simmer for 3 minutes. 

Remove from heat and add 1/2 of the water mixture. Stir vigorously about 5 or 6 times. Add the remaining water mixture and stir gently, in a figure 8 fashion until curds begin to form. 

Cover with a lid and let sit for 15 minutes. This is when you'll see the full separation. Now from what I've read, the size of the curd will vary depending on the protein content of your soymilk. 


Line a strainer with a cotton cloth and place over a bowl. 


With a large slotted spoon, remove the curds and place them into the lined strainer. Fold the cloth over the curds and place a plate (for even distribution) over the cloth and press until most of the liquid is gone. Place a heavy object on top to get the remaining liquid out. This should take a few minutes. The less liquid remaining will create a more firm tofu. 


I ended up with a very soft tofu. I think it is from a couple of things. One...I had a very small curd formation. Two...I couldn't get anymore liquid out of my curds.

At this point you can place the tofu in a bowl of cold water and gently run cold water into the bowl (not allowing the water to run directly onto the tofu) for several minutes. This is suppose to make the tofu set up. I found that my tofu was just too soft to undergo this process and was dissipating into the water so I stopped. To store your tofu, you need to cover it with cold water and refrigerate.

I used mine immediately.


Another thing I noticed. My tofu is a tan color. The soymilk was a light tan coming out of the container so I'm not sure if that's the reason....but that's what happened. I've been told that it looks like coffee ice cream. (I assure you, it doesn't taste like it though.)

Well, never the less, the color wasn't an issue because this lovely silken mass was destined to become a dip.

Tofu Curry Hummus
Printable Version
1 can garbanzo beans, drained, liquid reserved
5 oz silken tofu
1 TB tahini
juice from 1/2 lemon
2 - 4 tsp curry powder
Salt to taste
Roasted soy nuts to garnish
Olive oil to garnish

Combine garbanzo beans and tofu in a food processor. Process until smooth. Add about 1 TB of reserved garbanzo liquid, while processing, until just under desired thickness. add the tahini, lemon juice and curry powder (to taste) and process until smooth. If you desire a thinner hummus, add a bit more reserved garbanzo liquid. Salt to taste. Garnish with a sprinkle of soy nuts and a drizzle of olive oil. Serve with your choice of bread.


What an amazingly tasty dip....but you have to be a lover of curry! But wow...smooth, delicious and oh so healthy. I know this was a really long process to get from A to Z but the fun was in the making.

And now...a few words from our sponsor:


April is National Soyfoods Month which makes it the perfect time to learn how soy can help create a healthy diet and to discover easy ways to incorporate it into everyday meals.  Packed with protein and fiber, soyfoods are a great way to reduce calories, saturated fat and maintain your weight.

The Soyfoods Association of North America (SANA) provides information about the health benefits and nutritional advantages of soy. SANA offers fun recipes and convenient ways to incorporate soy into meals for everyone – from athletes to families. SANA is dedicated to spreading the word about soy, especially during National Soyfoods Month in April!

Soyfoods aren’t just for vegetarians anymore. In fact, dishes made with soy are quick, tasty, and often healthier than traditional protein sources.

Since April is National Soyfoods Month it’s the perfect time to tell your readers about the benefits and ease of cooking with soy!

Here are just a few ways that soy can help make your life easier and healthier:

Take this mixed berry smoothie up a notch with creamy and delicious WESTSOY Soymilk made from whole organic soybeans:
Berry Smoothie
WESTSOY Soymilk

Need a snack on-the-go?  Grab some gluten free SOYJOY bars to fuel up with nutrients in seconds.
SOYJOY bars

On those busy weeknights, add some Wildwood tofu to the standard stir-fry for more protein or this spinach fettuccini to your favorite pasta sauce.
Wildwood Tofu

Packing lunches with the same snacks can get a little boring, but honey roasted soy nuts are a sweet and crunchy snack packaged in individual sizes, perfect for the lunch box.
Honey Roasted Soy Nuts

Packed with protein and fiber, soyfoods are a great way to reduce calories, cholesterol and saturated fat.
They also serve as a great source of iron, calcium, vitamin B-12, magnesium and zinc.

To find out more about Soy Foods Month, visit the links below:

April is SoyFoods month! Explore the site for recipe ideas and ingredients!
Follow the SoyFoods Association on Twitter at @SocialSANA
SoyFoods Association on Facebook






This sponsorship is brought to you by the Soyfoods Association who we have partnered with for this promotion.

1 comment:

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