I loove lentil tacos. My lazy-tacos are refried lentils in a sauce that’s a little blended chipotle/onion/garlic/condensed tomato soup.

I never tried with roasted cauliflower but that sounds great. Normally I do a little cooked greens or asparagus over the top.

She really missed the boat on that one.

LFG. Some of the best money I ever spent.

always gotta keep like 8 cans of chipotles in adobo on hand, so you can whip something up. I swear we go through so much.

Turns out asking dems to have principles works better than texting STOP.

Yeah, if you can manage to just buy the gluten flour, it makes it soooo much easier. It really lowered the effort threshhold to where I make it more often.

Oh for sure, it’s not an every day food. It’s a treat. Because it’s a bit heavier, I doubt I’d want it more than once a week. But yeah, I got two meals out of it between the okara and pumfu, with the pumfu one being kinda decadent. But as far as economics go, nothing’s ever gonna beat gluten flour or dried whole beans.

But absolutely you’d have to watch out for rancidity with seeds. That’s why I said it’s probably not worth getting more than a 5lb bag, unless you have a chest freezer and are going to be freezing the seeds to preserve, at which point you’re just paying back your bulk savings with the electric bill.

The two types of non-soy tofu I see at wholefoods are pumfu, which we’ve discussed, and chickpea tofu. The chickpea tofu, I believe is usually Burmese Tofu. Which if you haven’t had that, it’s suuuper different. It’s somewhere between polenta and tofu. It’s starchy because they use whole chickpea flour, not separated curds. BUT if you like that, it’s extremely easy and economical to make at home, because you just stir water and chickpea flour (aka gram flour or besan) in a pot until it congeals, then let it set in the fridge.

You can make chickpea tofu that’s more like what soy tofu is, but I don’t think that’s what you usually find in the market.

Oh wow, I know right where that is. I’ll check it out sometime.

Ballpark, in the US? Everything goes right, $5 for 370g (12oz+). That much pumfu is easily as (or more) filling than a typical 16oz soy tofu block.

You can order 5lbs of seeds from a non-Amazon bulk-seller for like $25 after shipping/tax. 1 pound of seed yields that 12oz of pumfu per multiple sources (mine was a bit less, but I needed to blend better). You can get even cheaper, if you wanted to do massive quantities of seeds, but I doubt any home cook would. 5lbs of seed from Amazon only goes as low as $30, so that’s not the way to go.

Pumfu in the store costs $7 for 8oz, so you’re talking $10.50 for the same amount. So you save 50% making it yourself, and if you use the okara (pulp), you can squeeze more value out of it. I was worried that the okara would be a bit of bullshit no-waste filler ingredient, but I was wrong. It has a legit nuttiness that comes out when cooked, and a nice “milkiness” when uncooked (but a bit grainy).

I’ve never seen that braiding technique for seitan. I’m 100% going to try that next time, because I always like a good tweak.

I have friends out there, do you remember the name of the place? I might check it out one day.

A black bean tempeh is pretty intriguing. I could really see crisping it up with some chili and lime and it being substantial. I think if I take the plunge, I might start with it.

I’m lowkey jealous of some of these comments, lmao. All I’ve ever had is grocery store stuff.

I’m really going to have to try that this summer. It’s definitely the right temp range here, though if it has to be a full day, I worry about over night a bit. I’ve never really had fresh made tempeh. Is it a lot better?

Sounds like a dream to be able to pick it up on the corner.

any you recommend? or is it the kinda thing you just watched and moved on?

Yeah, it kinda blew my mind too. It’s also interesting how close the whole process is with cheese making.

I really hope rarer tofus become a trend as veganism rises, because there’s a huge range of what you can do before you even start cooking. Seed tofus are really interesting, because it opens up this whole new category of rich/fatty proteins.

Hell yeah. Welcome! I love you already.

oh wow, that sounds good as hell. I’m so hungry for a dish with a little tamarind rn.

No doubt about it. They’re doing it anyway right now. Walz was sucking boot the other day, unprompted. It just would have been amplified with the election.

He might actually be the Riddler.

New funny number just dropped.

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