I made this pea tofu my own way, unlike the original recipe which is soy-based. After soaking the peas for 48 hours, I added onion, garlic, cumin, dried oregano, and salt. I cooked it over low heat, which is typical of the recipe, and ended up with a consistent, smooth, and above all delicious tofu.
Ingredients
- 1 cup of peas, soaked for 48 hours
- 33 grams of onion
- 2 cloves of garlic
- 1/2 cup of water
- 1 teaspoon of cumin
- 1 teaspoon of dried oregano
- Salt to taste

Preparation
1.- Wash the peas that have been soaked for 48 hours and pour them into the blende.

2.- Peel the onion, wash it, and chop it into pieces. Peel the garlic cloves as well. Add everything to the blender along with the peas.


3.-. Gradually add the water and blend little by little until you obtain a smooth mixture.

4.-. Add salt to taste, cumin, and dried oregano to the blended pea mixture. Blend again and pour the mixture into a pot. Adjust the salt to taste.

5.-. Cook over low heat, stirring constantly, until the liquid evaporates and the mixture thickens.


6.-. Place a bag of rice packaging in a rectangular mold (you can use wax paper or simply grease the mold with olive or soybean oil), pour in the mixture, and spread it out with a spoon.

7.-. Let the tofu cool at room temperature, then refrigerate for about 7 hours. After that time, remove from the mold and cut into cubes.




We only heat up the portions we need and then we can eat it or brown it a little in a pan.


I hope you liked it, this has been my participation in Hive Top Chef competition. See you another time.
All photos are original, taken with my Xiaomi Redmi 9 cell phone. The editions were made with the application GridArt.
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