Transcripts
1. Intro: Welcome to this class. My name is Luisa, and I am passionate about whole vegan foods. Since I concluded a macrobiotic culinary course in 2012, I went from psychologist to cook and I no longer stopped. All the work you find here is the result of years of practice in conjunction with Vasco's editor skills, who is the one behind the camera. In this class, you will find simple ways of making tofu, seitan and tempeh from scratch with all the instructions you need, along with one easy and delicious way of cooking each of them. I will be guiding you through all the process, giving you all the details you need to know to carry on with it. In the end, you will be able to make homemade tofu, seitan in tempeh, totally from scratch, and also accept the challenge of taking your creativity to the next level. Now is the time in together we succeed. Let's do it!
2. Tofu from Scratch: Let's make tofu from scratch. This tofu is great, I really love it. It's especially tasty when it's made the way I'm going to present to you afterward. So let's start. For the ingredients of the tofu from scratch, we will need 500 grams of soybeans soaked in filtered water for 12 hours with a piece of kombu seaweed or a few drops of lemon juice, the juice of 1/2 lemon, 1 tbsp of sea salt and filtered water. We start by soaking the soybeans in water with the kombu seaweed or the lemon juice (as you wish) for 12 hours. Soaking is important to break the acids from the soybeans and the kombu seaweed or the lemon juice will help this process. Now we strain very well the soybeans and we put 2 cups of beans with 4 cups of water in a blender, a high-speed one, and we blend it very well. Then we pour the mixture into a large piece of natural fabric, like cotton or linen, over a big and deep pan, like a pressure pan for example, and carefully we strain it, squeezing it well so that the liquid drains into the pan. We may disregard the pulp into a large separate container. We are not going to use it. We repeat this process until there is no more soy left, resulting in a pan full of homemade soy milk. I like to remove the accumulated foam on top of the milk, and I usually do it with the help of a large spoon. You can do it as well. We can now prepare the lemon juice. So we cut one lemon in half. We squeeze the juice into a small bowl, and we add the tablespoon of sea salt, and we mix everything very well. Now, we cook the milk over low heat, adding the lemon juice with the salt, without stirring it. This is very important because if we do it, we are going to break the tofu in pieces afterwards. So in order to keep it firm, we just don't stir it at all. The milk should clot at 90ºC, 194ºF, right before it starts boiling. You will see the curd separating from the water, and as soon as this process is complete, we turn off the heat and remove the tofu to a strainer (a plastic or a silicone one) covered with a natural fabric (once again) over a large bowl so that the liquid can drain. If necessary, you can use another strainer to help. Now we smooth the top of the tofu with a spoon and we put the strainer, with the tofu in the fridge, with a container underneath (this is important) so that the liquid can drain. The tofu should be firm after 24-48 hours. For me, the perfect timing should be more or less 48 hours. So when it's ready, we turn it over into a board or a plate, removing the strainer and the fabric. And here we have: homemade tofu. You can keep it in the fridge for a few days or you can use it straight away. In this case, we're going to use it all straight away in the next recipe.
3. Roasted Tofu: Let's make roasted tofu. This is the best tofu ever. I'm just saying this because it's my favorite. It's so, so simple and yet so, so tasty. So let's start. For the ingredients of the roasted tofu, we will need 600 grams of homemade tofu, tamari and filtered water. We start by cutting the tofu into thick slices. Then we drop some water and tamari on a tray covered with parchment paper, spreading well the liquid with a brush. We now soak each slice of tofu on the liquid, adding more water and tamari if necessary during this process. Drop some more tamari on top and roast it for 15 minutes in the oven at 180ºC, 356ºF. Remove the tofu from the oven, turn over the slices, drop some more tamari on top, and let it roast for 15 more minutes until it becomes golden and slightly crunchy on the edges. The tofu is ready as you can see, and it's delicious. You can serve it with raw vegetables, for example, and of course, a creamy dressing. So let's get ready for the next preparations. And bon appétit.
4. Seitan from Scratch: Let's make seitan from scratch. This seitan can be very soft and moist and it has the capacity to absorb well all the flavors around. So let's start. For the ingredients of the seitan from scratch we will need 1 cup of wheat or spelt gluten powder. 1 1/4 cup of filtered water, tamari, 1 tbsp of dry basil, and a pinch of sea salt. We start by mixing the gluten with the water in a bowl with our hands until we have a moist block. I use this quantity of water because I like a moist seitan. But if you like a harder one, you can use less water. As you can see, it's very easy to join the ingredients and the seitan looks really, really moist. Add the basil and keep mixing everything well. Now, put about 1 to 2 liters of water in a pressure pan and drop some tamari and salt inside. Not too much of tamari, not too much of salt. Just a pinch. With your hands, you're gonna make small gluten flat balls and add one at a time to the pan. Put on the lid and let it cook for about 30 minutes over medium heat. The seitan should at least double the size. So this is the point where you know that it is cooked. Once it's done, put it in a strainer and let it cool. This step is very important because we don't want to end up with the seitan full of water inside. So it's important that we strain it well. Now we grab each chunk with our hands and we squeeze it well to remove most of the water. The seitan from scratch is now ready. So you can use it right ahead or you can put it in the fridge for a few more days. In this case, we're going to use it for the next preparation.
5. Roasted Seitan: Let's make roasted seitan. Easy and simple, just like we did for the tofu. So let's start. You will notice that this recipe for the roasted seitan is the same of the roasted tofu, and it's also the same of the roasted tempeh that will come next. This has a purpose. It's because it's a very, very easy and simple way of making them and of having all the flavors we want. And also it will prepare you for other more elaborated recipes if you'd like to. For the ingredients of the roasted seitan we will need four small chunks of homemade seitan, tamari and filtered water. We start by cutting the seitan chunks into thick slices. And then we drop some water and tamari on a tray covered with parchment paper and we spread well the liquid with a brush. Now soak each slice on the liquid, adding more water and tamari if necessary. Drop some more tamari on top and roast it for 15 minutes in the oven at 180ºC, 356ºF. Now you remove the seitan from the oven, you turn over the slices, drop some more water on top and roast it for 15 minutes more until it becomes golden and slightly crunchy on the edges, just like the tofu. We have our roasted seitan ready. Now, I always recommend a creamy dressing when it comes to preparations in the oven because they get quite dry. But in this case, I particularly recommend it because the seitan gets drier than the tofu. If you add a creamy dressing, it will be very, very tasty and the contrast of the textures will be perfect. So get ready for the next preparation and bon appétit.
6. Tempeh from Scratch: Let's make tempeh from scratch. Usually, tempeh is made with soybeans, but I prefer with chickpeas. So let's start. For the ingredients of the tempeh from scratch we will need 1/2 cup of chickpeas soaked in filtered water for 12 hours with a piece of kombu seaweed or a few drops of lemon juice, 2 cups of filtered water, 1 tbsp of tamari, and 1/2 tsp of tempeh starter. We start by soaking the chickpeas in water with the kombu seaweed or the lemon juice, as we prefer, for 12 hours. We then strain very well the chickpeas. We put them in a pan and we add about 2 cups of water. Then we put on the lead and we cook it over low heat until all the water evaporates. We now strain very well the chickpeas because we want them very dry and we let them cool, and then we are going to gently remove the skin. It's great if you remove all the skin, but it's okay as well if you leave some. Then break the peeled chickpeas into halves using either your hands or a food processor. Just be sure that you don't smash them because we want them a little bit crunchy. Put the chickpeas in a bowl, add the tamari, and the started and mix everything very well with your hands. This tempeh starter is a special product to make tempeh. It can be hard to find. In my case, I ordered from a company in Belgium. So if you can find it in a local place, just do your own research and probably you can order online. After you mix everything very, very well. You put everything inside of a plastic bag and you push and press the chickpeas into a corner, just molding them into a thick rectangle. Now you fold the empty parts of the bag over the chickpeas and then you seal it with a knot. Then make a few tiny holes on top with a fork just to let it breathe. Now put it in a cool place without direct light and let it ferment until it becomes completely covered in a white layer. This should take 1 to 5 days depending on the climate conditions. If it's summer, it will be easier. Sometimes the tempeh doesn't ferment very well for several reasons. And in this case, you will see that it's taking too long to become white or the smell is not good. And in these cases, it means you have to start all over, but just don't give up. Because once you get the process and you see the results, it's like magic and it really tastes good. Here we have. The tempeh is completely white and well fermented and also firm as it's supposed to be. Now, we are going to bake it just the way we did for the tofu and the seitan.
7. Roasted Tempeh: Let's make roasted tempeh. I love this one. Let's start. For the ingredients of the roasted tempeh, we will need 1 block of homemade tempeh, tamari, and filtered water. For a few reasons we weren't able to make the video for you, but we are using our own images to show you the results. So basically, the procedure is the same as we did for the tofu and the seitan. So we start by cutting the tempeh into thick slices. Then we drop some water and tamari on a tray covered with parchment paper, spreading well the liquid with the brush. Then we soak each slice of tempeh on the liquid, adding more water and tamari if necessary. Then we drop some more tamari on top and we roast it for 15 minutes in the oven at 180ºC, 35ºF. We remove the tempeh from the oven, turn over the slices, drop some more tamari on top and let it roast for 15 more minutes until it becomes golden, and slightly crunchy on the edges. And here we have. The tempeh is ready and delicious. For those who like tempeh and are used to buy those in local stores, you are going to love this one. It's delicious, it's my favorite. And I really love it with chickpeas instead of soybeans. But of course, you can make it as you wish. And it goes well with a salad and creamy dressing of course, but also with rice or any steamed vegetables or anything. Just do it as you wish. Enjoy, have fun, and bon appétit.
8. Challenge: I really enjoyed giving you this class. Now it's time to put into practice what you've learned. The first task I give you is to make the three preparations from scratch and to cook them the way it's presented while getting familiar with all the procedures, the textures, and the flavors. Once you've done it, you are ready for the next challenge. This consists of creating one or more recipes using homemade tofu, seitan, and/or tempeh. You are free to make whatever combinations you like. Imagine how many results you can get. You can make stews, sandwiches, burgers, croquettes, pies, kebabs, countless possibilities. Like I say, just be creative and, of course, have fun. To complete the cycle of creation share your abilities with us by posting pictures and commenting. I will be right here answering any question and giving you feedback on your progress and inventions. Enjoy every moment.
Luisa Dias, Be Creative & Have Fun
