Bambara Beans Tofu - 2 Ways! | How to Make Soy-Free Tofu Using Okpa Flour

After my egusi tofu experiment, which didn’t quite work as a tofu substitute, I decided to try again—this time with Bambara groundnuts. I used two different methods - watch to see which was more successful! If you’re looking for a soy-free tofu alternative that actually holds its shape, has a good texture, and works well in cooking, Bambara groundnut tofu might be the answer. Burmese tofu method: 200g Bambara groundnut flour (Okpa) 800ml water Traditional tofu method: - 50g Bambara groundnut flour - 3.5 litres water - 1 tbsp food-grade gypsum (calcium sulphate), dissolved in 1/2 cup water Bambara groundnut is a highly nutritious legume native to West and Central Africa. It’s sometimes called jugo beans. The seeds look like small, round beans and come in different colours, from beige to dark brown. It is a great source of high-quality plant-based protein, complex carbs, fibre and essential minerals like iron, magnesium and potassium. It’s often milled into flour and used in various traditional Nigerian dishes, with the most popular being okpa (a steamed pudding from Enugu State). Thanks for watching! Subscribe for more videos! x //CONNECT// ❤ Email: vegannigerian@gmail.com ❤ Website: http://vegannigerian.com ❤ Facebook: http://facebook.com/VeganNigerian ❤ Twitter: http://instagram.com/vegannigerian ❤ Instagram: http://instagram.com/vegannigerian