After my egusi tofu experiment, which didn’t quite work as a tofu substitute, I decided to try again—this time with Bambara groundnuts. And I’m happy to say, this one was a success.
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. It turned out firm, slightly springy, and had a delicate nutty flavour that complemented savoury seasonings beautifully. But before we get into the process, let’s talk about what Bambara groundnut is and how it’s traditionally used.
What is Bambara Groundnut?
Bambara groundnut (Vigna subterranea) is a highly nutritious legume native to Africa. It’s sometimes called jugo beans and is grown mainly in West and Central Africa. The seeds look like small, round beans and come in different colours, from beige to dark brown.
Nutritionally, Bambara groundnut is a powerhouse, containing:
- High-quality plant-based protein
- Complex carbohydrates, making it great for slow-release energy
- Fibre, which supports digestion
- 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.
Okpa: A Traditional Eastern Nigerian Delicacy
If you’re from Enugu State or its surrounding areas, you probably already know about okpa. It’s a steamed pudding made from Bambara groundnut flour, mixed with palm oil, salt, and sometimes pepper and seasoning, then wrapped in banana leaves or foil or plastic bags and steamed until firm.
Okpa has a smooth, dense texture with a rich, slightly nutty taste. It’s often eaten for breakfast, served with tea or a cold drink. Given its ability to firm up when cooked, I was curious to see if Bambara groundnut flour could be used to make tofu.
How I Made Bambara Groundnut Tofu
Ingredients:
- 50g Bambara groundnut flour
- 3.5 litres water
- 1 tbsp food-grade gypsum (calcium sulphate), dissolved in 1/2 cup water
Method:
1. I started by mixing the Bambara groundnut flour with water, stirring until smooth. This mixture was then brought to a gentle boil, stirring constantly to prevent lumps.
2. Once the mixture started bubbling, I removed it from the heat and added the gypsum solution, stirring briefly before covering the pot. I left it to sit undisturbed for 15 minutes to allow the curds to form. The curds were quite small, so I wasn’t sure how well it would press, but I carried on with the process.
3. I lined my tofu press with a large muslin cloth, carefully scooped the curds inside (including some of the water because of how small the curds were), wrapped it up, covered it, and placed it in the fridge. Over the next two days, I occasionally took it out to drain excess water.
4. After two days, I unwrapped the tofu, and to my surprise, it was firm, held its shape well, and had a slightly springy texture—just like traditional soy tofu. It wasn’t crumbly or chalky like the egusi attempt. Instead, it had a smooth, delicate nutty flavour that worked well in savoury dishes.
Cooking with Bambara Groundnut Tofu
I decided to test it in the oven, cutting it into cubes and coating it with a mix of olive oil and all purpose seasoning. It baked beautifully, taking on the seasoning well while keeping its shape.
This tofu could work in stir-fries, grilled dishes, or even crumbled into stews for extra protein. It’s an excellent option for anyone looking for a soy-free, high-protein alternative that behaves like regular tofu.
Bambara groundnut tofu is a great plant-based protein option, especially for those avoiding soy. Unlike my egusi tofu attempt, which was too crumbly and pasty, this one had a proper tofu-like texture. It might not be an exact replica of soy tofu, but it’s firm, springy, and adaptable to different dishes.
If you’re looking for a new soy-free tofu alternative, give this a go. You might just discover your new favourite plant-based protein.
Would you try Bambara groundnut tofu? Let me know how you’d use it in your cooking!
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