Chifu: 'tofu' made from Chia Seeds


Along with our sister site plantfoods.org we're reviewing chia seeds...Chia Bia seeds even. We've so far made chia gel, chia milk and chia tofu, but chia yoghurt was a no go...it just wouldn't culture.

The 'chifu' we made is very unusual...more gluten-like than tofu-like...but if anything we thought it was most like silly putty. We can't think of what to do with it as yet, but we suspect it might be useful in gluten-free baking as it's very elastic.

If you want to make it yourself, the instructions will soon be up on plantfoods.org, but in short you do this:


- Make chia milk by soaking the seeds for a few hours then put them in a soymilk maker or a fine-mesh juicing machine. We used a mesh-screen juicing-attachment on a liquidiser. The screen is important to remove the fibre...you only want the soluble proteins.

- Heat the chia milk to 80C then add tofu coagulant. We used a mixture of nigari and gypsum.

- Stand for half an hour to let the proteins coagulate, then pour into a fine cheesecloth lining a sieve or tofu press. The curds are very fine, but don't worry.

- Wrap the cheesecloth over, allow to drain, then press, press, press the water out. The more you press the firmer the curds.

The chifu is very cohesive, not at all adhesive, very elastic, and non-setting even when heated. If you can think what that might be useful for...let us know!








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