UPDATE: The step-by-step guide to making nufu is now live at plantfoods.org
Our sister site plantfoods.org will shortly have a write-up on our experiment to make nufu... tofu made from peanuts. Peanuts are a protein-rich legume, a lot like soybeans, and the results are very similar to tofu. The yield is excellent...you get a kilogram of peanut curd... four of those blocks above, from just 500g of peanuts. The curd still tastes peanutty too, so makes a tasty alternative to tofu:
A vegan soft cheese made from cultured quinoa milk. The step-by-step guide to making quinoa qurd is now available at our sister site plantfoods.org
You can culture quinoa milk just like soya milk (and dairy milk) to make quinoa yoghurt. If you strain and press that yoghurt, you get quinoa qurd - a vegan soft cheese made of nothing but quinoa. Full article coming shortly over at our sister site plantfoods.org
Our sister site plantfoods.org has a new demo available for making your own leafu (leaf curd) from stinging nettles. Leafu is the protein curd extracted from edible leaves such as nettle, and is high in iron and other nutrients, but is not widely available to buy. Leafu can be made at home with low-tech kit, although the yield is pretty low for the amount of effort required, even if you don't get stung picking the nettles!