I have no issues with eating soy and will continue to argue its health merits, but for those who have issues processing soy or are as obsessed with the health benefits of mung beans like I am, this is such a great alternative. Now, I often see the chickpea alternative, or Burmese tofu, compared to tofu, but it’s honestly like a more nutritious polenta. You can use this like you would polenta and kind of like tofu, but just keep in mind it has some limitations. It is not as gelatinous as tofu and is more bready. It does not do well with water and can disintegrate a bit, so I recommend either air frying or baking it. It’s also great because you can season it however you like! You could make a curry version, you can add some agar and make it more into a cheese/pate, blend it with some chipotle for Mexican dishes, or add whatever spices you’re into! Mung beans are high in magnesium, iron, zinc, and potassium They’re also a great source of potassium. Ayurveda also looks at mung bean as a super food for its nourishing, sweet qualities, and it’s known to help the immune system. This is how we made it:
1 cup mung bean flour (you can make your own by dry roasting split mung beans for 5 minutes, and then grinding them in a coffee grinder)
3 cups water, divided
1 tsp salt
1 clove garlic
¼ tsp turmeric
⅛ tsp paprika
Few grinds of pepper
Prepare an 8”x8” brownie pan either with a little spray of oil or parchment paper.
In a high powered blender, add the mung bean flour, 1 cup of water, salt, garlic clove, turmeric, paprika, few grinds of pepper. Blend until smooth.
In a small saucepan, heat the remaining two cups of water to a boil. Reduce to a simmer, and add the mung bean mix whisking the mixture in as you go. The mixture should be smooth and free of lumps. Cook for 7 minutes stirring pretty consistently.
Pour the mixture into the pan and cool for several hours. Cook it up by baking or air frying!
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