Green Split Pea Tofu

Très sympa, très original, et très amusant d'avoir son tofu de pois cassés fait soit même. à refaire. J'en ai congelé une partie, à voir comment ça va marcher. J'ai eu peur que ce soit galère à décongeler alors j'ai congelé des cubes. Pour la réalisation, c'est une nuit de trempage, et au moins une après midi de refroidissement. Alors bien prévoir en avance. Je n'avais pas de fenugerec, j'ai mixé une gousse d'ail et des épices de poulet avec un peu de sel pour donner un peu de goût. Ça n'avait quand même que très peu de goût. Pour la cuisson, attention à ne pas chauffer trop fort car ça peut vite brûler sous la casserole. Bien remuer tout le temps au fouet 8 minutes après ébullition suffisent

Je teste enfin cette recette, mais je suis arrêtée dans mon élan car bien qu'il y ait écrit que cette recette ne prend qu'une heure et demie, je réalise qu'elle prend en réalité une nuit de plus. Est-il possible de l'écrire immédiatement sur le temps de recette, plutôt que découvrir cette information hyper importante au moment où on commence la recette ? J'ai été obligé d'aller acheter du tofu pour mes invités alors que j'étais si fière d'en faire moi même

PUL Team - March 22, 2025, 10:56 p.m.

Hi there, Marguerite! Thank you so much for your thoughtful feedback, and I'm so sorry to hear you ran into a hiccup, especially when you were excited to serve it to guests.

You're absolutely right that setting time is a crucial detail to know upfront. For us, the mixture typically firms up after about 1 hour in the fridge, but the final texture really depends on how thick the mixture becomes during cooking. In step 5, we mention that it should be *very* thick... thick enough that it globs onto the whisk when lifted. If it’s still somewhat pourable or loose at that stage, it can take much longer to firm up in the fridge (or may not fully set at all).

To be safe, we’ve now updated the recipe to reflect 2 hours of chill time in the total recipe time, which gives some buffer and helps with planning. We really appreciate you taking the time to share this - it helps us improve for everyone!

Hi, could this work with yellow split peas as well?

PUL Team - March 8, 2025, 10:37 p.m.

Hey Liliana, we haven't tried it ourselves yet but we imagine yellow split peas should work too! The flavour may be slightly different, but the texture should turn out similarly. Enjoy experimenting 😊✨

Can I use powdered fenugreek instead of the dried leaves? I can't find it near where I live ^^'

PUL Team - Feb. 28, 2025, 2:13 p.m.

Hey Nohya! We've heard a positive recipe for using a small amount of powdered fenugreek instead of the leaves. Hope you love the recipe 💛

I made this to go with the suggested curry and it's really tasty! It's a lovely alternative to tofu and making it is a proper workout 😂

It's so simple and the hands-on time is minimal. This does make plenty, so I have frozen half for another time.

Hello!!! Here in my home island I can’t find this fenugreeeaves in any kind of form, can I replace it with something more “common”? Thank you so much 😊

PUL Team - Feb. 24, 2025, 6:39 p.m.

Hey Ana, thanks for your interest in the recipe 🥰 if fenugreek powder is accessible instead of leaves, we've heard a positive recipe for using a small amount of it. Alternatively, perhaps experimenting with a mix of mustard greens or spinach for an earthy flavour could be fun. Let us know if you give any variations a try ✨

I was shocked at how good this was!! My first time trying this, and I made it with the Spinach Tomato curry recipe. Also this was so easy to make!!

I was very skeptical bout this recipe but gave it a shot to go with the curry you posted as well. I didn't have fenugreek leaves and swapped for fenugreek powder as suggested. It was a real banger ! Will definitely do it again soon 😁

PUL Team - Feb. 4, 2025, 4:46 p.m.

Yayy so excited to hear this, Melusine, thank you! 😊

This looks great and I can't wait to try it.
I can't seem to find fenugreek leaves here in Germany but I can get the powder. If I substitute with the powder how much would I need?

Thank you.

PUL Team - Jan. 30, 2025, 3:15 p.m.

Hi Phillipa! The fenugreek powder is made from fenugreek seeds and tastes different from the leaves. You could check if you can find the leaves under a different name like "Kasuri methi". But a small amount of fenugreek powder, would most likely also taste very nice in this recipe. Hope you enjoy the recipe, and let us know how it turns out! 😊