Black Bean Tofu (Soy-free, Gluten-free)

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Black Bean Tofu offers an easy affordable soy-free alternative to traditional soy-based tofu. It brings an earthy, slightly sweet taste that complements various cuisines. If you love tofu but are sensitive to soy or just want to explore a new plant-based ingredient, this recipe is for you!

Having gone viral with my Chickpea Tofu and Red Lentil Tofu, I'm eager to take things to the next level by expanding my range of legumes. I've now discovered the next candidate for soy-free tofu: Black Beans.

Black Bean Tofu offers an earthy, subtly sweet flavor that enhances a variety of dishes. The rich gray color of this tofu also adds visual interest to any meal. Incorporating Black Bean Tofu into meals can be as simple as adding it to stir-fries, salads, or even making it the star of the dish in a savory tofu scramble.

Black Bean Tofu is not just a treat for the palate but also a boon for well-being. Black beans are an excellent source of protein and are rich in fiber and antioxidants. Hence, I often incorporate Black Bean Tofu into my regular diet to reap the full benefits of black beans.

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Why you’ll love this recipe
Ingredients
Instructions
Substitutions and Variations
Equipment
Storage
Top tip
FAQ
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How to serve this Black Bean Tofu
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Why you’ll love this recipe

This Black Bean Tofu is:

Soy-free
Gluten-free
Inexpensive
A wholesome plant-based alternative to tofu that can be used in many tofu dishes such as: Kimchi Jjigae, Lemongrass Tofu or Vietnamese Tofu with Tomato Sauce.

Ingredients

To make Black Bean Tofu, you need only three simple ingredients:

Black Beans: These black beans should be soaked overnight to soften them.
Water
Seasoning:
- Salt: A small amount of salt enhances the overall taste of the dish.
- Spices (optional): Spices you like (curry powder or taco seasoning)

See recipe card for quantities.

Instructions

Here’s the instructions for making Black Bean Tofu:

Soak the black beans overnight or for at least 8 hours. This softens and prepares them for blending.
Blend the black beans in a high-speed blender along with 500ml (2 cups) of water until you achieve a smooth consistency.
Strain the blended mixture through a cheesecloth or a fine-mesh sieve. Squeeze out as much liquid as possible. Collect the filtered black bean water in a pot then season to your liking, such as salt, paprika, or chili powder.
Heat the pot and vigorously whisk the mixture to prevent sticking until it thickens.
Transfer the thickened mixture into a glass container and refrigerate it for at least 4 hours or overnight.
Once the tofu has set, treat it like any other type of tofu. You can pan-fry, stir-fry, or use it in various recipes.

Substitutions and Variations

Feel free to get creative with seasonings and flavors. Then let’s explore some substitutions and variations for your Black Bean Tofu recipe:

Ginger: Freshly grated ginger complements black beans beautifully.
Cumin: A pinch of ground cumin adds warmth
Curry powder: Curry powder is a blend of various spices, including turmeric, cumin, coriander, fenugreek, and more. It offers warm, earthy, and slightly spicy notes.
Taco seasoning: Taco seasoning typically includes chili powder, cumin, paprika, garlic powder, onion powder, and oregano. It’s bold, savory, and slightly smoky.

Equipment

To make Black Bean Tofu, you’ll need the following key equipment:

High-powered Blender: to blend soaked black beans into a smooth mixture.
Pots: To thicken the mixture, apply heat.
Glass Container: to shape the tofu.
Cheesecloth or Fine-mesh sieve: to strain the black bean mixture and separate the solids from the liquid.

Storage

For your homemade Black Bean Tofu, store it in an airtight container in the fridge. The tofu will stay fresh for up to 3 days.

Top tip

Black beans require less water than other legumes for making tofu. Hence just use the right amount of water to ensure the tofu thickens properly.
The black bean will take more time than other legumes to form into tofu. It will take 15-20 minutes of whisking on the stovetop to thicken and you will need to keep mixing to avoid sticking to the pot.
In Asian culture, black beans are believed to possess high yin (cold) energy. It is recommended to serve them with warming spices (ginger, cumin...) on a daily basis.

FAQ

Are black beans and black soybeans the same?

Black beans and black soybeans are different. Black soybeans have a greenish hue inside, while black beans have a white interior. Whereas both types can be used to make tofu, for this recipe, I will be using the black beans with the white interior.

How does the method of making tofu out of legumes work? What is the science behind this method?

Legumes like soybeans, red lentils, and chickpeas are rich in carbohydrates, particularly starches. When blended with water, these starches can be extracted, which then act as a natural thickener. The starch content in legumes is what gives them the ability to form a tofu-like consistency when prepared in this way.

Can I use this method for other legumes?

You can use this method for other legumes with high carb contents such as green or red lentils, chickpeas, chickpeas, black beans and kidney beans.

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