Any Legume Tofu 🤯 Did you know that you can make tofu out of any legumes? Most legumes are high in protein (around 20% / 20g per 100g). By extracting and heating them, you can change the protein bonds, causing them to firm up. Most of us have already experienced this process before when boiling an egg, turning the white from translucent to firm. Although this works with any legume (chickpeas, lentils, beans…), it’s slightly different with soybeans, which are even higher in protein (around 40%).

Look at this beautiful field of crimson clover growing on our certified organic farm. Crimson clover makes a great cover crop due to its ability to make nitrogen in the soil, which increases crop fertility. This legume can generate up to 150 pounds of nitrogen per acre! It is also great at attracting pollinators, as you can see. | Standard Process Inc.

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