Paleo Cold Tofu Substitute (Keto, Soy-Free, Low Carb, Easy)
Easy Paleo Cold Tofu Substitute recipe is soy free and Keto friendly made with cashew flour, inspired by Japanese Goma tofu. Healthy low carb tofu has never tasted so creamy delicious. 4 ingredients and tastes better than chickpea tofu Serve with my Paleo Thai Peanut Sauce, chopped tomatoes, cilantro, and scallions for a quick and healthy Paleo Tofu Salad in no time
Easy Paleo Cold Tofu Substitute recipe is soy free and Keto friendly made with cashew flour, inspired by Japanese Goma tofu. Healthy low carb tofu has never tasted so creamy delicious. 4 ingredients and tastes better than chickpea tofu Serve with my Paleo Thai Peanut Sauce, chopped tomatoes, cilantro, and scallions for a quick and healthy Paleo Tofu Salad in no time
- â½ cup raw cashew nuts blend to fine ground flour
- â…› tsp coarse salt
- 1 tbsp fine ground coconut flour or cassava flour (see n
- 2 tbsp no salt added tahini paste (optional flavoring ch
- 1 tbsp beef gelatin dissolved in 1 cup hot boiling water
- 1 container (heatproof with flat bottom about 3 cup quantity)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 people (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Toss the nuts in a small 4-cup work bowl.
- Scrap the bowl a few times until the nuts are finely ground to almost powder-ish.
- Add the nut flour with salt, coconut flour, and tahini paste (optional) in a large heat-proof mixing bowl.
- Set aside.
- Bring 1 cup of water to boil, gradually add-in 1 ¼ tbsp beef gelatin while stirring the water with a wooden spoon until the gelatin is completely dissolved (about 3 minutes).
- While the gelatin water is still hot (but not pipping hot), slowly add the liquid into the nut flour mixing bowl.
- Use a wooden spoon to stir carefully until there are no lumps (about 1-2 minutes).
- Add the entire mixture back to the same pot you used to boil the water.
- Heat the mixture over medium-low heat for about 2 minutes until the mixture becomes thicker, almost like a thick butternut squash soup.
- Stir frequently with a wooden spoon.
- Pour the hot mixture into a heatproof and flat bottom rectangular container.
- You don’t need to grease the container.
- Use the back of a spoon to quickly spread the mixture into all corners and gently tab the container a few times to even out the surface.
- Let cool then store in the fridge for 1-2 hours until it gels.
- Store in the fridge at all time.
- Best finish within 5 days.
- To serve: Slice them into cubes.
- Serve with my Thai no peanut ‘peanut’ dressing.
- Add any leafy greens, chopped tomatoes, scallions, or cilantro if you like !
- Serve cold and immediately.
Beef gelatin acts as the structural anchor for this soy-free tofu substitute, transforming a simple nut paste into a sliceable, gelatinous block through precise protein cross-linking as it chills.
- Grind raw cashew nuts until they reach a powdery consistency, stopping periodically to scrape the bowl so large grain chunks do not disrupt the final texture.
- Dissolve the beef gelatin completely in boiling water by stirring continuously for about three minutes to prevent unwanted clumps.
- Maintain medium-low heat for roughly two minutes when thickening the mixture on the stovetop until the texture resembles a heavy squash soup.
- Chill the poured mixture in a flat-bottomed rectangular container in the refrigerator for one to two hours until fully set.
- Consume the finished blocks within a strict five-day storage window to maintain optimal firmness and flavor.
Pair these chilled cubes with vibrant leafy greens, chopped tomatoes, and fresh herbs to balance the rich, nutty density of the cashew base. Drizzle savory dressings directly over the cold slices immediately before eating.
