And I'm really starting to have a hankerin' for some tofu.
I'm planning on trying to make some tofu next weekend out of either black beans or garbanzo beans (I'm choosing these beans because they are used in some types of traditional tofus, so it won't be a totally random experiment)
I read something somewhere that any kind of legume can be used.
Does anyone have any experience with making their own non soy tofu? What about non soy tempeh? Also, do you know if tempeh starters have soy in them, or just the microorganisms?