Ain’t got nothing else to really talk about this week, so I figured I might as well do some free promo for something I’m really enjoying right now: fava bean tofu.

I follow @Shakaylafelice to learn more about how to make and eat anti-inflammatory meals, and one of her meal prepping videos popped up for me:

The food in the intro looked reaaally good, so I popped down to the description to see the recipes. She mentioned fava bean tofu in one of the recipes, and I gave it a Goog, and found Big Mountain Soy Free Fava Bean Tofu. It’s not only soy free, but it’s packed with protein:

16g/70cal is craazy. So I did some more research to make sure nothing fishy/dangerous was being done in the process to make it so protein rich. Then I found this other culinary content creator: Mary’s Test Kitchen and she had a detailed video walking through how she makes fava bean tofu:

This is an intense process, and I don’t think I’ll do this myself anytime soon, but it seems like she followed the same standard process that is done for making regular tofu from soy beans, just with fava beans. That gave me confidence that the fava bean folks were probably following a safe, normal process, and that the process filters out the carbs, so that all that remains is the protein, hence, the crazy protein-to-calorie ratio.

We decided to give them a try and my wife used them in a few of our recipes where we might use pumfu or chicken or another protein source, and it was a great replacement! This is great for me because I’m allergic to soy, and so I can’t really do regular tofu in large amounts, and I have a gluten sensitivity that makes eating seitan uncomfortable, so I’ve mostly done beans and pumfu as protein alternatives when I want a vegetarian meal, but those have a lot of carbs, so in order to get a good amount of protein I have to eat a lot of calories, which doesn’t support my goals of achieving and maintaining a healthier weight. This new soy free tofu perfectly supports my weight goals and my desire to eat more anti-inflammatory meals.

One of my local supermarkets seems to have enough of it every time we shop there (~ once a month), but I’d like for it to be more widely available so that I can buy it at more places, and be able to reliably make it a staple of my family’s weekly groceries and meals.

Hopefully, providing another post about this awesome product that someone can stumble onto will get the word out there, and the demand gets to a tipping point where it’s sold everywhere that soy tofu is available!