— Crystal Flowers

irst of all, as we mentioned previously, there are many, many types of miso that are not soy-based. And there is one that is, uh, garbanzo bean based and it's totally delicious and it's also gluten-free and soy-free. So there's that. And then if you are looking to experience the, um, uh, the tofu experience, uh, you can buy on the market commercially, you can buy something called pump Fu P-U-M-F-U and it is a, um, a tofu that's made from pumpkin. Now, a couple of months ago I taught a class in person where I made a tofu from lentils. And my goodness, it was the easiest thing I'd ever made in my life. It took 10 minutes and uh, it ended up making the most delicious. I took the Rouxbe recipe for baked tofu and I baked the lentil tofu and it came out absolutely perfectly. So, uh, finding a recipe online, there are millions of them, but I certainly understand, uh, the, um, need for some people not to consume soy. So pumpkin tofu, it's the little light green in color and uh, I wouldn't let that deter me. The flavor and the texture of it is very good. And when I made, uh, the lentil tofu, I used, um, French, I used orange lentil so that it kind of had a lovely rosy color to it and it was easy to look at and didn't, um, freak people out too much. 'cause sometimes people like to see familiarity in things that they know.