Momona Farms Hemp Tofu Recipe

#EatNZKaitaki Ella Bailey, a farmer and chef, who co-owns Momona Farm with her husband in James in Tirau in the Waikato. She shares her incredible recipe for hemp tofu.

I was taught this recipe by the owners of Finola Hemp a few years ago. They came and stayed on our farm and taught us everything they knew about hemp.

It was such a special few days of cooking, yoga and touring around the farm. As you can imagine I couldn’t believe how easy the tofu was to make. It is super tasty and healthy. Such a great alternative to soy tofu.

I’m a huge fan of spices and this recipe picks up all of the big flavours but doesn’t drown the taste of the hemp.

I hope you enjoy this recipe as much as we do!

Ella Bailey.

Hemp Tofu Recipe

Step 1

Make the hemp tofu:

You will need a sieve, pot, piece of muslin, tofu press

Ingredients:

1 cup hemp hearts

2 cups water

Pinch salt

Method:

Using a vita mix or nutri bullet blitz together the hemp hearts and water for a good 2 minutes. Use a sieve and a piece of muslin, line the sieve then pour into the muslin over a pot. Allow the liquid to separate from the small amount of left over blended hemp hearts. ( let sit for approx 5 minutes to allow to drain through)

Once drained put the pot onto a medium-low heat. Slowly heat the hemp milk scraping the bottom of the pot with a wooden spoon. Do this for about 5 minutes until you can see some of the liquid coagulating into solids (looks a bit like scrambled eggs) continue for another 5 minutes until you can see about half of the liquid that has turned into a soft tofu.

Remove from the heat and drain again through the sieve with out the muslin this time. Discard the liquid. Put the solids in a tofu press.

Allow to cool down a bit before putting it into the fridge. Leave for at least 3 hours or overnight better.

Step 2.

Ingredients:

3 Tbsp extra virgin olive oil

1 Tbsp cumin

1 Tbsp turmeric

3 large cloves garlic, finely chopped

1 thumb ginger, finely chopped

3 Tbsp tamari soy sauce

1 block of hemp tofu, chopped into chunks

A handful of fresh coriander garnish

Salt and pepper

2 kaffir lime leaves

1 lime garnish

1 tsp dried chilli flakes

Method:

Heat a cast iron frying pan with the olive oil. Add the garlic, ginger, cumin and turmeric to the oil and fry until the aromas come out of the spices and the ginger garlic is translucent and pungent in smell.

Add the hemp tofu to the pan. Fry in chunks then once outside is starting to get crispy cut the chunks apart with a fish knife so resembles a scramble.

Keep mixing until the tofu is the turmeric colour and has some crispy bits to it.

Add the tamari soy sauce and allow to sizzle in the pan. Season with salt and pepper to your liking.

Let cool for 10 minutes in the pan and nestle the two kaffir lime leaves in amongst the tofu. The aroma is so pungent that it permeates through the scramble in a lovely subtle style.

Garnish with a lime, fresh coriander, dried chilli flakes

Serve in a bowl alongside a crunchy fresh spring salad, brown rice and peanut sauce. Delish!

You can learn more about Ella and Momona Farms over on Instagram @ellabailey_momonafarms