Would dairy-free nutrition and ToTu be a trend? – technocrat

It cannot be said that dairy-free eating is a trend. Very trendy dairy products are consumed by millions of people every day, and more and more dairy products are appearing on store shelves. However, we can say that even those with lactose intolerance and milk protein allergies can eat on trend without compromise, thanks to, among other things, the Hungarian-developed ToTu product line.

“Curd, cheese cream, sour cream, and milk alternatives made from egg whites do not contain fat or carbohydrates, so they fit perfectly into the diet of athletes and dieters, and since they are completely dairy-free, they can be used by people who are sensitive to dairy products, as well as by followers of the paleo and keto diets . In addition, in terms of texture and reaction to kitchen operations, they are identical to the substituted dairy products, and their neutral smell and taste also allow for a wide range of applications.”

said Dr. Csaba Németh a ToTu products on behalf of a Hungarian manufacturing and developing company.

Nothing proves its wide applicability better than the multitude of colorful ToTu recipes that appear every week, among which the “tuna ToTu nokedli” published here from the kitchen of Anita Szabó tries to evoke the atmosphere of the beach in Hungarian kitchens as summer approaches.


for the tuna ToTu nokedli per person:

for the nokedli:

  • 10 dkg boiled egg white bars (Body eggs)
  • 1 egg
  • 2 dkg fat (any kind)
  • 4 dkg arrowroot flour (possibly tapioca or cassava flour)
  • half a teaspoon of squid ink concentrate
  • 1/2 teaspoon of salt

for the cream:

  • 5 dkg ToTu lumps
  • 5 dkg ToTu cream
  • 1-2 teaspoons of lemon juice
  • 4 dkg coconut oil
  • half a cup of hot water
  • only


  • 15 dkg canned tuna in brine
  • lemon juice
  • snidling

totu products

Put all the ingredients of the nokedli into a blender and work them into a homogeneous mass. Boil it in salted, hot, but not boiling water for 2-3 minutes (if it comes to the surface of the water, you can take it out, if it boils too long, it will fall apart, so it will have a perfect nokedli texture). Filter and rinse with cold water. Blend the cream ingredients in a blender until creamy. When eating the food, mix the nokedli, filtered canned tuna and cream. Sprinkle with chopped chives and sprinkle with a little more lemon juice.

A on the website of a company producing dairy product substitutes we can learn more about their innovative work processes, while a Egg-free on their Facebook page we can also find recipes.


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Source: technokrata by www.technokrata.hu.

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