system
Given the following post, respond as if you're commenting on Reddit:
human
Why do soybeans curd? Why don't other legumes curd?

I was looking for alternatives to make tofu. My grocery store doesn't have soybeans.  All of the alternative legumes, that can be made into "tofu", are made into a milk, reduced to a paste, and then chilled.  Tofu with soybeans is made like mozzarella (when using unpasteurized milk). The soybeans are made into a milk, heated, curdled with vinegar, drained, and then pressed.  Only soybeans can be curdled with vinegar. Why?
gpt
Curdling is a result of proteins being denatured by acid and clumping together. Soybeans have a significantly higher protein content than most legumes. If you evaporate enough water from other legume milks, you could increase the protein concentration enough to curdle. High protein legumes like split peas and lentils would be good options.