Leafu is also known as Leaf Curd, Leaf Protein, Leaf Concentrate, Leaf Protein Concentrate, or LPC. The term 'leafu' is used in the vegan/vegetarian community whilst the other terms are more common in the international development and food science realms.

Leafu is a solid food made from the coagulated protein curds of pulped edible leaves such as nettle leaves.

Leafu makes protein available from leaves which would otherwise be too bulky in fibre to have significant nutritional value.

Leafu is made in the following way:

Fresh and clean green edible leaves are picked, washed and then pulped (liquidised). The leaf juice is squeezed or pressed from the pulp through fine cloth and collected. The leaf juice is then brought quickly to the boil where it coagulates (splits) and the curds float to the top. The curd is skimmed off and strained and then pressed in cloth to reduce the water level and formed into curd cakes. It can be used fresh as a dryish curd, or dried completely and powdered to allow it to be stored for later use.

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