If you want to try tofu but want to avoid eating soy, I have the perfect recipe for you to try! It’s super simple and easy to make. And of course, it is 100% plant-based!
This is a traditional Burmese dish that is usually eaten with salads or curries, but you can eat it just like you would eat regular tofu and is a great soy-free substitute. You can watch the “Cook With Me” video above to see how I made it.
I found this recipe on deliciouseveryday.com which provides a very simple process of making chickpea tofu. Here is the link for the original recipe post: https://www.deliciouseveryday.com/burmese-chickpea-tofu-recipe/
- 1 cup chickpea flour
- 1 tsp salt
- 1/4 tsp ground turmeric (optional – leave out if you don’t like turmeric flavour!)
- 3 cups water
- cooking oil (neutral-flavoured)
- Add the chickpea flour, salt and ground turmeric in a bowl and whisk to combine. Add half the water and whisk until the mixture is a smooth consistency.
- Lightly oil a square baking dish or tin.
- Bring the remaining one and a half cups of water to a boil in a pot. Reduce the heat to medium-heat and add the chickpea flour mixture. Whisk over heat until it becomes more thick and glossy. This should take around 8 minutes.
- Pour the mixture into he prepared baking dish and let it cool at room temperature for around one hour. The longer it sits, more water will drain out of the tofu and the firmer it will get.
- Cut into whatever size and shape you like. Store in an airtight container and keep it in the fridge (I froze mine which worked too). Use it within three days.