Chickpea tofu is an easy and affordable alternative to soy tofu! This is the perfect recipe to make if you are soy intolerant or sensitive.
Origins of this Chickpea Tofu
If you like tofu but are soy intolerant/sensitive, or if you just want to try new ways of making tofu, this Burmese chickpea tofu is for you. Regular tofu is made from soybeans, whereas Burmese tofu is made from chickpeas and has a smooth, silky texture.
Burmese tofu is a food of Shan origin, made from water, chickpea flour (or soaked dried chickpeas). Knowing this way to make tofu has been a game changer, because it’s such an easy and affordable way to make tofu, and so healthy too!
This is an easy, fast and delicious hack to use up your dry chickpeas. The final result has a similar neutral taste to tofu, can absorb delicious spices and seasoning. You can use it in regular recipes using tofu, put it in a salad, pasta, curry dish and enjoy this soy-free yet delicious recipe! To create different textures of tofu (firm to soft), simple adjust the amount of water used in the recipe.
Ingredients and Substitution
This recipe is super easy to make and only requires 2 ingredients:
- 200g dry chickpeas (equivalent to 1 cup): soak the chickpeas overnight, then drain and rinse. You can substitute this for an equal amount of chickpea flour
- Water: use more water for a softer texture, less water for a more firm texture.
- Turmeric powder: the traditional Burmese tofu uses turmeric
- Other spices to add flavors
To make different textures of tofu:
- For firm tofu: blend the soaked chickpeas with 400ml water (equivalent to 1.6 cup of water)
- For soft tofu: blend the soaked chickpeas with 500ml water (equivalent to 2 cups of water)
What to do with the leftover chickpea pulp
The leftover chickpea pulp can be used to make falafel, curry spreads or scrambled ‘chickpea’ eggs. I will work on these recipes and share them soon!
Chickpea Tofu (Soy-free, Plant-based, 2-ingredients)
- 200 g dry chickpeas ~ 1 cup
- 400 – 500 ml water ~ 1.6 – 2 cups, adjust to make different tofu textures
- Soak the chickpeas in water for at least 4 hours or ideally overnight. Rinse and drain. After soaking, the chickpeas should expand 3 times.
- In a blender/food processor, blend the chickpeas with water. Use 400 ml for firm tofu and 500ml for a softer texture.
- Use a cheesecloth or strainer to separate the liquid part from the chickpea pulp.
- Heat the chickpea liquid on the stove (medium heat) and mix vigorously until thickened. The more you cook the liquid, the thicker the mixture will be and the firmer the final result will be.
- Pour the mixture into a container, and chill in the fridge for a few hours or until the shape resembles tofu.
How to use chickpea tofu in recipes?
You can use the soft version of chickpea tofu in soups or dessert recipes, such as:
You can use the firm version of chickpea tofu in fried tofu or stir fry recipes, such as: