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, and can absorb delicious spices and seasoning. You can use it in regular recipes using tofu, put it in a salad, pasta, or curry dish, and enjoy this soy-free yet delicious recipe! To create different textures of tofu (firm to soft), simply adjust the amount of water used in the recipe.
Why you'll love this recipe
This recipe is:
- Soy and gluten-free: it's perfect for when
- Affordable: with minimal ingredients, this chickpea tofu can be more affordable than store-bought ones.
- Easy to make: the process of making this recipe is relatively easy: soak the chickpeas, blend with water, drain, and cook on the stovetop. You can also make a batch, freeze it, and use it over time.
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 (500 ml), and less water for a firm texture (400 ml).
- 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)
How to make this chickpea tofu?
First, soak your chickpeas in plenty of water for 4 hours or ideally overnight. The chickpeas should expand 3 times in size.
In a blender, blend the drained and rinsed chickpeas with water.
Use the cheesecloth or a tea bag to separate the chickpea pulp from the liquid.
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. Add seasoning if you'd like at this stage.
Pour the mixture into a container, and chill in the fridge for at least 4 hours. The longer you let it set, the firmer the tofu will become.
When the mixture has firmed up to your liking, transfer it to a plate and cut it into equal-sized pieces. Cook and enjoy it as you do with the regular tofu.
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!
Frequently Asked Questions
No, the chickpea tofu is thickened using the starch from the dry chickpeas. With the canned chickpeas, there will be less starch so it will not work as well
Yes, you can use the leftover chickpea pulp to add to your stir fries, scramble to make chickpea 'eggs', or make falafels.
Any sauce that you like, my recommendation is BBQ sauce, vegan sriracha mayo or (gluten-free) soy sauce.
Yes, you can add some turmeric powder to create the color and some flavor spices like onion or garlic powder, salt, and paprika powder!
Straining the chickpea mix will allow the result to be smoother, however, not required. The chickpea tofu, without straining, will be less smooth.
Yes, you can make tofu using most other legumes or beans. Check out my blog post about Red Lentil Tofu here: https://veggieanh.com/red-lentil-tofu-soy-free-tofu/
You can keep the chickpea tofu in the fridge for up to 5 days.
If you would like to learn how to use red lentils to make tofu, check out this blog post!
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: