Have you ever heard of chickpea tofu? Burmese tofu, also known as Shan tofu, is an underrated gem in plant-based cooking. Think tofu, but made from chickpeas instead of soy. We LOVE soy over here, but it’s important to diversify our protein sources to keep as healthy a gut as possible. The process of making chickpea tofu is pure kitchen magic: soak raw chickpeas, blend with water, coagulate, and watch as it transforms into a sliceable block of protein.

chickpea tofu-05

How to Turn Chickpeas into Tofu:

Easy Plant Protein Recipe:

Transforming raw chickpeas into a soy-free alternative is so easy:

  • Soak the chickpeas in water overnight.
  • Drain and rinse.
  • Blend with water.
  • Mix with spices.
  • Cook until coagualted.
  • Transfer to a container.
  • Let sit for at least 24 hours.
  • Chop into cubes and bake until golden.

Serving Suggestions

Chickpea tofu is incredibly versatile and works well in a variety of dishes. Because it’s raw, it’s important you cook or bake it otherwise it can cause digestive discomfort. You can cut it into cubes and toss it with tamari and a bit of avocado oil before baking or air-frying until crisp. It’s great sautéed in curries, added to stir-fries, or even marinated and grilled for a simple plant-based skewer. For something lighter, try it in a salad or grain bowl to add a satisfying protein boost. If you prefer snacks, air-fried chickpea tofu pairs well with a quick dipping sauce, like a mix of soy sauce, lime juice, and chili flakes.

Why Protein Variety Matters

Incorporating chickpea tofu into your diet isn’t just about trying something new—it’s about supporting a more diverse and balanced gut. While soy-based proteins like tofu are amazing and happen to be my number one protein source, relying on the same protein source daily can sometimes lead to intolerances or sensitivities. Beyond that, a diverse diet promotes a diverse gut microbiome, which plays a key role in your overall health. A well-rounded microbiome is better equipped to fight disease, regulate digestion, and maintain a strong immune system. By rotating plant-based proteins like chickpeas, lentils, and soy, you’re not only fueling your body with essential nutrients but also helping your gut thrive.

Cultural Origins of Chickpea Tofu

Chickpea tofu, or Shan tofu, comes from Myanmar (formerly Burma), where it has been a staple for centuries. Traditionally made from chickpea flour, chickpea tofu is often served in salads, soups, or fried as a crispy snack. Unlike soy tofu, which requires a coagulant like nigari, Burmese tofu gets its structure from the natural thickening properties of chickpeas. My versions differs slightly as I use a raw chickpeas rather than flour, but the end result is extremely similar.

This chickpea tofu is an amazing plant protein. It’s easy to make, doesn’t require a million ingredients, and is great to have prepped in the fridge. Let me know how you like it in the comments below, and don’t forget to share your creations on Instagram by tagging me!

{If you like this recipe, you’ll love my ARTICHOKE CHICKPEA TUNA SALAD and my MUNG BEAN OMELETTE.}

chickpea tofu-05
5 from 1 rating

Chickpea Tofu

Discover how to make Burmese chickpea tofu, a high-protein, soy-free alternative perfect for plant-based diets. Easy and gut-healthy!

Ingredients

  • 100 g Raw Chickpeas
  • 1 cup Water
  • 1 tsp Turmeric
  • ½ tsp Sea Salt
  • ¼ tsp Black Pepper

Instructions
 

Soak the Chickpeas:

  • Place the raw chickpeas in a large mixing bowl and cover them with about a quart of water. Leave them to soak for 24 hours in the fridge. The chickpeas will expand, so ensure there’s plenty of room in the bowl and enough water.

Blend the Mixture:

  • Drain and rinse the soaked chickpeas. Add them to a blender along with the 1 cup of water. Blend on medium-high until smooth, ensuring there are no chunks but avoiding over-blending.

Cook and Coagulate:

  • Pour the blended chickpea mixture into a saucepan. Add turmeric, salt, and pepper. Stir constantly over medium heat until the mixture thickens into a paste-like consistency.

Set the Tofu:

  • Transfer the mixture into a sealable container or mold (a square glass container works well for a tofu-like shape). Smooth the top with a spatula and let it chill in the fridge for at least 8 hours to set.

Slice and Cook:

  • Once set, remove the chickpea tofu from the container and slice it into cubes. You can bake, sauté, or air-fry them. For best results, toss the cubes with tamari and a little avocado oil. Air fry at 400°F for 15-20 minutes, flipping halfway through, until golden.