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.