This One-Ingredient Chickpea Tofu, also known as Burmese Tofu, is a delightful and versatile alternative to traditional soy tofu, perfect for those with soy allergies or anyone looking to add variety to their meals. Its unique texture makes it a fantastic gluten-free crouton option for salads, and it can be cooked in various ways, including baking, pan-frying, and air frying, with air frying yielding delicious golden nuggets. The recipe is fairly hands-off but requires a bit of preparation, such as a 16-hour soak and a recommendation to strain with a sieve for the perfect consistency. The result is a nutritious and flavorful addition to any dish.
It bears repeating that we love soy tofu; it’s safe to consume, and use it often in our recipes; this is just a fun alternative for our friends with soy allergies and a cool way to incorporate chickpeas. I loved the texture and will definitely make it again. I can also see it being a great GF alternative to croutons in a salad!
I’ve tried straining it with a cheesecloth, and the final texture was a little too soft to my liking. It was closer to silken tofu, which I don’t often use unless I blend it in a sauce. So I recommend using a sieve, which will allow more of the chickpeas to go through. For this reason, I don’t recommend consuming it straight from the fridge but cooking it. Legumes are very healthy and nutrient-dense but need to be cooked properly. So please stick to the 16 hours of soaking, and make sure to cook them once they are out of the fridge to avoid any discomfort.
We tried baking, pan frying, and air frying, and they all worked fine. Airfrying was my favorite, and they came out like little golden chickpea nuggets. So good! I air-fry the tofu for 14 minutes at 400°F/200°C and often enjoy it as part of a nourishing bowl. Today, I made a bowl with cooked quinoa, roasted pumpkin, blanched broccoli, avocado, tomatoes, pickled onions, and a quick harissa sundried tomato dressing. The chickpea tofu was absolutely delicious with all those flavors!
Why This Recipe Works
- Versatile: Ideal for various dietary needs.
- Easy to Make: Simple, straightforward process.
- Nutrient-Rich: Chickpeas are a good source of protein and fiber.
- Delicious Alternative: Perfect for those avoiding soy.
- Customizable: Adaptable with spices and cooking methods.
Step-By-Step Instructions
Soak chickpeas for 16 hours, then drain and rinse. Blend with water and spices until smooth. Strain the mixture using a sieve. Cook in a nonstick pot until it thickens, then transfer to a container. Chill in the fridge for 8 hours. Cook using your preferred method – baking, pan-frying, or air-frying and enjoy!
Ingredient Notes
Chickpeas: High in protein and fiber, a fantastic plant-based ingredient.
Cumin, Turmeric, and Garlic Powder: Adds flavor and depth.
Water: Essential for blending and cooking the chickpeas.
Salt and Black Pepper: Enhances the taste.
FAQ
- Is this recipe gluten-free? Yes, it’s naturally gluten-free.
- Can I use canned chickpeas? No, dried chickpeas are recommended.
- How long can I store it? In the fridge for up to 5 days.
- Are there any allergens? It’s soy-free and nut-free.
Variations and Tips
- Experiment with different spices like smoked paprika, chili powder, or fresh herbs when blending.
- Try different cooking methods, such as frying or baking in the oven – each gives the tofu a unique texture.
- Use the leftover pulp to make chickpea patties for another meal.
- Try our One-Ingredient Red Lentil Tofu recipe.
Why You’ll Love This 1-Ingredient Chickpea Tofu
- Nourishing
- Flavorful
- Customizable
- Protein-Packed
- Soy-Free
One-Ingredient Chickpea Tofu (Soy-Free)
Video
Equipment
Ingredients
Main Ingredients
- 200 g dry chickpeas
- 400 ml water
Spices (optional)
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp garlic powder
- ¼ tsp (0.25 tsp) sea salt flakes
- ¼ tsp (0.25 tsp) black pepper
Instructions
- Soak the chickpeas in a large volume of water for 16 hours. Drain and rinse thoroughly.
- Transfer the chickpeas to a high speed blender, along with 400ml water, and the spices if using. Blend until smooth.
- Strain the blended mixture using a sieve. Use a spatula to gently push the mixture down if needed.
- Transfer the strained mixture to a nonstick pot on medium heat, bring to a soft boil and cook until a thick paste is formed (a bit over 5 minutes), stirring constantly.
- Immediately transfer the thick paste to a glass container.
- Let it set in the fridge for 8 hours, and then cook your favorite way! (See article above for my suggestions)
could you do this with cooked chickpeas?
Hey Sue, no it unfortunately won’t work for this recipe 🥲
This is delicious! I didn’t strain mine. It was a thick paste and I seasoned with garlic powder and salt. It got solid quickly and it’s just delicious! My son says it tastes like chicken nuggets 😆
Hey Marcela, thanks you for leaving a comment! I agree with your son, they do feel like little nuggets, once baked 💚
Sooo good!
I soaked my beans for 24 hours and then mixed them up with water and spice for a complete 2 minutes in the Vitamix. I did not strain the mixture and cooked it at medium heat for 5 minutes. It was really thick when I poured the mixture in the glass
Container. Turned out amazing :). Thanks for the recipe!!
so happy you liked it! thank you for the lovely feedback 💚
Hello! Mine didn’t work out at all. The straining took forever and then after a night it the fridge it was still soupy. I’d like to try again and was thinking to not strain it. What will happen then?
Thank you for your great recipes!
Oh no, sorry to hear that! Did it get thick like in the video when you cooked it on the pan? It might have been a bit undercooked, or maybe it didn’t blend completely? If you want to skip the straining step I’d recommend checking out our red lentils tofu recipe, or looking up “burmese tofu with chickpea flour” recipes, as I don’t have one yet 🙂