One-Ingredient Chickpea Tofu (Soy-Free)
A soy-free, easy-to-make chickpea tofu, also known as Burmese Tofu. A fun alternative for those with soy allergies and a great way to incorporate chickpeas.
Servings
Ingredients
Main Ingredients
- 200 g dried chickpeas
- 400 ml water
Spices (optional)
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp garlic powder
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked 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)
Video
Notes
The leftover pulp can be used to create chickpea patties.
Nutritional Information - Per Serving
Calories 201kcal | Carbohydrates 34g | Protein 11g | Fat 3g | Sodium 9mg | Fiber 9g | Vitamin A 2IU | Vitamin C 2mg | Calcium 60mg | Iron 4mg