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Chickpea Tofu {Easy Soy Free Recipe}

Jamie Raftery
Easy to make, soy free chickpea tofu recipe made with chickpea flour, garlic, lemon zest, olive oil and water.
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Prep Time 15 minutes
Cook Time 15 minutes
Setting time 2 hours
Total Time 2 hours 30 minutes
Course Appetizer, Side Dish
Cuisine Burmese
Servings 10 50g portions
Calories 48 kcal

Equipment

  • Weighing scales
  • Blender
  • Mixing bowl
  • Whisk
  • Spatula
  • Saucepan
  • Tray

Ingredients

  • 100 g Chickpea flour
  • 500 ml Water - filtered
  • 1 each Garlic cloves
  • 10 ml Olive oil
  • 3 g Pink salt
  • 1 g Turmeric powder
  • 5 g Nutritional yeast
  • ¼ each Lemon

Method
 

  • Assemble all ingredients.
    ingredients-for-making-chick-pea-tofu
  • Line a tray with a clean cloth or parchment to pour the chickpea mix when it's cooked.
  • Add the chickpea flour, water, olive oil, garlic, salt and turmeric to a blender.
    add-the-water-to-the-blender
  • Blend for 30 seconds until smooth.
    blend-all-the-ingredients-in-the-blender
  • Add the mix to a wide based saucepan.
    pour-the-chickpea-mix-into-a-pan
  • Heat the chickpea mix in the saucepan to medium heat, whisking all the time.
    cooking-out-the-chick-pea-tofu
  • Cook out on a medium heat, mixing well throughout - do not leave it unattended!
    final-cooking-with-the-chickpea-tofu
  • Taste and adjust the seasoning. Add the nutritional yeast and lemon zest at this stage.
    adding-nutritional-yeast-to-the-chickpea-tofu
  • When the chickpea mix it nice and thick, get ready to pour the mix into the lined tray or bowl to set.
    pouring-the-cooked-chickpea-tofu-into-a-container
  • Spatula the chickpea mix into the tray to set.
    spatula-out-all-the-tofu-mix
  • Tap down the tray go release any air bubbles. It will start to set quickly.
    tap-the-bowl-of-tofu-to-remove-any-air-bubbles
  • Leave at room temperature until cool, then transfer to the fridge for at least a couple of hours to set firm
    leave-at-room-temperature-to-cool

To fry chickpea tofu

  • Cut the tofu into cubes or slices.
    cutting-chickpea-tofu-into-slices
  • Pre-heat a non-stick frying pan. Add some oil to cover the base of the pan.
  • Fry the chickpea tofu on all sides until golden brown

Recipe Notes

Variations:
  • Try using a nice vegetable stock instead of water for even more depth of flavor.
  • Add nutritional yeast for cheesy flavor.
  • Add other herbs and spices of your choice.
To add to soup or curry
  • Simply cut into small bite sized pieces and drop into your soup or curry 5 minutes before serving to heat through.
Fermented chickpea tofu
  • You can allow your batter to ferment a bit for extra flavor and nutrient benefit. Simply whisk together flour, water, and salt, cover with a towel, and set in a warm spot in the kitchen out of direct sunlight for 12–24 hours. Then, whisk in oil and continue with regular instructions.
  • The heat will diminish some probiotic benefit, but the fermentation helps to enhance the digestibility of the tofu.
To Freeze
  • You can freeze sliced or cubed tofu in an airtight glass container for months. Just thaw and prepare as you like.

Nutrition Facts

Serving: 50gCalories: 48kcalCarbohydrates: 6gProtein: 2gFat: 2gSodium: 125mgPotassium: 88mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 1mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 1mgVitamin E: 1mgVitamin K: 2µgCalcium: 7mgCopper: 1mgFolate: 44µgIron: 1mgManganese: 1mgMagnesium: 17mgPhosphorus: 33mgSelenium: 1µgZinc: 1mg
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