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.
Blend for 30 seconds until smooth.
Add the mix to a wide based saucepan.
Heat the chickpea mix in the saucepan to medium heat, whisking all the time.
Cook out on a medium heat, mixing well throughout - do not leave it unattended!
Taste and adjust the seasoning. Add the nutritional yeast and lemon zest at this stage.
When the chickpea mix it nice and thick, get ready to pour the mix into the lined tray or bowl to set.
Spatula the chickpea mix into the tray to set.
Tap down the tray go release any air bubbles. It will start to set quickly.
Leave at room temperature until cool, then transfer to the fridge for at least a couple of hours to set firm
To fry chickpea tofu
Cut the tofu into cubes or 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
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.
You can freeze sliced or cubed tofu in an airtight glass container for months. Just thaw and prepare as you like.