The inspiration for this recipe comes from my lovely friend Marilena, who travelled through Asia for the past months. When she was in Vietnam she had chickpea tofu for the first time and liked it so much that she told me about it and asked if I ever tried it. She assumed that it would be something I would like as well and she was so totally right!
Since I got an ayurveda consultation and learned that soy products are not very good for me, I reduced my consumption of soy milk and tofu – which I both loved – drastically. That is why I was so excited to try out this alternative to soy tofu.
As I have never seen it in stores before, I googled for recipes to check if it’s possible to make it myself. I was amazed by how few ingredients it required and how easy it should be. Everything you need is chickpea flour, water, salt and turmeric which is even optional. All of these things I had at home, so I could get started right away. I once bought chickpea flour to make savoury pancakes and never knew what else to use it for. Second reason to try it our for sure!
All you need to do is literally just mixing the ingredients, heating them up and letting the mixture cool in a pan. Cut it into whatever size you like and there you go! Super easy, quick and nutritious. This recipe makes quite a big batch, so you can easily freeze it and use it anytime later.
In this version I used only turmeric and salt. Similar to soy tofu it tastes quite neutral which makes it versatile for many recipes. Feel free to add spices like garlic powder, cumin, cayenne or garam masala depending on what you want to use it for:
- Add to veggies in a curry or herbed tomato sauce
- Side dish instead of rice/potatoes/grains
- Add into wraps or summer rolls
- Add on top of salads
- Make scrambled tofu (I haven’t tried it yet, it’s on my list)
For whatever recipe I use it, I like to fry it in a coated pan with some ghee on high heat so that gets crispy and slightly browned.
Have you ever tried chickpea tofu before? Do you know any other recipes to use chickpea flour? 🙂
- 200g chickpea flour
- 1 tsp salt
- 1/4 tsp ground turmeric
- 600ml water
- In a bowl mix chickpea flour, salt and turmeric. Add 200ml water and whisk until smooth.
- Grease a pan (sized 20x30cm) with a bit of ghee or oil.
- Put the remaining 400ml of water in a pot and bring to a boil. Turn off the heat and whisk in the chickpea mixture until it becomes very thick and glossy (keep on stirring).
- Pour the mix into the prepared pan and even it out using a spatula. Let it cool, then refrigerate for at least an hour to set.
- Remove from pan and slice into cubes. Store in an airtight container for up to 4 days or freeze.
- Feel free to add spices like garlic powder, cumin, cayenne or garam masala depending on what you want to use it for.