Chickpea Tofu (soy-free)

Watch how to make it here

Chickpea tofu, commonly enjoyed in Burma (Myanmar), is a soy-free alternative to traditional soy-based tofu. Try making this at home to add to your meals.

Ingredients

  • Dried chickpeas: The only ingredient (not counting water) to make this soy-free tofu

Step-by-Step

  • Soak dried chickpeas overnight

  • Blend with water

  • Squeeze out chickpea milk

  • Heat the chickpea milk

  • Set in a container

  • Enjoy!

FAQs

  1. Do I need to use a coagulant to make chickpea tofu? There’s no need for a coagulant because the starches and proteins in chickpea milk can form a solid mass on their own during heating.
  2. What equipment do I need to make chickpea tofu? You’ll need a large bowl for soaking the chickpeas, a blender and nut milk bag to make the chickpea milk, a pot to heat the chickpea milk, and a container to store the chickpea tofu.
  3. How does the texture compare to regular soy-based tofu? Chickpea tofu is grainy but velvety compared to the silky and custardy texture of soy-based tofu.
  4. How long can I store chickpea tofu? Store leftovers in the fridge for up to 5 days. Heat the tofu before serving.

Prep Time

8 hours

cooking time

15 min

Servings

2

total time

8 hours 15 min

Difficulty

Ingredients

1
250g dried chickpeas
2
2.5 cups (600ml) water

Cooking Instructions

1
1
Soak the dried chickpeas with enough water to cover by 2-3 inches. Set in the fridge overnight or up to 12 hours.
2
2
Drain and rinse the chickpeas. Add to a blender along with 2.5 cups water. Blend until smooth.
3
3
Transfer to a nut milk bag. Squeeze until all the liquid has been extracted.
4
4
Pour the chickpea milk to a pot. Simmer for 15 minutes until it thickens up. Monitor and whisk the liquid every minute to prevent the protein from sticking to the bottom of the pot. Once ready, pour the mixture into a container and allow it to cool for 5-10 minutes before setting it in the fridge for an hour.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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