Make your own Chickpea Tofu. Tofu is the go-to alternative for vegetarians to up their protein. This version made from chickpeas can now be added to the menu, offering another dense, plant-based option minus the soy.
A traditional Burmese recipe, chickpea tofu has a similar texture to the bean curd version and so can be used as a like-for-like replacement, although it does tend to fall apart if stir-fried or cooked too long in a sauce. Try using chickpea tofu tossed in a salad with a herb-laced dressing that will be absorbed by the tofu. Or add it to a curry in the last minutes of cooking to heat through and serve immediately.
Chickpea Tofu
Makes approximately 700g
Coconut oil for greasing tray
1 cup chickpea flour
1 tsp unrefined salt
½ tsp tumeric powder
3 cups water
Grease a 20 x 20cm baking tray (or equivalent) with coconut oil. Or use a shallow dish that will hold 5 cups. In a bowl, combine the chickpea flour, salt and turmeric. Slowly pour in 1 cup of water while whisking constantly. Bring the remaining 2 cups water to a boil and add slowly to the flour mixture, whisking to ensure the batter is smooth. Put the mixture into a saucepan and cook over a medium-low heat, whisking constantly, until very thick and silky smooth, about 5-6 minutes. Pour into the tray and cool to room temperature. Once set, invert tofu onto a chopping board and cut into 2cm cubes. Store tofu in a container in the fridge and use within 3 days.
1. Grease a square 5-cup capacity ceramic dish or the equivalent with coconut oil so the tofu won’t stick when it has set.
2. Combine the chickpea flour, salt and turmeric in a medium-sized bowl. See below for instructions to make your own chickpea flour.
3. Slowly pour in 1 cup of water while whisking constantly, making sure the batter is a smooth consistency.
4. Boil remaining 2 cups of water and add slowly to the flour mixture, whisking to ensure the mixture stays smooth.
5. Transfer the chickpea flour mix to a saucepan and keep whisking while cooking over a medium-low heat, keeping the batter smooth.
6. Pour the flour mix into the prepared tray and cool to room temperature. Once set turn out and cut into cubes.
Step by step:
When making your own chickpea flour in a Vitamix we recommend using the dry jug for the best quality blend. It’s designed especially to get the best grind. 1. Place 3 cups of dried chick peas into the dry jug. 2. Start machine on 1 and increase to variable speed 10. 3. Move the switch on the left from “Variable” to “High”. 4. Blend for one minute or until desired texture is reached.
TIP:
Chickpea flour (also called besan or gram flour) is a staple ingredient in Indian, Pakistani and Bangladeshi food. It offers a gluten-free alternative for baking.
