I was goofing around with chickpea tofu over a year ago and never got around to posting my discoveries. This morning though, I revisited my recipe and simplified the process quite a bit. So, the silver lining is that it’s good I didn’t post the first more involved version, right? Ha. Timing.
You can use chickpea tofu in anything you’d eat chickpeas in, really, because it tastes like, chickpeas—it’s beany, and has that tofu-like spring we’re familiar with, but it’s a bit more creamy.
You can slice it up and deep-fry it, sauté it, bake it, or eat it once solidified. Try seasoning it with Old Bay, Za’atar seasoning, taco seasoning, jerk spice blend, or harissa. Just share—add what you come up with to the #Yumuniverse!
PLAN AHEAD: make a bunch of chickpea tofu and slice into cubes or strips. Separate and freeze on a baking sheet and then once frozen, transfer and store in an airtight, glass container to use for future meals. Chickpea tofu is a great soy-free, fiber- and protein-rich alternative to soy-based tofu.
- 2 cups water
- 1 cup chickpea flour (or garfava, besan flour)
- 1 teaspoon fine-ground sea salt
- 2 tablespoons grapeseed oil, avocado oil, or unrefined coconut oil, plus more for greasing and sautéeing
- Black pepper to taste (optional)
- Grease a 9" baking dish with oil, or line it with unbleached parchment paper and set aside.
In a large sauce pot over medium-high heat, whisk together water, chickpea flour, sea salt, black pepper if using, and oil until mixture thickens to a porridge or polenta consistency.
- Use a silicone spatula to spread chickpea batter into the greased dish—smooth out the top as much as possible and allow the batter to cool in the dish for 20–30 minutes. It will solidify.
- Carefully flip or transfer cooled tofu onto a cutting board and slice into cubes or strips.
Store in the fridge until ready to sauté, bake, fry, or eat as-is—cook like you would with tofu (best for savory dishes).
Heat will diminish some probiotic benefit, but the fermentation actually enhances digestibility of the tofu.
You can freeze sliced/cubed tofu in an airtight glass container for months. Just thaw and prepare as you like.
What do you think about chickpea tofu? How will YU use it? Tell us with a comment below.
HUNGRY FOR MORE? Sign up for free recipes, tips and a 5-day meal plan with shopping list and prep sheet.