When is tofu not not tofu? When it is made our of chickpeas instead of soy.
To be honest, the thought never occurred to me until a Veggie Zest recipe for “chickpea tofu” popped up in my feed. Tofu is made from soybeans so it makes sense that you can substitute another bean. What I didn’t expect was how simple it is to make this. Chickpea un-tofu only needs five ingredients and about a day to prepare, most of which is just the mixture resting. So minimal time commitment and a good alternative to tofu for anyone who is allergic, or prefers to not eat too much processed soy. It is also gluten free.
Check out the full recipe at Veggie Zest.
1 1/2 cups chickpea flour
6 cups water
2 tsp olive oil
2 tsp salt
1 tsp turmeric
- In a large pot mix together the chickpea flour and water. Whisk to form a lump free mixture. Cover with a lid and keep on your kitchen counter overnight or for 8 to 10 hours.
- Uncover the pot and without disturbing the mixture remove 2 to 3 cups of water or as much of it that floats on top of your mixture.
- Prepare a 10 x 10 non stick dish (preferable glass) by generously coating it with oil.
- Place a heavy bottom pot on medium heat and add oil to it.
- Slowly pour the chickpea mixture into the pot without disturbing the bottom too much. You will be left with a thick sludge at the bottom. Keep aside.
- Add Salt and turmeric and start cooking on low heat stirring the mixture continuously.
- Once the mixture starts turning thick in about 4 to 5 minutes add the rest of the chickpea mixture that was left in the bottom of the pot. Now mix rigorously as the mixture will turn thick very quickly. If you don’t stir continuously then the mixture will become lumpy. Keep mixing on low for about 2 to 3 minutes and turn the heat off.
- Pour the thickened mixture into the prepared pan and level the surface of the mixture using a spatula.
Have a favourite recipe variation or tip? Share in the comments.