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Chickpea Tofu Recipe

Chickpea Tofu

Silken, protein-rich, and soy-free tofu made from chickpea flour or ground chickpeas. Perfect for vegan dishes, salads, stir-fries, or as a standalone protein.
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Prep Time 10 minutes
Cook Time 5 minutes
Setting Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 Servings
Course: Main Dish, Protein
Cuisine: Burmese, vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup chickpea flour
  • 1½ cups water
  • ¼ tsp salt optional
  • ¼ tsp turmeric optional, for color
  • Grease for mold oil or non-stick spray

Method
 

  1. Whisk chickpea flour and water in a bowl until smooth and lump-free.
  2. Bring 1½ cups water to a gentle boil in a medium saucepan.
  3. Slowly pour the chickpea mixture into boiling water while stirring continuously.
  4. Stir constantly for 2–3 minutes to fully combine and prevent lumps.
  5. Reduce heat and simmer 5–6 minutes, whisking frequently until thick and glossy.
  6. Grease a 6x6-inch mold lightly with oil or non-stick spray.
  7. Pour the thickened mixture into the prepared mold, spreading evenly.
  8. Let tofu cool to room temperature, then refrigerate 1–2 hours to firm.
  9. Optional: add a pinch of turmeric while mixing for color and flavor.
  10. Once set, remove tofu from the mold, slice, and use in your favorite dishes.

Notes

Use a wire whisk to prevent lumps and achieve smooth texture. Refrigerate fully for firm slices. Turmeric adds subtle color and flavor. This soy-free, gluten-free tofu works in stir-fries, salads, or grilled for extra protein.