If you are looking for a soy free alternative to traditional tofu, chickpea tofu is a great option, rich in vegan protein content and easy to make from scratch!
Besides maybe having soy allergy or intolerance, one may also wonder, is tofu gluten free? Traditional natural tofu should be gluten free, yet it may contain traces of gluten, if the factory where it's produced is not gluten safe (in some rare cases gluten is also used as a binder in tofu too).
So, making your own homemade chickpea tofu is a great way to enjoy soy free gluten free tofu, still packed with proteins and very flavorful.
Ingredients
- chickpea (or garbanzo bean) flour, make sure it is certified gluten free
- water, yup, simple as that
- salt and pepper, they add extra flavor but are optional, you can decide to use them afterwards aswell, to season your chickpea tofu cubes
Check the recipe card below for all the quantities
Instructions
Just few simple steps, here's how to make soy free chickpea tofu from scratch:
- In a bowl combine the chickpea flour, the salt and add the water, then whisk thouroughly (best if done with a hand mixer), until the batter is smooth and without clumps
- Pour the batter in a non sticking saucepan over low-medium heat and mix constantly with a whisk so that big clumps don't form
- It will take from 5 to 10 minutes for the mixture to turn into a creamy batter (similar to creamy polenta, in case you are familiar with it)
- Small clumps may form, just keep whisking until they dissolve
- Pour the cooked mixture in a baking dish and even it out with a spatula or a spoon
- Let it cool down completely, cover with cling film and refrigerate overnight
- Once solidified, slice it into cubes and enjoy as is, or seasoned with spices and herbs
As you can see it is very easy to prepare. Also, one often needs to wait and make pressed tofu before using it, with this recipe you have your soy free tofu ready and no time or equipment for pressed tofu is needed.
Tips and Substitutions
I would say that this homemade tofu has a consistency that is mostly close to soft tofu. It may get a bit firmer, depending on your refrigerator and also on how warm or cold the ambient is.
Due to the chickpea flour, this tofu has a definite egg-y flavor, so a different and less "neutral" flavor than traditional tofu.
You sure can, besides salt and pepper, you can add other spices or dried/fresh herbs to the batter while cooking it, for extra flavor
Unfortunately not. I have made a few attempts myself and I can say you can not make pan fried tofu with this recipe. Yet, you could either deep fry or bake it following this recipe for chickpea fries!
It depends on how much the batter solidifies while refrigerating, but I would advise to keep the tofu cubes as a side dish to eat with (and not inside) soups and curry, as it may melt or break.
You can, I usually enjoy it with finely chopped red or spring onions, spices and a dash of olive oil.
I am not a dietician or nutritionist, but I think it is fair to say that it is a healthy food.
And if you are curious to know the protein content and nutritional value of this chickpea tofu recipe, here they are:
If you make this recipe or have questions, leave me a comment down here!
And don’t forget to follow me on Facebook and tag me on Instagram if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
Ciao!
Sonia
📖 Full Recipe
Chickpea Tofu {Soy free}
Equipment
- 1 bowl
- 1 whisk (or hand mixer)
- 1 spoon or spatula
- 1 non stick saucepan
- 1 baking dish
- cling film
- kitchen scale
Ingredients
- 150 grams chickpea flour (gluten free)
- 500 grams water
- ½ teaspoon salt
- pepper or other spices and herbs to taste
Instructions
- In a bowl combine the chickpea flour, the salt and add the water, then whisk thouroughly (best if done with a hand mixer), until the batter is smooth and without clumps
- Pour the batter in a non stick saucepan over low-medium heat and mix constantly with a whisk so that big clumps don't form
- It will take from 5 to 10 minutes for the mixture to turn into a creamy batter (similar to creamy polenta, in case you are familiar with it)
- Small clumps may form, just keep whisking until they dissolve
- Pour the cooked mixture in a baking dish and even it out with a spatula or a spoon
- Let it cool down completely, cover with cling film and refrigerate overnight
- Once solidified, slice it into cubes and enjoy as is, or seasoned with spices and herbs
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