Chickpea Tofu {Soy free}
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!
Servings 2 - 3
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