Chickpea Flour Tofu Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
117 kcal
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Cuisine
Fusion
Chickpea Flour Tofu Recipe
Description
This recipe creates a firm tofu-like block by combining chickpea flour with water, salt, and optional spices such as garlic powder, turmeric for color, and cumin or garam masala for warmth. The batter is whisked smooth, then cooked over medium heat while stirring continuously. The mixture first becomes lumpy, then thickens and stiffens evenly as it cooks, ensuring the chickpea flour is fully cooked to remove any raw flavor.
Once thick and cooked through, the mixture is poured into a greased or lined bread pan and allowed to cool completely, solidifying into a firm block that can be sliced and used similarly to tofu. It can be eaten as is, or crisped in a bit of oil to develop golden edges for stir-fries or curries.
Variations include using vegetable stock instead of water for added flavor and incorporating nutritional yeast for a cheesy taste. This versatile plant-based protein is useful in many vegan and vegetarian preparations.
Ingredients
- 1 cup chickpea flour or if using besan, use 1 1/4 cup besan/ gram flour, or garbanzo bean flour
- 1/2-3/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp Turmeric optional, for color
- 1/4 tsp cumin optional, or garam masala
- 1 3/4 cup water
Instructions
- Grease a bread pan or line with parchment and keep ready. (9 by 5 rectangle or any similar rectangle or smaller square pan).
- In a bowl whisk all the ingredients under chickpea tofu until there are no lumps, or use a blender..(or you can add the ingredients directly to the pan and whisk to combine). I use a blender for quick and smooth batter.
- Pour the chickpea flour mixture into a deep saucepan. Cook over medium heat. Stir continuously. The mixture will start to get lumpy as the pan heats up (see video) and then thicken evenly and considerably. 4 to 5 mins.
- Once the mixture is evenly thick and stiff, keep cooking for another 2 minutes so the chickpea flour gets cooked through. Also tap the spoon or spatula to drop the mixture stuck to it to the pan. If the mixture is starting to brown, reduce the heat to medium low. You can taste test the mixture at this point carefully, to ensure that there is no raw chickpea flour flavor and adjust salt if needed.
- Pour the mixture into the prepared loaf pan or parchment and even it out using a spatula or another parchment if needed. Let it cool, then refrigerate for atleast an hour to set.
- Remove the set slab from the pan. Slice into cubes. Store in an airtight container refrigerated for upto 4 days. The tofu can leak some moisture while it sits. drain and use.
Notes
- Use vegetable stock in place of water to enrich the tofu's flavor.
- Add nutritional yeast to the batter for a cheesy taste variation.
- To use in stir fries or curries, crisp slices in a teaspoon of oil until edges are golden.
- Check for cooked flavor to avoid any raw chickpea flour taste before setting the mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Sodium | 315mg | 13% |
| Potassium | 253mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Calcium | 17mg | 2% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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