Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chickpea tofu. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Also called chickpea tofu or shan tofu, it is more similar to polenta than tofu, as I'll explain. The wonderful thing about this chickpea tofu recipe, apart from the fact that it's a wonderful soy free. Burmese (chickpea) tofu is made by cooking split pea flour or chickpea flour and water batter until I make my chickpea tofu with chickpea flour and with less liquid so it is a sturdier, and quick version.

Chickpea Tofu is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Chickpea Tofu is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook chickpea tofu using 4 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Chickpea Tofu:

1. Prepare 1 cup Dry Chickpeas
2. Get 2 & 1/2 cups Water
3. Make ready *Note: For softer texture, you can add extra 1/2 cup Water
4. Take 1 pinch Salt

As someone who eats a predominantly plant-based diet, you can imagine that I've enjoyed a long history of consuming soy-based foods. Chickpea flour tofu is truly a game changer. It is fast and easy to make, and both versatile and delicious to the extreme! This chickpea flour "tofu" contains no soy but delivers a creamy-firm texture similar to tofu and is easy to pull off at home.

Steps to make Chickpea Tofu:

1. Place Dry Chickpeas in a large bowl and cover with cold water. The chickpeas will expand to over double their size, so make sure you cover with plenty of water. Soak overnight.
2. Drain the water and discard. Place chickpeas in a blender or food processor. Add Water, and blend into fine pulp that can be filtered by the Cheesecloth that you use.
3. Pour the mixture through Cheesecloth and remove the pulp. Squeeze well and get much liquid as you can. *Note: Use the nutrients-packed pulp for cooking.
4. Stir the liquid very well before you pour it into a saucepan. Heat over medium heat, constantly stirring with a wooden spoon, until it is cooked and looks like custard.
5. Pour into a plastic container or a container lined with plastic food wrap. Set aside to cool, then chill in the fridge.
6. Enjoy with your favourite toppings and sauce. Today I enjoyed with 1/2 Tomato, 1 Spring Onion, 1 teaspoon grated Garlic and 1 teaspoon Soy Sauce.
7. Today I added Chickpea Tofu to a salad, with Broad Beans and Sesame Dressing.

Stir the chickpeas and tofu into the curry and let them heat through. Burmese tofu is made from chickpea flour, meaning it still packs a hefty dose of protein, but without soy. It holds its shape well and has a creamy and silky texture, similar to silken tofu. While tofu is an excellent option for plant-based protein, there is Certified integrative nutritionist, Elissa Goodman recently shared this recipe with us and the star of the show is chickpea tofu. My tofu has a golden glow as it's loaded with turmeric.

So that is going to wrap it up with this exceptional food chickpea tofu recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!