This 2-ingredient chickpea tofu is a breeze to make, entirely gluten-free and soy-free, offering a delicious and versatile alternative to traditional tofu. Perfect for adding to Buddha bowls, wraps, or enjoying baked and fried, it seamlessly fits into a variety of dishes. Simple yet flavorful, this chickpea tofu is a must-try for an easy, healthy protein boost.
Ingredients:
2 cup Chickpea Flour (also called besan)
3 cups Water
1/4 tsp Salt (adjust to taste)
Optional: herbs, spices, or seasonings of your choice (such as garlic powder, onion powder, paprika, etc.)
Instructions:
In a medium saucepan, whisk together the chickpea flour and water until smooth and well combined.
Place the saucepan over medium heat and continue whisking the mixture constantly to prevent lumps from forming. Stirring with rubber spatular helps as well.
Cook on medium heat for about 5-8 minutes, stirring continuously, until it thickens and starts to pull away from the sides of the pan. The mixture should have a thick, pudding-like consistency.
Once the mixture has thickened, remove the saucepan from the heat.
If using stir in the optional herbs, spices, or seasonings you'd like to add. Mix well to incorporate.
Lightly grease a shallow dish or container with oil. You can use a square or rectangular dish for easier slicing later. Pour the thickened chickpea mixture into the greased dish and spread it out evenly with a spatula.
Allow the mixture to cool slightly at room temperature, then cover the dish with plastic wrap or a lid. Place the dish in the refrigerator and let it chill overnight or at least 24 hours to firm up.
Once the chickpea tofu has set, remove it from the refrigerator. Use a knife to slice the tofu into desired shapes and sizes.
Serve the chickpea tofu cold, at room temperature, or carefully roll in cornstarch and lightly pan-fried for a crispy exterior in about 4 tablespoons of oil. You can also bake in the airfryer or oven 375 degrees for 25 minutes until crunchy.
Store any leftover chickpea tofu in an airtight container in the refrigerator for up to 3-4 days.
Note: You can use it in stir-frys, salads, sandwiches, or any other dishes where you'd typically use traditional tofu.
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