Did you know that there is a type of tofu that you can easily make at home, that is delicious, and that is soy-free?? We don’t mean a recipe that uses tofu, we mean a recipe for tofu, that is, yes, soy-free! It’s true! You can whip up this chickpea tofu in about 10 minutes, and with ingredients that you may already have in your pantry! And it tastes divine! (We like it better than soy tofu!) Here is the recipe for chickpea tofu (also known as Burmese tofu).
First, here are some of the great things about this chickpea tofu:
- It’s delicious!!
- It is soy-free, for those who are avoiding soy or who are feeding someone who is avoiding soy
- It is so incredibly easy to make!
- You make it with ingredients that you likely already have on hand
- The ingredients are dry, shelf-stable goods which can sit on your pantry shelf, rather than taking up space in your refrigerator
- Oh, and there are only two ingredients (three if you count water), and one of them is salt
- You don’t have to worry about an expiration date like you do with store-bought tofu, or worry about it going bad in your fridge!
Do note that you can’t bake or broil this tofu on its own (it will turn into a puddle of Buremese tofuey goodness), but you can incorporate it into nearly any dish.
The only thing that you might need to pick up from the store to make this awesome chickpea tofu is chickpea flour (also known as besan). Our local supermarkets now carry besan (King Soopers actually has their own private label organic chickpea flour!) But if you can’t find it locally, there are tons of options on Amazon.
King Soopers Organic Chickpea Flour
Ok, here’s the recipe.
Incredibly Easy Gluten-Free Soy-Free Homemade Chickpea Tofu
1 cup chickpea flour (besan)
1 tsp salt
3 cups of water
Greased baking pan (we use a small springform pan but that is not necessary)
Bring half of the water to boil in a saucepan. While that is coming a boil, whisk the flour, salt and other half of the water together. Stir into the boiling water in the saucepan, then reduce heat to medium low, and continue to stir until the mixture becomes thick and glossy, about 8 minutes. Pour into a greased pan, and let cool at room temperature. Remove from pan, cut into pieces, and store in refrigerator.
As we mentioned, we make this chickpea tofu in a small spring form pan, but you don’t have to – we do it because we happen to have that small springform pan and so it’s convenient for us. But any pan will do.
This tofu holds up just as well as any commercial soy-based tofu in recipes! (See second picture)
Here is our homemade Burmese tofu in a tofu mushroom curry!
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