One-Ingredient Chickpea Tofu (Soy-Free)

Name: One-Ingredient Chickpea Tofu (Soy-Free)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian
Ingredients: 200 g dry chickpeas; 400 ml water; 1 tsp cumin; 1 tsp turmeric; 1 tsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper

6 steps

Prep:10minCook:5min

A soy-free, easy-to-make chickpea tofu, also known as Burmese Tofu. A fun alternative for those with soy allergies and a great way to incorporate chickpeas.

Updated at: Sun, 21 Apr 2024 08:39:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories392.5 kcal (20%)

Total Fat6.3 g (9%)

Carbs65.7 g (25%)

Sugars10.8 g (12%)

Protein21.1 g (42%)

Sodium317.8 mg (16%)

Fiber12.9 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

200gdry chickpeas

400mlwater

1 tspcumin

1 tspturmeric

1 tspgarlic powder

¼ tspsalt

¼ tspblack pepper

Instructions

Step 1

Soak the chickpeas in a large volume of water for 16 hours. Drain and rinse thoroughly.

Step 2

Transfer the chickpeas to a high speed blender, along with 400ml water, and the spices if using. Blend until smooth.

Step 3

Strain the blended mixture using a sieve. Use a spatula to gently push the mixture down if needed.

Step 4

Transfer the strained mixture to a nonstick pot on medium heat, bring to a soft boil and cook until a thick paste is formed (a bit over 5 minutes), stirring constantly.

Step 5

Immediately transfer the thick paste to a glass container.

Step 6

Let it set in the fridge for 8 hours, and then cook your favorite way! (See article above for my suggestions)

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