Chickpea Tofu — The Shelf

Updated at: Thu, 17 Aug 2023 10:37:20 GMT

Step 1

Soak the chickpeas overnight or for at least 8 hours.

Step 2

The next day, drain the chickpeas and pulse them in a food processor to break down slightly. Then add 500 ml of the water and blend until smooth.

Step 3

Filter the blended chickpeas through a sieve into a sauce pan and use the back of the spoon to squeeze out as much liquid as possible. Discard the pulp or use in baking (you can mix it into Sourdough Rye Bread dough). Add 1/2 tsp of salt to the liquid and whisk it in. You will notice that some of the protein has already sunk to the bottom of the pan. Make sure to loosen it with the whisk, otherwise it will burn.

Step 4

Bring the liquid to a boil, whisking constantly. Keep simmering for 5 minutes, whisking every now and then, until the mixture sticks to the whisk and doesn’t instantly level out when you stir it. Pour the mixture into a mould and let it set for an hour before using.

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