This Easy Homemade Soy-Free Vegan Tofu is made by cooking chickpea flour and water batter until it thickens and can set. One of the other methods is to soak the split chickpeas, blend and use that batter. I make my chickpea tofu with chickpea flour and with less liquid so it is a sturdier, and quick version of tofu. This recipe makes about 2.5 to 3 cups cubed tofu which can be stored for a few days refrigerated.
You can cook this tofu the same way you cook soy tofu! I baked mine with some chili dressing…tasted great, it’s a lot less heavy and so much healthier! Especially if you are soy-free, this is the perfect recipe for you!
This tofu might not absorb marinades as quickly. So I generally prefer to flavor the tofu itself while making it. Mix in herbs, spices, and flavors into the batter before cooking it. That way the tofu is already infused with a profile depending on where you are using it. I usually add garam masala and cayenne when using in curries and some soy sauce and lemon when adding to Asian fusion, some Italian herb blend for other uses like a mashed-up marinated tofu salad.
Blend the chickpea flour water and spices into a smooth batter. Cook over medium heat. the batter will start to get lumpy after a minute or so. Pour the batter onto a lined pan and chill in the fridge. Cut into cubes and cook as you would with any soy-tofu!
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Easy Homemade Soy-Free Vegan Tofu
- 1 cup 120 g chickpea flour (gram flour)
- 1/2-3/4 tsp 0.5 tsp salt
- 1/4 tsp 0.25 tsp garlic powder
- 1/4 tsp 0.25 tsp turmeric optional, for color
- 1/4 tsp 0.25 tsp cumin or garam masala
- 1 3/4 cup 437.5 ml water
- Grease a bread pan or line with parchment and keep ready. (9 by 5 rectangle or any similar rectangle or smaller square pan).
- In a bowl whisk all the ingredients under chickpea tofu until there are no lumps, or use a blender..(or you can add the ingredients directly to the pan and whisk lol to combine). I use a blender for a quick and smooth batter.
- Pour the chickpea flour mixture into a deep saucepan. Cook over medium heat. Stir continuously. The mixture will start to get lumpy as the pan heats up and then thicken evenly and considerably. 4 to 5 mins.
- Once the mixture is evenly thick and stiff, keep cooking for another 2 minutes so the chickpea flour gets cooked through. Also tap the spoon or spatula to drop the mixture stuck to it to the pan. If the mixture is starting to brown, reduce the heat to medium-low. You can taste test the mixture at this point carefully, to ensure that there is no raw chickpea flour flavor and adjust salt if needed.
- Pour the mixture into the prepared loaf pan or parchment and even it out using a spatula or another parchment if needed. Let it cool, then refrigerate for at least an hour to set.
- Remove the set slab from the pan. Slice into cubes. Store in an airtight container refrigerated for up to 4 days. The tofu can leak some moisture while it sits. drain and use.