This Easy Homemade Soy-Free Vegan Tofu is made with chickpeas. Oh yes, this sounds super strange probably, but it works.
Now, we are not using a can of chickpeas, if that’s what your head is at, we are using gram flour (aka chickpea flour)
I first got introduced to chickpeas flour when I first went vegan. That stuff is incredible, it’s high on protein, fber and all the good stuff. Another good reason why you should go vegan, you tend to learn about different cuisines, foods, styles, ingredients.
This soy-free tofu might not absorb marinades as quickly. So I generally prefer to flavour the tofu itself while making it. Mix in herbs, spices, and flavours into the batter before cooking it. That way the tofu is already infused with whatever flavour you would like it to have.
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!
Do let me know how you found this Easy Homemade Soy-Free Vegan Tofu if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Also, I would really appreciate it if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan recipes! Click HERE to find out more!
More Vegan Recipes:
1. Easy Gluten-Free Chili-Glazed Tofu
2. 10-Min Healthy Cheesy Nut-Free Vegan Pasta
3. Vegan Nut-Free Green Herb Pesto Pasta
Easy Homemade Soy-Free Vegan Tofu
Ingredients
- 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
Instructions
- 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.
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