Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chickpea tofu. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Also called chickpea tofu or shan tofu, it is more similar to polenta than tofu, as I'll explain. The wonderful thing about this chickpea tofu recipe, apart from the fact that it's a wonderful soy free. Burmese (chickpea) tofu is made by cooking split pea flour or chickpea flour and water batter until I make my chickpea tofu with chickpea flour and with less liquid so it is a sturdier, and quick version.
Chickpea Tofu is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Chickpea Tofu is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have chickpea tofu using 4 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chickpea Tofu:
- Get 1 cup Dry Chickpeas
- Make ready 2 & 1/2 cups Water
- Get *Note: For softer texture, you can add extra 1/2 cup Water
- Prepare 1 pinch Salt
As someone who eats a predominantly plant-based diet, you can imagine that I've enjoyed a long history of consuming soy-based foods. Chickpea flour tofu is truly a game changer. It is fast and easy to make, and both versatile and delicious to the extreme! This chickpea flour "tofu" contains no soy but delivers a creamy-firm texture similar to tofu and is easy to pull off at home.
Steps to make Chickpea Tofu:
- Place Dry Chickpeas in a large bowl and cover with cold water. The chickpeas will expand to over double their size, so make sure you cover with plenty of water. Soak overnight.
- Drain the water and discard. Place chickpeas in a blender or food processor. Add Water, and blend into fine pulp that can be filtered by the Cheesecloth that you use.
- Pour the mixture through Cheesecloth and remove the pulp. Squeeze well and get much liquid as you can. *Note: Use the nutrients-packed pulp for cooking.
- Stir the liquid very well before you pour it into a saucepan. Heat over medium heat, constantly stirring with a wooden spoon, until it is cooked and looks like custard.
- Pour into a plastic container or a container lined with plastic food wrap. Set aside to cool, then chill in the fridge.
- Enjoy with your favourite toppings and sauce. Today I enjoyed with 1/2 Tomato, 1 Spring Onion, 1 teaspoon grated Garlic and 1 teaspoon Soy Sauce.
- Today I added Chickpea Tofu to a salad, with Broad Beans and Sesame Dressing.
Stir the chickpeas and tofu into the curry and let them heat through. Burmese tofu is made from chickpea flour, meaning it still packs a hefty dose of protein, but without soy. It holds its shape well and has a creamy and silky texture, similar to silken tofu. While tofu is an excellent option for plant-based protein, there is Certified integrative nutritionist, Elissa Goodman recently shared this recipe with us and the star of the show is chickpea tofu. My tofu has a golden glow as it's loaded with turmeric.
So that is going to wrap this up with this exceptional food chickpea tofu recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
