HOMEMADE NO SOY TOFU

Yes you read the title right…NO SOY TOFU! Unfortunately for me, I use real tofu very sparingly because it does NOT cooperate with me. Stomach aches, digestive issues, and general queasiness is usually what follows after I eat tofu no matter how I cook it. I came across this AMAZING idea to make my own tofu using one simple ingredient…CHICKPEA FLOUR!

Making this mock tofu is VERY simple and requires only a few steps. First you will whisk together 1 cup of chickpea flour and 2 cups of water, with a pinch of salt. You can also add other seasonings like oregano, paprika, turmeric, but usually I prefer to season before cooking the tofu in later dishes. In a small saucepan on medium heat, continue whisking until it turns into a thick batter, almost like a thick mashed potato batter. You know its ready when it becomes increasingly difficult to whisk because it is so thick! When you reach that point, pour the mixture into a pyrex baking dish and stick the tofu in the fridge to set. Let chill for about two hours, and when its ready you can cut it up into little bite sized pieces for later use.

I love making this on a Sunday and having it ready for me whenever I am in a pinch for lunch or looking for a quick little snack. They hold up pretty well in the fridge (about 5 days) and absorb a ton of flavour as well. My favourite way of eating these is coating them in oil, spices like paprika or oregano, and panko bread crumbs! I love using an air fryer to crisp them up at 400 for about 15-20 minutes. This also makes a great alternative to chicken nuggets or tofu nuggets that the little ones enjoy!

EASY NO SOY TOFU (CHICKPEA FLOUR)

Alternative to tofu made entirely from chickpea flour
Course Side Dish
Keyword tofu

Ingredients

  • 1 c chickpea flour
  • 2 c water
  • 1/2 tsp salt

Instructions

  • In a small sauce pan, add all ingredients and whisk together well until there are no clumps. Turn heat to medium low and continue stirring
  • The mixture will begin to thicken into a thick batter, like mashed potatoes
  • Spread the mixture onto a pyrex baking dish (I use a medium sized 11 x 7). Refrigerate for at least two hours until the mixture hardens
  • Slice into small cubes and it is ready to go. My favourite way to cook these are in a coating of panko and into the air fryer!

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  1. Pingback: CHICKPEA FLOUR QUICHE | Girl Meets Plantz

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