Tofu that doesn’t require grinding soybeans? Yaaaassss!
I came across this recipe for chickpea flour tofu by Vegan Richa and it was so simple I just had to try it. You basically mix chickpea flour with water, cook it, let it set and cut into cubes. As it cooked I realised I was basically making chickpea moi-moi in a pan! 🙂
The texture isn’t smooth and silky like soybean tofu. It’s more crumbly. Really just like moi-moi, to be honest.
What you will need
*makes about 30 small cubes
+ 1 cup chickpea flour
+ 1.5 cups water
+ 1 teaspoon curry powder
+ 2 tablespoons soy sauce or liquid aminos
+ spices: 1 teaspoon pepper flakes or chilli powder, 1/2 teaspoon paprika, 1/2 teaspoon thyme, salt to taste
How to make it
Step 1: Mix all ingredients in a bowl using a whisk or wooden spoon until there are no more lumps
Step 2: Cook the paste in a non-stick pan on low heat for 10 minutes or until the chickpeas taste cooked. Stir continuously. Add more water and lower the heat if it dries up too quickly. The custard should begin to hold together and pull away from the pan when it is done.
Step 3: Dish out the custard into a deep dish lined with foil and press down firmly. After it has cooled a bit, place dish in the fridge for at least 2 hours to set. Afterwards you can dice it up.
I added the chickpea tofu to fried rice and jollof rice; I’m going to try it in a curry as well. It’s best to add it at the end so it doesn’t overcook and fall apart.
I think the recipe would work with bean flour as well, if it’s a success I’ll post it.