Chickpea Flour "Tofu"

Makes about 10 dozen 1-inch tofu cubes
Time 2 hrs 15 min
Chickpea Flour "Tofu"

Also known as Burmese tofu, these bright yellow cubes of soy-free “tofu” are made by whisking chickpea flour into vegetable broth seasoned with turmeric. Makes enough for a crowd and perfect for storing in the refrigerator to enjoy all week as a delicious addition to salads and soups.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian

Ingredients

    Olive spray oil
    2quarts (8 cups) low-sodium vegetable broth
    1 tablespoonground turmeric
    1 teaspooncoarse sea salt
    1 poundchickpea flour, whisked
    1/4 cupcoconut oil

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Method

Lightly coat a 9x13-inch baking dish or rimmed baking sheet with spray oil.


In a large saucepan, bring broth to a simmer over medium heat and whisk in turmeric and salt. Slowly add chickpea flour, 1/2 cup at a time, whisking continuously and cooking until mixture is thick and lump free, 3 to 5 minutes. (It will resemble the consistency of polenta or grits.)


Add coconut oil and whisk to combine.


Pour into the prepared baking dish and smooth parchment paper or plastic wrap over the top of the mixture to prevent a skin from forming. Refrigerate until chickpea mixture is solidified, about 2 hours.


Cut into strips 1-inch wide and then into 1-inch cubes.


Tofu will keep in an airtight container in the refrigerator for up to 3 days.

Nutritional Info

Serving Size

Calories

240

Total Fat

9g

Saturated Fat

5g

Cholesterol

0mg

Sodium

330mg

Total Carbohydrate

29g

Dietary Fiber

6g

Total Sugars

7g

Protein

10g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.