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Chickpea Flour Tofu (soy-free, a.k.a. Burmese Tofu)

Chickpea flour tofu (also known as Burmese tofu or shan tofu) is made with ease and is 100% soy-free. It is high-protein, grain-free, vegan, versatile, and so delicious!
chickpea flour tofu cubes on a grey plate with chopped herbs

The New Tofu: Chickpea Flour Tofu 

I thought I was done with tofu.

I never liked it as an entrée, and I could always detect the flavor when it was used in creamy desserts or as an egg substitute. And don’t get me started about the cheap soy protein isolate that is thrown into some energy and protein bars. Soy just isn’t my thing.

Then, in the early days of my love affair with chickpea flour, I learned of Burmese tofu. It’s made from chickpea flour. It’s 100% soy-free. It’s fast and easy to make. It’s high in protein & fiber and low in calories.

And it’s incredibly delicious.

close-up of Burmese tofu (made with chickpea flour) on a grooved metal plate

What is Burmese Tofu (aka Chickpea Flour Tofu)? 

In short, Burmese tofu–also known as chickpea flour tofu, shan tofu, and tòhú–is the meatless, soy-free, main-dish protein we’ve all been waiting for.

Ingredients for Chickpea Flour Tofu

Here is the ingredient list to put this recipe in action:

  1. Chickpea flour
  2. Water
  3. Salt
  4. Ground turmeric (traditional, but not required)

You will also need about 10 minutes of cooking time, followed by some unattended waiting time.

Then invert the slab of tofu onto a cutting board, cut into cubes, slabs, triangles, or any shape you like. It’s a perfect protein snack as is (it keeps in the refrigerator for up to 2 weeks), or you can use it in any savory recipe that calls for firm or extra-firm tofu. Fried in a bit of oil, or oven-fried on a sheet pan (the first two pics are oven -fried with a spritz of oil–450F for about 12 minutes), it is positively swoon-worthy.

slab of homemade tofu made with chickpea flour (Burmese tofu) on a piece of slate

What is the Texture of Chickpea Flour Tofu?

Don’t like the squishy, squelchy texture of soy tofu? Me neither, and chickpea tofu has none of it. Instead the texture is like velvet: gently firm, yet melt-in-your-mouth creamy.

Chickpea tofu holds together beautifully in stir-fries. If you would like the texture extra-firm, simply wait an extra day or two before using it.  The tofu releases water a it sits, so it will become firmer the longer you wait.

What is the Flavor of Chickpea Flour Tofu?

As mentioned, the turmeric is optional, but the subtle, mysterious flavor it adds is addictive; it’s also what lends the tofu it’s distinctive golden hue (although, for me, it happily shouts “I am not soy tofu!”).

You can add other spices and herbs to your heart’s content–think Thai curry paste, chopped fresh cilantro, grates fresh ginger…oh the possibilities! Simply stir in the flavors of your choice before spreading the mixture into the pan.

Excited? You should be! Chickpea flour tofu is truly a game changer. Happy eats, everyone!

  1. Acorn Squash & Burmese Tofu Sheet Pan Dinner {vegan, high-protein}
  2. Vegan Oat Mushroom Ground Beef {Gluten-Free, Soy-Free, Nut-Free}
  3. Sweet Potato Kale Chickpea Flour Frittata {vegan, soy-free}
  4. Chocolate Chickpea Flour Muffins {vegan, grain-free}
  5. Basic Vegan Chickpea Flour Muffins {grain-free, oil-free}
Chickpea Flour Tofu {Burmese Tofu}

Chickpea Flour Tofu {Burmese Tofu}

Yield: 1.25 lbs (567 g) / 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Chickpea flour tofu (also known as Burmese tofu or shan tofu) is made with ease and is 100% soy-free. It is high-protein, grain-free, vegan, versatile, and so delicious!


  • 1 cup (120 g) chickpea flour
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground turmeric
  • 3 cups (750 mL) water, divided


  1. Grease or spray the bottom and sides of an 8-inch square baking pan.
  2. In a medium bowl, whisk the chickpea flour, salt, turmeric and 1 and 1/2 cups (375 mL) of the water until blended and smooth.
  3. In a medium saucepan, bring the remaining 1-1/2 cups water to a boil. Reduce the heat to medium and whisk in the chickpea mixture. Cook, whisking constantly, for 6 to 10 minutes, until the mixture is very thick and glossy. Immediately pour and scrape it into the prepared pan, smoothing the top.
  4. Cool the tofu to room temperature and then place it in the refrigerator for at least 2 hours until very firm (or up to 5 days).
  5. Drain any water from the pan (water will release from the tofu as it sets); invert the tofu onto a cutting board. Cut tofu into 1-inch cubes or any desired shape.
  6. Serve plain as a snack, fry or bake (spritz with oil) for a tasty appetizer, or use in any recipe calling for soy tofu (I love it in stir-fries, or for making "egg" salad sandwiches)


Storage: Store in an airtight container in the refrigerator for up to two weeks (the longer it sits, the firmer it will get as water continues to drain off)

Nutrition Information
Yield 4 Serving Size 1/4 of entire recipe (about 1 and 1/4 cups)
Amount Per Serving Calories 121Total Fat 1.5gSaturated Fat 0.3gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 532mgCarbohydrates 21gFiber 5gSugar 1gProtein 5.1g

Did you make this recipe?

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Tuesday 7th of February 2023

I have tried again. Semi hard but not like your photos. I have thrown in bin.

Note. I used what I thought was chick pea flour which it is but refined. I am using besan flour. I have tried adding an extra 1/4 cup flour and this is how I achieved semi hardened texture.

I’m just not achieving results as shown in your photos. I’m so disheartened as other posts from readers have had success.

Thank you for all the other recipes. I’m now moving onto the red lentil tofu.

Disappointed I couldn’t achieve similar results with chick pea tofu.


Wednesday 8th of February 2023

Hi Krizzy, I am so sorry you are having trouble with this recipe. Besan can definitely be used in place of chickpea flour. They are both "chickpea" flour-- the only difference is the type of chickpeas differ (kabuli variety in North America, desi variety in Southeast Asia). I have used both with success in recipes, including this tofu.

If the tofu is only semi-firm, then it is definitely about the cooking time. You need to cook the chickpea water mixture longer before chilling it. It should be very thick. The same will be true for the red lentil tofu. You can always re-cook your mixture if it has not set up (slowly warm it back up, whisk until smooth, cook longer until very thick). That way you do not have to waste it. All the best.


Sunday 5th of February 2023

Hi Camilla, many thanks for replying. I will give it another burl tonight. I thought I had whisked sufficiently ie: the mix was thickened and was gripping the whisk, even like I felt it hard but not impossible to mix. I will try again tonight to be sure. I have tried and continue to try to "LIKE" tofu but I tell you its not my greatest lover.....

Thank you for all the information/recipes you put on this site. I am so glad to of found you. Regards from Sydney Australia.


Saturday 4th of February 2023

I didn’t use an 8inch pan, I wouldn’t know what that looks like. I used a dish of whatever proportions would this affect the setting of the tofu perhaps?


Saturday 4th of February 2023

Hi Krizzy,

You can use what you have, but aim for a shallow dish, so that the the tofu mixture is not too great of a thickness (e.g., more than 2 inches thick in depth). Hope that helps!


Saturday 4th of February 2023

Hi ya. I made the recipe to exact measurements and my tofu was set. I’m going to try it again but I am at a loss as to why it wasn’t a success. Very disappointed at this stage. On the brighter side I made the pumpkin muffins and although I over cooked them, I’m wrapped and can say will be making these time and time again. So good to of found you and your recipes ?


Saturday 4th of February 2023

Hi Krizzy,

Did you mean to say it was not set? If the tofu did not set, it means that it needed to be cooked longer on the stovetop. It should be very thick and clinging (a lot) to the whisk at the end of cooking. If cooked long enough, the tofu will begin to set up very quickly, even without chilling. You can probably put the tofu you made back into the pan. Heat it slowly until it melts down, then cook longer as I directed above. It should work and you will not have water your time and ingredients! :) You can do it, I promise. So glad that you like the pumpkin muffins!


Monday 5th of December 2022

(my other comment wasn't finished) I've just Cooked it and it's fallen apart in the frying pan. Do you have any tips to keep it firm and in shape whilst cooking? Many thanks

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